Chilli Chicken

August 14, 2014 Motions and Emotions 6 Comments

 Chilli Chicken is an Indo-Chinese dish. I said Indo-Chinese, because this is a fusion dish. As we know,  various nations at different times has influenced Indian food and cuisine. China is not exceptional. We found their influence in Indian food, especially in bong food and culture. So we bongs love Chinese dishes just like our authentic  Bengali foods. The reason behind is in 18th century Chinese community first emigrated from china to Calcutta port and dwelled in 'city of joy' , later spread in Delhi and Mumbai (Wikipedia Info). As you must have observed Pav bhaji, Vada pav stalls in Mumbai, Idli-MeduVada stall at Chennai, similarly you can find lot of Chinese stalls at Kolkata's Street. Here is the Recipe of Chilli Chicken for you. This is going to be a long weekend, what's your plan?  :)

Chilli Chicken


 Chicken pieces -300 to 350 gm, boneless (I used bone pieces)

Egg - 1

Corn flour - 1/2 cup

Garlic paste - 1/2 teaspoon

Garlic - 2 teaspoon, chopped

Ginger paste - 1/2 to 1 teaspoon

Onion - 2 medium size, diced

Capsicum - 1, diced

Green chillies - 4 to 5,  thickly sliced (remove seeds if too hot)

Soy sauce- 1 tablespoon

White Vinegar - 11/2 tablespoon

Salt to taste

Refined oil


Marinate chicken pieces with salt and 1/2 tablespoon of vinegar for 15 to 20 minutes. Now beat the egg in a bowl. Mix egg, cornflour(Keep 1 teaspoon for making gravy), ginger- garlic paste, salt and water (as required) to make a thick batter. Add the chicken pieces into the batter and leave it for half an hour.  Heat the oil in a pan and deep-fry the chicken pieces  and until their color changes to golden. Take them out in a absorbent kitchen tissue to drain excess oil. Heat 2 tablespoon oil in another pan and add chopped garlic, next  add capsicum, fry for two minutes and next add onions and fry till they are translucent. Next goes green chilli, cook under slow flame for sometime and taste the salt. Now add soya sauce (according to it's strength) , white vinegar and deep-fried chicken pieces. Take 1 teaspoon cornflour and mix with 1/2 cup of water. Add this to pan and allow it to boil for few minutes. Garnish with green chilli and serve hot.


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