January 26, 2022
May 18, 2019


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Dry chilli bird, without problems the most popular Indian-Chinese language fowl recipe for the beef fanatics. It’s highly spiced (it’s known as chilli fowl after all), it’s were given a crunch from the flour coating over the bird and the capsicum, and it’s actually quite delicious. whilst TH asks what’s the one aspect I’d say he’s lacking being a vegetarian, my answer is mostly a very assured “chill hen for positive”.

So yes, we all know it and like it but how will we make chilli fowl at home? if you’ve tried to make any Manchurian or Indian Chinese dishes at home, you’ve in all likelihood felt it’s no longer the same as what we get within the restaurants. the key purpose for that is that they deep fry matters without disturbing approximately health or energy and we would likely hesitate. at least, that’s my idea. So this chilli chook recipe is as near how a eating place would make it but I haven’t introduced any MSG which they’re positive to add in chill cook. I additionally haven’t used any food coloration due to the fact I certainly don’t suppose that’s vital.

the key in making a good chilli hen is in the seasoning of the flour batter in which the chicken is fried. that could in reality make or destroy your dish to a massive extend. I suggest experimenting a bit because it’s almost impossible to get the exact equal result even if you closely comply with my recipe. Your corn flour is going to be a one of a kind brand, ground in a different way, the weather isn’t always the same and also you most genuinely won’t be able to get the equal consistency as I did for the batter. I recognize, appears like a number of horrific news. but worry not, i am but to make an inedible chilli chook. no matter the way it seems, you could ‘repair’ it or just eat it anyway.


  • 250 grams of boneless chicken pieces, cubed
For batter:
  • ½ cup of plain flour (maida)
  • ¼ cup of cornflour or cornstarch
  • 1 tsp of ginger garlic paste
  • ¼ tsp of Kashmiri chilli powder
  • 1 tsp of soya sauce
  • ½ tsp of black pepper powder
For stir-frying:
  • 1 tbsp of oil
  • 1 cup of cubed onions
  • ½ cup of cubed capsicum (bell pepper)
  • 2-3 green chillies, slit
  • 1 tsp of crushed garlic
  • 1 tsp of grated ginger
  • 1 tsp of tomato ketchup
  • 1 tsp of vinegar or lime juice
  • 2 tbsp of minced spring onions or coriander leaves for garnish


  1. Clean and cut the chicken pieces into bite-sized cubes
  2. Prepare the rest of the ingredients and keep it ready
  3. Mix all the ingredients for the batter and add enough water to make a thick batter (similar to bajji batter)
  4. Add the chicken pieces to this
  5. Heat oil for deep frying
  6. When the oil is smoking hot, add the chicken pieces thoroughly coated in the batter
  7. Fry on medium heat until golden brown
  8. Drain and set aside
  9. Proceed with the next batch until all the chicken is fried
  10. Drain and set aside
  11. Heat oil and add the onions, ginger, garlic, and green chillies
  12. Saute until the onions turn transparent and soft
  13. Then add the soya sauce, vinegar or lemon juice, and tomato ketchup
  14. Saute for 2 more minutes
  15. Then add the fried chicken pieces and capsicum
  16. Sprinkle some water and cover the pan
  17. Cook on very low heat for 4-5 mins or until the ingredients come together nicely
  18. Uncover, give everything a good mix, check for salt and add more if needed, and remove from heat
  19. Garnish with spring onions or coriander leaves
  20. Serve hot as an appetizer or side dish with fried rice or noodles
Instead of green chillies, you can add green chilli sauce
The vinegar or lemon juice is optional but I usually add some for the tang it gives
You can use capsicum in any colour
You can also follow the same recipe with small pieces of chicken with bone
The batter ingredients are very customisable. You can opt to add pepper in the final stage rather than into the batter, for example


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