Chilli Chicken (Low fat version)

Ingredients:

For Marination:

Chicken boneless and skin less : 3 pounds ( cubed into 1 inch pieces)

Ginger garlic paste : 1 tbsp

Oil : 1/2 cup (I used rice cup)

Chilli powder: 1 - 2 tbsp

Salt : To taste

Seasoned salt or Ajinomoto : 1/2 tsp
Corn flour : 1 cup or 250 ml (Corn flour must be added untill the chicken becomes very thick like chapati dough. After marination the chicken should not be watery)

Tomato sauce : 1/2 small tin

For Gravy:

Oil : 2 tbsp

Garlic : 4 cloves finely chopped

Onion : 1/2 of small onion chopped length wise.

Seasoned salt or Ajinomoto : 1/4th tsp

Tomato sauce : 1/2 tin

Chillies : About 1/2 to 1 pound ( slice them and fry them in oil)

Method:

Marinate the chicken with all the ingredients for minimum 1 hour. Chicken marinated a day before tastes good than 1 hour marinated chicken.

Preheat oven to 400 degrees (you can also deep fry the chicken).

Take a oven safe dish (i used oven liners) and spread the marinated chicken pieces seperately.

Put it in the oven untill done.

Usually takes for about 15 to 30 minutes.

For even cooking move the chicken pieces after 10 minutes.

Do not let the chicken get to hard.Remove from oven.

Gravy preparation:

Heat the oil in a pan and add the finely chopped garlic and let it fry for about 2 minutes.

Now add the onions and let them fry till golden brown.

Add seasoned salt and tomato sauce to it and cook for about 3 minutes.

Remove for heat.

Add the chicken pieces to the gravy and finally add the the fried chillies to the chicken.

Mix well and serve hot with onions and lemon.

Enjoy