Craving the fiery, flavorful explosion of Kolkata-style chili chicken and the comforting fluffiness of perfectly fried rice? Look no further! This recipe brings the vibrant tastes of a popular Kolkata restaurant right into your kitchen. We'll guide you through creating an authentic chili chicken, boasting a rich, tangy sauce with a satisfying kick, and fluffy, flavorful fried rice that's the perfect complement. Forget takeout – this dish is surprisingly easy to master, even for home cooks.
Forget greasy takeout and expensive restaurant bills! This recipe delivers the restaurant-quality experience you crave, without the hassle. Get ready to impress your family and friends with a delicious, authentic meal that's both satisfying and surprisingly simple to make. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions below.
Tools Needed
- Bowls
- Pan
- Whisk
- Spices
- Spoon
Ingredients
Step-by-Step Instructions
Step 1. Prepare and Cook the Chili Chicken
- Cut chicken into small pieces, wash, season with salt and turmeric. (Optional: Larger pieces are fine, but smaller ones cook faster)
- Combine marinated chicken with lemon juice, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, chili powder, salt, black pepper, cornflour, flour, and beaten eggs. Mix well and marinate for 30 minutes.
- Heat oil in a pan. Fry the marinated chicken until light red, ensuring the oil is hot to avoid raw oil smell. Fry in batches to ensure even cooking.
- Heat oil, sauté garlic and ginger until lightly browned. Add onions, capsicums, and chilies. Fry until slightly browned.
- Add dark soy sauce, red chili sauce, and tomato ketchup to the pan. Adjust quantities according to preference. Bring to a simmer, add the fried chicken, and cook for 3 minutes.
Step 2. Prepare the Basmati Rice
- Wash and soak basmati rice for 30 minutes. Add bay leaves, cardamom, cloves, cinnamon, and a few drops of oil. Boil until 90% cooked, then drain.
Step 3. Prepare and Cook the Fried Rice Vegetables and Assemble
- Blend sugar, cinnamon, cloves, and cardamom into a fine powder.
- Heat oil, add cumin seeds. Fry carrots and beans, then add capsicums. Once lightly fried, add cashews and raisins.
- Layer cooked rice, ghee, and fried vegetables in a pan or pot, repeating layers. Top with rice and remaining vegetables. Sprinkle with the prepared powder.
- Mix all layers well and let it simmer on the stove for 2 minutes to allow flavors to meld.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Don't overcrowd the pan when frying chicken to ensure even cooking and avoid raw oil smell.
- Adjust the amount of sauce and water in the chili chicken gravy to achieve your desired consistency.
- Keep the flame high when frying vegetables for fried rice to maintain their crunchiness.
- Adjust the amount of dark soy sauce in the chili chicken gravy to control the color depth.
Nutrition
- N/A
FAQs
1. Can I make the chili chicken and fried rice ahead of time?
The fried rice is best served fresh, but the chili chicken can be made a day ahead and reheated gently. The flavors actually deepen overnight!
2. What if I don't have all the spices listed? Can I substitute?
While the specific spice blend is key to the authentic Kolkata flavor, you can substitute similar spices. For example, if you don't have Kashmiri chili powder, you can use paprika for color and a milder chili powder for heat. Adjust to your taste.
So there you have it – a delicious, restaurant-quality Kolkata-style chili chicken and fried rice dinner, made effortlessly in your own kitchen. Enjoy the satisfying flavors and the pride of creating this authentic dish from scratch. Impress your friends and family with your newfound culinary skills!