I don’t know what to call this recipe. I got it from my buddy, Aurobbindo, who I worked with for a while at GM. He invited a few people over to try some of their cooking, and it was at this moment that I learned to love real home-cooked Indian cuisine.
This dish is more of an Indo-Chinese fusion (I would call it), but when I tasted it, I had to say, “Wow.” It has all the elements of crazy, in-your-face spicy deliciousness. What else can I say? Try it, and this may open up your world to what chicken can be. You’ll say, “Hey, why have I been eating bland chicken for so long?” Trust me.
Aurobbindo, or Bindo for short, says you have to get the chicken from the Indian food store. Our commercial grocery stores here don’t have good chicken for his liking. I’ve used boneless chicken breast before, but the best is getting bone-in (cut in small pieces). There’s more flavor, and it’s fun to eat with your hands.
INGREDIENTS:
- 2 TB vegetable oil
- Onion, finely chopped
- 5-6 small fresh green chillies
- Bone in chicken (breast and/or thigh) cut in 1-2 inch pieces
- 2 TB ginger-garlic paste
- Soy sauce
- Fresh Cilantro
DIRECTIONS:
- Heat oil in pan.
- Add onion and green chillies. Saute, stirring, 5-10 minutes.
- Add chicken, salt (lots of salt), and ginger-garlic paste. Cook until chicken is almost done.
- Add a little bit of soy sauce and fresh cilantro.
- You are done.