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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

Equipment

  • 1 Kadhai
  • 1 Induction Cooktop

Ingredients
  

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

Instructions
 

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

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