Kerala Chilli Chicken Recipe

• ¼ kg boneless Chicken
• 1 medium Capsicum (chopped)
• 2 tsp Tomato Puree
• 3 tsp Soy Sauce
• 1 tsp Black Pepper
• ½ Onion (chopped)
• 2 tsp Honey
• Little Chili Powder
• Little White Pepper
• ½ tsp Cornflour
• Salt (to taste)
• 1 tsp Ginger-Garlic Paste
• 2 tbsp Oil (more for frying)

• Mix chicken with tomato puree, salt, 1 tsp soy sauce, ½ tsp black pepper, little cornflour, and ginger-garlic paste. Toss the chicken nicely in the spices.
• Heat oil in a pan and fry the chicken. Remove and keep aside to cool.
• Heat 2 tbsp oil in the another pan and shallow fry the onion.
• Stir in capsicum, honey, remaining black pepper, 1 tsp soy sauce, and salt. Cover and cook until the capsicum is well cooked.
• Add chicken, remaining 1 tsp soy sauce, and white pepper.
• Mix the remaining cornflour in ½ cup water. Stir in the gravy and cook for a while.
• Serve hot.