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Chinese style chilly chicken
Published On: 24 Oct 2005
for more details, click the name of the ingredient
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
tamil: Chola Maavu / Makka Cholam
telugu: Mokkajonnalu Pindi
kannada: Musukinajolada Hittu
hindi: Makai Ka Atta
Bengali: Bhoottar Maida
Gujarati: Makai No Lot
Marathi: Makai Chi Peet
Oriya: Makka Atta / Makaa Chunaa / Makaa Gunda
Punjabi: Makai Ka Atta
Marinate the chicken with egg, maida, pepper and salt.
Fry the chicken pieces on a low flame, till it turns light brown in color and is well done. Keep it aside.
Heat up the remaining oil in the pan or the kadai.
Add onions, green chillies and ginger-garlic paste and fry, till it becomes soft and is slightly pinkish.
Add paprika, tomato paste, tomato sauce and soy sauce.
Mix together corn flour and water in another pan and boil it, till it attains a semi consistency stage.
Add the corn flour to the onion mixture.
Add the chicken pieces and cook for a further 5 mins.
:- Serve hot.
wow very nice receipe, i just added black pepper.
Manju Z thanks for posting this fine recepie. The presentation is very systematic and easy to follow and the result is delecious. Full marks..... for the recepie.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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