How to Make Perfect Chilli Chicken | Chili Chicken Dry Recipe | Restaurant style Chili chicken

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is lower in calories, while flour is more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers color without heat, while cayenne is often cheaper.

vinegar

🥗Healthier: lemon juice

💰Cheaper: lime juice

Lemon juice adds freshness and is often more affordable.

Start by marinating 200 grams of mixed chicken.

Add 1 teaspoon ginger-garlic paste, 0.5 teaspoon black pepper, and 1 teaspoon salt to the chicken.

Make a paste of 1 teaspoon Kashmiri red chili with water and add it to the chicken.

Crack 1 egg into the mixture and mix well.

Let the chicken marinate for at least 30 minutes to 1 hour.

After marination, add 2 tablespoons all-purpose flour and 2 tablespoons corn flour to the chicken and mix until well coated.

Heat oil in a kadhai until hot.

Add the chicken pieces one by one to the hot oil and do not stir immediately; let them fry for 2-3 minutes.

After a crust forms, gently turn the chicken pieces and fry for another 4-5 minutes until cooked through, about 10 minutes total on medium flame.

In a separate kadhai, heat 2 teaspoons of oil.

Add 1 tablespoon chopped garlic and 1 teaspoon chopped ginger, frying for 15 seconds on high flame.

Add 4-5 green chilies according to taste and stir.

Add cubed onion and bell peppers (red, yellow, and green) and fry for 2-3 minutes until slightly roasted but still crunchy.

Pour in 0.5 cup water and add 1 tablespoon soy sauce, 2 tablespoons chili and tomato sauce, and 1 tablespoon vinegar, mixing well.

Let the sauce cook for 2-3 minutes until it comes to a boil.

Mix 2 tablespoons corn flour with 0.5 cup water and add to the sauce to thicken.

Adjust the water as needed; if it gets too dry, add more hot water.

Add 0.5 teaspoon black pepper powder and salt to taste, then mix the chicken into the sauce.

Cook for an additional 4-5 minutes on medium flame, adjusting water if necessary.

Garnish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens