Paneer chilly / chicken chilly

Paneer chilly / Chicken chilly 

I just love garlic and ginger rich paneer chilly and chicken chilly. Especially in winter nights these 2 taste amazing. Here is how I prefer to make it. Recipe is almost same for both versions. I prefer not to fry paneer or chicken before preparation, as they soak less flavor after frying.

Ingredients:

200 gms panner (cubed) / 200 gms chikcen (boneless - stripes)

1 big capsicum ( green bell pepper) cut in thin stripes 

2-4 green chilies chopped in slit fashion. 

1 medium sized red onion (finely chopped)

4 bulbs of spring onions (halved)

1 tbsp soy sauve

1 tsp tomato sauce

1 tsp vinegar (white)

1 tsp chilly sauce

1/2 tsp white sugar

2 tsp ginger - garlic paste 

1 tsp all purpose flour / corn flour

salt and black pepper for taste

Prepare marinade:

This is pretty easy marinade to make. Mix together salt, pepper, paneer cubes/chicken stripes, 1/2 tsp soy sauce, 1/2 tsp vinegar, 1 tsp ginger-garlic paste and little oil. Keep it aside for about hour or two.

Method:

Hit up oil in thick bottom pan, add in 1tsp ginger garlic paste and saute them till they become fragrant. On a high flame, add in capsicum stripes first , saute quickly and then add in chopped onion. Keep sauteing for a minute or two, be careful though as we are doing this on high flame, so things can get burnt very fast. Lower the flame and add in halved spring onion bulbs and green chillies saute them. Add in all sauces with sugar, mix well and then toss in paneer cubes/chicken stripes. Saute them make sure all paneer / chicken stripes are nicely coated. Saute for a minute or two. Add in small amount of water in pan and cook covered for a minute or 2. This will softens paneer a bit. If you are using chicken then make sure chicken is cooked through. Taste it and adjust parameters as per your wish. Play around to make this bit sweet, sour and hot. 

Paneer chilly dry

A imp note:

Please keep in mind that we have already added everything in marinade. Therefore while making gravy or preparing rest of the dish adjust ingredients accordingly. 

Few tips:

1. This version makes paneer/chicken chilly suitable as starter (known as paneer/chicken chilly dry)

2. You can prepare gravy by just adding more water and sauces. Use all purpose flour / corn flour to make gravy thick.

3. If you want even dryer version then get everything fried before preparation, then just mix all ingredients together on high flame. But this shall make recipe pretty much dry/less soft.