Gun Powder Chicken

by Chef Vembu . 14 Mar 2020


Chicken - 900gm (leg boneless) cut into cubes around 30gms

For the marination:

Kashmiri chilli powder - 2 tbsp
Ginger garlic paste – 1 tbsp
Vinegar or lemon juice – 2tbsp
Chicken stock – 2 tbsp
Cornflour – 1 tbsp, mixed into 1 tbsp water

For the main course:

Refined oil – 2Tbsp
Sombu/ fennel seeds – 1 tsp
Green chillies – 2 slit
Ginger chop – 1 tbsp
Garlic chop – 1 tbsp
Whole Dried red chillies – 15
Onion – 25gm Cubed
Capsicum – 50gm (diamond cutting)
Spring onions – 1 bunch, cut into 2 ½ cm pieces
Whole roasted peanuts- 50 gm
Red chilli sauce - 2 tsp


Marinate the chicken with the ingredients mentioned and leave to sit for 1 hour. Marination gives extra flavour to the chicken, if you don’t have time to marinate need not worry. Mix the ingredients in a small bowl and set aside.

Next, deep fry the marinated chicken. keep separate.

Using a wok and a small amount of oil, fry sombu/fennel seeds, chopped ginger, garlic, red chillies, onion and capsicum. When it’s all browned, remove from the pan and set aside.

Snip the stem from the green chillies and shake out the seeds. Add the remaining oil and cook the chillies for 1 minute, shaking the pan constantly to prevent them burning.

Add the fried chicken into the pan, next add spring onions and roasted peanuts, then stir fry for 1 minute more. Add the red chilli sauce and stir for few more minutes until thickened.

Lastly, add the fried onion capsicum mixture to the pan and give a quick stir. Switch off the flame and your gunpowder chicken makes a great starter.

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