Dry Chilli Chicken—Doma Wang’s Quick Easy Home-style Recipe | Pasher Barir Ranna

In this episode of Pasher Barir Ranna, Doma Wang, chef and founder of The Blue Poppy, the Tibetan restaurant that was originally housed in Sikkim House on Middleton Row in Kolkata, cooks her version of a dry chilli chicken.

Doma di’s chilli chicken reflects Doma di’s philosophy of cooking, comfort over fastidiousness. If you are comfortable with a knife this chilli chicken can be cooked in half an hour. It is really quick and easy. Plus, this chilli chicken uses only a handful of ingredients most of which you most likely have at home. The only downside to this recipe is that once it is on the plate, it will be over in five minutes.

Doma di recommends keeping this dry and resisting the temptation to make a “jhol” out of this. Can be served with drinks, or with plain fragrant rice and a soup, or even with a fluffy steamed tingmo (we have a recipe on Bong Eats!).

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📝 FULL WRITTEN RECIPE WITH INGREDIENT LIST
https://www.bongeats.com/recipe/home-style-chilli-chicken
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🎥 RELATED VIDEOS
🎬 Chilli pork: https://youtu.be/VjVYttymMTA
🎬 Losar pork roast: https://youtu.be/dBz_-LiGsrw
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🎵 Music: “Barir pashe arshi nagar” originally composed by Lalon Fakir in the 1800s.
– Re-arranged and recorded for Bong Eats by
– Diptanshu Roy @dolinman (mandolin)
– @TarishiMukherjee (vocals)
– Abhijit Kundu (guitar)
– Nilesh Banerjee (drums)

This is homestyle chili chicken with doma. [Music] So in my family we have three versions of chili chicken. One is my version, one is Puchu Sachiko’s version and one is Sonam’s version. My love of tomatoes. So my chili chicken has tomatoes. Uh Sonams is different. It’s like sort of little tangra style. Sachiko is her own. Today we’re making the making my version because I’m cooking it. Some people might say, “Oh, this is not the chili chicken we eat in restaurants.” No, it isn’t. It’s my homestyle. This is what I like to cook for myself or my children. So this is ka kana. It is not restaurant style chili chicken. It’s tommoang style chili chicken. So uh for this we need u chicken uh thighs boneless. We cut them into bite-sized pieces. You take the uh chicken pieces in a bowl. Add some maida, some corn flour, some soy sauce, duck, uh egg and salt, pepper. Mix it well and keep aside. Ma is done. So while your chicken is marinating, we um chop the onions into four and you separate the petals. And then you slit the green chilies. So today I’m using the long regular kachalanca but uh usually I like to use the thick fat thick uh pulled chilies. You cut your tomatoes big chunks. You then uh heat some oil in a karai uh white oil and then you um fry the chicken in batches into a light golden brown. When you’re frying the chicken, make sure the oil is not very high on a very high flame or else the chicken will remain uncooked inside. So, make sure it’s a slow flame and the chicken is cooked through. Now comes the uh final part where you make sure your gas is on high flame. [Music] You put some oil. When the oil is nice and hot, you put in the onions. You put in the green chilies. You stir fry it for a bit. [Music] So once you’ve fried your onions and green chilies, you put in the fried chicken. Uh toss it a little. Put soy sauce, put salt, uh put ketchup. I love ketchup. And uh you know, just coat it nicely. I didn’t put pepper, but if you want, you can put in some sprinkle some black pepper or even white pepper. Uh, it gives it a nice touch. [Music] Once your chicken is nicely coated, you throw in the tomato pieces. Just toss it for a bit because I don’t want the tomatoes to disintegrate. It should just stay. The form of your tomatoes should stay. So uh we just I mean I just took it out of the pan and Insia and Sapas and I just finished it like that with nothing as a snack. But uh what we Tibetans usually do it’s it’s used as a chakna when you’re drinking or we can also have it with um rice uh sachiko’s favorite dry chili chicken basmati rice and a bowl of soup. So any which way even with a fried rice even with the tingmo I think it’s so versatile it goes with any and everything. And I like it dry. You know those most people I mean you know us Bengali we like a little jol but for chili chicken refrain please it too please have a try.