Chicken in hot garlic sauce

This sweet and spicy Indo-Chinese chicken gravy is loaded with the flavour of fresh garlic. The recipe is quite basic and can be prepared in no time if you have all the ingredients ready. Serve this gravy with some Egg Hakka Noodles or Fried Rice.
 

INGREDIENTS

1 kg Chicken (on the bone or boneless)

4 Dry Red Chillies, Sliced 

6-8 Dry Red Chillies, To Make Chilly Paste

100 gms Tomato Paste

1 Pod of Garlic, Finely Chopped

2" Ginger, Finely Chopped 

1 tbs Soya Sauce 

2 tbs Red Chilly Sauce 

1 tbs Tomato Ketchup

1/2 tsp White Pepper Powder 

1 tbs Vinegar

1 tbs Sugar 

1 tbs Corn Flour

Salt to Taste

Water As Required For The Gravy

Spring Onions For Garnish 

3-4 tbs Oil 

Oil For Deep Frying

For The Marinade

1 Egg 

4 tbs Cornflour

2 tbs Maida 

1 tsp Ginger Garlic Paste 

1 tbs Soya Sauce 

1 tbs Vinegar

1 tsp White Pepper Powder 

1/2 tsp Salt 

Fry The Chicken Until Golden Brown

Chilly Paste

METHOD

• Soak the dry Red chillies in boiling water for an hour. Drain the water and grind to a coarse paste. Set aside.
• In a bowl combine all the ingredients for the marinade and marinate the chicken pieces for half an hour.
• Deep fry the chicken in batches till golden brown and cooked through. 
• Heat oil in a wok and fry the ginger and garlic till aromatic. 
• Add in the sliced red chillies and fry for a minute or two. Be careful not to burn the Chillies.
• Now add the Chilly paste and fry for 2-3 minutes.
• Add the tomato paste and continue to fry for another 2-3 minutes. 
• Add around 1-2 cups of water and bring to a boil.
• Add the sauces, Pepper Powder, vinegar,sugar and salt to taste.
• Dilute the cornflour in 3-4 tbs water and add this to the gravy.
• Once the gravy starts to thicken add the fried chicken pieces.
• Continue to cook for another 5 minutes.
• Garnish with chopped Spring onion.
• Serve hot with noodles or fried rice.