Page 66 - MASALA Vol 8 Issue 6 June-July 2017

Chicken Cheese Chilly

Heard of the infamous chicken chilly from your local Indian restaurant? Chicken chilly is actually a part
of Indian-Chinese cuisine, developed by the small Chinese community that lived in Kolkatta in the last
century. The dish has become so popular that it is now a world-wide sensation. From this simple dish,
adapted from Chinese seasoning and cooking techniques, I have created an Indochinese-Italiano-Thai
fusion version, bombarded with fresh holy basil and extravagant Thai chilli paste, and smothered with
melted mint cheddar cheese. This dish is so versatile that you might have thought of your own version.

Method to Marinate Chicken Serves 3-4
1. To 10 pieces of chicken, add 1 tsp of salt and 1 spoon of fresh lime juice.
2. Mix together salt and lime juice with chicken pieces until Ingredients
chicken whitens.
3. Let it rest for 5 minutes. 250 grammes of boneless chicken breast,
4. Add black pepper powder, red chilli powder and mix it well. diced into 10 pieces (250 grammes of paneer
5. Add 2 spoons of ginger-garlic paste and mix it well. or cauli our for vegetarian alternate)
6. Let it rest for 10 minutes. 10 pieces of 3/4 inch diced onion
7. Drain all the moisture from the container. 10 pieces of 3/4 inch diced capsicum
1 cup of ginger garlic paste
Method to Prepare Batter 1/2 cup of corn our
chopped fresh green chillies
1. To a container, add 6 spoons of corn our. 1/2 cup of fresh chopped garlic
2. Pour mixture of melted cheese with mint 3 tbsp of Thai red chilli paste
(heat 4 slices of cheddar cheese in the microwave until lique ed). 8 slices of cheddar cheese
3. Add paprika and 2 tbsp of oil to mixture. 10 ounces of water
4. Add water to create a thick paste for batter. 1/2 cup of basil leaves
Method to Prepare Chicken
Method to Prepare the Chicken Cheese Chilly
1. Drop chicken pieces gently into batter.
2. Let it rest until chicken absorbs the batter and turns the same 1. Add 2 spoons of oil to non-stick frying pan.
colour as the batter. 2. Add 2 cloves of garlic, chopped and fry until brown.
3. To a frying pan of hot oil, place the chicken pieces and fry until golden. 3. Add 10 pieces of 3/4 inch diced onion and mix of
Note: only fry until it turns golden as the chicken needs to be kept as three colors of capsicum, and fry until crispy.
tender as possible. 4. Add 2 spoons of the batter mixture to the pan and
stir fry it until batter thickens.
5. Add 1 large spoon of Thai red chilli paste and about
10 holy basil leaves.
6. Stir fry for 30 seconds, then add 4 ounces of water,
while adding 1/2 tsp of black pepper and 1/2 tsp of
ground red chilli.
7. Cook until you smell the aroma of the basil leaves.
8. Add another 2 ounces of water, 1 tsp of salt, 1/2 tsp
of sugar and 1 spoon of fresh lemon juice.
9. Cook until all ingredients are nicely mixed and serve
hot on a plate.
Garnish

Melt 4 slices of cheddar cheese and add mint leaves
and black pepper. Pour the melted cheese over the dish.
Garnish with basil leaves.

66 | Masalathai.com