How To Make Indian Style Chilli Chicken Recipe At Your Home?

Chili Chicken is a hot favorite in restaurants thanks to it’s tangy taste and crunchy fried chicken pieces. The coated chicken pieces with sour and sweet sauce spread on it brings water to our mouth.

How about having loads of it at your home itself go with some fried rice or simple noodles? Or you can make a gravy version of the same for jeera rice.

Chili Chicken recipe is a versatile dish that can be had as a starter as well. The Indian version of this dish works the best in my family. Squeezing some lemon juice over it is perfect for your taste buds. It is just a little more gravy added to the otherwise dry dish with some Indian ingredients.

Try it!!!

Chilli Chicken Recipe Preparation At Home:

• Preparation Time: 90 minutes
  
• Cooking time: 15 minutes
  
• Total Time: 1 hour 45 minutes
  
• Servings : 3-4

Requirements:

For Chicken Coating:

• 250 grams of Boneless Chicken, Cut in Cubes
  
• 1 ½ tsp Green Chili Powder
  
• Kashmiri Chili Powder ½ tsp
  
• Pepper Powder or Crushed Pepper ¼ tsp
  
• Egg 1 Beaten
  
• Corn Flour 2-3 tbsps
  
• Maida (All Purpose Flour) 1 Cup (Optional)
• Soya Sauce 1 ½ tbsp
  
• Salt to Taste

For Sauce:

• Capsicum 1 Medium Sized, Chopped in Cubes
• Onions 1 ½ or 2 Medium Sized Chopped in Cubes
• Spring Onions Chopped ½ cup
• Ginger Garlic Paste 1 tbsp
  
• Kashmiri Chili Powder 1 tsp
  
• Water or Chicken Broth 1 cup
  
• Soya Sauce 1 tbsp
  
• Tomato Sauce 1 tbsp
  
• Green Chili Sauce 1 to 1 ½ tbsp
• Vinegar 2 tsp
  
• 1 Pinch Ajinomoto (Optional)
  
• 7-8 Curry Leaves
  
• 1 tbsp Coriander Leaves for Garnishing
  
• Oil or Butter 3 tbsp for Deep Frying
  
• Sugar 1 tsp
• Salt
  
• Tomato for Garnishing

How To Make Chilli Chicken? - Method

1. We begin with washing the chicken pieces. Rinse them nicely and pat dry. Drain the water thoroughly.
   
2. Cut them into cube shapes.
   
3. Now in a bowl, Soya Sauce, green chili sauce, crushed pepper, salt and mix thoroughly.
   
4. Add the chicken pieces into this and mix well.
   
5. Keep this aside for about 90 minutes. Meanwhile, you can chop the veggies and keep them ready.
6. Now add corn flour, beaten egg, red chili powder and few drops of water as required.
   
7. Now in a Kadai, heat oil for deep frying.
   
8. When the oil is hot, add the chicken pieces.
   
9. Keep on medium heat. Turn the pieces with a spatula and fry them thoroughly like you fry Bhajji.
   
10. Keep frying until they turn golden brown.
    
11. Once they are deep fried, fish out the pieces and keep them over a tissue paper.
    
12. Fry all pieces and keep them aside.
13. Now heat 2 tbsp Oil in a frying pan.
    
14. Add chopped onions followed by 1tbsp ginger garlic paste.
    
15. Add slit green chilies and sauté.
    
16. If you are adding French beans (which is optional), add at this point.
    
17. When the onion turn light brown, add Soya Sauce followed by tomato ketchup
    
18. Add vinegar or lemon juice.
19. Add curry leaves and saute
    
20. Saute for about two minutes.
    
21. Now add the fried chicken pieces and stir well.
    
22. Add chopped capsicum and spring onions. ( Keep some spring onions separate for garnishing )
23. Stir all the ingredients nicely.
    
24. Check salt and add as required.
    
25. At this point, you can add water. Depending on the desired consistency of sauce, you can decide on the amount of water you want to add. Adding chicken broth in place of water is also good but only if you already have it ready.
    
26. Then add 1 tsp sugar.
    
27. Let it cook on low flame for about 5 minutes.
    
28. Stir occasionally to avoid sticking.
    
29. Sprinkle some chopped spring onions on the top for garnishing.
    
30. You can place tomato slices for decoration.
31. Serve it hot with fried/ simple rice or noodles.

Important Points To Be Remembered:

1. If you add more beaten eggs and soya sauce in the marination part, your result will be watery. If you want dry chili chicken , take car that you add corn starch in the right amount. Also, after rinsing the chicken piece initially drain off the water nicely. While frying the chicken, fry on low flame initially so to remove the moisture nicely.
   
2. Use the vinegar meant for Chinese dishes. The one meant for pickles is different.
   
3. Another way to make sauce for this dish is to prepare the sauce separately before adding in the pan. Mix Soya Sauce,Chili sauce, red chili powder, vinegar and ½ tsp sugar in a bowl and mix well. Add this to the sauted veggies in the pan.
   
4. If you are adding lemon juice instead of vinegar, add in the end before turning off the flame and mix nicely.
   
5. Although Corn flour, as mentioned in this recipe is sufficient for coating, if you prefer more crispy chicken pieces, mix 1 or 1 ½ tsp of Maida in the coating mixture.
6. As it is soya sauce is salty, add salt carefully.

In my recipe, I have mixed the Chinese and Indian version by adding curry leaves and coriander. The Chinese dry version is mostly suitable for noodles. While the Indian version with some more sauce is good to go with rice. In western countries, people also add boiled black beans among the veggies.

The restaurant style Chili Chicken is mostly cube sized with the veggies also cut in the same manner. But you can also try cutting them in strips. Chicken, Capsicum and onions all cut in strips is also very delicious. Since it is a Chinese dish, Soya sauce makes for a mandatory ingredient. Although it is not good for our health, it is unavoidable here. But you can surely avoid using Ajinomoto like I have done.