Sharp, juicy, spicy, incomparably fragrant! Spicy lovers will be able to fully experience the expressiveness of the piquant bouquet, in which Ustad Banne Nawab’s Hyderabadi Chilli Chicken Masala plays a bright note.
No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below. Increase all quantities proportionally for serving more persons.
1. Chicken, boneless, skinless, cut into very small pieces
3. Green chilies – Diced finely
4. Cooking oil
5. Capsicum/Bell Pepper – Cut into 12 pcs
6. Onion – Cut into 12 pcs
7. Cilantro/Kothmir/Hara Dhanya – Finely diced
8. Mint leaves/Pudina – Finely diced
9. Ustad Banne Nawab’s Hyderabadi Chilli Chicken Masala
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1 In a bowl mix chicken thoroughly with only One Tablespoon water, entire masala of pouch # 1, One egg and marinate for one to two hours.
2 In a kadai (wok), heat enough oil for deep frying chicken.
3 Put marinated chicken pieces one by one into the heated oil and on high flame, deep fry till the chicken starts changing colour. This process takes between 3 to 5 minutes only, because if fried more than that, the pieces will get stiff. Remove and allow pieces to cool down.
4 Mix and Whip ingredients of pouch # 2 in 125 ml / Half glass of water thoroughly into a watery paste and keep aside.
5 Transfer oil left over after frying chicken into a bowl leaving only 4 tablespoons/60 ml in the kadai (wok), heat it, add sliced capsicum/Bell Pepper and onion and fry for 3 to 5 minutes or till they loose their rawness. (Should not be over or under fried).
6 Add diced green chillies and fry for further 2 to 3 minutes.
7 Add watery paste of pouch # 2, mix thoroughly and let it come to a boil. (About 30 seconds only, not more then that)
8 Add entire chicken, Cilantro/Kothmir/Hara dhanya and Mint leaves/Pudina and stir fry vigorously and continuously till all the water is absorbed completely. Remove and serve.