Jake Harper
Sanjeev Kapoor's dry chilli chicken is an Indo-Chinese classic. This popular dish is made with boneless chicken cut into cubes or fingers, which are deep-fried after being coated in a semi-thick slurry made with refined flour, cornflour and water. The chicken is then tossed with a variety of ingredients, including ginger, garlic, onions, capsicum, Chinese sauces, and fresh green chillies. It can be served with noodles or rice, or enjoyed as a starter on its own.
Characteristics and Values of Sanjeev Kapoor's Chilli Chicken Dry
| Characteristics | Values |
|---|---|
| Cuisine | Indo-Chinese |
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Servings | 4 |
| Chicken Type | Boneless |
| Chicken Shape | Cubes or fingers |
| Frying Method | Deep-fried |
| Oil Type | Not specified; likely neutral with high smoke point |
| Batter Ingredients | Cornflour/corn starch, refined flour, egg, water |
| Spices and Aromatics | Ginger, garlic, green chillies, red chilli powder, black peppercorns, coriander leaves |
| Vegetables | Onion, capsicum, spring onion greens |
| Condiments and Sauces | Tomato ketchup, soy sauce, vinegar |
| Serving Suggestions | Noodles, rice, or as a starter |
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What You'll Learn
Marinate chicken with salt, pepper, ginger-garlic paste and egg
To marinate the chicken, start by taking chicken cubes and placing them in a bowl. Next, add salt, crushed peppercorns, and ginger-garlic paste to the bowl and mix well. You can also add an egg to the mixture, as well as coriander leaves, to enhance the flavour. Ensure that all the chicken pieces are evenly coated with the marinade. Cover the bowl and place it in the refrigerator for a minimum of two hours to allow the flavours to infuse into the chicken. The longer you leave the chicken to marinate, the more intense the flavours will be.
The key to a good marinade is to ensure that the ingredients are well combined and evenly distributed. Use your hands or a brush to evenly coat each piece of chicken. You can also pierce the chicken with a fork a few times to allow the marinade to penetrate deeper into the meat.
The salt in the marinade not only enhances the flavour but also helps to tenderize the chicken. The peppercorns add a spicy kick, while the ginger-garlic paste brings a unique, sharp flavour to the chicken. The egg in the marinade will help to create a crispy coating when the chicken is fried.
Once the chicken has been marinated, heat some oil in a pan and dip the chicken cubes into a refined flour and cornflour slurry before sliding them into the hot oil. Fry until golden and crisp, then drain on absorbent paper. This dish is best served hot, with noodles or rice, or even just by itself as a starter.
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Prepare the slurry with refined flour, cornflour and water
To prepare the slurry, take a bowl and add refined flour to it. Now, add cornflour and water to the bowl. The ratio of cornflour to water should be 1:1, i.e., for 1 tablespoon of cornflour, add 1 tablespoon of water. You can adjust the measurements as needed, depending on the number of servings. Whisk the mixture well to ensure there are no lumps, and you get a semi-thick slurry. The consistency of the slurry should be such that it coats the chicken pieces evenly. This slurry will act as a batter for the chicken, giving it a crispy texture after frying.
It is essential to find the right balance between the flour, cornflour, and water to achieve the perfect slurry consistency. Too much water will result in a runny batter that won't adhere to the chicken, while too little water will make it challenging to coat the chicken pieces evenly. The refined flour, also known as maida, provides a base for the slurry and contributes to the crispness of the dish. Cornflour, or corn starch, adds a tender texture and helps bind the ingredients together.
When preparing the slurry, it is advisable to start with smaller amounts of water and gradually add more if needed. This ensures that you don't accidentally thin the batter too much. A good practice is to use one hand to pour the water and the other to whisk, allowing you to maintain control over the consistency. Continue whisking until all lumps are removed, and you are left with a smooth and homogeneous mixture.
Once the slurry is ready, it's time to coat the chicken pieces. Take the chicken cubes that have been marinated with spices and dip them into the slurry. Ensure each piece is evenly coated before carefully sliding them into the hot oil for deep-frying. This slurry-based batter will not only provide a delicious crispy exterior but also help retain the moisture of the chicken, resulting in juicy and tender chilli chicken.
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Deep-fry chicken until golden brown
To deep-fry chicken until golden brown, you'll first need to heat some oil in a pan. Take chicken cubes and place them in a bowl. Add salt, crushed peppercorns, and ginger-garlic paste, and mix well. Now, prepare a semi-thick slurry by taking refined flour in another bowl, adding cornflour and water, and whisking well. Dip the marinated chicken cubes in this slurry, and then slide them into the hot oil. Deep-fry the chicken until it turns golden brown and crisp. Once done, drain the fried chicken on absorbent paper.
The key to getting that perfect golden brown colour is to ensure the oil is hot enough before adding the chicken. You can test this by dropping a small piece of bread into the oil – if it sizzles and turns brown quickly, the oil is ready. When you add the chicken to the hot oil, be careful as it may splatter. Use long tongs or a slotted spoon to gently lower the chicken pieces into the oil.
It's important to fry the chicken in batches to avoid overcrowding the pan, which can result in uneven cooking and greasy chicken. Depending on the size of your pan, fry a few pieces at a time, allowing enough space between each piece for the oil to circulate. This will ensure that the chicken fries properly and turns a beautiful golden brown colour all over.
As the chicken fries, keep an eye on it to avoid overcooking or burning. The chicken is ready when it has a golden, crispy exterior. Use tongs or a slotted spoon to remove the chicken from the oil, allowing any excess oil to drip back into the pan. Place the fried chicken on a plate lined with absorbent paper to remove any remaining excess oil and to help maintain that desirable crispiness.
By following these steps and keeping a close watch on the chicken as it fries, you'll achieve that perfect golden brown colour and delicious crispy texture that is the hallmark of Sanjeev Kapoor's chilli chicken dry recipe.
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Sauté garlic, ginger, onion, capsicum and green chillies
To prepare the garlic, ginger, onion, capsicum, and green chillies for Sanjeev Kapoor's dry chilli chicken recipe, follow these steps:
First, heat a tablespoon of oil in a non-stick pan. Add the garlic and sauté for 30 seconds until golden. Next, add the ginger and green chillies. Mix these ingredients and sauté for another 30 seconds. Now, add the onion cubes and capsicum squares. Mix everything together and sauté for one minute.
This step is crucial to developing the flavour base of the dish, adding a spicy kick and a vibrant colour. The aroma of these ingredients sautéing together is mouthwatering and will fill your kitchen with the promise of a delicious meal to come!
You can adjust the spiciness of the dish by altering the amount of green chilli you add, but remember that the chillies also add a wonderful zing to the dish, so you don't want to skimp on them entirely!
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Add sauces, vinegar and spices to taste
Sanjeev Kapoor's dry chilli chicken recipe involves adding sauces, vinegar, and spices to taste. This is an Indo-Chinese dish that is popular in restaurants across India.
To begin, heat some oil in a non-stick pan. Add garlic and sauté until golden. Next, add onion and sauté on high heat for 30 seconds. Now, add capsicum and mix. At this stage, you can also add chopped green chillies, if you prefer a spicier dish.
Add the fried chicken cubes and mix well. Sprinkle some salt and crushed black peppercorns to taste. You can also add red chilli powder if you want to enhance the spice level.
For a tangy kick, pour in a splash of vinegar. A generous amount of soy sauce can also be added here for that classic umami flavour. You can adjust the quantities of vinegar and soy sauce according to your preference.
Finally, to thicken the sauce, mix a tablespoon of cornflour with some water in a small bowl until it forms a smooth slurry. Pour this into the pan and stir well to ensure everything is coated evenly.
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Frequently asked questions
You will need boneless chicken, refined flour, cornflour, ginger-garlic paste, green chillies, red chilli powder, tomato ketchup, spring onion greens, soy sauce, salt, black peppercorns, oil, garlic, onion, and capsicum.
Preparation time is 15-20 minutes and cooking time is 10-15 minutes.
First, marinate the chicken with salt, pepper, and ginger-garlic paste. Then, dip the chicken in a refined flour and cornflour slurry and deep-fry until golden and crisp.
Heat oil in a non-stick pan and add garlic, onion, capsicum, and the fried chicken. Mix well and serve hot on a bed of noodles.
