To marinate chicken:

1)  All purpose flour ( Cake flour) – 1 cup
2)  Cayne Pepper powder or Red chilly powder – 2 tsp
3)  White pepper powder – 1/4 tsp, optional
4)  Ginger , Green chilly paste – 1 tsp
5)  Cumin seeds powder – 1/4 tsp
6)  Lemon Juice – 1 tsp
7)  Salt
8)  Finely chopped cilantro leaves – 2 tsp
9) Boneless skinless chicken (preferrably chicken thighs) – 1 lb , cut into small pieces.

Mix all ingredients and marinate for atleast 2 hour. I usaully marinate overnight in refrigerator.
Next day deep fry marianted chicken pieces and set this aside.

For making chilly chicken:
1)  Red Onion – chopped into 1 inch long cubes
2)  Green Bell Pepper (Capsicum) – chopped into 1 inch long cubes
3)  Green chilly – 6 , slitted
4)  Ginger – 1 tsp, thinly sliced
5)  Garam masala powder – 2 tsp
6)  Cilantro leaves – finely chopped , 1/2 bunch

Heat some oil in a pan, saute cubed onion and pepper. Once bell pepper is 3/4th cooked , transfer this to a plate and set this aside.

Sauce Mix:
1)  Worcestershire sauce – 1 tsp
2)  Soy sauce – 1 tsp
3)  Franks red hot cayne pepper sauce – 2 tbsp
4)  Hot Chili Sauce (Sriracha brand if available) – 2 tsp
5)  Tomato Ketchup – 2 tsp

Mix all sauces in a bowl. You can increase or decrease sauce quantities based on your taste and spice level.

Add more oil to the pan if needed and saute sauce mix till it starts to thicken.
Add fried chicken pieces to the sauce and mix well.
Saute till all of the sauce is absorbed by the chicken pieces.
Transfer this to a plate and set this aside.

Heat some oil in the same pan and fry slitted green chilly and sliced ginger.
Add chicken pieces and sauteed onions and bell pepper and mix well.
Sprinkle garam masala powder and mix well.
Add chopped cilantro leaves and mix well.
Serve hot !!!

Bombay Pav Bhaji

1)  Small head of cauliflower – 1 cut into small florets
2)  Medium potatoes  – 3 ( each cut into 4 pieces)
3)  Canola Oil – 3 tbsp
4)  Green bell pepper – 1 (finely chopped)
5)  Turmeric powder – 1/2 tsp
6)  Franks red hot chili sauce – 1 tbsp
7)  Ginger-garlic paste – 1 tsp
8)  Salt to taste
9)  Tomato puree – 8 oz can
10)  Everest pav bhaji masala – 1 tbsp or more
11)  Butter – 1 tbsp
12)  Cilantro – 1 bunch (finely chopped)

Cooking Method:

Boil the cauliflower and potatoes till well cooked. Let it cool , remove potato skin and keep it aside
Heat oil in a pan and saute bell pepper. Add ginger-garlic paste and saute.
Add turmeric powder, chili sauce to taste and salt. Saute for a few seconds.
Add tomato puree,boiled potatoes and cauliflower, pav bhaji masala and butter.
Keep stirring and mashing it together till it is a smooth mixture, adding water as required.
Let it simmer to get the flavors to bond together.
Add chopped cilantro and mix together.
Keep tasting and adjusting salt, masala and tomato puree, till you get a nice balance between the tomato-ey tang and the  masala.