Tandoori Chicken Chili
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2 lb boneless chicken cut into cubes (approximately 1 kg)
2 tbsp ginger garlic paste
2 ½ tbsp tabdoori masala + 1 tsp (I used store bought)
1 ½ tsp salt
½ cup cornstarch
1 tsp dark soy sauce
2 onions cut into cubes
2 green peppers cut into cubes
3-4 slit green chilies
½ tsp fresh grated ginger
Green onion (spring onion) for garnish
Oil for deep frying + 2 tbsp for cooking
Marinate chicken with ginger garlic pate, tandoori masala and salt. Keep aside for 30 minutes.
Add ½ cup cornstarch in batches and keep mixing.
Heat oil for frying and deep fry the marinated chicken pieces in batches till crisp on medium flame.
Heat 2 tbsp oil and add the slit green chilies. Add the onions and peppers and saute 2 minutes in high flame.
Add 1 tsp tandoori masala and dark soy sauce. Saute 1 minute.
Add fried chicken and mix well.
Add fresh grated ginger and mix.
Tandoori chicken chili is ready to serve. Use as an appetizer or side.