Easy Indian Chilli Chicken Recipe (without frying)

Easy Indian Chilli Chicken Recipe (without frying): succulent chicken pieces, marinated in a blend of sauces, spices, flour, then stir-fried to golden perfection and sauteed with a sweet-tangy sauce with bell pepper (capsicum) and onions (red & green). Perfect for a quick easy that delivers bold yet authentic flavors.

What is Indian Chilli Chicken?

Weekends are always special and that means lots of good, luxuriously cooked comfort food, and this dryer version of  ‘Indian Chilli Chicken’ is something that everyone craves every now and then at home.

It’s an extremely popular, yet staple dish in Indo-Chinese cuisine, a unique culinary tradition that blends Indian spices with Chinese cooking techniques. Although the original recipe calls for ‘fried chicken’ but my Indian Chilli Chicken recipe is without frying.

The chicken (boneless or with bones), is marinated in a mix of light spices, sauces, and flour. Then stir-fried to a golden crispy perfection. Then the stir-fried chicken is sauteed in a sweet-spicy sauce, along with bell pepper (capsicum), and onions (red and green) for a perfect nosh! 

This means a quick, spicy, and tangy dish with a perfect balance of heat and flavor that appeals to spice lovers everywhere.

Also, Did you know that “this fusion dish was born in the bustling streets of Kolkata”, where Chinese immigrants adapted their traditional dishes to suit the Indian palatte. 

And Now, it’s the most sought-after fusion dish in Indian or Asian restaurants in India/outside.

Indian Chilli Chicken Ingredients:

As popular as the recipe is, it’s extremely easy to make at home and you do not need any special ingredients to make it.

But, to achieve the authentic taste of this recipe, it’s essential to use the right ingredients. Here’s what you’ll need:

Chicken: boneless chicken thighs or breasts are ideal for this recipe. They remain tender and juicy when cooked, absorbing the marinade and spices well. However, you can use any kind of chicken you like or have.

Ginger + Garlic Paste: these are the backbone of the marinade, providing a robust, aromatic base.

Corn Flour (can use egg): used for coating the chicken, it helps achieve a crispy texture when fried.

Sauces: Soy Sauce, Ketchup, Chili Sauce. All three sauces add sweet, tangy, and salty flavor to the dish, especially ‘Soy Sauce’ which adds a lot of umami.

White Vinegar: adds tanginess, balancing the spicy and savory flavors.

Green Chilies: Fresh green chilies add the necessary heat to the dish. Adjust the quantity based on your spice tolerance.

Green Bell Pepper (capsicum): adds a crunchy texture and vibrant color.

Red Onion: sliced onions give sweetness and texture to the dish.

Green Onion: garnish with chopped spring onions for a fresh, crunchy finish

Oil (for frying): best is sesame oil for its light nutty aroma but you can use any light cooking oil.

Salt + Pepper: this recipe doesn’t require tons of spices but very basic ones.

Step-by-Step Dry Indian Chili Chicken:

1. Marinate the Chicken:

Start by cutting the boneless chicken into bite-sized pieces. In a mixing bowl, add the chicken, soy sauce, vinegar, cornflour, garlic-ginger paste, and green chilies.

Mix well, ensuring that the chicken pieces are evenly coated with the marinade. Let it sit for at least 10 minutes (you can marinate for longer if time permits). Marination allows the flavors to be absorbed in chicken.

2. Stir-Fry the Chicken:

Heat 2 tablespoon oil in a deep pan over medium heat. Once hot, add the marinated chicken pieces in batches. Stir-fry until they turn golden brown and crispy on the outside. Remove and drain on paper towels to remove excess oil.

3. Prepare the Sauce:

In the same pan, add 1 tablespoon oil and add garlic – ginger paste, and green chilies. Sauté until aromatic. Next, add sliced onions and capsicum, stirring until they soften slightly but still retain some crunch.

4. Combine and Cook:

Add soy sauce, vinegar, ketchup, and chili sauce to the pan. Mix well and let it simmer for a minute. Now, add the fried chicken pieces, tossing them in the sauce until they are well coated. Cook for another 2-3 minutes, allowing the flavors to meld together.

5. Garnish and Serve:

Turn off the heat and garnish with chopped green onions. Serve hot with steamed rice, fried rice, or as an appetizer.

Tips for the Perfect Indian Chili Chicken

1. Adjusting the Spice Level: If you prefer a milder version, reduce the number of green chilies and opt for a sweeter chili sauce. For an extra kick, add red chili flakes or use hotter varieties of green chilies.

2. Crispy Chicken: To achieve a restaurant-style crispy coating, ensure the oil is hot enough before frying. Frying in batches also helps maintain the oil temperature, resulting in a crispier chicken.

3. Balance of Flavors: Indo-Chinese cuisine is all about balancing flavors. The combination of soy sauce, vinegar, and chili sauce should be adjusted according to your taste preference. A touch of sugar can be added to mellow out the spice and enhance the dish’s overall flavor.

4. Vegetarian Version: For a vegetarian twist, substitute chicken with paneer (Indian cottage cheese) or tofu. Follow the same marination and cooking process for equally delicious results.

 

Why Indian Chili Chicken is a Crowd-Pleaser

Indian Chili Chicken is more than just a dish; it’s a flavor-packed experience.

The tender chicken absorbs the bold marinade, while the sauce offers a harmonious blend of spicy, tangy, and umami notes.

The bell peppers and onions add a delightful crunch, making each bite an explosion of textures and flavors.

This dish is perfect for entertaining, as it can be served as an appetizer or main course, and pairs beautifully with a variety of sides.

——————————————–

Tried Our Recipe – AWESOME!!!

Now Quickly SNAP A PICTURE & TAG :

#easycookingwithmolly +  @easycookingwithmolly on Instagram –>

Connect with Me Here:  Facebook / Pinterest 

 

:: You May Also Like ::

Healthy Chicken Chow Mein – Lo Mein Recipe

Quick Thai Tofu Fried Rice (Restaurant Style) Video Recipe