Chilli chicken gravy – succulent pieces of chicken seasoned with spices, a dash of sauces and cooked with crunchy veggies. This boneless Indo-Chinese dish is just yum!
Chilli chicken is a flavourful stir fry dish that goes well with steamed Rice or Noodles.
Chilli Chicken Recipe:
Chicken Chilli is an easy, simple and fool-proof recipe that’s way better than take-away Chinese! So go ahead and recreate this popular Chinese dish at home.
- To make chilli chicken, first wash the chicken well and cut into bite-sized cubes.
- Next take the chicken cubes in a bowl and add egg, cornflour, red chilli sauce and salt. Mix well; the batter should coat the chicken pieces really well. Allow to marinate for 15 minutes.
- Meanwhile, chop the onion and capsicum, grate ginger and garlic and slit the green chilli.
- Heat some oil in a kadai for deep frying. Fry the succulent chicken pieces marinated in the thick, spicy batter in batches, flipping them over a couple of times till they turn a crisp brown. Remove and keep aside.
- Keep just 1 tbsp oil in the pan and remove the excess oil.
- Add chopped ginger and garlic. Fry for a few seconds. Then add the green chilli and onions. Fry till the onions turn translucent.
- Toss in the capsicum and saute well.
- Sprinkle salt, pepper and ajinomoto. Mix well.
- Tip in the red chilli sauce, soya sauce and vinegar.
- Next, add about ½ cup of water and bring the gravy mixture to a boil.
- Then add the chicken to this luscious chili-garlic gravy and simmer for a few minutes till the gravy thickens.
- Serve Chili Chicken with Egg and Veg Fried Rice or Noodles.
- If you are searching for easy chicken recipes, then do try out Sukka Murgh Fry and Boneless Murgh Malai Kababs
Chicken Chili Garlic Recipe details below:
Chilli Chicken
Chilli chicken gravy
- Ginger – 1 tsp grated
- Garlic – 1 tsp grated
- Onion – 1 medium, (cut into cubes)
- Green Chillies -2, (slit)
- Capsicum – 1 medium, (cut into cubes)
- Soya Sauce – ½ tbsp
- Vinegar – ½ tbsp
- Salt to taste
- Ajinomoto – a pinch
- Pepper – ¼ tsp
- Red chilli sauce – 1 tsp
- Water – ½ cup
- Oil – 1 tbsp + to deep fry
For marination:
- Chicken – 250 gms, (boneless)
- Cornflour – 2 tbsp
- Egg – 1
- Red Chilli Sauce – 1 tbsp
- Salt to taste
- Wash and cut the chicken into cubes.
- In a bowl mix the chicken, cornflour, egg, salt and red chilli sauce. Leave aside for 15 minutes.
- Heat oil in a pan and deep fry the marinated chicken cubes in small batches, till golden brown. Drain excess oil and remove.
- Heat 1 tbsp oil in a pan and toss in grated ginger and garlic. Sauté.
- Add slit green chillies and cubed onions and stir fry till the onions turn translucent.
- Put in the capsicum cubes and sauté.
- Add salt, a pinch of ajinomoto, pepper and mix well.
- Add soya sauce, vinegar and red chilli sauce and combine well.
- Add ½ cup water and bring the mixture to a boil.
- Add the fried chicken pieces toss the mixture well and simmer for a few minutes till the chicken absorbs all the flavours and a nice saucy consistency is attained.
- Remove and serve Chilli Chicken with Egg Fried Rice or Noodles.
* If the gravy is too thin, add 1 tsp of cornflour dissolved in 2 tbsp of water and add to the dish. Simmer till the gravy thickens.
* You can use sesame oil in place of regular cooking oil.
* You can add some spring onions, celery and Kashmiri red chilli powder.
* For chilli chicken with bone recipe, marinate the chicken for a minimum of 2 hours.
* You can use sesame oil in place of regular cooking oil.
* You can add some spring onions, celery and Kashmiri red chilli powder.
* For chilli chicken with bone recipe, marinate the chicken for a minimum of 2 hours.
4 thoughts on “Chilli Chicken Gravy Indo-Chinese | Boneless Chilli Chicken Curry”