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Chili Chicken

Kolkata Style Chili Chicken Or Indo Chinese Chili Chicken

Kolkata Style Chili Chicken Or Indo Chinese Chili Chicken

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata for over a century. Chili Chicken is the most common dish of this fusion Indo-Chinese cuisine. This spicy Chinese dish could be found in almost every restaurants in Kolkata. Fried rice is served with this dish. And this Chili chicken & fried rice considered as the most deadly Chinese combo. Indo-Chinese cuisine is totally incomplete without these combo. Today I'm going to share this spicy chili chicken recipe with my blog lovers...


For Chicken marination  :

  • Boneless skinless Chicken, cut into bite size pieces - 1 lb or games
  • Ginger garlic paste - 2 teaspoons
  • White Vinegar - 1 teaspoon
  • Dark Soya sauce - 3 to 4 tablespoons
  • Crashed Black pepper - 1/2 teaspoon
  • Egg - 1 Cornflour - 4 tablespoons
  • Vegetable or Canola oil - 1/2 cup

For the Chili chicken sauce :

  • Garlic minced - 1 tablespoon
  • Ginger grated - 1/2 teaspoon
  • Green chilies chopped - 2 or as per taste
  • Onion diced - 1
  • Green Bell pepper Or Capsicum - 1 diced
  • Dark Soya sauce - 3 tablespoons
  • Green chili sauce - 1 tablespoon (if not available, use Sambal)
  • Tomato Ketchup - 1/2 cup
  • Ajinomoto - 1/4 teapoon
  • Sugar - 1/2 teaspoon
  • Corn flour - 2 teaspoons dissolved into 1/2 cup of warm water
  • Spring onion - for garnishing 

About Recipe

Cuisine »

Meal »

Yields »


Cooking Level »


Preperation Time »

30 Minute(s)

Cooking Time »

30 Minute(s)

Steps to Prepare

Take a bowl and marinate the chicken pieces with all the ingredients under the heading of "For Chicken marination" an keep the marinated chicken aside for 1 hour.

Now take a pan and heat oil in it. Add the marinated chicken and fry till they are golden brown. Take the fried chicken out of the pan and keep on a paper towel.

Now place another pan on high heat. Take 2 tablespoons of the oil used to fry the chicken and add to the hot pan. Add the minced garlic, ginger & chopped chilies and saute fro few seconds.

Now add diced onion and saute again. Add Green Bell paper , and all the 3 sauces one by one into the pan. Stir quickly. Let the sauces to boil for 1 minute. 

Add 1 1/2 cup of water to the pan and let the gravy to boil. Boil the gravy for 2-3 minutes. Add the fried chicken pieces. Boil the gravy for 5 minutes along with the fried chicken.

Now add the corn flour mixed warm water to thicken the gravy.

When the gravy will be thicken turn off the heat and serve the chili chicken, garnishing with chopped spring onion.


Chili Chicken

Serving Tips