Ingredients
Chicken – 500 gms(boneless) cut into small pieces
Green chillies – 7 nos(cut lengthwise)
Spring onions – 3 Nos(cut into pieces)
Capsicum – 1 (cut into 1/4 inch pieces )
Finely chopped garlic – 1 tsp
Tomato ketchup – 3 tbsp
Chilli sauce – 2 tbsp
Soya sauce – 1/2 tbsp
Salt to taste
Marinade:
Ginger garlic paste————————-2 Tbsp
Red chilli powder ————————-1 Tbsp
Soya Sauce———————————2 Tbsp
Vinegar————————————–1 Tbsp
Pepper powder —————————–1 Tsp
Sugar —————————————-1/4 Tsp
Aginomotto ——————————–1/4 Tsp
Oil ——————————————-3 Tbsp
Method
- Cut chicken into small pieces
- Marinate the chicken with ginger garlic paste,red chilli powder, soyasauce, vinegar, pepper, sugar,salt and aginomotto for 30 mins
- Heat the oil in a pressure cooker
- Add marinated chicken and saute on high, till the juices from the chicken ooze out
- Then add 1/4 cup of water and close the lid of the pressure cooker.
- Pressure Cook to one whistle. Remove from fire
- When the pressure drops, transfer chicken pieces to a kadai heated with few tablespoons of oil.
- Shallow fry the chicken on high flame and add tomato ketchup, soy sauce and chilli sauce. Saute till the sauces coat the chicken well. Add little water if needed. Mix 2tsp of cornflour in water and add to the pan if you wish the gravy to be thick.
- Finally add green chillies,spring onions and capsicum.Stir well .
- Remove from heat
- Garnish with coriander leaves and serve hot
Tips
- If you wish the recipe to be more spicy, avoid adding sugar.
- Adding too much of aginomotto is not good for health, so add very little quantity of it. You may skip this part too.
- I have not added food coloring in this recipe. You may add if rich red color is desired.
