Prep time: 4 hours
Cooking time: 20 mins
- Two Boneless Chicken breasts
- Chicken Stock
- 4 cloves of Garlic
- One white Onion
- One capsicum
- 5-6 button mushrooms
- Green Chilis
- 2 eggs
- Chili Powder
- Salt and Pepper
- Red chilli sauce
- White wine (optional)
- For the broth: (1 cup)
Take a bit of the raw chicken, preferably if bone pieces are there and put it in a pressure cooker along with salt and 2 cloves of garlic. Pressure cook it for two whistles. Strain the chicken and keep that water aside for later. This is your chicken broth.
- For the batter:
Cut the chicken in bite sized pieces and add it in a mixing bowl. Cut the button mushrooms in halves and boil in salt water for a few minutes after washing them properly. Strain it and set to cool. In the mixing bowl Crack two eggs in it, salt as needed, one tsp of pepper and a pinch of chilli powder. Add one tbsp of cornflour and one tbsp of white wine. White wine gives a dense taste of the fried chicken. Add one tsp of vinegar and give the whole batter a good mix. The batter should be thick and should coat all the chicken pieces and mushrooms properly. Keep this mixture in the refrigerator for four hours.
- For the sauce:
Cut the onion and capsicum in squares. Chop rest of the garlic cloves and two green chillies in minute slices. Take one inch of ginger and chop it in minute slices as well.
Take a non-stick frying pan and heat one tbsp of vegetable oil. Put the chillies and garlic and saute for a few seconds. Then add the onions and saute till translucent at medium flame. Add capsicum and continue to saute till the mixture gives out a sweet aroma. While the mixture is cooking add one tsp of soya sauce, red chilli sauce and vinegar. Add one tsp of salt and a pinch of sugar for a bit of sweet tinge. Set this sauce aside for later.
- For the fried chicken and mushroom:
The chicken and mushrooms have been refrigerated for four hours. Take a wok and heat a cup of oil as it has to be deep fried. When the oil is heated enough switch to medium flame and start adding the batter coated pieces one by one. Fry until the pieces are a beautiful golden brown in colour. Check with a knife by piercing a piece. If it comes out clean it has fried properly.
- For the Chicken and mushroom Chilli:
Add the fried chicken and mushrooms and the sauce in a non stick pan and mix properly. Add the cup full of chicken broth that was prepared earlier and set it to boil at medium flame. While the chicken and mushrooms are cooking mix a tsp of cornflour and water thoroughly and add this mixture to the chicken. Keep stirring till the the gravy has become thick.
Your chicken chilli with mushrooms is ready. Serve hot with fried rice.
Recipe Shared by Monami Agrawal
MumbaiFollow her on Instagram
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