Ingredients 500 grams of diced skinless chicken (boneless)
1 cup of chicken stock
1 big onion
6 -7 fat cloves of garlic
1 Spring onion chopped thinly
1 tablespoon of cornflour
1 teaspoon Red Chilli Powder
2 tablespoons of Tomato Ketchup
2 -3 Tablespoons of vegetable oil
Salt as per taste
Boil the diced chicken in 2 cups of water or pressure cook it till 1 whistle. Strain out the chicken stock and leave it aside.
Chop the onion, garlic, spring onions very finely and keep aside.
Mix the red chilli powder in 1 tablespoon of water to form a paste.
Add 2 -3 tablespoons of water to cornflour and make it into a paste. Prepare everything and keep it handy while cooking.
Heat up the oil in a wok and add in the finely chopped garlic. Stir it till it turns light brown. Then add chopped onion and sauté it well for 2-3 minutes till it turns translucent.
Add in the boiled chicken in and sauté it again for 5 minutes. Make sure that you cook in a high flame. Add in the red chilli paste to the chicken.
Successively, add the tomato ketchup and stir it evenly for 2 more minutes. Then, add in 1 cup of chicken stock and salt as per your taste.
If you’ve already added enough salt while preparing the chicken stock then avoid adding salt at this stage.
Add in the cornflour paste and give it a final stir.
Close the lid and cook it for a minute or two and turn off the gas.
Lastly, tip in the finely chopped spring onions and mix it thoroughly with the chicken.