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Chilli Chicken gravy Recipe | How To Make Chili Chicken At Home

Chili Chicken is loved by almost everyone. This Indo-Chinese dish has won hearts like no other.

It can be eaten in the main course with rice or noodles to mop up all the spicy tangy gravy or even as an appetizer. Does not matter if you make it dry or with gravy, the goodness remains the same.


The veggies added impart the crunch to the recipe. Chili chicken can be a party-perfect dish and will impress all when made at home in your kitchen. Make it and be ready to get showered with praises.

Let us go through the list of ingredients and the process to make it.

Chilli Chicken Gravy Recipe (Indian-Style)

Madhushree Dutta
Recipe for making delicious Chilli Chicken gravy at home. Simple ingredients and instructions to cook tasty Indian-style chili chicken with gravy.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Chinese, Indian
Servings 4 servings


  • 1 Kadhai
  • 1 Induction Cooktop


For making the fried chicken

  • 500 g Chicken boneless
  • 3 tsp Red Chili Sauce
  • 2 tsp Black Pepper powder
  • 1 tsp Lime juice
  • 2 tsp Ginger Garlic paste
  • 2 tsp Soy Sauce
  • Salt to taste
  • 1 Egg
  • Corn starch
  • All Purpose Flour

For the gravy

  • ½ cup Green Bell pepper or Capsicum
  • ½ cup Red Bell Pepper or Capsicum
  • 1 Onion large
  • 2 tbsp Spring Onions
  • 2 tbsp Chives optional
  • 2 tbsp Garlic finely chopped
  • 1 tbsp Ginger finely chopped
  • tbsp Soy Sauce
  • 4 tbsp Ketchup
  • 3 tbsp Red Chili Sauce
  • 3 tbsp Green Chili Sauce
  • tbsp Vinegar
  • 2 tbsp Black pepper
  • 1 tbsp Kashmiri Red Chili Powder for color
  • Salt to taste
  • Sugar to taste
  • Corn starch
  • Water
  • Vegetable Oil


Marinate the Chicken

  • First, wash and cut the boneless chicken into cubes of around 2 to 2 ½ inches.
  • Take a large mixing bowl and transfer the chicken into it.
  • Pat them dry using a kitchen tissue and then add the lime juice.
  • Next, add the ginger garlic paste, soy sauce, red chili sauce, and black pepper.
  • Combine them well and keep them aside to rest for around 30 minutes.

Prepare the Veggies

  • While the chicken is resting, wash the bell peppers (or capsicum) and cut them into cubes.
  • Next, cut the onion into cubes. Chop the spring onions and chives (if using) and keep them aside.
  • Finely chop the ginger and garlic.

Fry the Chicken

  • After the resting time, add an egg, cornstarch, and all-purpose flour (both accordingly).
  • Combine them well and add salt to taste.
  • Next, take a deep-frying pan or a kadhai. Add oil to the kadhai or pot and let it heat.
  • Keep the flame on medium and let the oil heat until it smokes.
  • Next, gently lower the coated pieces of chicken into the hot oil.
  • Fry them until they turn golden brown from all sides. Keep the flame on medium.
  • Do this in batches and then transfer them onto a kitchen tissue. This will soak off the excess oil.

Prepare the gravy

  • Next, take another cooking pot and add oil.
  • Let the oil heat.
  • Then add the finely chopped ginger and garlic to the oil.
  • Sauté them for about half a minute and then add the onions and bell peppers (or capsicum).
  • Stir them all for a minute. Add 1 tbsp spring onions and 1 tbsp chives (if using).
  • Sauté them for 1 more minute. We don’t want to overcook the veggies.
  • While the veggies are getting fried, take a medium-sized bowl and put in the tomato ketchup, soy sauce, red chili sauce, green chili sauce, Kashmiri red chili powder, vinegar, corn starch, and water (1/2 cup).
  • Mix all these into a slurry and pour them into the kadhai or pot.
  • Combine all the ingredients. Add another 1 cup of water (you can add more if needed).
  • Add salt and sugar to taste.
  • Give it a taste test. Add if anything is needed.

Add the chicken

  • While the gravy is simmering add the fried chicken.
  • Stir them nicely and coat the pieces with the thick gravy.
  • When it comes to a desired consistency, transfer them into a bowl.


  • Garnish it with 1 tbsp spring onions, chives, and black pepper.
Keyword Chicken Recipes, Homemade Recipes, Recipes for Dinner, Recipes for Lunch


Voila! The scrumptious Chili Chicken is ready to be gobbled. Serve it with egg-fried rice or hakka noodles and savor every bite. These are a great carrier and soak in all the gravy.

Eat it during any time of the day and as many times as you crave it. The flavors of chili chicken never get dull. You may also try making it dry and have it as an appetizer.

In this way, you can also make Chilli Paneer, Soya Chilli, and Chilli Cauliflower.

Happy Cooking!

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