Aachi Chilli Chicken Masala 100g

A Bengaluru darshini on a Friday night, one plate of chilli chicken between four people.

• What: Chilli chicken masala
• Pack: 100 g
• Brand: Aachi, Chennai, since 1995
• Contains: Soya

What it is

Aachi Masala was founded in 1995 by A.D. Padmasingh Isaac and works from Chennai. South Indian blends are the backbone of the range, and the packs travel to more than 30 countries.

Chilli leads here, with corn flour for the coating and garlic, ginger and soya behind it. It is the drier, louder side of Indo-Chinese, with onion and capsicum going in near the end. Choosing between the two? Chilli chicken for heat and crunch, Manchurian for a darker and rounder sauce, Ching's chicken chilli masala if you already cook from that range.

Tip: Cut the onion and capsicum into squares the size of the chicken pieces. Everything should land on the fork together.

Goes well with: Heera Corn Flour, Shan Ginger Garlic Paste, Laila Basmati Rice

Chilli, Corn flour, Garlic, Ginger, Soya, Salt, Sugar, Spices.

• Soybeans

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