Chilli Chicken

INGREDIENTS :

½ lbs. Chicken(boneless)
1 pinch Ajinomoto
½ tsp. Black Pepper(powder)
1 tsp. Sugar
2 tbsps. Soy Sauce
2 tbsps. Corn Flour
1 no. Egg
8 nos. Green Chilies
6 cloves Garlic
Vegetable Oil for frying
Salt to taste

DIRECTIONS :

1) Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes.
2) Deep fry chicken in hot oil till light brown.
3) Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds.
4) Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce.
5) Add fried chicken pieces and cook for 3 minutes.
6) Add rest of cornflour, after dissolving it in water. Stir constantly.
7) Garnish with chopped spring onions and green chilies julienne.

Butter Chicken

INGREDIENTS:

¼ pint Sour Cream
1 tsp. Ginger(crushed)
¼ tsp. Food Color(Red)
3 lbs. Chicken(skinless, cut into pieces)
2 ozs. Butter
1 piece Cinnamon(1 inch)
6 nos. Cloves
6 nos. Cardamom
1 leaf Bay leaves
¼ pint Yoghurt
¼ tsp. Saffron(crushed)
¼ pint Raw Cream
2 tsps. Almonds(ground)
¼ tsp. Corn FlourVegetable Oil for garnishing
Salt to taste

DIRECTIONS:

Mix yogurt, ginger, salt and red coloring and rub into chicken.
Let it marinate overnight.
Place in an ovenproof dish and brush with oil.
Bake in a 375 degree oven for 40-50 minutes. Save the liquid, if any.
In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bay leaf for 1 minute.
Add sour cream and chicken liquid.
Add crushed saffron, and cream.
Cover and simmer gently for 5-6 minutes.
Add chicken pieces and adjust seasoning. Add ground almonds.
Dissolve cornstarch in water and add to the chicken.

Let it thicken. Cover and simmer for 3-4 minutes.
Remove from heat.