This gravy Chilli Chicken recipe is perhaps, one of the most popular Indo-Chinese chicken recipes among chicken lovers. It is delicious and an absolute breeze in terms of cooking. All you need is a good wok and a handful of ingredients to bring this chilli chicken gravy recipe together.
The Internet is abuzz with chicken chilli recipes, but I bring you a super easy chilli chicken recipe that doesn’t involve any deep frying. Instead, we are going to shallow fry the coated chicken pieces till they get crispy on the outside before tossing them in stir-fried vegetables and sauces. In the end, you get to relish a simplified version of the Chinese chilli chicken recipe, perfect to be served with fried rice as well as noodles.
Plus it is gluten-free, dairy-free and nuts-free. I have used an egg here, but it is completely optional.
How to make Chilli Chicken gravy style – Ingredients list
- Chicken pieces – boneless preferred.
- Cornflour
- Onion
- Garlic
- Capsicum or Bell Peppers
- Green Chilies – adjust as per taste
- Spring Onion
- Ketchup – optional
- Dark Soy Sauce
- Vinegar, white vinegar or apple cider vinegar
- Salt
- Sunflower Oil or any other neutral-flavored oil
How to make Chilli Chicken dish in Indo-Chinese style
- We are going to make chilli chicken gravy recipe without deep frying. So, pat dry the chicken pieces and coat them with egg, cornflour, salt, and freshly crushed pepper. Let every side of the chicken get coated with the flour properly. You may omit the egg if you want.
- Heat some oil in a wok and add the chicken pieces. Place them beside each other and let them get a golden-brown crust. Turn them over so each side gets a beautiful crust.
- Once done take them out. Now in the same pan, toss in the chopped garlic, onion and capsicum. You can use red and yellow bell peppers as well. Saute them on medium-high heat for the next couple of minutes. Scrape the bottom of the pan/wok to avoid burning.
- Combine the sauces together and add them to the sauteed vegetables. Give it a mix and add some more water to build the gravy.
- Drop the chicken pieces back into the gravy and allow it to simmer for 5-7 minutes on low heat. During this time you will see that the gravy has thickened due to the cornflour sticking to the bottom of the pan as well as to the fried chicken.
- Check for seasoning and add salt. Add chopped green chillies as per taste. Also add half a teaspoon of sugar, just to balance the saltiness.
- Once done, turn off the heat. The chicken should be done and upon slicing, the center should not be pink anymore. Serve with a garnish of chopped spring onion.
Fried rice and chilli chicken is a classic combination for an Indo-Chinese meal. Also, a very popular snacking dish of chilli chicken recipe in Bengali street food cuisine. This chilli chicken with light gravy recipe comes together within 30 minutes and can be perfect for a weekday dinner menu.
How to serve chilli chicken gravy recipe?
I often serve this with a bowl of noodles stir-fried with seasonal veggies. Here, I served it with Egg Chowmein and chilli vinegar for extra heat.
Another very popular meal idea, as I mentioned before, is that of fried rice and chilli chicken. You can check out my Broccoli fried rice as a side dish to this chilli chicken gravy recipe. It is light and mildly flavoured with freshly cracked peppercorns.
Make ahead options for this chilli chicken gravy recipe
Cooking Chilli Chicken is a breeze, but there are ways of prepping it ahead. You can fry the chicken pieces coated with cornflour and keep them prepped ahead. When you are ready to cook this chilli chicken gravy recipe and serve, simply bake them once again for a couple of minutes to get a crispy exterior before dropping them in the gravy.
You can also make this chilli chicken with light gravy ahead and refrigerate it. Before serving, simply thaw it to bring it to room temperature and heat it by adding some more water as the gravy tends to turn into a jelly upon refrigeration. As it boils and melts the gravy, it is again good to go!
In case you are looking for more interesting and delicious Indo-Chinese recipes, here are a few of them from my blog.
- Kolkata Style Veg Chowmein Recipe
- Sausage Noodles Stir-fry Recipe
- Kolkata-style Gravy Chilli Fish Recipe
- Chilli Mushroom in Gravy Recipe
- Honey Chilli Paneer [Video Recipe]
- Lemongrass Chicken Recipe
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
This gravy Chilli Chicken recipe is perhaps, one of the most popular Indo-Chinese chicken recipes among the chicken lovers. It is delicious and an absolute breeze in terms of cooking. All you need is a good wok and a handful of ingredients to bring this chilli chicken gravy recipe together.
- 500 gms Chicken
- 2 tbsp Cornflour
- 2 Onion
- 4 Cloves of Garlic
- 1 Capsicum or Bell Peppers
- 2 Green Chilies
- 1 Spring Onion
- 2 tbsp Ketchup
- 1 tbsp Dark Soy Sauce
- 1 tbsp Vinegar white vinegar or apple cider vinegar
- Salt to Taste
- 4 tbsp Sunflower Oil or any other neutral flavoured oil
-
We are going to make this chilli chicken gravy recipe without deep frying. So, pat dry the chicken pieces and coat them with cornflour, salt and freshly crushed pepper. Let every side of the chicken get coated with the flour properly.
-
Heat some oil in a wok and add the chicken pieces. Place them beside each other and let them get a golden-brown crust. Turn them over so that all the sides get a beautiful crusty exterior.
-
Once done take them out. Now in the same pan, toss in the chopped garlic, onion and capsicum. You can use red and yellow bell peppers as well. Saute them on medium-high heat for the next couple of minutes. Scrape the bottom of the pan/wok to avoid burning.
-
Combine the sauces together and add them to the sauteed vegetables. Give it a mix and add some more water to build the gravy.
-
Drop the chicken pieces back into the gravy and allow it to simmer for 5-7 minutes on low heat. During this time you will see that the gravy has thickened due to the cornflour sticking to the bottom of the pan as well as to the fried chicken.
-
Check for seasoning and add salt. Add chopped green chillies as per taste. Also add half a teaspoon of sugar, just to balance the saltiness.
-
Once done, turn off the heat. The chicken should be done and upon slicing, the centre should not be pink anymore. Serve with a garnish of chopped spring onion.
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