Marinated Chicken on Skewers
It seems that the Indian population just can't get enough of the hybrid Indo-Chinese food that is so readily available across India. It is so popular that it's served everywhere from roadside carts to markets to the very poshest restaurants. These spiced recipes with noodles, chicken, paneer and vegetables are all prepared using Chinese cooking styles but with an Indian flair that is perfect for the Indian palette.
This Chilli Paneer recipe contains flavours which are bold with lots of garlic, ginger and chilli (similar to Indian food I hear you say) the difference here is the use of soy and a little sugar to balance it out and create the delicious gravy for this dish.
I like to use Sriracha chilli sauce in my recipe which has garlic, chilli, vinegar and a flavour that works beautifully. But you can make a quick chilli sauce instead by blitzing chillies, garlic, salt, vinegar and sugar to a paste and use that if you prefer.
In a small pan, heat up some oil to fry the paneer in.
Place all the ingredients for the batter into a bowl and add a little water to make a thick batter.
Place the paneer blocks into the batter to coat them completely. Once the oil is hot (just check by dropping in a little batter - if it sinks, and then rises immediately, it's ready). Fry the paneer until the cubes are golden brown and crisp. Remove with a slotted spoon and drain the paneer on kitchen paper and set aside.
Heat the oil on a medium heat and stir in the garlic and chopped ginger.
Fry it very quickly for a few seconds (being careful it doesn't burn before adding the chunky red onions).
Sauté these until they soften, just for a minute or so, then add in the peppers and chilli.
Add the siracha, the dark soy and a tiny splash of water.
Stir in the fried paneer so it's all coated in the sauce.
Check the seasoning and adjust if required. Top with spring onions and serve with some spiced noodles.