Here’s another recipe for The Basic Brown Girl’s Recipe Book! I don’t ever add recipes unless I’ve tried it myself and I usually tweak it according to my own experience. I’m only sixteen, so there’s definitely not going to be any ‘a pinch of this’, ‘a handful of that’ or any ambiguous terms without further elaboration because I honestly really dislike such terms, especially since I don’t ever understand them. I mean, if it says 3-4 cups, what. do. you. mean? 3 cups? Or 4 cups?
If you want to read about my cooking experience, the final result and see the pictures of the preparations, click here.
- 1/2 kg Boneless Chicken (Breast)
- 3 tbsp Cornflour
- 2 tbsp Soya sauce
- 1 tsp black pepper
- 3/4 tsp salt
- 1 1/2 serving spoons of cooking oil
- 1/2 tbsp garlic paste
- 1/2 tbsp ginger paste
- 2 cups water
- 2 serving spoons of tomato puree
- 3-4 green chilis (because I hate it when recipes say 3-4 or 5-6, I’ll elaborate; 3 green chilis if you like it slightly less spicy and more towards the sweet side, and 4 green chilis if you want that slight kick of spice). When I cooked this, I used 4 green chilis.
- Cut the chicken into squares. I prefer the chicken to be cut into really tiny pieces but any size is fine as long as you can fit about three in your mouth at the same time with ease. Obviously, please don’t start putting raw chicken pieces in your mouth to measure the size- just estimate it.
- Make the marinade. Put the chicken pieces into a bowl and starting adding the following ingredients: 2 tbsp Cornflour (dry, which means you don’t have to mix it in water), 2 tbsp soya sauce, 1/2 tsp salt and 1/2 tsp black pepper. Mix this well with the chicken.
- Refrigerate the chicken for 2 hours. If you’re in a hurry, you can refrigerate this for 1 hour too and that wouldn’t be bad but 2 hours would be much better for a better taste.
- Pour the oil into a saucepan. Do this only after you take the chicken out of the fridge after an hour or two. Placing the saucepan on a low flame should be alright.
- Add the garlic and ginger paste. Do this once the oil starts heating up and sauté the ginger and garlic paste until the paste turns brown. Sauté basically just means fry it in the oil.
- Fry the chicken on a medium flame for 10 minutes. This time frame is perfect but you can go down to 7 minutes. Just make sure that the chicken pieces are almost fully cooked.
- Add the water into the saucepan. This is for the gravy.
- Add the tomato puree.
- Slice the green chilis very finely and add it into the gravy.
- Mix in 1 tbsp of cornflour (after mixing it well in a little bit of water). By little bit of water, I mean just add 1 tbsp and see if the Cornflour dissolves into it. If it doesn’t, keep adding a little bit of water until the mixture is liquid-y and the Cornflour is no longer sticky or lumpy.
- Cook the gravy over a low flame. Let this cook for another 15-ish minutes or until you feel like the gravy has fully cooked. Stir the ingredients well so that everything mixes together.
- Add the remaining 1/4 tsp salt. This is only to make the taste more refined. You can add anything additional that you’d like, for example: more black pepper etc. Otherwise, you don’t really need to do anything else. If you don’t want to add salt, you can skip this step but I felt that my gravy did lack a bit of salt, so I added that.
Good luck cooking! I always need the luck, so I figured that you could use it too, haha.