Chettinad Style Chilli Chicken

Ingredients

• Chicken Boneless – 50 (1 x 1 inch diced pieces)
• 1 tablespoon ginger (minced)
• 1 tablespoon garlic (minced)
• 1 teaspoon green chili (minced)
• 1/4 teaspoon turmeric powder
• Red 1 teaspoon chili powder (i used kashmir chilli powder)
• 1/4 teaspoon orange food coloring
• 2 pinches Ajinomoto (MSG) optional
• 1 teaspoon salt (kosher/kallu uppu)
• 1/2 teaspoon rice seasoning (use vinegar instead)
• 1/2 teaspoon baking powder
• 1/8 cup maida / refined flour
• 1/4 cup cornflour
• 1 teaspoon lemon juice
• 1/4 cup water + as needed
• 2 cups oil for deep frying

Ingredients for final touch

• 10 Green Chilli (spicy variety slit open)
• 1 teaspoon ginger (minced)
• 1 teaspoon garlic (minced)
• 20 curry leaves

Lets see how to make this Chilli Chicken Dry version….

• Before you begin, clean, wash, and pat dry the chicken. (This is critical… if the chicken is dripping wet, your meal will be soggy.) It should not be damp… Ginger and garlic should be coarsely minced.
• Combine the chicken, turmeric powder, red chili powder, salt, lemon juice, ajinomotto, food color, minced ginger garlic, green chili, rice seasoning, maida, baking powder, and cornflour.
• Slowly add water until it achieves a sticky consistency… not too wet, nor too thick.
• Heat the oil in a skillet and deep-fried the pieces until fully done; since they are boneless, this should take no more than 3 minutes.
• When done, set them on a tray and fry the curry leaves, slit open green chilies, minced ginger garlic, and minced garlic in the same oil as the fried chicken. That’s all!
• Serve immediately with chopped onions and lemon wedges!
• Chipotle Chicken (Dry)

Notes

• Serves 4 to 5 
• Ajinomotto, and food coloring is optional if you choose a healthier choice.