how to prepare chillychicken?

Question

in andhra style & karnataka style

Answer 1

Ingredients:
Chicken whole (cleaned and cut into pieces) 1 Kg
Green chilli 10
Red chilli powder 1/2 tsp
White pepper powder 1/4 tsp
Black pepper powder 1/4 tsp
Yogurt (curd) 1/2 cup
Turmeric Powder 1/4 tsp.
Soya sauce 2 tbsp.
Cornflour 2 tbsp
Ginger 1/2 inch
Garlic 4 cloves
Onion 1
Tomato 1
Salt to taste
Vegetable oil as required
Green chilli and green coriander leaves for decoration

Method:
Cut onion, tomato into small pieces. Add ginger, garlic and make paste.Cut thin slices of green chilli.Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour.Then apply onion-tomato paste to the chicken and again marinate for half an hour.Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.Add chicken marinade and fry until half cooked. Stir ocassionally.Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.Cover and cook for 8-10 mins on low flame. keep a constant watch.Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.

Answer 2

There is no Andhra style chilli chicken...its Guntur style and karnataka style ...if its made in Karnataka it becomes Karnataka style...but ingredients are same for all chiillii chickens. Marinate chicken wiith red chilli powder and turemric powder and salt, Make a tomato puree add grated coconut if needed or if andhra guys prepare iit they add ground nut paste to get a thick gravy. Then they mix the chicken in gravy same as how u prepare paneer butter masala (reddish colour) so use rich red colour chilly powder like kashmiri mirch which is not strong yet gives lots of colour. Add some butter on top and corainder leaves....u chilli chicken is ready.

Answer 3

Chicken - 1kg (big pieces)
Ginger - Garlic paste ­ 3 tsp
Onions ­ 2 big
Tomatoes ­ 2
Lemon ­ 1
Green chillies - 6
Garam masala ­ 1 tsp
Coriander powder ­ 2 tsp
Cumin powder ­ 1 tsp
Chicken tikka masala- 3 tsp
Pepper powder ­ ½ tsp
Red chilli powder ­ 1 tsp(more if u want spicy)
Salt as per taste
oil-5 tbsp



Preparation:


Wash chicken n keep aside
Grind coarsely onions , tomatoes n green chillies
In a bowl add ginger garlic,garam masala ,lemon n all other powders
Then add the grinded onions n tomatoes with chilli.
Add 2 tsp of oil n mix well. Let it marinate for minimum of 30 mins.
Heat pan.add the marinated content in it an let it cook for 30 mins on medium heat or til the chicken is well cooked n water of gravy dries up.
Separate the chicken pieces from the gravy in the pan.
Heat oil in another pan.take out just the chicken pieces without gravy n fry til golden brown. Don’t over fry(5 mins or so is enough)
Take out the chicken from oil,lastly fry the gravy in the same oil for 5 mins.add pepper powder.
Now add the fried chicken pieces into it n mix well.
Serve hot .

Answer 4

In Andhra style use really chillies and in Karnataka style use capsicum thats the difference...

Answer 5

DESI STYLE CHILLY CHICKEN
Ingredients-

2 lb boneless, skinless chicken
1 marinade:
1 egg (beat it well!)
1 ts red chilly powder
1 ts ground black pepper
1 ts salt
1 ts ginger/garlic stirfry paste
1 ts soy sauce
1 making the gravy:
2 onions
1 bell pepper
4 green chillies
1 masalas:
1 ts red chilly powder
1 ts coriander powder
1 ts ginger/garlic stirfry mix
1/2 ts garam masala

3 tb oil
1 mustard seeds
1 jeera
1 cinnamon sticks

Instructions-

Here is a recipe I came up with, which is a slight modification of a
chinese chilly chicken recipe which I found on the web. I thought
that the original recipe was a bit too bland and didnt pack the punch
which we desis love .

Step I Preparing the Marinate

Take ~2 lbs boneless, skinless chicken (Wash the chicken with warm
water to soften it) Cut it into fairly small pieces, ~ 1 inch X 1
inch X 0.25 inches Mix up the thick marinate: Put the cut chicken
into the marinate; mix thoroughly until all the pieces are coated
with a uniform, consistent thin film of marinate. Cover the vessel
and keep it aside. Step II Making the gravy

Chop the following vegetables very fine: Onions(not too large, not too
small) Bell Pepper(capsicum) Green chillies(depending on how hot you
want it to be) Mix the following masalas with a lille water to form
a paste: (please note that the quantities you add depend on personal
preference) Red chilly powder Coriander powder ginger/garlic stir-fry
mix garam masala Heat up the oil(3-4 Tb.sp) Put in some: mustard
seeds jeera Cinnamon sticks. After the seeds start popping, add the
onions Fry the onions until they become opaque and start turning
golden brown Add the green chillies and stir for 2-3 minutes Add the
masala paste and salt(1 t.sp), mix and fry for ~5-6 mins Add the bell
peppers, and deep fry until the bell peppers become translusent and
start to dissolve

Add 3 t.sps of soy sauce, mix everything well, cover the vessel, turn
the heat setting down to low and leave it(check on it once in a while
to make sure it doesnt get burnt) Step III Frying the chicken

By this time, the chicken should be well marinated. Heat up quite a
bit of oil in a seperate frying pan Deep fry all the chicken pieces
carefully untill they are fully cooked. Turn them over once in a
while so that both surfaces become lightly brown. You might have to
fry it in batches- take each batch aside and keep it aside on a
plate. After all the chickn has been deep-fried, add it all into the
gravy, mix well and cook in low heat for 15 mins.

It should be ready to serve, but check and make sure the salt and
spice levels are OK.

Answer 6

This is my "white chicken chili"

2 cups diced onions
2 cups diced celery
5 garlic cloves, chopped
1/2 cup vegetable oil
1 pound chicken breast, cooked and diced
8 cups water
1 bay leaf
1 (7-ounce) can chopped green chilies
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon dry mustard
1/2 teaspoon basil
1/2 teaspoon Old Bay seasoning
1/4 teaspoon Cajun seasoning
1/3 of a 7-ounce can chipotle in adobo, chopped
4 tablespoons chicken base
1 pickled jalapeno, chopped
2 pounds white beans, soaked overnight
1/2 cup heavy cream
1 cup shredded carrots
16 ounces sour cream

Saute onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot add chicken, water, bay leaf, chiles, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, and pickled jalapeno and simmer for 1 1/2 hours. Add the drained beans and heavy cream and simmer for 1 hour, or until the beans are tender. Garnish soup with carrots and sour cream.

Answer 7

See the Sakthi masala or aachi receipe web.

Answer 8

Noooooooooooooooo Dont Kill my mom.....

Anyways you have already killed her, make her a Chilli Chicken. Use the below link for the Recipe.


http://www.recipedelights.com/recipes/nonvegdishes/chillichicken.htm

Answer 9

I would think you would use ground chicken and go from there whatever you use for regular chilli......

Answer 10

KILL AN INNOCENT CHICKEN FOR UR OWN sake