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Chilli Chicken


Contributed by:
Soma Prasad
Soma Prasad

Chilli Chicken


Boneless chicken - 300gm (cut in small cubes)
Onion - 2, medium (diced)
Capsicum - 1 (diced)
Ginger garlic paste - 1 tbsp
Garlic - 6-7 cloves (finely chopped)
Green chilli - 2 (angle/diagonal cut)
Soya sauce - 2 tbsp
Green chilli sauce - 1 tbsp
Tomato ketchup - 1 tbsp
Cornflour - 1tbsp, dissolved in 1/2 cup water
Oil - 1 tbsp
Salt to tatse

Method of Preparation

1. Wash Chicken nicely and then marinate in ginger-garlic paste, soya sauce, chilli sauce,
    tomato ketchup and salt for 2 hrs.
2. Heat oil to a deep frying pan. Add chopped garlic to it and allow to brown.
3. Add onion and saute for few minutes.
4. Add marinated chicken, green chillies and capsicum. Cover and cook on low heat till
    chicken becomes soft and tender.
5. Add cornflour paste and further cook chicken on high heat for 3-4 min or till dry.
6. Serve hot.

Notes & Tips

1. Soya sauce has salt so one should be careful in adding salt to chicken.

2. Consistency of chilli chicken can be varied as desired. I prefer it dry.