DISHOOM’S CHILLI CHICKEN
As those that have read my review of the Dishoom Cookbook (https://inspiredbyirene.com/2021/08/24/dishoom-the-cookbook/) I have chosen not to reproduce recipes directly from their book, as they had the whole of the book circulated rather publicly around the internet as a “freebie” by some unscrupulous soul during the pandemic lockdown times of early 2020. When they had gone to such work in producing such a work of love, for a pdf copy to be sent round social media is criminal in my eyes…
So, this is a recipe not in the book but one that was “tweeted” in May 2020 by Dishoom themselves with the tag “We’re simply thrilled to share the (extra-special, not-even-in the-book) recipe for Chef Naved’s Chilli Chicken, inspired by an Indo-Chinese favourite of Bombay’s Leopold Café”. To say I was excited, is an understatement as this is my “go to” dish when visiting Dishoom …. Not one I perfected myself if I am honest 😊… the below is fantastic…. But noting comes close to theirs served in the restaurant … which I guess should also be the way !
Ingredients – serves four (I usually serve as part of multi dish meal)
Looks like a long list of ingredients when first see this, but is a simple and effective marinade, fry and mix with sauce dish. Take your time and do some therapeutic chopping practice on the ingredients and all is good.
500g skinless chicken thighs cut into bite size pieces
Vegetable oil for deep frying the chicken – around 1.0l I usually fine
Marinade for Chicken
20ml Malt vinegar – I have used both white and brown malt to similar effect
20ml Dark Soy Sauce
5g white pepper
Pinch of salt
15g coriander stalks
1 egg (small)
85g Cornflour
40g Strong Flour – I use bread flour
Pinch of MSG (ajimonoto) – recipe says this is optional and I have never used
For the Sauce
2tbsp Vegetable Oil
250g Red Onions Chopped
60g Grated Ginger
60g Chopped garlic – yes this seems a lot but is used – make sure chop fine
35g green chillies – chopped fine
35g rice vinegar
60ml dark soy sauce
1 tsp sugar
Pinch of MSG (ajimonoto) – again, recipe says this is optional and I have never used
To Serve
Finely chopped spring onions
Lime Wedges
Method – this is way I make it, not necessarily the same steps as the recipe in the book!
It is essential you marinade the chicken fully fir the flavour of this dish – the recipe says minimum of 6hrs, but I ALWAYS do the full 24 hr overnight time
Mix everything together well bar the flours in a large bowl. Then add the chicken pieces and thoroughly coat in the mixture before adding both the flours and mix again ensuring an even coat – then leave in the fridge to marinade as above for min 6 hrs but preferably overnight.
NB – I always get the chicken out an hour or two before the next stage to ensure it returns to room temperature before frying.
Next make the sauce…..
Prepare all the ingredients first is my tip here as there is a lot of prep for the chopping of onions and garlic to do! Not hard work and worth doing well for the final dish
Heat the oil in a large heavy bottomed pan – you really do need a wide pan for this for adding the chicken in and coating properly later – fry the garlic gently until golden brown then remove and set aside.
Using the same oil, fry the onions and ginger till soft and translucent – frequent stirring here prevents them from sticking and burning – you want then nice and soft without burning. Then add the soy and cook for about 2 minutes, followed b the rest of the ingredients including the previously fried garlic. Cooking for about 10 mins, until the oil separates from the mixture, removing the excess oil with a spoon. Then keep the sauce warm on a very low light while you finish the chicken.
Next fry the chicken and the finish the dish……
Ideally heat the oil in a fryer to 160oC, though I use a wok as I haven’t got a fryer!
Lift the chicken out of the marinade and let the excess drip off, before frying a few pieces at a time until golden brown and crispy – approximately 4 mins – as always with chicken making sure it is cooked through. Don’t try and do all in one go, do in batches
Lift the chicken pieces from the oil, drain well using kitchen paper, then place in the sauce and toss to ensure all covered. I wait until all chicken done and in pan to ensure even coating.
Serve topped with the spring onion and with lime wedges to add at the table
The Finished Dish
Picture of finished dish ….served here with the amazing Aloo Sabzi recipe also from the Dishoom Book, and my homemade flatbreads. As I say I can’t get this to work anything as well as the restaurant dish (in my opinion) but everyone that has it absolutely raves about it … maybe just my critical side – but please do try it… really is a tasty dish
