Restaurant Style Chili Chicken with Secret Tips - Dry Chicken Chilli Recipe

chicken

🥗Healthier: tofu

💰Cheaper: paneer

Tofu offers a plant-based option while paneer is more affordable in some regions.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot powder is a healthier thickening agent, while flour is more accessible.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

Marinate the boneless chicken with soy sauce, ginger garlic paste, black pepper powder, and salt for about 30 minutes.

In a mixing bowl, combine maida (all-purpose flour) and corn flour. Coat the marinated chicken pieces in this flour mixture.

Heat oil in a frying pan over medium-high heat and fry the coated chicken until golden brown. Remove and drain on paper towels.

In the same pan, add more oil if needed and sauté the chopped ginger and garlic until fragrant.

Add the cubed onions and bell peppers, and stir-fry until they are tender.

Add the green chilies and sauté for another minute.

In a bowl, mix together tomato sauce, chili sauce, soy sauce, corn flour, and water to create the sauce.

Pour the sauce into the pan with the sautéed vegetables and bring to a simmer.

Add the fried chicken pieces to the pan, toss to coat them in the sauce, and cook for a few more minutes until everything is heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens