Monday, November 22, 2010

Sanjeev Kapoor’s Banarasi Chilli Chicken

There is nothing much to write about this recipe since it is not mine or my Mum’s. You go watch the video where Chef Sanjeev Kapoor demonstrates how he made his Banarasi Chilli Chicken.

IMG_3015 Of course, when you come back, I will give you my measurements and pictures for his recipe.

Ingredients for Sanjeev Kapoor’s Banarasi Chilli Chicken are:

500 grams boneless chicken (I used thigh pieces, which are more tender than breast portions)
Quarter cup + quarter cup dark soy sauce
2 tablespoons + 2 tablespoons green chili sauce
2 tablespoons + 2 tablespoons cornstarch
1 medium size red onion, halved and cut into thick slices
1 medium size green bell pepper/capsicum, halved and cut into slices
6-7 fat cloves of garlic, peeled and finely chopped
5-6 green hot peppers/chilies, chopped finely
Half teaspoon black pepper powder
Canola oil for deep frying
1 egg

Cut bite-size pieces of the chicken. In a bowl, mix together two tablespoons cornstarch, the chicken pieces, quarter cup soy sauce, two tablespoons green chili sauce and the egg. Both the sauce already have salt in them, hence I did not add it while marinating the chicken (unlike the Chef). Eating less salt won’t kill me, eating more might.

Sanjveev Kapoor suggests you marinate the chicken for at least 30 minutes, I left it for about an hour and a half.

Heat Canola oil in a wok until smoking. Release the marinating chicken pieces into the hot oil. Fry till they turn golden brown in color. Remove. Do it in two-three batches if your wok is small. IMG_2998IMG_3000

From the same oil which you used for deep frying, take a couple of spoons of oil and heat in the (same) wok. Add the chopped garlic first and sauté for a couple of minutes on high flame without browning the garlic.

IMG_3001 Next, throw in the onions and toss them around to coat the garlic and the oil.

IMG_3003 While the onions are still pink, add the sliced capsicum.

IMG_3004 After a couple of minutes of cooking the capsicum with the onions and garlic, add the soy sauce and green chili sauce as the Chef suggests. Whisk the remaining cornstarch with half a cup of water and keep it ready. As the sauces start bubbling at the sides, add the cornstarch mixture little by little. Keep mixing continuously on high heat.

IMG_3005 Now add the already fried chicken pieces into the saucy mixture. Coat well. Lastly, throw in the chopped green chilies and the black pepper powder.

IMG_3008IMG_3009 Give it a taste test and if you think you want to add any salt, adjust it now. There should not be any extra sauce in the Banarasi Chilli Chicken when you finish cooking.

IMG_3014Turn the heat off and serve with paratha, roti, chowmein or fried rice. Or just have it on its own with a glass of chilled beer!

IMG_3012What’s your favorite thing to eat with the much-loved Chili Chicken?

My other Chili Chicken recipes are here and here.


Priya said...

Slurp, very tempting chilli chicken, makes me drool..

Anonymous said...

Hakka noodles : best companion of my chilli chicken!
Very yummy recipe though i m puzzled abt what banarasi thing did sanjeev kapoor found in this dish:)
regarding the hara the dried ones at indian store though I was looking for fresh/ frozen ones:)

GB said...

ummmmmmmmm.....have to make somthing like this soon. What's banarasi about it I wonder? Sanjeev Kapoor must have sourced the chicken from there or something! :) Funny thing I don't have/haven't used the green chilli sauce that we used to get in India out here--have to check next trip to patels.

purplehomes said...

can't decide with chow or just like any case yours looks so tempting I may not be able to wait for the chow to be served

ishmi said...

reminds of the street food I used to gorge on with friends in college...chowmein and chilli chicken! yummm! this post took me on a trip back in time! :)

Satrupa said...

Chili Chicken is my all time fav .... No matter where it comes from Banaras or Canada :D

Cheers n Happy Cooking,

anu said...

Very nice flow.Good article

sangeeta said...

There is nothing Banarsi in this chicken chilli but we have loved it for ages ...
Taj Ganges of Banaras was Sanjeev Kapoor's first posting if i am correct and he has praised a lot about banarsi food especially the chaats of banaras .

Your pictures and step wise illustration is perfect chicken chilly looks exactly like this ...cut to cut :)

aun said...

Very nice flow.Good article

jaya said...

Hi Preoccupied , ur blog is very beautiful and filled with intresting anecdotes . I will definitely return to read more .

PreeOccupied said...

Thank you all.

If you click on the YouTube link of Sanjeev Kapoor, you will see why he mentions Banarasi. :-)

Curry Spice said...

Hey Pree
This looks totally yummy (where do u live - can i drop by for dinner sometime). Also thank you for your comment on my blog. As for my fav chili chicken..

Nimisha said...

I tried this - it was a super hit !! - and have to say - aah .. banjara ka taste yaad aagaya :) :) Thank you so so much.... thank alot from my husband bahut mishkil se kuchh bhi bolta hai in appreciation of food.. :)

RUBIA said...

Looks yummmy.....i need to cook it now...thank god 2day z sundae :))

RUBIA said...
This comment has been removed by the author.
unnatisilks said...

Tempting and inviting chilli chicken. Will try it!!!
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