Hyderabadi-Style Saucy Chicken 65 by Noorbaqtiar

Ingredients

• 500g boneless chicken, cut into small cubes
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper powder
• 1 tbsp ginger garlic paste
• 1/2 tsp garam masala
• 1/2 tsp salt
• 1 tsp lemon juice
• 1 cup red food coloring
• 2 tbsp corn flour
• 1 tbsp all-purpose flour
• 1 egg white
• 1/4 tsp baking soda
• 1/2 cup oil (for shallow frying)
• 1/2 tsp cumin seeds
• 2 tbsp garlic, finely chopped
• 2 tbsp ginger, finely chopped
• 3 green chilies, slit
• 1 sprig curry leaves
• 1/2 tsp black pepper powder (for sauce)
• 1/2 tsp red chili powder (for sauce)
• 2 tbsp red chili sauce (indo-chinese style)
• 1 tbsp green chili sauce (indo-chinese style)
• 1/4 tsp vinegar
• 1/2 tsp soy sauce
• 1 tsp lemon juice (for sauce)
• 3 tbsp plain yoghurt
• 2 tbsp fresh cilantro, chopped

Instructions

1. Combine the chicken with red chili powder, turmeric, black pepper, ginger-garlic paste, garam masala, salt, lemon juice, and food coloring in a bowl; marinate in the fridge for at least 30 minutes.
2. Stir in the corn flour, all-purpose flour, egg white, and baking soda to the chicken; let it rest for 20 minutes.
3. Heat the oil in a pan over medium-high heat and shallow fry the chicken pieces for 6-8 minutes until golden and cooked through; remove chicken from the pan and reserve 1 tablespoon of the oil.
4. Add cumin seeds, garlic, ginger, green chilies, and curry leaves to the reserved oil; sauté for 1-2 minutes until fragrant.
5. Stir in the salt, black pepper, red chili powder, red chili sauce, green chili sauce, vinegar, soy sauce, lemon juice, and yoghurt; cook for 1 minute until well combined and slightly thickened.
6. Add the fried chicken back to the pan and toss for 1-2 minutes until evenly coated in the sauce; garnish with fresh cilantro and serve immediately.