Chilli Chicken Gravy
A popular Indo-Chinese dish where crispy fried chicken pieces are tossed in a flavorful sweet, spicy, and savory gravy. Perfect with fried rice or noodles for a complete and satisfying meal.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Marinate the chicken: In a mixing bowl, combine the chicken cubes, ginger garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper, maida, 3 tbsp cornflour, egg, and salt. Mix well to coat the chicken evenly. Set aside to marinate for at least 15 minutes.
- 2
Fry the chicken: Heat 2 cups of oil in a wok or deep pan over medium-high heat
- a.Carefully drop the marinated chicken pieces one by one into the hot oil, ensuring not to overcrowd the pan. Fry in batches. Fry for 4-5 minutes, turning occasionally, until the chicken is golden brown and crispy. Remove the fried chicken with a slotted spoon and drain on a plate lined with paper towels.
- 3
Step 3
- a.Prepare the sauce and slurry: In a small bowl, whisk together 2 tbsp soy sauce, red chilli sauce, green chilli sauce, vinegar, ketchup, sugar, and 0.25 tsp black pepper. Set this sauce mixture aside. In another small bowl, mix 2 tbsp cornflour with 1/4 cup of water until smooth to create a slurry. Set this aside as well.
- 4
Make the gravy: Heat 2 tbsp of oil in a clean wok or large pan over high heat
- a.Add the chopped ginger, garlic, and slit green chillies, and sauté for 30 seconds until fragrant. Add the cubed onions and capsicum and stir-fry for 2-3 minutes until they are slightly tender yet still crunchy. Pour in the prepared sauce mixture, stir well, and bring it to a boil. Add 1.5 cups of water and let it come to a rolling boil.
- 5
Step 5
- a.Thicken and finish: While the gravy is boiling, give the cornflour slurry a quick stir and slowly pour it into the pan, stirring continuously to prevent lumps. Cook for 1-2 minutes until the gravy thickens to your desired consistency. Add the fried chicken pieces to the gravy and toss gently to coat them well. Simmer for 1 minute, allowing the chicken to absorb the flavors. Garnish with chopped spring onion greens and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy chicken, you can double-fry it. Fry once, let it cool slightly, then fry again for 1-2 minutes.
- 2Do not overcook the onions and bell peppers; they should retain a slight crunch.
- 3Adjust the amount of chili sauces and green chillies to control the spice level.
- 4Ensure the gravy is boiling when you add the cornflour slurry to avoid a raw taste.
- 5Serve immediately after preparing to enjoy the best texture of the chicken.
- 6You can use chicken stock instead of water for a richer, more flavorful gravy.
Adapt it for your goals.
Vegetarian
Replace chicken with 250g of paneer or firm tofu. Coat and fry in the same way before adding to the gravy.
quickQuick
Use pre-cooked chicken nuggets or popcorn chicken instead of frying from scratch. Add them directly to the prepared gravy and simmer for a minute.
healthyHealthy
Pan-fry or air-fry the marinated chicken instead of deep-frying to reduce oil. You can also add more vegetables like broccoli or carrots.
gluten freeGluten free
Use tamari instead of soy sauce. Replace both the maida (all-purpose flour) and cornflour with rice flour or a gluten-free all-purpose blend for the marinade and slurry.