Ingredients:
- Kashmiri lal mirch (Kashmiri red chilies) whole 6-7
- Pani (Water) warm ¼ Cup
- Cheeni (Sugar) 1 tsp
- Oil 1 tsp
- Soy sauce 1 tbs
- Anda (Egg) 1
- Corn flour 1 & ½ tbs
- Five spice powder ½ tsp
- Namak (Salt) ½ tsp or to taste
- Kali mirch powder (Black pepper powder) ½ tsp or to taste
- Sirka (Vinegar) ½ tbs
- Chicken boneless strips 500 gms
- Oil for frying
- Oil 2 tbs
- Lehsan (Garlic) finely chopped 2 tsp
- Adrak paste (Ginger paste) 2 tsp
- Soy sauce 1 tbs
- Kali mirch powder (Black pepper powder) ½ tsp or to taste
- Namak (Salt) ¼ tsp or to taste
- Sirka (Vinegar) 1 tbs
- Tomato ketchup 2 tbs
- Pyaz (Onion) thinly sliced 1 medium
- Shimla mirch (Capsicum) thinly sliced 1 medium
- Pani (Water) ¼ Cup
- Corn flour ½ tbs
- Pani (Water) ¼ Cup or as required
- Hara pyaz (Green onion) leaves ¼ Cup
Directions:
Deseed kashmiri red chilies and cut with the help of the kitchen scissor.
Add warm water and let it soak for 15 minutes.
In grinder,add soaked chilies,sugar,oil and grind well.Red chili paste is ready!
In bowl,add soy sauce,egg,corn flour,five spice powder,salt,black pepper powder,vinegar and whisk well.
Now add chicken,mix well & set aside.
In frying pan,add oil and shallow or deep fry chicken until golden brown & set aside.
In pot,add oil,garlic,ginger paste and mix well.
Add prepared red chili paste and mix well.
Add soy sauce,black pepper powder,salt,vinegar,tomato ketchup and mix well.
Add fried chicken,onion,capsicum and mix well.
In water,add corn flour and mix well.
Add dissolve corn flour in pot and mix well.
Add water,mix well and cook for 2-3 minutes until sauce thickens.
Add green onion leaves,mix well & serve with rice.
Ajza:
- Kashmiri lal mirch (Kashmiri red chilies) whole 6-7
- Pani (Water) warm ¼ Cup
- Cheeni (Sugar) 1 tsp
- Oil 1 tsp
- Soy sauce 1 tbs
- Anda (Egg) 1
- Corn flour 1 & ½ tbs
- Five spice powder ½ tsp
- Namak (Salt) ½ tsp or to taste
- Kali mirch powder (Black pepper powder) ½ tsp or to taste
- Sirka (Vinegar) ½ tbs
- Chicken boneless strips 500 gms
- Oil for frying
- Oil 2 tbs
- Lehsan (Garlic) finely chopped 2 tsp
- Adrak paste (Ginger paste) 2 tsp
- Soy sauce 1 tbs
- Kali mirch powder (Black pepper powder) ½ tsp or to taste
- Namak (Salt) ¼ tsp or to taste
- Sirka (Vinegar) 1 tbs
- Tomato ketchup 2 tbs
- Pyaz (Onion) thinly sliced 1 medium
- Shimla mirch (Capsicum) thinly sliced 1 medium
- Pani (Water) ¼ Cup
- Corn flour ½ tbs
- Pani (Water) ¼ Cup or as required
- Hara pyaz (Green onion) leaves ¼ Cup
Directions:
Kashmiri lal mirch ka seeds nikal lein aur kitchen scissor ki madad sa cut ker lein.
Garam pani dal dein aur 15 minutes kliya bheego dein.
Grinder mein soaked mirchein,cheeni aur oil dal ker ache tarhan grind ker lein.Red chili paste tayyar hai!
Bowl mein soy sauce,anda,corn flour,five spice powder,namak,kali mirch powder aur sirka dal ker ache tarhan whisk ker lein.
Ab chicken dal ker ache tarhan mix karein & side per rakh dein.
Frying pan mein oil dal dein aur chicken ko golden brown hunay tak shallow or deep fry ker lein & side per rakh dein.
Pot mein oil,lehsan aur adrak paste dal ker ache tarhan mix ker lein.
Prepared red chili paste shamil karein aur ache tarhan mix ker lein.
Soy sauce,kali mirch powder,namak,sirka aur tomato ketchup dal ker ache tarhan mix ker lein.
Fried chicken,pyaz aur shimla mirch dal ker ache tarhan mix ker lein.
Pani mein corn flour dal ker ache tarhan mix ker lein.
Pot mein dissolve corn flour dal ker ache tarhan mix ker lein.
Pani shamil karein aur sauce garha hunay tak 2-3 minutes kliya paka lein.
Hara pyaz dal ker ache tarhan mix karein & chawal ka saath serve karein.
