250 gm chicken chopped into small pieces
2 tsp ginger garlic paste
White pepper powder
Little butter and oil
2 or 3 cups Chicken stock
2 Green chillies
Chopped spring onions for garnishing
1 onion diced in big cubes
1 capsicum diced in big cube shape
Step 1 – Marinate chicken cubes with salt, 1 tsp garlic ginger paste, soy sauce, ajinomoto, white pepper, egg and 1 tbsp. cornflour. Keep aside for ½ hour and then deep fry these chicken chunks and drain on tissues tork.
Step 2 – Deep fry the capsicum and onion cubes and leave aside.
Step 3 – To prepare stock, add 2 cups of water (or 3 if more gravy required) and one chicken Maggie cube. Cook till the Maggie cube dissolves.
Step 4 – Add a little oil and butter to a vessel. Fry the green chillies a little. Add 1 tsp. garlic ginger paste, then add ajinomoto, soy sauce (as required), white pepper (as per spicy taste), a pinch of sugar. Fry for two mins, then add chicken stock. Let the stock boil, upon boiling add fried chicken chunks. Add fried capsicum and onion. Boil for two mins more. Then add 1 ½ tbsp cornflour mixed with a little water to the boiling stock. When the sauce thicken as required, remove from heat. Garnish with chopped spring onions