Tofu/Chicken Lettuce Wraps

'Lettuce Wraps' is one of my favorite things to order at PF Changs. Now that I have recreated this dish at home, I don't see a point in going to that restaurant any more. I guess it a good and a bad thing to recreate an iconic restaurant dish?

I have made the same recipe with both Chicken and Tofu and both versions are delicious. 

The secret ingredient are the Water Chestnuts. These add a lovely flavor and crunch to the dish and the Peanut Sauce is a must to amp-up the flavor profile.

Butter Lettuce is preferred here, since it is naturally shaped like a cup and makes for a pretty presentation. However, any kind of a lettuce can be used here. Romain, Butter Leaf or the Iceberg Lettuce. Iceberg is a little tricky to separate into cups, but it's doable. 

I have even made these with Cabbage leaves on days when I ran out of Lettuce at home. Since cabbage is a little fibrous and hard to eat when it's raw, it's a good idea to lightly steam or blanche it to make it soft and pliable.

Ingredients:
Lettuce (Butter leaf/Iceberg/Romaine)  - 1 head

Ground Chicken or Crumbled Firm Tofu - 1 lb
Oil - 1 Tbsp
Water Chestnuts - 1/2 Cup
Roasted chopped Peanuts - A small handful
Onion - 1 Small
Garlic cloves - 3 to 4
Soy Sauce - 1 tbsp
Hoisin Sauce - 1/4 Cup
Garic Chili Sauce - 1 Tbsp
Rice Vinegar - 1 Tbsp
Sugar - 1 Tsp
Black Pepper - 1 Tsp
Salt (only if needed after checking for seasoning)
Green Onions - 1 Stalk

Peanut Sauce:
Peanut Butter - 2 Tbsp
Black Pepper - 2 Tsp
Red Chili Flakes - 1 pinch
Soy Sauce - 2 Tsp
Rice Vinegar - 2 Tsp
Red Chili Powder - 1 Tsp
Hot Water - a little to dilute the Peanut Butter
Honey - 1 Tsp
Whisk all the ingredients for the Peanut Sauce and pour into a serving bowl. Set Aside.

Finely chop the onion and garlic and water chestnuts.
In a wide bottom pan, heat the oil, add the onions and garlic and sauté for 2 minutes.
Add the ground chicken or the Tofu and Sautee till cooked through.
Add the Water Chestnuts and the Peanuts. Mix in all the sauces and the dry powders from Soy Sauce to the Black Pepper. Mix well and cook till it starts to get crispy at the bottom.
Top with Chopped Green Onions.



Split the lettuce into the shape of cups and serve with the hot Chicken/Tofu mixture with the Peanut Sauce.

It's best to make the wraps as and when you eat. Take 2 Tbsp of the mix onto the lettuce, drizzle with the Peanut Sauce and enjoy!

BBQ Chicken Pizza

This is a fool proof recipe for the Pizza base. It comes out perfect every time and Pizza nights have become a regular in our home for a family or a friends night. I use Instant Yeast and there is no resting time required for this yeast. However, I do rest the dough for a half hour and this makes it soft and easy to work with. 

I Grilled some chicken breast and used Store bought BBQ sauce. My favorite is the Devil's Spit BBQ sauce and it's delicious. However, any BBQ sauce of your choice will work well here.

Ingredients:

Pizza Crust:

All Purpose Flour - 2 Cups

Instant Yeast - 1 Envelope  Flieschmann's Pizza Crust Instant Dry Yeast

Sugar - 1 1/2 Tsp

Salt - 1 1/2 Tsp

Oil - 2 Tbsp

Water - 2/3 Cup Warm 

Toppings:

Chicken Breast Cut into Cubes - 3/4 Cup

BBQ Sauce - 1 Cup

Red Onion - 1/2 

Black Olives - 1/2 Cup

Shredded Mozzarella Cheese - 1/2 Cup

Mix the Yeast, Sugar and Salt in warm water and leave it for 2 min. Add to the Flour with oil and mix well. The dough will be slightly sticky. Cover and rest in a warm place for 1/2 hour.

Meanwhile, cut some chicken breast into small cubes and sauté with some salt and pepper. Add a Tbsp of the BBQ sauce and sauté will cooked through.

Chop the Red Onion into Cubes.

Once the dough has rested for 1/2 hour, preheat the oven to 425F.

Use some dry flour and roll the dough into a 1/4 to 1/2 inch thick round base. Place on a baking sheet and bake for 6 minutes until the base is cooked 1/2 way through. This is the secret to baking a perfect pizza base.

Remove and add spread the BBQ sauce on the base and top with chicken, olives, red onions and bake again for 4 min. Remove and top with the shredded cheese and bake again for 4 min.

Remove and let it rest for a minute before slicing it. Serve hot.

Clay Pot Chicken Curry

I have always been fascinated with cooking in Clay pots. This visit to India, I got the Clay cooking pot. However, it was a nightmare bringing it back in one piece. To add to that, I got 2 of these, one more for friends. This pot needs seasoning by soaking it with some rice water for a minimum of 5 days.  Just wash some rice in the water, drain and use this water.

It's best to add some oil, saute a few onion slices and then discard them to season the pot. I don't use a much oil when I cook. However, this pot did absorb a ton of oil. While the chicken curry tasted excellent, I really didn't see a lot of difference in cooking it in a pot (except for the excess oil).

Ingredients:
Chicken - 1lb
Oil - 2 tbsp (add more as needed)
Cumin Seeds - 1 tsp
Curry Leaves - 1 sprig
Cashew Pieces - 1 tbsp
Red Onion - 1 big or 2 small
Tomatoes - 2
Green Chilis - 2
Ginger Garlic paste - 1 tbsp
Coconut Powder - 1 tbsp
Salt - to taste
Red Chili Powder - 1 tbsp
Turmeric Powder - 1 tsp
Coriander Powder - 1.5 tbsp
Chicken Masala - 1 tbsp
Cilantro - 1 sprig

Wash and chop the chicken into bite sized pieces. Marinate with Ingredients from Ginger Garlic paste to chicken masala.
Finely chop the onions and tomatoes and slit the green chilis. Heat the clay pot on medium and heat the oil. Add the cumin seeds, cashews and curry leaves. Add the onions, green chilis and saute till soft. Add more oil if the pot absorbs the oil. Add the tomatoes and cook till soft.
Add the marinated chicken and close the lid and cook till the chicken is cooked through. Add a little water if it starts to get dry. Taste and adjust seasoning.
Top with chopped cilantro.

Serve with rotis, naan or rice.

Chicken Kebobs

Ingredients:
Ground chicken: 1 pack (its usually 1 to 1.5 lbs)
Egg - 1
Green chili - 1
Salt - 2 tsp or to taste
Ground pepper - 1 tsp
Red chili - 2 tsp
Garam masala - 1 tsp
Mint leaves chopped - 2 tbsp
Corn - 1/4 cup (thaw and squeeze or use fresh)
Almonds - chopped - a handful
Lemon juice - 1 tsp
Onion - 1/2
Ginger garlic paste - 2 tsp

Fine chop the onion, green chili, mint. In a bowl, add the ground chicken, egg, the chopped onion, green chili, mint, corn, almonds and all the powders. Mix well.

To check for seasoning, take a small portion of the mixture and make a small patty. Cook in a pan with a few drops of oil. Should be done in under a minute per side. Taste and adjust seasoning.


Add this mixture to a ziploc bag. Cut a small corner and pipe this onto a baking sheet lined with foil sprayed with the non-stick spray.


Pre-heat oven to 425 and bake for about 20 to 25 min. Turn half way through the cooking time.
You will know these are done when they are firm and start to brown.

Korean Chicken with Gochujang

Gochujang is a korean red chili paste and it's thick and flavorful. Although it looks red and spicy, it's not really very hot. I just marinate some chicken breast in the paste and fry it with cubed green peppers and onions. It's an extremely simple and flavorful dish,

Ingredients:

Gochujang Paste: 3 Tbsp

Chicken Tenders - 4 or 1lb Chicken breast cubes

Green Pepper - 1

Onion - 1/2

Oil - 1 tbsp

Cube the vegetables and chicken and marinate in the Gochujang paste. Marinate for 4 hrs (It ok to make it immediately if there is no time for the marination process).

Heat a pan with some oil and add the marinated chicken and veggies. Saute until cooked through. Sprinkle with some water if it starts to burn.

Serve with some noodles or sauted vegetables.

Paneer/Chicken Enchiladas

A good dish for a nice dinner with friends. It's one of those dishes, that works good served by itself. A side salad and my quick nachos from my earlier post would make this a complete and impressive meal. I made this for my friends who were visiting this weekend, and they were really impressed.

I got store bought enchilada sauce, but it tasted really bad, so I made it from scratch. The re fried beans however taste really good from the can. Taco bell's re fried beans work really well here.

Update: I made this dish again with paneer instead of chicken. It tasted really good too. Just substitute the chicken with panner. The rest of the process is the same.

Chicken Filling:
Ground chicken/Paneer - 1 pound
Onion - 1
Green chilis - 2
Cumin powder - 1 tsp
Taco seasoning - 1 pack
Salt - to taste
Red chili powder - 1 tsp
Cilantro - few sprigs
Oil - 1 tbsp

In a pan, add the oil and fry the chopped onions and green chilis. When soft ad the chicken/Paneer and fry till slightly browned. Add the taco seasoning, cumin powder, salt, red chili powder and fry till done. Add the chopped cilantro and keep aside.

Enchilada sauce:
Tomato puree - 1 cup
Chili powder - 1 tbsp
Instant coffee powder - 1 tsp
Dried Oregano - 1/2 tsp
Garlic powder - 1 tsp
Cumin powder - 1 tsp
Salt - to taste
Chicken stock/Water - 1/2 cup

Simmer all the ingredients together until well incorporated. Taste and adjust seasoning.

Re fried beans - 1 Can
Flour tortillas - 6
Onion - 1 chopped
Cilantro - small bunch - chopped
Sharp cheddar cheese - 1 pack grated

Heat the tortillas on a pan until heated through. lay them on a chopping board and spoon 2 tbsp of re fried beans on each of the tortillas and spread evenly. Add a 1/4 to 1/2 cup of the chicken/Paneer filling on each of the tortillas and top with onions, cilantro and some cheese.
Roll the tortillas and place them in a single layer on a baking sheet. Spoon the sauce on the tortillas and cover evenly. Spread the grated cheese on top and bake in a pre-heated 400F oven for 15 to 20 min.
The tortillas will start to get crisp at the ends and the cheese will be melted and bubbly.
Serve with shredded lettuce, sour cream, and guacamole.

It is well worth the effort as this is a really tasty dish.

Baked Chicken and Saffron Rice with Crispy Potatoes

Have to admit, this is a very pretty looking dish. Isn't it?

The chicken can be replaced with Tofu or Panner. Even Cauliflower will be a good substitute.

This recipe is an adaptation from the Chicken Kebobs and Saffron Rice that is so popular in any Mediterranean/Lebanese restaurants.

I used Indian style seasoning to marinate the Chicken, but feel free to use anything you like.

Ingredients:
Marinade for Chicken:
Yogurt/Curd - 1 cup
Tandoori/Chicken Masala/Chicken Tikka Seasoning - 2 Tbsp
Ginger Garlic Paste - 1 tbsp
Chili Powder - 1 tsp
Turmeric - 1 tsp
Salt - To taste
Oil - 1 Tbsp

Chicken thigh meat - Boneless and Skinless - 2 Lbs
Basmati Rice - 2 Cups
Saffron - 1 pinch
Potatoes - 2 big ones
Oil - 1 Tbsp
Salt to season the boiling water
Cilantro - For garnish

Mix all the ingredients for the marinade. Clean and cut the chicken into slightly bigger pieces.
Add the chicken to the marinade and let it hang in there for a long as you can in the refrigerator.
A minimum of 6 hours is advisable. (Taste the marinade and adjust seasoning).

Pre-heat the over to 450F and place on a grill rack on top of a baking dish, so the juices can drip down and the chicken will not get soggy. This is a good tip to have crispy chicken and keep it moist at the same time. Bake the chicken, turning it once half way through. 25 to 30 min.
Check for doneness and remove.

Wash and soak the rice for a half hour. Peel and slice the Potatoes into thin round disks. Heat a large pan with water and when the water starts to boil, add salt to the water. The water should be salty like the ocean. Add the rice and cook till it is almost done. (85%).

Add the saffron to some water and let is soak.
In a large pan, season with some oil and lay the potato slices in a single layer. Top with the rice. Remove 1/2 cup of rice and mix with the saffron water. Top this over the rice in the pan. Cover and cook on medium high flame for 5 min and then reduce and cook for 5 more.

Open the lid and layer the outside edges with the grilled chicken and top with cilantro.
Serve with a simple salad of Cucumbers and Tomatoes.

Chicken Kebobs

Chicken Skewers:
Chicken Breast meat - Cubed
Green bell peppers, Red onion, Red bell pepper, Tomatoes - Cubed
Marinade:
Red chili powder, salt, tandoori masala, lime juice, ginger garlic paste and yogurt.
Bamboo Skewers



Marinate the veggies and the chicken overnight if possible. The chicken gets really flavorful if it marinates for long.
Soak the bamboo skewers in water.
Pierce the meat and veggies alternatively onto the skewers.
Preheat the oven to 425F and cook them for about 1/2 hr, turning them halfway.
Pop them under the broiler for 2 min, to get the charred taste.

Chicken Chili

Red Onion - 1 big
Jalapeno - 1
Oil - 1 tbsp
Red chili flakes - 1 tsp
Garlic cloves -3
Red/Green peppers - 1
Crushed tomatoes - 11/2 cups
Cooked Red kidney beans - 1 cup
Ground/Finely chopped chicken - 1 cup
Chili powder - 1 tbsp
Cumin powder - 1 tbsp
Instant Coffee powder - 1 tsp
Salt - to taste
Chipotle peppers in adobo sauce - 2 (optional)
Chopped Cilantro - 1/4cup
Sour Cream - to garnish

In a pan, heat the oil and saute the chili flakes, chopped onion, Jalapeno bell pepper and garlic. When soft, add the chicken and the spices (chili powder, cumin powder, salt, coffee powder) and  saute till cooked through. Add the crushed tomatoes, beans and add a cup of water/stock. Simmer and cook for 15 minutes. Add the Chipotle peppers if desired. Garnish with chopped cilantro, sour cream and chopped onion and tomato. Serve hot.

Roasted chicken with Brussel Sprouts

Chicken Breasts - 3
Marinade for Chicken:
Oil - 1 tbsp
Red chili powder - 1 tbsp
Grated Ginger and Garlic - 1 1/2 tbsp
Soy Sauce - 1 tbsp
Lemon Juice - 1 tbsp
Salt - to taste

Brussel Sprouts - 1 lb
Salt and Pepper to taste
Oil - 1 tbsp

Marinate the chicken breasts in the marinade for 2 hrs. The easiest way to marinate meat is to add the meat and the spices to a large ziploc bag, seal and mix in the bag. Toss the brussel sprouts with salt, pepper and oil. Pre-heat oven to 400F and spread the chicken and vegetables on a baking tray covered with silver foil. Use a non-stick spray or some oil to prevent them from sticking. Bake for 35 to 40 min, until the chicken and the vegetables are cooked through. Check on them and turn them midway, to ensure even cooking.The star in the dish are the sprouts. They are crisp on the outside and tender on the inside. Baking brings out the best flavor from these mis-judged vegetables.

Singapore street noodles

This is an adaptation of the dish from Lao Schezwan, a really popular Chinese restaurant from China town, Chicago. It's one of my favorite dishes to order there. I don't know how the real street noodles in Singapore taste like, but this is a pretty good dish, none the less.

Rice noodles - 1 packet (10 oz)

Chicken/shrimp/tofu - 1/2 lb

Red pepper - 1

Jalapeno - 1

Onion - 1

Garlic - 2 cloves

Ginger - 1 inch

Oil - 1 tbsp

Salt - to taste

Red chili powder - 1 tsp

Turmeric - 1 tsp

Curry powder - 1 tbsp

Soak the rice noodles in water for 15 to 20 min (or according to instructions on the pack). Drain and reserve.

Slice thinly, the onions, jalapenos, ginger, garlic and red pepper. I used chicken here. Cut the chicken into bite sized pieces. Heat the oil in a pan or a wok, and add the chicken, ginger and garlic. When the chicken is cooked, add the vegetables and cook till they are tender. Add the salt, and the turmeric, chili and curry powders. Stir well and add the noodles. Mix well, garnish with lemon and serve.

Chicken Wrap

I used the chicken tenders and corn from my previous post, to make chicken wraps for the adults.

Chicken tenders - 3

Corn - 1/2 cup

Shredded Lettuce - 1 cup

Sliced onion - 1/2

Sliced tomato - 1

Hummus or Ranch sauce - 2 tbsp

Ketchup/Hot sauce - to taste

Tortillas/Wraps - 2

Heat the wrap on a griddle till lightly browned. Add egg on one side if you like.

Spread the hummus on one side, add the lettuce, onion, corn, tomato, sliced chicken, and drizzle with some hot sauce.

Roll the wrap in an aluminium foil and serve.

Kids Meal - Chicken tenders and Corn

Every kid loves chicken nuggets. Have yet to meet a kid who does not. I never tried making them at home, but I have to admit, they are as easy as reheating the frozen ones. Also a lot healthier, since we know the chicken that we are using and they are not fried.

Chicken breast tenders - 1 lb

Seasoned bread crumbs - 1 cup

Parmesan cheese - 1/4 cup (optional)

Eggs - 2

Salt - to taste

Pepper - 1 tsp

Oil - 1 to 2 tbsp

Clean and pat dry the chicken tenders. If you do not find tenders in your grocery store, just cut the chicken breasts lengthwise, into 1 inch thick tenders.

In a bowl, whisk the eggs with salt and pepper. In a plate, mix the bread crumbs and parmesan cheese. 

Dip the tenders in the egg, remove and dip them in the bread crumbs. Coat well.

Take a griddle or a flat bottom pan. Drizzle with olive oil. Add the tenders and fry till crisp on one saide.

Turn and cook till crisp on the other side.

Chicken breast cooks really fast. 3 min on each side will cook the chicken through. If in doubt, just slit with a knife and check for doneness.

Else, bake in a preheated 400F oven for an additional 5 to 6 min.

I served the tenders with corn. I just sauteed frozen corn with a dab of butter, salt and pepper till soft.

Tortilla crusted Chicken with roasted red pepper sauce

This dish is inspired from the prevention magazine. It's a light and protein packed meal. The sauce compliments the chicken well.

Crushed tortilla chips - 1 cup
Chicken breasts - 2
Red chili powder - 1 tbsp
Salt - to taste
Garlic powder - 1 tsp
Eggs - 2

Sauce:
Roasted red peppers - 2 whole
Salt and black pepper powder - to taste
Cream - 2 tbsp
Tomato paste - 1 tbsp
Basil - few leaves
Garlic clove - 1

Clean and pat dry the chicken breasts. Break the eggs and mix them with some salt and black pepper.
Crush the tortilla chips with hand, or place them in a bag an run a roller over the bag. Mix in  the red chili powder, garlic powder and some salt with the crushed chips. Keep in mind the chips are salty too.
Spray a baking pan with some non-stick cooking spray or spread a few drops of oil. Dip the breasts in the eggs, and then into the crushed chips. Place on the baking pan.
Pre-heat the oven to 400F and cook for about 20 min, until they are cooked through. Turn midway.
Remove and let them rest for a few min, then slice them.

Roasted red pepper sauce:
Blend all the ingredients for the sauce. I used store bought roasted peppers. Alternately, roast the red peppers  under the broiler until charred. Peel and use here.

Serve the chicken over the sauce.

Creamy Chicken pasta

I made this pasta with left over butter chicken that I had in my fridge. It is an easy way to use up any leftover creamy gravy. It looks like something you put a lot of effort into, without actually doing it. Comes together in minutes and any kind of a creamy gravy works here.

Left over butter chicken  - 1 cup
Pasta/Egg noodles (Dry) - 1 cup
Peas - 1/2 cup
Baby spinach leaves - 1 cup
Parmesan cheese - 2 tbsp
Black pepper  - 1 tbsp

In a medium pot cook egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked, add in the frozen peas. Cook until vegetables and noodles are tender. Drain and reserve some of the pasta water to dilute the sauce.
In a pan, combine the gravy, pasta, peas and spinach. Dilute with the pasta water.
Cook till the spinach is wilted and the sauce is thick.
Top with the Parmesan cheese and black pepper.
Link to my Butter chicken recipe : Butter Chicken

Butter Chicken

This dish goes by many names. Butter chicken, chicken makhani, malai chicken and many others. Essentially the method of preparation is the same. Marinate and grill or fry the chicken pieces and add them to the gravy that is prepared alongside. The basic gravy recipe can be used for many other dishes like Paneer butter masala and others. This is kind of a rich dish, but I took a few short cuts and the result was just as delicious without the additional fat.

Boneless skinless chicken thighs - 2 lbs

Onion - 1

Tomatoes - 4

Green Chilis - 3

Kasoori Methi - 1 tbsp

Salt - to taste

Butter - 1 tbsp

Oil - 1 tbsp

Cashews - 4 to 5

Red chili powder - 2 tbsp

Ginger garlic paste - 1 tbsp

Coriander powder - 1 tbsp

Cumin powder - 1 tbsp

Garam Masala - 1 tbsp

Cream (Full fat/Light) - 1/4 cup

Cumin seeds - 1 tbsp

Cut the chicken meat into bite size pieces. Marinate with 1/2 tbsp ginger garlic paste, salt, turmeric powder, red chili powder, coriander powder and salt.

In a flat bottom pan, heat 1 tbsp oil and fry the chicken pieces. Do not over crowd the pan and arrange the chicken pieces in a single layer. Turn when crisp on one side and cook till done.

Drain onto a plate.

In the same pan, add the cumin seeds, chopped onion and green chilis and 1/2 tbsp ginger garlic paste. Fry till soft and add the cashews, kasoori methi, cumin powder, red chili powder and the chopped tomatoes. Cook till the tomatoes are soft.

Cool and grind to a smooth paste.

In the same pan, heat 1 tbsp butter, add the paste and salt. Add 1 cup water and bring to a boil. 

Add the chicken back into the pan and add the cream and the garam masala.

Simmer for a few minutes. Garnish with additional cream and serve with naan, roti or rice.

Kozhi Varuval

Skinless chicken legs - 5
Oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 2 sprigs
Onions -2
Green Chilis - 4
Ginger garlic paste - 1 1/2 tbsp
Red Chili powder - 1 tbsp
Turmeric powder - 1 tbsp
Black pepper powder - 1 tsp
Chicken Masala - 2 tbsp
Salt - to taste
Cilantro  - to garnish
Lime - 1/2

Marinate the chicken legs with half of the turmeric, ginger garlic paste, red chili powder and salt.
Chop the onions and green chilis.
In a pan, heat the oil and splutter the mustard seeds, cumin seeds and add the curry leaves.
Add the onions, green chilis, ginger garlic paste and fry till golden brown.
Add the chicken, remaining turmeric powder, red chili powder, salt, chicken masala and black pepper. Cover and cook till crispy on the outside and cooked all the way through.
Squeeze the lime and garnish with cilantro.

Kathi rolls or Frankies

The best kathi rolls I had were from this little stand in the Spencer's mall in Chennai. I tried to recreate them here, and I must say they tasted pretty good.

Parathas or Tortillas - 4
Eggs  - 3
Marinated and grilled chicken or veggie kebobs
Red chutney
Green chutney
Sweet chutney
Onion - 1
Lettuce - 1/2 head

These are the links to the chutneys and the chicken and veggie kebobs.
Red, Green and Sweet Chutneys
Chicken Kebobs
Sheekh Kebobs

Beat the eggs with salt and pepper.

Spray a flat bottom pan and place a paratha or tortilla on it.
Pour a beaten egg on the paratha. Flip and cook till the egg is set.
Remove the paratha onto a foil. Layer with the shredded lettuce, sliced onions, the meats or the veggies.
Spoon the chutneys onto the meats.
Wrap and serve hot.

Ground Turkey and pesto flatbread

I had some left over turkey from a party at a friend's place and some Arabic bread in my refrigerator.

This is what I can up with:




















Ingredients:

Prepared Ground turkey - 1 lb
Pesto or Coriander chutney - 1 cup
Arabic bread, flatbread, pita or naan - 3
Red onion - 1
Salt and pepper - to taste
Raita  - optional

Prepare the turkey anyway you like. (Fry some onions, add ginger garlic paste, masalas, turkey and make a dry and crumbly preparation)
On the flatbread, spoon some pesto or coriander chutney. Sprinkle the turkey, red onions, salt and pepper.
Preheat the oven to 375F and cook for 6 to 8 min until the edges are crisp.
Drizzle with raita and serve.

Chili Chicken/ Chicken 65

This dish has so many different names - Chili chicken, ginger chicken...and so on. Essentially they are similar, and taste really good. I did not use any food coloring here. Looked just as good without it.

For the coating:

Chicken leg meat - 2 lbs (Cubed)

Corn flour - 2 tbsp

Egg - 1

Salt and pepper - to taste

Oil  - to fry

Ginger garlic paste - 1 tsp

For the Sauce:

Oil - 1 tbsp

Cumin - 1 tsp

Chopped Ginger - 1 tbsp

Chopped Garlic - 1 tbsp

Chopped green chili - 2 

Curry leaves - 1 sprig

Chili garlic paste - 1 tbsp

Salt - to taste

Red chili powder - 1 tsp

Cumin powder - 1 tsp

Soy sauce - 1 tsp

Mix the chicken with the coating and deep fry. I discard the oil, so fry in as little oil as possible. Remove and set aside.

In a pan, add the oil. Cumin seeds, chopped ginger and garlic, green chili, curry leaves and fry till fragrant.

Add the chili garlic sauce, salt, cumin powder, red chili powder, soy sauce and 1/4 cup water.

Mix well and cook for a minute.

Add the chicken and mix well. Garnish with cilantro and serve hot.