Chicken Chilli (dry or gravy)
A short home-style guide to Chicken Chilli (dry or gravy), with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Chicken (Murghi)No chicken? Use mutton or beef (cook longer), or soya chunks.
- CornflourNo cornflour? Use rice flour or plain flour (slightly less crisp).
- Capsicum (Shimla mirch)No capsicum? Use extra cabbage or onion.
- Onion (Pyaz)No onion? Use spring onions, or a little onion powder (less depth).
- Soy sauceNo soy sauce? Use a little vinegar with pepper and extra salt (taste will differ).
- Green chilli (Hari mirch)No green chilli? Use red chilli flakes or extra red chilli powder.
The usual way: fried
- Fry cornflour-coated chicken until crisp.
- Stir-fry onion, capsicum, green chilli and garlic with soy and chilli sauce, add the chicken (dry), or a cornflour slurry for gravy.
In the air fryer (about 35 min)
- Coat chicken in cornflour, spray with oil and air fry at 200°C for 12 to 14 minutes, shaking halfway, until crisp.
- Stir-fry onion, capsicum, green chilli and garlic with soy and chilli sauce, add the chicken (dry), or a cornflour slurry for gravy.
Air fryer tip: Spray the coated pieces with oil before air frying, or the cornflour stays white and powdery.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.