Chilli Chicken Recipe / Restaurant style chilli chicken Dry

Chilli chicken is popular Indo-Chinese delicacy originated in India. It is a dish inspired by Chinese cuisine with an Indian twist.

Chilli chicken is basically fried chicken flavored with different sauces and added veggies. There are two variations of this dish dry and gravy. It is rich in proteins from chicken and vitamins from veggies.

Here’s is a simple recipe of chilli chicken which can be served as a starter or side dish along with Khatti daal, Dal fry or Tomato chutney, tomato stew, til ka khatta along with plain rice and roti for full course Indian meal.

Print Recipe

Chilli Chicken Recipe / Restaurant style chilli chicken Dry

Course

Side dish

Cuisine

Indian, Indo-Chinese cuisine

Keyword

boneless chicken, capsicum, chilli chicken recipe, corn flour, onion petals, soya sauce

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

For marination and deep frying

• 300 grams Boneless Chicken
• 1/2 tablespoon Salt
• 2 tablespoon Corn Flour
• 1/2 tablespoon Black Pepper Powder
• 1 tablespoon Maida / All purpose flour
• 1 teaspoon Soya Sauce
• 1 teaspoon Ginger-Garlic Paste
• 1 medium sized Egg
• 200 ml cooking oil (for deep frying chicken)

For making gravy

• 1 small Onion petals (Cut into petals)
• 1 medium Green capsicum (cubed)
• 2 medium Green peppers or mote mirch (cut slantly) (optional)
• 4 medium Fresh green chillies (cut slantly)
• 2 medium Spring onions or one small onion chopped
• 2 tablespoon Red chilli sauce
• 2 tablespoon Tomato sauce (or tomato ketchup)
• 1 tablespoon Soya Sauce
• 1 teaspoon Vinegar or lime juice (if taking lime juice take 2 teaspoon)
• 1 tablespoon Corn Flour (for corn flour slurry mix in 4 tablespoon water)
• 2 tablespoon oil
• 1/4 teaspoon Salt (as required)
• 6-7 medium sized Garlic cloves (chopped finely)

Course Side dish Cuisine Indian, Indo-Chinese cuisine Keyword boneless chicken, capsicum, chilli chicken recipe, corn flour, onion petals, soya sauce Prep Time 15 minutes Cook Time 20 minutes Servings people Ingredients For marination and deep frying 300 grams Boneless Chicken 1/2 tablespoon Salt 2 tablespoon Corn Flour 1/2 tablespoon Black Pepper Powder 1 tablespoon Maida / All purpose flour 1 teaspoon Soya Sauce 1 teaspoon Ginger-Garlic Paste 1 medium sized Egg 200 ml cooking oil (for deep frying chicken) For making gravy 1 small Onion petals (Cut into petals) 1 medium Green capsicum (cubed) 2 medium Green peppers or mote mirch (cut slantly) (optional) 4 medium Fresh green chillies (cut slantly) 2 medium Spring onions or one small onion chopped 2 tablespoon Red chilli sauce 2 tablespoon Tomato sauce (or tomato ketchup) 1 tablespoon Soya Sauce 1 teaspoon Vinegar or lime juice (if taking lime juice take 2 teaspoon) 1 tablespoon Corn Flour (for corn flour slurry mix in 4 tablespoon water) 2 tablespoon oil 1/4 teaspoon Salt (as required) 6-7 medium sized Garlic cloves (chopped finely)

Instructions

For marination and deep frying.

1. Dice the chicken unto 1.5-inch cubes. Wash and drain the excess water using a colander.

   
2. Marinate the chicken by adding ginger garlic paste, black pepper powder, salt, and soya sauce. Keep aside for 10 minutes. Before frying add the cornflour, all-purpose flour, and egg. Mix well.

   
3. Heat oil in a wok or kadhai on medium flame. When the oil is hot deep fry the chicken on medium flame until it turns golden in color.

   
4. Remove from oil and keep this aside on a paper towel.

   

For making gravy

1. Cut all the veggies and keep aside. (cut the onion into petals, dice the capsicum, cut the chillies slantly as shown)

   
2. Make cornflour slurry by adding 1 tablespoon cornflour to 4 tablespoon water. Keep this aside.

   
3. Heat oil in a wok or thick bottomed pan. On high flame, add the chopped garlic and saute for 15 seconds.

   
4. Then add chopped onions, green chillies, onions, diced capsicum and saute for 1 minute.

   
5. Now add all the sauces, soya sauce, tomato sauce, Red chili sauce, and mix well.

   
6. Add the fried chicken and mix well. Finally, add the cornflour slurry and mix well. Adjust the salt as per taste.

   
7. Now lower the flame to sim mode and cover and cook for 2-3 minutes. That's it. Chilli Chicken is ready to be served)

   

Recipe Notes

1. The recipe shown is a dry variant, But if you want to make a gravy then triple the cornflour, water and sauces added to the gravy with an additional 1/4 cup of water.
2. Adding spring onions is optional. If you don't have then add a small diced onion to the gravy.
3. Freshly squeezed Lime juice can be used instead of vinegar. Similarly, tomato ketchup can be used in place of tomato sauce.