Indo Chinese Style Chilli chicken gravy

Chicken cubes marinated, fried and sauteed in a spicy and tangy sauce. This is one of the most popular Indian Chinese style preparation. Best served with Vegetable/Chicken Fried Rice.

Indo Chinese Style Chilli chicken gravyChicken cubes marinated, fried and sauteed in a spicy and tangy sauce. This is one of the most popular Indian Chinese style preparation. Best served with Vegetable/Chicken Fried Rice. Notes - I used Maggie tomato ketchup, Chings Green Chilli sauce and regular soy sauce. If you are using Dark Soy sau...

Summary

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  • Courseside dish
  • Cuisineindian
  • Yield5 servings 5 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time10 minutesPT0H10M
  • Total Time40 minutesPT0H40M

Ingredients

Boneless chicken
1 kg
Vegetable oil / Sunflower oil
Marination
Egg
2 numbers
Corn flour
1 tablespoon
All purpose flour
3 tablespoons
Ginger paste
1 Teaspoon
Garlic paste
1 Teaspoon
Chilli powder
1/2 tablespoon
Salt
Gravy
Onion (medium)
5 numbers
Capsicum
2 numbers
Green chilli
7 numbers
Garlic paste
1 tsp
Chilli sauce
6 tablespoons
Tomato ketchup
1/2 cup
Soy sauce
3 tablespoons
Corn flour
2 tablespoons
Water
1/2 cup
Salt
Red food colouring (optional)
1 tsp
Garnish
Green onion / spring onion stalk
1/2
Cashew nut
1 tbsp

Steps

  1. Clean and cut chicken into 1 1/2 inch cube size pieces. Dice onion and capsicum into square pieces. Slit green chilli lengthwise. Grind ginger and garlic into fine paste.
    Indo Chinese Style Chilli chicken gravy
  2. Prepare marinade - Beat the eggs. Add cornflour, all purpose flour, ginger and garlic paste, chilli powder, salt and mix well. Marinate chicken pieces and keep it aside for 30 minutes. Chilli powder helps to get good colour.
    Indo Chinese Style Chilli chicken gravy
  3. Heat oil in a kadai. Deep Fry the marinated chicken pieces until golden brown. Fry it in small batches.
    Indo Chinese Style Chilli chicken gravy
  4. Drain it in kitchen tissues.
    Indo Chinese Style Chilli chicken gravy
  5. In the same Kadai, remove excess oil. Keep 3 tbsp oil in the pan. Saute garlic for a minute. Then add onion, capsicum, green chilli and saute it over a high flame until onion is soft, translucent and raw smell is gone.
    Indo Chinese Style Chilli chicken gravy
  6. Mix all the three sauces in a cup with water. These are the brands I used. You can adjust sauce quantity as per your taste. I used regular Soy sauce. If you are using Dark Soy sauce, reduce the soy sauce amount from the measurement.

  7. Indo Chinese Style Chilli chicken gravy
  8. Add it to the gravy and mix well over medium flame.
    Indo Chinese Style Chilli chicken gravy
  9. Mix corn flour with some water and add it to the gravy. ** Adjust corn flour based on the thickness that you desire. Add salt, if needed.
  10. Add chicken pieces and mix it well. Let the chicken get coated well with the sauces. Add red food color. It's optional. Cook for another 5 minutes and switch it off.
    Indo Chinese Style Chilli chicken gravy
  11. Garnish with chopped green onions and fried cashew nuts.
    Indo Chinese Style Chilli chicken gravy

Notes - I used Maggie tomato ketchup, Chings Green Chilli sauce and regular soy sauce. If you are using Dark Soy sauce, reduce the measurement. Adjust the sauce quantity as per your taste. With different brands, taste can differ a bit.