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Indo Chinese Chilli Chicken recipe
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Gravy Chilli Chicken Recipe

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Priyanka

Equipment

  • Stove Top
  • Mixing Bowl
  • Heavy bottom Non-stick Pan

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

  • 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.
    500 gms Chicken , 2 tbsp Cornflour, Salt to Taste
  • 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.
    4 tbsp Sunflower Oil or any other neutral flavoured oil
  • 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.
    2 Onion, 4 Cloves of Garlic, 1 Capsicum or Bell Peppers
  • Combine the sauces together and add them to the sauteed vegetables. Give it a mix and add some more water to build the gravy.
    2 tbsp Ketchup, 1 tbsp Dark Soy Sauce, 1 tbsp Vinegar
  • 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.
    2 Green Chilies
  • 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.
    1 Spring Onion

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