Gravy Chilli Chicken Recipe

Indo chinese chilli chicken gravy recipe

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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.

Internet is abuzz with chicken chilli recipes, but I bring you a super easy chilli chicken recipe that doesn’t involve any deep frying. We are going to shallow fry the coated chicken pieces till it gets a crispy crust on the outside before tossing them in stirfried vegetables and sauces. In the end, you get to relish a simplified version of chinese chilli chicken recipe, perfect to be served with fried rice as well as noodles.

Plus it is eggless, gluten-free, dairy free and nuts free.

I often serve this with a bowl of simple fried rice or some noodles stir-fried with seasonal veggies. Here, I served it with plain rice and chilli vinegar for extra heat. You can check out my Broccoli fried rice as a side dish to this chilli chicken gravy recipe.

How to make Gravy Chilli Chicken – Ingredients list

  • Chicken pieces – with bone – you may also use boneless pieces
  • Cornflour
  • Onion
  • Garlic
  • Capsicum or Bell Peppers
  • Green Chilies – adjust as per taste
  • Spring Onion
  • Ketchup
  • Dark Soy Sauce
  • Vinegar, white vinegar or apple cider vinegar
  • Salt
  • Sunflower Oil or any other neutral flavoured oil
Chilli chicken ingredients

How to make Chinese inspired Chilli Chicken recipe in Indian style

  • 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.

Fried rice 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 semi gravy recipe comes together within 30 minutes and can be perfect for a weekday dinner menu.

How to serve this chinese chilli chicken recipe?

This spicy gravy chilli chicken goes best with stir-fried rice or noodles. For instance, here I served it with plain rice but I have also served it with my Broccoli Fried Rice which is light and mildly flavoured with freshly cracked peppercorns. Some days, I like to pair it with noodles as well. To go with this as an accompaniment, I have Chilli Vinegar, which is a kind of non-negotiable.

Make ahead options for this chilli chicken gravy recipe

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, simple bake them once again for couple of minutes to get a crispy exterior before dropping them in the gravy.

You can also make this chilli chicken with semi 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 few of them from my blog.

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.

Gravy Chilli Chicken Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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.

Course: Main Course
Cuisine: Indian
Keyword: Capsicum Recipes, Chicken Recipes, Indo-Chinese Chicken Recipes
Servings: 4 people
Author: Priyanka
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Combine the sauces together and add them to the sauteed vegetables. Give it a mix and add some more water to build the gravy.
  5. 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.
  6. 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.
  7. 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.

Recipe Video

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