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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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