Chilly Chicken

Chilly Chicken


For the batter

  1. Boneless chicken, preferably thighs – Around 400 – 500 gm, cubed
  2. Corn flour – 1 tbsp (I used Argo corn starch)
  3. Egg – 1
  4. Pepper powder – 1/2 tsp
  5. Salt – As required

For the gravy

  1. Onion – 1 small, diced
  2. Bell pepper – 1 cup, diced
  3. Garlic – 1.5 tbsp, finely chopped
  4. Green chillies – 4, slit
  5. Red chilli powder – 1/4 tsp
  6. Pepper powder – 1/4 tsp
  7. Spring onions – 1 + 1 tbsp
  8. Cashews – 10 – 12
  9. Chili-garlic sauce – 2.5 tbsp
  10. Soy sauce – 1.5 tbsp
  11. Vinegar – 2 tsp
  12. Sugar – 2 – 3 pinches
  13. Corn flour – 1 tbsp mixed in 1/4 – 1/2 cup water, for thickening the gravy ( I used Argo corn starch)
  14. Chicken Stock / Water – 2 – 2.5 cups
  15. Salt – To taste
  16. Vegetable oil – For deep frying
  17. Vegetable oil / sesame oil – 1 tbsp


1. Clean, wash and cube the chicken thighs. Combine them with 1 tbsp corn flour, beaten egg, pepper powder and salt. Deep fry in oil until brown, at medium heat. Drain on to a paper towel. Keep aside.

DSC_0640 DSC_0643

2. Heat 1 tbsp sesame oil or vegetable oil (you can use the oil that was used for deep-frying the chicken pieces) in a wide pan at medium heat. Stir in the chopped garlic, green chillies. Saute for two seconds and add the cashew nuts. Saute for a few seconds and add the diced onion. Saute for a few seconds and add the diced bell pepper and 1 tbsp spring onions. Saute for a few seconds and add 1/4 tsp chilly powder, 1/4 tsp pepper powder, 2 – 3 pinches of sugar, chili-garlic sauce and soy sauce. Add 2 – 2.5 cups of chicken stock / water.

DSC_0646 DSC_0647

3. Bring it to a boil and add the vinegar and fried chicken pieces. Mix well and cook for a few more minutes. Check for salt. Add the corn flour dissolved in water little by little, stirring well, till the sauce thickens. I used around 1.5 – 2 tbsp. If you want a really thick gravy simmer it for a few more minutes. Switch off. Garnish with chopped spring onions. Serve hot with fried rice or noodles.



Chilli Chicken




1) If you want dry chilly chicken, you need not add corn flour in water. Or else you can boil the gravy until the chicken gets coated well with the sauces.

2) You can substitute chili-garlic sauce with green chilly sauce or red chilly sauce.


Recipe adapted from


  1. kandittu kazhikkan tonnunnu ketto. pic also superbb

  2. wow!!adipoli chicken….perfect with fried rice!

  3. Hi,

    That looks lip smacking…Check out the event in my blog!!:)


  4. yet another wonderful recipe from u dear.. looks lovely..

  5. Wow looks yummy….mouth watering

  6. Looks very yummy, mouthwatering here…

  7. i am loving the colour

  8. Yummyyyyyy chilli chicken,looking awesome.

  9. wow it looks yummy, such a nice colour…and happy diwali to you too dear..

  10. colorful and yummmy….

  11. Kandittu sharikkum lovely,loving that color.

  12. That is one lip smacking dish….

  13. Looks so super good, did you change the layout??? I feel like it looks different i here, I love it..

  14. This looks mouthwatering!

  15. drooling here…nice color

  16. Adipoli chilly chicken. Nice color

  17. wow.. what a colour.. adipoli aayittunde Maya..

  18. Mouthwatering and definitely a fingerlicking chilly chicken..

  19. Anonymous says:

    Thanks a lottt yummy teams………

  20. nice click…super ayittundo kto…yummyyyyy

  21. Awesome…you got the perfect color..Happy Deepawali to you and your family!

  22. Aweosme awesome, Ente fav anu gravy ulla chilli chicken..Kandittu sahikunila ketto, kurachu parotta koode undel adipoli..

  23. Super da..athu kanditu sherikum kothiyavunuttoo..esp the color..just love it.

  24. hey, I am using IE, I think I just remember there being more things on the side (there is nothing there for me)?? It might just me!

Speak Your Mind