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.
Chilli Chicken Recipe / Restaurant style chilli chicken Dry
For making gravy
Cut all the veggies and keep aside. (cut the onion into petals, dice the capsicum, cut the chillies slantly as shown)
Make cornflour slurry by adding 1 tablespoon cornflour to 4 tablespoon water. Keep this aside.
Heat oil in a wok or thick bottomed pan. On high flame, add the chopped garlic and saute for 15 seconds.
Then add chopped onions, green chillies, onions, diced capsicum and saute for 1 minute.
Now add all the sauces, soya sauce, tomato sauce, Red chili sauce, and mix well.
Add the fried chicken and mix well. Finally, add the cornflour slurry and mix well. Adjust the salt as per taste.
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)
- 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.
- Adding spring onions is optional. If you don't have then add a small diced onion to the gravy.
- Freshly squeezed Lime juice can be used instead of vinegar. Similarly, tomato ketchup can be used in place of tomato sauce.