Lunch: Chilli Chicken Gravy with Phulka

Ingredients

• 300-400 gms. For the Chicken Marinade: Boneless Chicken: Preferably, the Thigh or the Breast Portions or Mixture of Both- Cut Up into the Bite Sized Pieces
• 1/2 tsp or To Taste Salt
• 1 tsp Black Pepper Powder
• 1/2 tbsp Dark Soya Sauce
• 1/2 tbsp Light Soy Sauce
• 1 tbsp (2 G) Paste: Ginger-Garlic Paste
• 2 tbsps Cornflour
• 1 tbsp Maida/All-purpose flour
• 1 Whole Egg: Big/Medium
• 1 tsp Rice Vinegar or White Vinegar
• 1 tbsp Dark Soya Sauce
• 2 tbsps Red Chilli Sauce
• 2.5 tbsps Chilli-Tomato Ketchup/Sauce
• 1/2 tbsp Garlic: Finely Chopped
• 1/2 tbsp Ginger: Finely Chopped
• 1/2 Cup Shallots/Onions: Cut Up into Thick Slices
• 3-4 Fresh Green Chillies: Thinly Sliced Up
• 1/2 Cup Green BellPepper: Cut Up into Thick Slices
• 3 tbsps Spring Onion Greens/Scallions
• 2 tbsps Cornflour + 1 Cup (250 gms) Water (RT): Mixed well together to form the Corn Slurry
• 2-3 tbsps Sesame Oil: For Cooking
• As Required Cooking Oil: Any Neutral Veg. Oil or Sesame Oil- For Deep Frying the Marinated Chicken
• 1 tbsp Sesame Seeds: Gently Toasted
• 1 Handful: Spring Onions- Both the Chives & Scallions (Garnish)- Optional
• 1 tsp Sesame Seeds: Optional (Garnish)

Steps

1. Add in the mixing bowl: All the aforementioned ingredients for the chicken marinade (except the cornflour & maida at this stage) & coat it all well together, cover & let it rest for at least 2-3 hrs time- In the interim: Keep rest all the ingredients handy & readily available for the next following process
2. Post the given marination time, Mix the Cornflour & Maida to it now & mix everything well together until nicely combined and well incorporated & the chicken pieces become sufficiently dry with this coating now- Once the given time frame post marinations: Heat up a frying pan/wok/kadhai over the medium-high flame initially- Add in the cooking oil sufficiently to it, for deep frying the marinated chicken pieces
3. At this point, reduce the flame to medium-low & drop in the marinated chicken pieces into 2-3 batches for a nice crispy texture without cluttering it altogether- Fry them well, until nicely golden browned- Strain them into a colander or a lined dish/plate with the kitchen towel or tissue papers
4. Next, prepare the Cornflour Slurry & keep it ready- Prepare a complete mixture of the all the sauces, aforesaid & keep that ready & handy too- Heat up a separate frying pan/vessel, on the medium flame & add in the sesame oil to it- Throw in the finely & thickly chopped veggies aforesaid for eg. shallots/onions, Ginger-Garlic, Green Chillies, Spring Onion Greens, Capsicum- In goes the Sauce Mixture to it now, mix it all together nicely
5. Now, add in some salt to hasten the very process of sautéing the same but cautiously since all the sauces contain its own Salt Contents and the fried chicken pieces has it too- Give it all a really good mix altogether- Allow it to cook on the medium-low flame for about 5-6 mins time with the lid on- Add in the fried chicken pieces to the mixture now, mixing it nicely with the prepared gravy mixture
6. Add into it half a Cup of Hot Water & let it cook with the lid on for another 2-3mins time- Post that, add in the prepared Cornflour Slurry to the mixture at this point & mix everything well together until nicely combined and well blended- Keep the flame on absolute slow at this point since the gravy will start thickening in no time now- Don’t put the cover at all & let it cook, as is
7. Once done turning off the flame- From the top sprinkle some more chives & scallions, sesame seeds- Giving it all a gentle mix- Cover it to rest in its standby position for the next 5-6 mins time before serving it piping hot with your choicest Chinese Fried Rice/Noodles, etc.
8. Transfer it to a separate serving plat/bowl- Garnish it your own way & serve it hot with your choicest side dishes or accompaniments with it- Well, I relished it immensely with my normal & usual Indian Bread: Roti/Phulka and simply snoozed off having over eaten, after long & typically unusual to my nature & daily practices