Ingredients [Marination]
- Chicken: ½ kg [julienne cut]
- Lehsan (Garlic) paste: ½ tsp
- Kuti laal mirchen (Red chilli flakes): 1 tsp
- Pissi kali mirchen (Black pepper powder): ¾ tsp
- Namak (Salt): ¾ tsp
- Sirka (Vinegar): 1 tbs
- Corn flour: 3-4 tbs
- Anda (Egg): 1
Method
Step 1: Add Chicken, Lehsan (Garlic) paste, Pissi kali mirchain (Black pepper powder), Namak (Salt), Kuti laal mirchen (Red chilli flakes), Sirka (Vinegar), Corn flour, Anda (Egg) in a bowl, mix and leave for 30 minutes.
Step 2: Fry the Chicken at medium-low flame till golden.
Ingredients [Sauce]
- Oil: 2 tbs
- Lehsan (Garlic): 1 tsp [crushed]
- Shimla mirch (Capsicum): 1 medium
- Ketchup: 4 tbs
- Chilli garlic sauce: 6 tbs
- Soy sauce: 1 tbs
- Shakker (Jaggery powder): 1 tbs
- Shahad (Honey): 2 tbs
- Chicken powder: 1 tsp
- Kuti laal mirchen (Red chilli flakes): 1½ tsp
- Namak (Salt): ½ tsp
- Pissi kali mirchen (Black pepper powder): ½ tsp
- Zardy ka rung (Yellow food colour): 2 pinches
- Cornflour: 1 tsp [dissolved in ¾ cup of Water or you can dissolve in 1-2 cups of water depending on how much gravy you want?]
- Till (Sesame seeds): 2-3 pinches
Method
Step 1: Add crushed Lehsan (Garlic) to Oil and cook till it becomes light golden. Add Shimla mirch (Capsicum) and mix for 30-40 seconds.
Step 2: Add Ketchup, Chilli garlic sauce, Soy sauce, Namak (Salt), Pissi kali mirchen (Black pepper powder), Kuti laal mirchen (Red chilli flakes), Shakker (Jaggery powder), Shahad (Honey), Chicken powder and give it a good mix.
Step 3: Add fried Chicken and mix for 30-40 seconds. Add Corn flour mixture, cook for 30 seconds and switch off the flame.
Sprinkle Till (Sesame seeds) and serve with Egg Fried Rice or Boiled Rice.