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

How to Make Chicken Italia

• 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.
• Heat oil in a pan (preferably nonstick) for deep frying.
• Reduce the flame and drop in the chicken pieces. Cook while slowly increasing the flame. Remove when half cooked.
• 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.
• Add tomato paste and keep stirring.
• Now add red chilli, garlic sauce, the remaining two cheese slices, and the chicken pieces and check the seasoning. If required, add salt.
• Add the sweet corn blanched in hot water and a pinch of sugar.
• Now add 1 tsp corn flour mixed in 1 cup water to thicken.
• Cook till done and finish with oregano, chilli flakes, MSG, and crushed garlic.
• Serve hot.