Chicken Chinese

Chicken Chinese Indian milieu is a very good alternative to the beefy goat meat we usually consume for Bengalis like eating more greasy oily stuff, but we never really innovate so much. This is great for innovation and style and there is so much more about this dish. It is not just for kids it has a whole new spin to it. The spin is I add some nice star seeds while cooking. Innovation is I add some soya sauce at the end before the gas turns off. The innovation is that I also make it look nice spicy desi style yet again the innovation is there in every way. Add some spring onions to your marinade and let it become a different Chinese style chicken with apt Indian spices to give it a whole new twist. Add in tablespoon of each ginger and garlic paste. Cut up some jalapenos and add it into the marination here. For this dish we need chicken about 900 grams of whole cut chicken pieces with breast thigh and drumsticks. Marinate it all with two teaspoons of turmeric powder, red chili for flavor and coriander and cumin powder respectively. Add some salt as well. Also add garam masala powder the shahi variety is something I choose from the counters. Leave the chicken in the fridge for twenty to thirty rough minutes.

Heat up a wok evenly and add three tablespoons of any oil you like. Now, add in about four or five black peppercorns and let it get warmed up evenly in the oil. Tip in a couple of star seeds, about a long, big stick of cinnamon, around three or four cardamoms, cloves about five or six. Sauté them unless they do not release aroma. Also chop up a little tiny bit of a whole big onion and tip it into the hot flavored oil and mix it up well. Sauté them for a few long minutes after that next up is to tip in the chicken pieces one after the other. Fry them all up in the oil for roughly six to seven minutes. once it starts becoming softer add a splash of water so that it does not burn. Use a tablespoon of nonfat yoghurt for a rich texture and let it nicely coated around the chicken pieces. A couple of more minutes and then turn the gas to medium low. Once done, chicken is somewhat ready. Simmer on low flame with the lid on for eleven to twelve minutes. At this time check for salt and if additional water is required add a little ladle full. Add soya sauce just before turning off the gas and you will notice the color change from bright yellow to a thicker gravy with darker hue. At this point turn the gas to low flame and add soya sauce about one teaspoon and a half. Slowly you can turn off the flame and cover the lid and serve guests this new creation and the kids will enjoy it equally much.