Chili Paneer is an absolutely easy to cook dish, hardly takes time and requires very few ingredients. I generally have the chili paneer with
Jeera rice, fried rice and there have been times when I have it with spaghetti and noodles.
Earlier, I have substituted the panner with chicken and it has been delicious as well. The ingredients remain the same, the steps fewer but it takes slightly more time or until the chicken is done.
Here it is. Hope you give it a try and enjoy it.
Ingredients
Onion Sliced - 2 medium
Green chili - 13
Ginger garlic paste - 1 teaspoon
Paneer cubes (I use the frozen kind)
All purpose flour - 1/2 table spoon
corn starch 1/2 table spoon
Rice flour - 1 teaspoon
Salt
pepper
Stock cube
*if you use chicken, then you don't need paneer, any of the flours and the stock cube
Heat oil in a pan, I use a kadai. Add sliced onion, slit green chilis, ginger garlic paste, stock cube and cook it until the onions turn translucent. Add 2 cups water, let it cook for about 5 - 8 minutes. Meanwhile, make a batter with the all purpose flour, corn starch, rice flour, a pinch of salt and little pepper. coat the paneer in the batter and deep fry and keep aside.
Add the deep fried paneer to the kadai. Let it cook for a couple more minutes. It should thicken up quite a bit.
- If you are using a stock cube that already has salt. Do not add more salt. But if you are using stock that does not have salt, add salt when you add the water.
Enjoy the chili paneer.
If you want to cook the chicken version,
Add sliced onions, green chilis, ginger garlic paste, and chicken and fry them together until the chicken starts to brown, salt, add a cup of water and pressure cook for 3 whistles. After the pressure of the cooker is released, cook it without the lid until the sauce reduces a little (check the chicken is cooked at this stage), add a little corn starch in water and add it to the chili chicken. Cook it for a minute or two. The sauce should thicken a bit.
Enjoy the Chili Chicken.
