Craving a fiery, flavour-packed dish that's both quick and easy to make? Look no further than this restaurant-style Chicken Chilli recipe! This Indo-Chinese classic boasts a vibrant, slightly sweet and incredibly spicy sauce that clings perfectly to tender pieces of chicken. Forget complicated takeout orders and lengthy cooking times; this recipe delivers authentic restaurant quality in the comfort of your own kitchen, using simple ingredients you probably already have. It's the perfect weeknight meal or a crowd-pleasing appetizer. The bold flavours and satisfying texture make it a guaranteed hit with everyone.
This recipe simplifies the process, breaking down the preparation into manageable steps, making even a culinary novice feel confident in achieving restaurant-worthy results. Ready to transform your taste buds and impress your friends and family? Let's dive into the detailed, step-by-step instructions to create this delicious Chicken Chilli.
Tools Needed
- Frying pan
- Mixing bowl
Ingredients
- Boneless chicken: 350-400 grams
- Salt: 1/2 teaspoon
- Black pepper powder: 1/2 teaspoon
- Red chilli powder: 1/4 teaspoon
- Vinegar: 1/2 teaspoon
- Soy sauce: 3/4 teaspoon
- Egg: 1
- Ginger garlic paste: 1/2 teaspoon
- Corn flour: 3 teaspoons
- Refined flour: 1 teaspoon
- Oil
- Garlic cloves: 6
- Ginger: 1 inch piece
- Onion: 1 medium
- Capsicum: 2 medium
- Tomato sauce: 4 tablespoons
- Red chilli sauce: 1 tablespoon
- Sugar: a pinch (optional)
- Red food coloring: a pinch (optional)
Step-by-Step Instructions
Step 1. Marinate and Fry Chicken
- Marinate chicken with salt, black pepper, red chilli powder, vinegar, soy sauce, egg, ginger-garlic paste, corn flour, and refined flour. Mix well. Let it marinate for at least half an hour.
Step 2. Sauté Vegetables and Prepare Sauce
- Reduce oil in the pan. Add finely chopped garlic and ginger, sauté until fragrant.
- Add cubed onions and sauté until slightly crunchy. Add cubed capsicum and sauté until tender.
- Add salt, chilli powder (optional), and black pepper to the vegetables. Mix well and cook for few minutes to blend flavors.
- Mix tomato sauce, soy sauce, red chilli sauce, and vinegar in a separate bowl. Keep aside.
Step 3. Combine and Thicken Sauce
- Add the fried chicken to the pan with sautéed vegetables. Mix well.
- Add prepared sauce to the chicken and vegetable mixture. Mix thoroughly.
- Mix 2 teaspoons of corn flour with 2 teaspoons of water to make a slurry. Add it to the pan along with some water.
- Cook for 2-3 minutes, or until the sauce has thickened and everything is well combined.
- Add red food coloring and sugar (optional). Stir well and cook for another 2 minutes.
Step 4. Serve
- Serve hot.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Don't overcrowd the pan when frying the chicken to ensure even cooking and crispiness.
- Roast the ginger and garlic well to avoid a raw smell.
- Adding sugar (optional) at the end enhances the taste and gives it a restaurant-style flavor.
Nutrition
- N/A
FAQs
1. Can I make this Chicken Chilli ahead of time?
Yes! It tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
2. How can I adjust the spice level?
Easily! Use less chili garlic sauce or omit the fresh chilies for a milder dish. For extra heat, add more chilies or a dash of chili oil.
This easy Indo-Chinese Chicken Chilli recipe delivers restaurant-quality flavor and satisfying spice right to your table. With minimal effort and readily available ingredients, you can enjoy this delicious dish anytime. So, gather your ingredients and get cooking – your taste buds will thank you!