Chilli Chicken Recipe

Chilli Chicken is one of the most popular Chinese recipes all over India. It is usually served as an appetizer or as a side dish.

Course Appetizer, Main Course

Cuisine Bengali, Chinese, Indian

Prep Time 45 minutes

Cook Time 30 minutes

Total Time 1 hour 15 minutes

Calories 230kcal

400 grams
Boneless Chicken
However, you can use chicken flesh with bones as well.
5 tablespoon Cornflour
1 teaspoon Baking Powder
3-5 tablespoon Maida or all purpose flour
1 tablespoon a mixture of Cumin and Coriander powder
1-1.5 tablespoon Ginger Garlic paste You can use chopped Ginger and Garlic as well.
1-2 tablespoon Soya Sauce
2-3 tablespoon Tomato Sauce
2 whole Eggs
1-2 Dry red chilly
2-3 large-sized Onions
2 large-sized Capsicum cubed
1 large-sized Tomato
1-2 teaspoon chopped Garlic
Salt, Turmeric, Sugar as required
3-4 cups Vegetable Oil

Take a large bowl. Add Cornflour, Maida, Baking powder, Salt, and egg in it. Now mix all the ingredients very well.
Take a mixing bowl. Marinate the chicken pieces with the help of the above mixture. Keep some of the mixture aside which we will use later to cook the gravy

Take a heavy-bottomed pan or Kadhai. Heat required amount of oil in it.
Add the marinated chicken pieces in the heated oil. You can deep fry or shallow fry the chicken whichever you prefer.
Fry the chicken on medium heat until they are cooked well.
Keep stirring gently so that chicken cubes get cooked from all sides evenly.
When the chicken is cooked completely, keep those aside in a bowl. Drain the excess oil with a tissue paper.

Now let's make the gravy. For gravy preparation, in the same pan or kadhai, add some more oil.
Temper the oil with 1-2 dry red chillies, bay leaves and 1/2 teaspoon Panch Phoron(optional) or cumin seeds.
Add the cubed onions. Let it saute for 1-2 minute on medium-high flame till it turn light brown.
After that add the chopped ginger and garlic into the pan.
Then add the cubed capsicum, chopped tomatoes and slit green chillies. Fry those until they turn little soft.
Now add salt, turmeric, and a little bit of sugar. Also add a pinch of cumin and coriander powder. Mix all well.
After about a minute or two, pour the sauces one by one - Tomato sauce, Soy sauce, and Chilli sauce (optional).
Give it a nice mix. Saute the veggies along with the added ingredients for 3-5 minutes on medium-high flame.
After that add the chicken pieces. Mix it well so that the chicken pieces are well coated with the mixture. Let it cook for another 2 minutes.

Now is the time to add water to make the gravy.
If you want it to remain dry, just sprinkle little amount of water. Saute it on high flame for 2-3 minutes. Your dry chilli chicken recipe is done.
But if you want to have some gravy then follow the next steps.
Add the cornflour and maida mixture which we kept aside during marination.
Add required amount of water as per your preference. Turn the flame on high.
Cook it until the gravy is adjusted according to your choice. Turn off the flame.
Chilli Chicken gravy is ready to serve hot. Enjoy it with some fried rice or noodles.