Chicken chilly

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• Cut 2 kg chicken in small pieces
• 8 Onion cut in four pieces and make cubes.
• 4 capsicum cut in medium pieces cubes.
• crush black pepper 12 corns
• 1 cup arrowroot/cornflour
• 1 cup maida flour
• 2 tbsp ginger garlic paste
• orange color
• 6 eggs
• 2 tbsp white vinegar

Marination

1. In vessel put chicken, 2 tbsp giner garlic paste, 2 tbsp white vinegar, 1 tbsp salt and mix and keep aside for 10 mins. Add 1 cup arrowroot, 1 cup maida flour, 2 pinch orange color, black pepper powder, 6 eggs, 1 tsp red chilly powder and 1 tsp kitchen king powder. Mix well
2. Heat 1/2 ltr oil and keep gas low to medium. Drop each chicken piece and fry. Remove and keep aside.
3. Fry onion cubes in same oil for 1 min. Same way also fry capsicum. Keep aside.
4. In the marination vessel add 1 cup arrowroot and 1 cup water for gravy. Add 2 pinch orange colour.
5. Fry ginger, garlic 100 gms chopped in same oil. Add 2 tbsp soya sauce, 2 tbsp white vingear, 3 tbsp green chilly sauce, 2 tbsp red chilly sauce, 3 tbsp tomato ketchup, 1 tbsp crushed black pepper. pour the gravy from above step. Add fried onion & capsicum and the fried chicken pieces. Add salt 2 tbsp salt. Mix well on high flame.
6. Add 6 chopped green chillies for garnishing.
7. Serve with salad and chutney.

Salad

• 1 onion cut into cubes, 1 tbsp white vinegar, 1 tsp salt. toss together

Chutney

• Cut corriander leaves, mint leaves, add 6 green chillies, 3" ginger, 7 garlic, 1/2 cup curd, 2 tbsp chat masala, 1 tsp salt. Grind in mixie.