Combine ginger-garlic paste, egg, cornflour, and 30 grams of Kitchen Treasures Chilli Chicken Masala into a marinade. Coat the chicken pieces in this marinade and set aside.
Heat oil for deep frying. Fry the chicken pieces till crisp and brown. Drain and set aside.
In another pan, heat 2 tablespoons of oil and sauté the chopped ginger and garlic. Add the onions and sauté for two minutes. Add the sliced capsicum.
Add the rest of the Chilli Chicken masala along with soy, chilli and tomato sauce and cook well.
Add 2 cups of water and salt to taste. Bring to a boil and add the chicken pieces.
Cook till the gravy thickens and take off the heat. Garnish with spring onions and serve hot.
By Ria Samuel