Ingredients:

• 500 g – Chicken joints
• 1 tbsp – soya sauce
• 1 tbsp – Vinegar
• 2 tsp – Ginger Garlic paste
• 1 tsp – chili powder
• 1/2 tsp – MSG, optional
• salt & pepper to taste
• For Sauce: 1 cup – water
• 1/2 tsp – chilli powder, mix together
• 2 tbsp – oil
• 1 tbsp – chopped Garlic
• 1 tbsp – chopped green chilies
• 1 tbsp – Vinegar
• 1 to 2 tsp – soya sauce
• 1 tbsp – Corn flour
• 1/2 tsp – MSG
• salt to taste

Method:

1. Marinate the chicken pieces with rest of the ingredients for 1-2 Hrs(or longer in the fridge).
2. Place on a shallow plate and pour 1 Tbsp of oil on it.
3. Cook on full power covering for 7-9 minutes ( rearrange the pieces after 1/2 the time).
4. Allow to stand for 5 minutes.
5. For Sauce: Heat the oil. Fry garlic till light brown.
6. Add chillies. Fry for 1/2 minute.
7. Add chilli paste, fry for 1/2 minute.
8. Add water, mixed with rest of the ingredients.
9. Simmer till the sauce thickens. Pour over chicken.
10. Serve hot garnished with spring onions, with fried rice or noodles.

Recipe courtesy of Chandra Bhat