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Spicy kung pao chicken recipe indian

Craving that spicy stir-fry magic but with a desi punch? Look no further! This Spicy kung pao chicken recipe indian takes the classic Chinese dish and infuses it with vibrant Indian flavors, creating an explosion of taste buds that will leave you wanting more. So ditch the takeout menus and unleash your inner chef with this easy-to-follow recipe!

Instruction:

How to make Spicy kung pao chicken recipe indian:

Recipe by payalCourse: Flavour ChroniclesCuisine: Indian FusionDifficulty: Beginner
Servings

3-4

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

300

kcal

Prepare to tantalize your taste buds with a unique twist on the Spicy kung pao chicken recipe indian, infused with vibrant Indian flavors. Let’s get cooking and create something truly extraordinary together!

Ingredients

  • For the Chicken:

  • 500g boneless, skinless chicken thighs, cut into bite-sized pieces

  • 1 tbsp yogurt

  • 1 tsp garam masala

  • 1/2 tsp turmeric powder

  • 1/4 tsp red chili powder

  • Salt to taste

  • For the Stir-Fry:

  • 3 tbsp vegetable oil

  • 1 tbsp sesame oil

  • 1 inch ginger, grated

  • 2 cloves garlic, minced

  • 2 green chilies, sliced

  • 1 red bell pepper, chopped

  • 1 onion, chopped

  • 1/2 cup roasted peanuts

  • 1/4 cup water

  • 2 tbsp soy sauce

  • 1 tbsp tomato ketchup

  • 1 tbsp vinegar (white or rice wine)

  • 1 tsp sugar

  • 1/2 tsp cornstarch

  • Chopped cilantro for garnish

Directions

  • For Marination:
    1. In a bowl, combine yogurt, garam masala, turmeric powder, red chili powder, and salt. Add the chicken

    2. marinate the mixture for 30 minutes.
  • For stir-frying:
    1. Heat oil in a wok or large pan. Add sesame oil, ginger, and garlic. Stir-fry for 30 seconds.

    2. Add green chilies and sauté for another minute.

    3. Add bell pepper and onion, cook for 2-3 minutes until softened.

    4. Add marinated chicken and cook for 4-5 minutes until browned.

    5. Return vegetables to the center, add roasted peanuts, and stir fry for another minute.
  • For Sauce:
    1. Whisk together water, soy sauce, tomato ketchup, vinegar, sugar. Add cornstarch slurry to thicken the sauce.

    2. Pour the sauce into the pan, cook until thickened.
  • For garnishing:
    1. Garnish with chopped cilantro. Serve hot with rice or roti.

Tips:

  • Adjust chili quantity to your preference.
  • For a vegetarian version, replace chicken with paneer or tofu.
  • Add other vegetables like broccoli, carrots, or mushrooms for extra crunch.
  • Thicken sauce by adding more cornstarch slurry.

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