You may call it Naadan or Country chilly chicken or whatever you want but it is one of the tastiest versions of Chilli Chicken I have ever had, thanks to a famous chef who described the dish to us and my parents whose exceptional culinary skills inspired me to learn cooking. This version is different in its preparation and the exquisite taste that it derives out of it. Without further ado, let me get on with the materials required.
- Chicken, cut in small pieces – 500 gm
- Green chilli, cut along its length – 8
- Ginger, cut in very small pieces – 2 table spoons
- Garlic, cut in small pieces – 2 table spoons
- Vattal Mulaku (Refer: Capsicum annuum), ground into paste after boiling in vinegar – half a cup
- Refined oil – half a cup
- Tomatoes, cut in small pieces – 1 cup
- Capsicum, cut in pices – half a cup
- Salt – to taste
- Onion – cut in cubical pieces – 1 cup
- Water – half a cup
- Shallow fry the chicken pieces after applying salt and red chilly powder
- On a hot pan, add half cup refined oil and saute the ginger and garlic along with onion and green chilli
- Add Vattal Mulaku paste and salt to this mixture along with the half cup water and stir for a couple of minutes
- Add the fried chicken and tomato and close the pan for 10 minutes
- Add the capsicum and turn off the flame.
The particular aspect of this chilli chicken preparation is that it does not use any artificial color. The red color of this dish comes from the paste that we prepare after boiling the Vattal Mulaku in vinegar and grinding it into a paste. Some people fry the chicken after chilling it from 2 to 24 hours. I don’t suggest that because even otherwise the dish is perfect. It is better to serve this chilly chicken dish with bread. You may try it exactly the same way as described here or make your own modifications. Let me know your feedback.