Zesty Chicken Sauce

Ingredients

• For Chicken Marination & Frying: Chicken 750g
• Ginger Garlic Paste 1 tsp
• Cumin Powder ½ tsp
• Turmeric powder ¼ tsp
• Pepper ½ tsp
• Kashmiri Chilli powder 1 tsp
• Salt 1 tsp
• Red chilli powder 1 tsp
• Cornflour 3 tbsp
• 1 Egg
• Oil for frying
• For Yogurt Sauces Mixture: Yogurt 1 Cup
• Soy Sauce 1 tbsp
• Chilli Sauce 1 tbsp
• Tomato Ketchup 2 tbsp
• Red Chilli Powder ½ tsp
• Salt ¼ tsp
• For Slurry: Cornflour 2 tsp
• Water ⅓ Cup
• For Gravy: Oil 2 tbsp
• Green chillies 3-4
• Onion Paste 1 Cup
• Prepared Yogurt Sauces Mixture
• Prepared Cornflour Slurry
• Fried Chicken
• Coriander Leaves 2 tbsp

Ingredient Image

Step 1

In a bowl, mix the chicken with ginger garlic paste, cumin, turmeric, pepper, kashmiri chili powder, red chili powder, salt, cornflour, and an egg. Give it a good stir to coat everything well. Heat some oil in a pan and deep fry the chicken pieces until they turn golden brown. Once done, set them aside.

Step 2

In another bowl, combine yogurt, soy sauce, chili sauce, tomato ketchup, salt, pepper, red chili powder, and kashmiri chili powder. Stir it all together until smooth.

Step 3

Make a slurry by mixing cornflour with water in a small bowl, stirring until there are no lumps.

Step 4

Heat a bit of oil in a pan, then add ginger garlic paste and whole chilies. Cook for about a minute until fragrant. Add the onion paste and cook until it turns light golden, about 2-3 minutes.

Step 5

Pour in the yogurt sauce mixture and let it cook for 3-4 minutes, stirring occasionally.

Step 6

Slowly add the cornflour slurry to the pan and cook for another 2-3 minutes until the sauce thickens.

Step 7

Add the fried chicken pieces back into the pan, mix well, and cook until the oil starts to separate from the sauce.

Step 8

Finish by sprinkling fresh coriander leaves on top. Turn off the heat and serve.