1. 1 kg. Tender chicken, cut into small pieces, 2 dsp. Vinegar, 1 dsp. Ground ginger, Salt to taste2. ½ cup refined oil3. ½ dsp. Round slices green chilli4. 1 cup finely chopped onion5. 1 dsp. Ginger6. ½ tsp. Kashmiri chilli powder7. Green chilli slices for garnishing
Mix chicken pieces with other ingredients in item 1 and keep it to marinate for 3 hours. Afterwards, cook the chicken on a slow fire so that it does not break. Cook it dry.Season the green chilli in hot oil without losing its colour. Afterwards season the onion. When it becomes light brown in colour, add the ginger paste and season till the masala are fried well and the oil separates. Add the chilli powder and chicken pieces and season till the meat is dry. Dish the chicken pieces on a serving plate and garnish it with green chilli slices. Serve hot.
Note: In order to make the chilli chicken red, sprinkle a tsp. of water in the dish