Chilli Chicken Recipe

Ingredients

• 0.5 kg Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 1 large Egg (room temperature)
• 1 tbsp Ginger Garlic Paste (store‑bought or homemade)
• 1 tbsp Chicken Masala (store‑bought Indian spice blend)
• 1 tbsp Black Pepper Powder (freshly ground)
• 1 tbsp Garam Masala (Indian spice blend)
• 2 tbsp Tomato Sauce (smooth, ketchup‑style)
• 2 tbsp Chilli Sauce (Indian chili‑garlic sauce)
• 1 tbsp Soy Sauce (light soy sauce)
• to taste Salt (kosher or table salt)
• 4 tbsp Arrowroot Powder (2 tbsp for coating, 2 tbsp for slurry)
• 2 cup Vegetable Oil (for deep frying, high smoke point)
• 1 medium Bell Pepper (sliced; green or mixed colors)
• 1 medium Onion (thinly sliced)
• 2 Green Chilies (sliced; adjust heat to taste)
• 2 tbsp Fresh Cilantro Leaves (chopped for garnish)
• 1 cup Water (room temperature, for slurry)

Instructions

1. Prepare Marinade

   In a large mixing bowl combine the chicken pieces, egg, ginger‑garlic paste, chicken masala, black pepper powder, garam masala, tomato sauce, chilli sauce, soy sauce and salt. Sprinkle 2 tbsp arrowroot powder and toss until every piece is evenly coated.

   Time: PT15M

2. Fry Chicken Until Crispy

   Heat vegetable oil in the wok over medium‑high heat (about 180°C). Fry the marinated chicken in batches, stirring gently, until golden and crisp. Remove with a slotted spoon onto a plate lined with paper towels.

   Time: PT10M

   Temperature: 180°C

3. Stir‑Fry Vegetables

   In the same wok add a splash of oil if needed, then add sliced bell pepper, onion and green chilies. Stir‑fry 3‑4 minutes until just softened, then add the remaining ginger‑garlic paste and sauté 1 minute.

   Time: PT5M

   Temperature: 180°C

4. Combine Chicken and Veggies

   Return the fried chicken to the wok and stir‑fry together with the vegetables for about 2 minutes on high heat.

   Time: PT2M

   Temperature: 180°C

5. Add Spices

   Sprinkle the remaining chicken masala, black pepper powder, garam masala and a pinch of salt over the mixture. Stir for 1 minute to distribute the spices evenly.

   Time: PT1M

   Temperature: 180°C

6. Add Sauces

   Pour in the tomato sauce, chilli sauce and soy sauce. Mix well and cook for another 2 minutes so the flavors meld.

   Time: PT2M

   Temperature: 180°C

7. Prepare Arrowroot Slurry

   In a small bowl whisk together 2 tbsp arrowroot powder with 1 cup water until smooth and lump‑free.

   Time: PT2M

8. Thicken the Gravy

   Slowly pour the slurry into the wok while stirring continuously. Cook for 2 minutes until the sauce thickens and coats the chicken.

   Time: PT2M

   Temperature: 180°C

9. Garnish and Serve

   Turn off the heat, sprinkle chopped cilantro on top, and serve immediately with hot roti, naan or steamed rice.

   Time: PT1M

Nutrition Facts

Calories

600

Protein

30g

Carbohydrates

15g

Fat

30g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast
• Instead of Egg: 1 tbsp yogurt
• Instead of Ginger Garlic Paste: equal parts minced ginger and garlic
• Instead of Chicken Masala: Tandoori masala
• Instead of Black Pepper Powder: White pepper
• Instead of Garam Masala: Curry powder
• Instead of Tomato Sauce: Pureed tomatoes
• Instead of Chilli Sauce: Sriracha
• Instead of Soy Sauce: Tamari
• Instead of Arrowroot Powder: Cornstarch
• Instead of Vegetable Oil: Canola oil
• Instead of Bell Pepper: Capsicum

Equipment Needed

• Large Mixing Bowl
• Wok or Deep Frying Pan
• Small Bowl
• Spatula or Wooden Spoon
• Knife
• Cutting Board
• Plate with Paper Towels
• Measuring Spoons
• Saucepan (optional for slurry) (optional)

Critical Steps — Do Not Skip

• Marinating and coating the chicken evenly (Step 1)
• Frying the chicken to a golden crisp without overcrowding (Step 2)
• Adding the arrowroot slurry correctly to achieve a glossy thick sauce (Step 8)

Chef Tips from the Video

• Use a high smoke‑point oil like peanut or canola for the best crispness.
• Fresh ginger‑garlic paste gives a brighter flavor than dried powders.
• Keep the wok on high heat throughout; a sudden temperature drop makes the coating soggy.
• Arrowroot gives a clear, glossy finish unlike cornstarch, which can turn cloudy.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a sealed bag or container for up to 1 month; reheat thoroughly before serving.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 4 hours ahead; keep refrigerated.
• Fry the chicken pieces and store them separately; re‑heat with sauce just before serving.
• Pre‑slice all vegetables and keep them in a sealed container in the fridge.

Frequently Asked Questions