Recipe: If you like it hot, this Chicken Bullet Chilli is dynamite!

 Executive sous chef Biju Philiph of The Westin Chennai Velachery shows us how

author_img Sonali S Published :  31st July 2020 05:12 PM   |   Published :   |  31st July 2020 05:12 PM

Chicken Bullet Chilli

Chicken leg boneless 200 gm
Gunter chilly 5 gm
Green chilly 5 gm
Fresh red chilly gm
Corn flour 5 gm
Refined flour 5 gm
Chopped garlic 3 gm
Chopped ginger 3 gm
Chopped onion 3 gm
Chilly paste 5 gm
Hot garlic 3 gm
Tomato ketchup 3 gm
Chicken broth powder 3 gm
Peanuts 8 gm
Salt and pepper to taste

- First marinate chicken with cornflour, refined flour and salt and deep fry the chicken and keep it
- Secondly, for the sauce, heat the pan, add ginger and garlic and sauté till it turns a light golden color. Then add onion and after that add chilli paste, ketchup and hot garlic sauce.
- Stir it, add chillies and peanuts and check for seasoning.
- Once the sauce is done, add chicken and toss over a high flame. Finish off with spring onion.

Shared by Executive sous chef Biju Philiph, The Westin Chennai Velachery.