Schezwan Chicken gravy
Well I’ll not write any long exotic story to make this post too long. Let’s straightaway dive into the recipe. Pardon me for my horrible grammar and punctuation.
Ingredients :
Boneless chicken (700gm — 1kg), Garlic 8( 5 chopped, 3for paste) you can consider this as the bass of the recipe , Ginger, Homemade Schezwan Sauce(Most Important Thing), Soya Sauce, Tomato Ketchup, Sliced Onion 5–6, 3–4 Sliced Capsicum, 3–4 Tomato, Chopped Green onion leaves(As per preference but don’t use shukno peyajkoli), Garam Masala, Black Pepper, Cornflower (3 table spoon for making gravy, 6–7 table spoon for frying chicken), 4–5 egg yolks ( Optional ), 100gm Curd, Apple Cider Vinegar ( This is my style for making chicken really soft from inside ), lemon juice, Red chilli powder, 3–4 diced green chillies.
Marinate The Chicken and fry :-
First thing first Marinate the chicken with curd, 3 table spoon of red chilli powder, 1 table spoon of garam masala, 1–2 table spoon of Apple Cider Vinegar, Ginger and Garlic Paste, 1 table spoon of lemon juice ( As Vinegar is already added ), 2 table spoon of salt, 1 and half table spoon of Black Pepper, 2 table spoon of soya sauce. Keep this for 1 day.
After that dip all the marinated chicken in egg yolks and add a coating of corn flower. Fry all of the chicken in small batches of 10 pieces ( Depending upon the size of the pan ). Keep frying in Low-Medium flame for 6–10 minutes ( Chicken needs to be cooked ) or till the color change to golden brown.
Steps to make Schezwan Sauce :-
Take 12 red chilli , remove seeds and soak them in water for 30 minutes. Make a paste of this soaked red chilli and keep it aside. Now take a pan, add refined oil and fry chopped ginger and garlic in a very low flame for 3–4 minutes. Now add the red chilli paste and keep steering for 3–4 minutes and add the lid and keep it in low flame for 3 mote minutes. Add 1 table spoon of salt and mix well. Now add 120ml of water, for sweetening you can use sugar/molasses or honey but I used 1 small cube of sugarcane jaggery. Also add half table spoon of Apple Cider Vinegar, 1 table spoon tomato tomato puree ( Completely optional ). Keep this in low flame for 5–6 minutes till the sauce become thick.
It’s time to cook
Add 3–4 table spoon of refined oil in a frying pan and add Chopped Garlic, Ginger and keep steering for 2 minutes in middle flame. Now add sliced onion , capsicum and diced green chillies. Now add the Chopped Green onion leaves. Cook it in high flame for 3 minutes. Next add the fried chicken and you boost the cooking process by keeping the flame in medium, tilt the pan and add 1 table spoon of Dark RUM. It’ll set the pan on fire for 2–3 seconds but it’ll add a really nice burnt flavour Inside your chicken. Be careful before doing this(This is completely optional) as Alcohol is Highly Flammable . Immediately add sliced tomatoes, tomato ketchup 1 table spoon, 3 table spoon soya sauce, 5–6 table spoon of Schezwan Sauce and 1 and a half table spoon of salt. If you feel it’s less then you can adjust as per the taste. Don’t add too much salt because soya sauce and our Schezwan Sauce already contains enough salt. For increasing the gravy add a solution of 100ml water and 3–4 table spoon of corn flower. Keep it for 10 minutes in a low medium flame and put the lid. After 10 minutes you are done!
