Chilli Chicken Roast

This is an Indo-Chinese dish, but I opted out a few ingredients and have gone for a simple version. In the original version this dish is garnished with spring onions, but over here I have gone with curry leaves and coriander leaves instead. I have made this dish really spicy but in the recipe I have toned down the spice. Best tasted when served with plain rice/pulao/roti - I have gone with a peas pulao.

Ingredients

• 1 kg Chicken –cleaned and cut into small pieces
• ½ tsp. Turmeric powder
• 1 tbsp. Chilli powder
• 1 tbsp. Pepper powder
• 1 tbsp. soya sauce
• 1 tsp. Worcestershire sauce (optional)
• 1 tsp. Chilli sauce (optional) 
• 2 onions large julienned
• 3 Green chilies slit
• 1 tbsp. ginger garlic paste
• 1 Tomato medium sliced
• 1 stalk Curry leaves
• 1 tbsp. Soy sauce
• 1 tsp. Pepper powder
• 3-4 tbsp. veg oil
• Coriander leaves to garnish

Marinate the chicken pieces with turmeric, chilli powder, pepper powder, soya sauce and if using, Worcestershire & chilli sauce for about 2 hours in the refrigerator.

Heat 3 tbsp. oil in a heavy-bottomed non-stick pan at medium heat. Fry the chicken pieces until nice golden brown colour. Fry them in batches. Do not overcrowd the pan. Set aside and drain them on a paper towel.

In to the same pan add 1 tbsp. of oil and fry the onions, green chillies curry leaves and ginger garlic paste. Sauté till onions turn golden brown. Add pepper powder and sauté. Add tomatoes and add ¼ cup water/chicken stock and cook till tomatoes are done. Add the fried chicken pieces and add soy sauce & mix well.

Remove from flame and garnish with coriander leaves. Serve hot!!!!