Ingredients:

• 500g – boneless chicken, cubed (marinated overnight with hung Curd and Garlic paste)
• 4 slices – cheese
• 10-12 – Shallots
• 1 small cup – sweet Corn
• 1 cup – capsicum, cubed
• 2 tbsp – Garlic paste
• 1 tsp – Oregano
• 1/2 tsp – Red Chilli flakes
• 1 cup – Tomato paste with Red Chilli
• Corn flour and all purpose flour for batter
• 1 Egg
• Ajinomoto/MSG (optional)
• Salt to taste
• 1 tsp – Red Chilli Garlic sauce

Method:

1. Add corn flour and all purpose flour to the marinated chicken. Add 2 slices of cheese, black pepper powder, 1 tbsp refined oil, egg, and a little salt; mix well.
2. Heat oil in a pan (preferably nonstick) for deep frying.
3. Reduce the flame and drop in the chicken pieces. Cook while slowly increasing the flame. Remove when half cooked.
4. In another pan, heat oil, add garlic paste, and fry for a few seconds. Then add shallot and capsicum cubes, and stir on a high flame.
5. Add tomato paste and keep stirring.
6. Now add red chilli, garlic sauce, the remaining two cheese slices, and the chicken pieces and check the seasoning. If required, add salt.
7. Add the sweet corn blanched in hot water and a pinch of sugar.
8. Now add 1 tsp corn flour mixed in 1 cup water to thicken.
9. Cook till done and finish with oregano, chilli flakes, MSG, and crushed garlic.
10. Serve hot.

Recipe courtesy of Debi