Tag Archives: Indo Chinese

Chicken 65

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Ingredients for Chicken Marinade:
Chicken Breast – 2 large pieces cut in small cubes.
1 tsp of Red Chili Powder
¼ tsp of Garam Masala
Salt to taste
1 tsp of Ginger & Garlic paste
1 tsp Soy Sauce
1 tbs of Corn Starch
1 tbs All Purpose Flour
1 Egg
½ tsp Orange food coloring (not necessary)
1 tbs of Lemon Juice
2 tbs of Olive Oil

Prepare chicken as follows:
Marinate Chicken with the above ingredients.
Shallow Fry the marinated Chicken piece in Olive Oil
(Note: when you shallow fry always use a non-stick pan as the egg will stick to the bottom of the pan if you use an Aluminum or Steel pan).
Remove and place on a paper towel to remove excess oil.
Set the Chicken aside till you prepare the gravy.

Ingredients for Gravy:
1 tbs of Olive Oil
½ a cup of Non-fat Plain Yogurt
¼ tsp of Red Chili Powder
½ a tsp of All-Purpose Flour
¼ tsp of Cumin Seeds
¼ tsp of Mustard Seeds
3 – 4 Curry Leaves
2 Whole Red Chilies

Prepare the gravy as follows:
In a bowl mix the Yogurt, Red Chili Powder and All-Purpose Flour and set aside.
In the same pan you used to fry the chicken (add one spoon of Olive Oil if needed)
Add the Cumin seeds
Add the Mustard Seeds
Let the seeds sputter (pop).
Add 3 to 4 few Curry Leaves
2 Whole Red Chilies
Fry for a few seconds – DO NOT FRY FOR TOO LONG AS THE RED CHILI IS TOO HOT AND WILL CAUSE TOO MUCH SMOKE IN THE HOUSE & MAKE YOU COUGH!
Add the Yogurt Mixture
Let it sizzle for a few seconds
Add the chicken and let it absorb the yogurt.

Garnish with Green Onions.

Serve Hot.

Happy Cooking ☺

Recipe adopted from Sanjiv Kapoor’s Khana Khazana.

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Chili Paneer – Indo Chinese

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This dish in India is usually made with Chicken or Paneer. However you can substitute it with extra firm tofu if you like.

Ingredients:
For the Paneer marinade:
8 oz Paneer
1 and 1/2 tbs Corn Starch
1 Egg
1 tsp Huy Fong Sriracha Hot Chili Sauce
1 tsp Ground Black Pepper
1 tbs Soy Sauce

For Gravy:
Olive Oil
1 tbs Ginger & Garlic Paste
1/2 an Onion – cut in slices
1/2 a Green Pepper – cut in slices
2 Green Serrano Chilies – cut in 4 slices
Handful of Green Onions – diced
1 tsp Huy Fong Sriracha Hot Chili Sauce
1/2 a cup Vegetable stock (you can use Chicken stock)
1 tbs Corn Starch mixed with 1/2 a cup of water (should be watery, you can use stock instead of water if you prefer)

Marinate the Paneer with the above listed marinade ingredients and set aside.
Heat a non-stick pan with 2 tbs of Olive Oil and add the marinated Paneer in the oil. (This is usually fried in a deep fryer but I don’t like to use much oil in my cooking).
Fry till Paneer turns golden brown and remove on a Paper towel to remove excess oil.

In the same wok add 1 tbs of extra Olive Oil and add the sliced Onions and fry for a few minutes.
Add the Green Peppers.
Quickly add the Green chilies, followed by the ginger garlic paste.
Add the Green Onions.
Add the Hot Sauce.
Cook the mixture for a minute.
Add the Vegetable stock followed by the Corn starch mixed with water.
Once the ingredients are all mixed well.
Add the Paneer pieces and let it soak up the gravy, till a thick consistency is reached.

(note if you are going to use chicken, add the chicken prior to the corn starch mixture as the mixture will thicken the gravy really quick).

Garnish with extra green onions.

Serve Hot.

I served this with Vegetable Fried Rice and Chicken 65. Recipe for Chicken 65 to follow.

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Happy Cooking!

Recipe adopted from Sanjiv Kapoor’s Khana Khazana.

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