Chilli Chicken – Mirch Wali Murgh

Chilli Chicken - Mirch Wali Murgh
Overview

This spicy dish is a hybrid of influenced by Chinese elements, and the piquant flavours of the soy sauce blend well with the sharpness of the turmeric and green chillies. This recipe is taken from the Easy Indian Cookbook published by Nourish Books.

Serves 4

Ingredients:

Serves 4

2 tbsp soy sauce

1 tbsp tomato puree or paste,

1 tbsp tomato sauce

1 tsp chilli sauce

1 tsp malt vinegar

1 tsp sugar

1/4 tsp freshly ground black pepper

450g boneless and skinless chicken breasts, cut into strips

2 tbsp cornflour

1/2 tsp turmeric

4 tbsp groundnut or sunflower oil

2 garlic cloves, chopped

1 onion, sliced, plus extra cut into rings, for serving

1 green chilli, chopped, plus 1 extra sliced, for serving

Method:

Stir the soy sauce, tomato puree, or paste, tomato sauce, chilli sauce, vinegar, sugar and black pepper together in a small bowl then set aside. Put the chicken strips in a large bowl with the cornflour and turmeric and mix well.

Heat the oil in a large frying pan or wok over a medium heat. Add the chicken pieces and fry stirring occasionally for five minutes, or until they change colour.

Remove the chicken pieces from the pan with a slotted spoon and set aside.

Tip the garlic and onion into the oil remaining in the pan and fry stirring for 3 minutes. Add the green chilli and fry for one minute. Return the chicken pieces to the pan and fry for a further 1 minute. Stir in spicy sauce mixture and stir for 2 minutes or until the chicken pieces are cooked through. Check by cutting into a piece of chicken, the juices should run clear.

Serve hot topped with the onion rings and sliced green chilli.

You might also like...

Chilli Paneer

Chilli Paneer  Serves 2-31 tsp cornflour pinch of salt 1 tsp plain flour 225g paneer, cut into 2cm (4/5 inch) cubes 3 tbsp oil 2 finger green chillies 1 garlic clove, crushed 1 tsp white or demerera sugar ¼ tsp ground black pepper 1 tbsp malt vinegar 1 tbsp...

Carrot Salad

Gram Flour Petit Fours - Besan ki LaddooServes 4350g carrots, peeled and coarsely grated1 onion, finely chopped1 green chilli, finely chopped1 tomato, finely chopped2 tbsp lemon juice½ tsp salt2 tbsp roasted peanuts, crushed (optional)1 tbsp groundnut or sunflower...

Gram Flour Petit Fours – Besan ki Laddoo

Gram Flour Petit Fours - Besan ki LaddooSpherical-shaped sweets made of a lentil based flour.400g gram flour, sifted 250g unsalted butter 200g caster sugar 2 tbsp milkPlace the gram flour with the butter in a pan. On a medium heat stir the mixture for 10 minutes until...

Chapatis

Chapatis - Unleavened FlatbreadsChapatis, made fresh everyday, are a type of unleavened bread from northern India. The wholewheat dough is made from a flour that is predominantly ground in stone mills known as chakkis. The grinding of the wheat with stone, breaks and...

Tomato Chutney

Tomato ChutneyPrep:  5 minutesCook: 20 minutesServes: 4 Makes approximately 300g of chutneyMakes approximately 300g of chutney Ingredients:500g tomatoes1 tbsp olive oil¼ tsp nigella seeds¼ tsp brown or black mustard seeds¼ tsp ground cumin¼ tsp chilli powder½ tsp...

Houmous

HoumousServes 4  1x 400g can of chickpeas 2-3 cloves garlic, crushed2 tbsp tahini 1 garlic clove, crushed4 tbsp olive oiljuice of 1 lemon2 tbsp orange juice2-4 tbsp chickpea water1/2 tsp ground cumin1/4 tsp freshly ground black pepper ¼ tsp paprika ½ tsp chilli...

Potato Skins

Potato SkinsMost of the fibre is found in the skins of potatoes which assists in digestion. This is a once in a while treat but can be served with a crisp green salad. Serves 2 2 baking potatoes, scrubbed and washed 1 tbsp olive oil 50g Cheddar Cheese, grated 2 spring...

Indian Veg Puffs

Indian Veg PuffsThis is a great way to use up any leftover vegetables or even any fairly dry curry as a filling for these street food style Indian puffs which are technically pastry encased savoury treats.  Makes about 8-10 puffs 2 tbsp sunflower oil 1 onion,...

Onion Fritters – Pyaaz Pakora

Onion Fritters - Pyaaz PakoraPakoras, sometimes called bhajis or bhajias, are batter-fried snacks usually eaten as a starter. The batter is made of spiced chickpea or gram flour that is gluten free. This flour is used to coat vegetables or fish to create a variety of...

Streetfood Snack – Samosa Chaat

Streetfood Snack - Samosa ChaatThis is an easy dish to make with any leftover vegetables you have such as peas, and carrots 🥕. Poha is a type of rice that has been parboiled then rolled, flattened and dried to create flakes. Poha is also often known as chura and used...