Chilli Chicken (Indian-Chinese Style)

Gong Xi Fa Cai!
Wishing you all a very Happy Chinese New Year! May the new year bless you all with great health, happiness and prosperity!

Bringing the recipe of a very popular Indian-Chinese preparation ‘Chilli Chicken’ today. Boneless diced chicken is marinated, deep-fried and cooked with onions, capsicums/bell peppers and sauces. It can be had as a delicious starter or a main-course dish. We relish it with Fried Rice/Steamed Rice or Tawa Roti/Chapati.

Preparation Time 15-20 minutes
Cooking Time 25-30 minutes
Servings 3-4
Main Ingredients Boneless Diced Chicken
Course Starter or Main-course
Level Of Cooking Medium


  • Boneless Diced Chicken  500 grams
  • Onions  quartered  2 medium
  • Capsicums/Bell Peppers  quartered  2 medium
  • Chopped Green Chilli  1 or 2 (depending on your spice level)
  • Cooking Oil  sufficient for deep frying
  • Cooking Oil  2 tablespoons for cooking
  • Chopped Garlic  4 cloves
  • Chopped Ginger paste  1/2 inch
  • Tomato Sauce  3 tablespoons
  • Chilli Sauce  2 tablespoons
  • Pepper Powder  1 teaspoon
  • Soy Sauce  1 tablespoon
  • Plain/Refined Flour/Maida  1 cup with 1 cup (around) water
  • Cornflour  1 tablespoon (for gravy) with 1 cup water
  • Salt  to taste


Step 1
In a bowl, mix plain/refined flour and water with half of the pepper powder and adequate salt. Stir well. See the consistency. It should not be too thick or too thin (Add more or less water basis that).

Step 2
Dip diced chicken in the batter and mix well.

Step 3
Heat sufficient oil in a kadhai (pan) and deep-fry chicken on medium heat, till crisp and golden brown. Take the chicken pieces out on a tissue paper so that the excess oil is drained.

Step 4
Heat 2 tbsps of cooking oil in a pan. Add  ginger, garlic and saute for a minute. Now add quartered onions and saute till translucent (2-3 minutes). Add salt and pepper and stir. Add capsicums and cook till half cooked. Now add all the sauces (tomato, chilli and soy) and vinegar and give a nice stir. Add the corn flour and water mix for the gravy (adjust water or corn flour as per the consistency of the gravy you prefer). Cook for 2 minutes. Now add all the chopped chillies and the deep-fried chicken and mix well. Cover and cook for 3-4 minutes.

Step 5
Serve delectable Chilli Chicken hot as a starter or as a main-course with Fried Rice/Steamed Rice or Tawa Roti/Chapati.

Sharing this recipe on Angie’s Fiesta Friday #211 co-hosted this week by Lily @ Little Sweet Baker and Alisa @ Livin’ Well

Bon Appétit!

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