Chilli Chicken

The brilliant Chinese Chilli Chicken is an original Indian invention with a much-diluted and mostly forgotten root in fiery Sichuan cooking. This dish has been adopted and loved all across the country and there are different versions everywhere but whether you’re in Delhi, Chennai, Bombay or Calcutta, Chilli Chicken is comfort food, bar food and everything in between.

The Bombay version of the dish is a red, garlic laden, high on capsicum, low on chili version which is nice enough. The Chilli Chickens of the East however, are darker, chili strewn wonders, generously anointed with soy, packing a punch of flavour. And we like to think, this is how it was meant to be.

To get a taste of this fantastic version in Bombay, check out the Chinatown Chilli Chicken at Bijoli Grill or you could try making it at home.

The mother daughter pair of Sandhya and Soumya Mishra from Jharkhand are great cooks and they were kind enough to whip up some of their Chilli Chicken that is so easy to make and so delicious, we had to have the recipe. Here it is:

Chilli Chicken


1 1/2 kg  Chicken,  cubed
3-4 large Onions, sliced
6-8 Green Chillies, slit lengthwise
1 pod Garlic, finely chopped
2 tbs Tomato sauce
2 tbs Green Chili sauce
1 tbs Soy sauce
Oil for deep frying

For the Marinade:
1 tbs Soy sauce
1 tbs Green Chili sauce green
1 tbs Tomato Sauce
Salt to taste
4 tbs Plain Flour
4 tbsp Corn Flour


To make the marinade, mix all the marinade ingredients together with the chicken and let everything meld together for 10 mins. The marinade should coat the chicken pieces evenly and not be too lumpy or pasty. Deep fry the chicken pieces in oil till cooked and golden. Remove and drain on kitchen paper.

Heat some oil in a pan and add the onions. Saute till translucent and add garlic then the green chilis. Saute till everything is a nice, fragrant gold. Add the remaining tomato sauce, green chili sauce and soy sauce to make the chicken chilli sauce. Heat through and add the fried chicken pieces to this delicious sauce and cook for about 2-3 minutes. Your authentic Indian Chinese delight is ready to serve.

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