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Chilli Chicken

Chili Chicken

Chili Chicken

Chili Chicken

Spicy and filling, this is a hearty and colourful meal that will please both the tummy and the eyes
Course: Main Course
Cuisine: Indian
Servings: 6
Author: Gurpreet Chana


  • 12 Chicken Thighs
  • 2 Tbsp Plain Yogurt
  • 2 Tsp Tandoori Masala
  • 1 Tsp Garam Masala
  • 1 Tsp Turmeric Powder
  • 1 Tsp Parsley Flakes
  • 2 Tbsp Gram Flour (aka Chickpea flour or Besan)
  • 2 Tsp Lemon Juice
  • 1 Green Bell Pepper Cut in 1
  • 1 Red Bell Pepper Cut in 1
  • 1 Yellow or Orange Bell Pepper Cut in 1
  • 1 Large Tomato Cut in 1
  • 2 Large Spanish Onion Sliced
  • 6-7 Garlic Cloves Coarsely Chopped
  • 1 Fresh Ginger Root Grated or as paste
  • 2 Hot Green Chilies Minced
  • 3-4 Tbsp Oil (or Ghee if you have it)
  • 1 Tbsp Soy Sauce
  • Fresh Cilantro Chopped for garnish


  • Clean chicken under warm water and cut it into small pieces.
  • Mix yogurt, gram flour, Tandoori Masala, parsley leave flakes, lemon juice, 2 tsp of oil and half of ginger and garlic paste into a separate bowl.
  • Marinate the chicken pieces into that mix and leave it in the fridge for half an hour,
  • Add 1 tbsp (or little more as desired) oil into a pan, and cook chopped garlic until fragrant, add sliced onions and cook until light brown.
  • Add sweet chilli sauce, soya sauce, green chillies, and some ginger and garlic paste.
  • Add turmeric powder, and let it cook for 1 minute.
  • Add the chopped peppers, and let it cook for 2 to 3 minutes.
  • Add tomatoes, and let everything cook for another 2-3 minutes to get desired tenderness.
  • On the other hand, heat 2 tbsp of oil in a separate pan, and cook all the chicken pieces in it, putting few pieces at a time.
  • Once cooked, put them on a paper towel to let the extra oil drain out, and add them to rest of the vegetables.
  • Add salt to taste.
  • Let everything cook together for about 5 minutes, and add garam masala in the end.
  • Garnish with fresh cilantro(coriander) leaves and serve with Nan bread or rice (ideally, Basmati rice).
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