Best 2 Indian Chili Chicken Recipes

Indian chili chicken is a delicious and flavorful dish that combines the best of Indian and Chinese cuisine. It is a perfect blend of spicy, sweet, and tangy flavors, and it is sure to please everyone at your table. With so many different recipes available, it can be hard to know where to start. This article will provide you with a guide to help you find the best recipe for Indian chili chicken, taking into account your dietary restrictions, skill level, and desired flavor profile. Whether you are a beginner or an experienced cook, you are sure to find the perfect recipe to satisfy your craving for this delicious dish.

Here are our top 2 tried and tested recipes!

INDIAN CHILI CHICKEN

Indian Chili Chicken image

A simple yet delicious Indian chicken dish taught to me by a good friend. Works best if you have a wok. Serve with steamed or sticky rice and your choice of naan. (Start cooking the rice when you start the first step.) You can add an extra presentation flair by slicing the peppers at an angle.

Provided by Into the Fire

Categories Chicken Breast

Time 45m

Yield 6 plates, 6 serving(s)

Number Of Ingredients 11

Ingredients

vegetable oil
1 3/4 lbs chicken breast fillets
2 1/2 tablespoons hot chili powder (Laxmi extra hot)
7 tablespoons ginger-garlic paste
1/2 cup flour
1 red onion, sliced
6 jalapeno peppers, sliced (or 10 serrano peppers)
3 teaspoons soy sauce
0.5 (5 1/2 ounce) bottle sweet asian chicken chili sauce
2 pinches salt
1 bunch cilantro

Steps:

Add vegetable oil to a depth of 1-2 inches in a pot; heat on medium-high heat.
Cut chicken breast fillets into bite-sized pieces.
Combine chicken, chili powder, and five tbsp of ginger-garlic paste in a bowl.
Mix well while lightly covering mixture with the 1/2 cup of flour; chicken pieces should be fully covered with flour. Set aside.
Add about 1/4 cup of vegetable oil to the wok and heat on medium-high.
Add sliced onion, sliced peppers, and two tbsp of ginger-garlic paste to wok; stir occasionally ensuring the vegetables are coated in oil.
By now the oil in the pot should be heated (carefully test with a single drop of water). Gently submerge the chicken pieces, covering the bottom of the pot. Once bubbling settles down remove the pieces onto a plate with paper towels. Repeat until all the chicken is cooked. Be sure not to overcook the the chicken. Pat the remaining oil from the chicken with a paper towel.
The vegetables in the wok should be softened. Add the chicken, a few shots of soy sauce, sweet chili sauce, and salt. Mix well for a minute or two.
Serve with rice and naan and top with cilantro. Yumm!

INDIAN CHILI CHICKEN WITH ONIONS

Indian Chili Chicken with Onions image

This is supposedly very similar to the chicken prepared by Chinese people living in India. Posted by request. I have never made this dish and so I cannot list prep time and cooking time.

Provided by Millereg

Categories Chicken

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

2 large onions, chopped
4 fluid ounces vegetable oil
ginger, chopped finely
4 cloves garlic, minced
3 chicken thighs, skinned and boned
1/2 chicken breast, skinned and boned
corn starch for coating chicken
6 green chilies, chopped coarsely
5 green onions, chopped
4 fluid ounces water
1 teaspoon sugar
2 fluid ounces soy sauce
2 teaspoons cornstarch

Steps:

Heat oil in a wok; put in onions and fry until they are caramelized, stirring every so often.
While the onions are caramelizing, cut the chicken into bite size pieces.
Coat each piece with cornstarch.
Add ginger and garlic to onions and fry some more.
When the onions, ginger and garlic are done, push them up to the sides of the wok to make room for the chicken.
Add chicken pieces to the hot oil.
Fry until the chicken is brown and has crispy bits on the edges.
Stir onion mixture from the wok sides into the chicken.
Add green chilies and green onion.
Stir around just enough to warm the chilies and green onion.
Push the chicken mixture to the upper sides of the wok to keep it crispy as you make the sauce.
Mix together water, sugar, 2 teaspoons cornstarch, soy sauce in a small bowl.
Throw it into the centre of the wok.
Remove from heat and stir sauce until thickened.
Mix well with chicken and onions.
Serve with plenty of steamed rice, broccoli and beer.

Tips:

For the best flavor, use fresh ginger and garlic. If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger.
If you don't have Kashmiri chili powder, you can use 1 teaspoon of paprika and 1/4 teaspoon of cayenne pepper.
To make the chicken extra crispy, double-coat it in the cornstarch mixture.
Be careful not to overcook the chicken, or it will become tough.
Serve the chili chicken immediately, garnished with cilantro and lemon wedges.

Conclusion:

This Indian chili chicken is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The chicken is tender and juicy, with a crispy coating, and the sauce is flavorful and tangy. Serve it with rice or naan bread for a complete meal.