This Indian Chili Chicken is a spicy, flavorful dish that combines tender pieces of chicken with colorful bell peppers and a zesty sauce. It’s perfect for those who love a little heat in their meal!
When I make this dish, the aroma fills my kitchen and makes everyone curious. Serve it with rice or naan, and watch your family dig in with big smiles! 🌶️😊
Key Ingredients & Substitutions
Chicken: I use boneless chicken breast or thighs for tenderness. Thighs are juicier, while breasts are leaner. If you’re vegetarian, tofu or paneer works well as substitutes.
Cornflour and All-Purpose Flour: These are key for a crispy coating. For gluten-free options, use cornstarch and a gluten-free flour blend. I love the crunch from the combo of both types of flour!
Bell Peppers: These add color and sweetness. If they’re not available, you can use any fresh veggies like zucchini or snap peas. I often throw in some mushrooms for extra flavor.
Sauces: Soy sauce is crucial here; it gives depth. For a gluten-free version, choose tamari or coconut aminos. Adjust the chili sauce depending on how spicy you want it – I like it hot!
How Do I Get the Chicken Perfectly Crispy?
Achieving the right crunch is all about the frying process. Follow these tips:
- Make sure your oil is hot before adding the chicken. Test it by dropping a small piece; it should sizzle.
- Fry the chicken in batches to avoid overcrowding, which lowers the oil’s temperature.
- Drain cooked chicken on paper towels right after frying to keep it crisp.
- Consider double frying the chicken for extra crunch: fry it once, let it rest, and fry it again briefly before adding to the sauce.
With these tips, you’ll whip up a deliciously spicy Indian Chili Chicken that your taste buds will love! Enjoy cooking!
How to Make Indian Chili Chicken
Ingredients You’ll Need:
- For the Chicken:
- 500 grams boneless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons cornflour
- 2 tablespoons all-purpose flour (maida)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper powder
- Oil for frying
- For the Sauce:
- 2 tablespoons oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1 small onion, sliced
- 1-2 green chilies, sliced (adjust to taste)
- 1/2 cup bell peppers, sliced (optional)
- 2 tablespoons soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon red chili sauce (adjust to taste)
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon black pepper powder
- 1 teaspoon sugar
- Salt to taste
- 1/4 cup water
- 2-3 spring onions, chopped
- Fresh coriander leaves for garnish
How Much Time Will You Need?
This delicious Indian Chili Chicken dish takes about 15 minutes for preparation and around 20 minutes to cook. So, you’ll be enjoying it in about 35 minutes! Perfect for a quick dinner or a delightful party appetizer.
Step-by-Step Instructions:
1. Prepare the Chicken:
In a mixing bowl, combine the chicken pieces with salt, black pepper, cornflour, and all-purpose flour. Mix well until the chicken is evenly coated.
2. Fry the Chicken:
Heat oil in a deep frying pan over medium heat. Once the oil is hot, fry the coated chicken pieces in batches until they are golden brown and cooked through. After frying, place them on paper towels to remove excess oil.
3. Sauté Aromatics:
In another pan or wok, heat 2 tablespoons of oil over medium heat. Add the chopped garlic and ginger, sautéing until fragrant.
4. Cook Onions and Chilies:
Add the sliced onions and green chilies, stir-frying until the onions turn translucent.
5. Add Bell Peppers:
If you’re using bell peppers, add them now and sauté for another 2 minutes, keeping them slightly crisp.
6. Mix in the Sauces:
Stir in soy sauce, tomato ketchup, red chili sauce, red chili powder, black pepper powder, sugar, and salt. Mix well to combine all the flavors.
7. Create the Sauce:
Pour in the water to create a nice sauce and bring it to a simmer.
8. Combine Chicken and Sauce:
Add the fried chicken pieces to the sauce. Toss everything together for the chicken to be thoroughly coated. Let it cook for 2-3 minutes on medium heat so the chicken absorbs all the delicious flavors.
9. Garnish:
Turn off the heat and garnish your dish with chopped spring onions and fresh coriander leaves.
10. Serve and Enjoy!
Serve the Indian Chili Chicken hot either as an appetizer or as a main dish with steaming rice or warm naan bread. Enjoy the lovely combination of spicy and tangy flavors!
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Can I Use Frozen Chicken in This Recipe?
Yes! Just make sure to completely thaw the chicken before cooking. Thaw frozen chicken overnight in the refrigerator or quickly in a sealed plastic bag submerged in cold water. Drain it well and pat dry to ensure it crisps up nicely while frying.
Can I Make This Dish Ahead of Time?
Absolutely! You can prep the chicken and sauce ahead of time. Just store the fried chicken and sauce separately in airtight containers in the fridge for up to 2 days. When you’re ready to eat, reheat the chicken in a pan and add the sauce until heated through.
What If I Don’t Have Bell Peppers?
No worries! If you don’t have bell peppers, you can substitute them with any other vegetables you have on hand, like sliced carrots, snap peas, or even zucchini. Just make sure to cook them until they’re slightly crisp for the best texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stovetop over medium heat or in the microwave, adding a splash of water if it looks too dry. This will help retain the flavors!
