Craving bold, spicy, and saucy boneless chilli chicken that’s crispy outside and juicy inside? This chilli chicken recipe Indian style brings you the best of both worlds-crunchy dry bites and glossy, flavour-packed chilli chicken gravy, all with the unmistakable punch of Boombay Garlic + Chilli Stir Fry Sauce and Boombay Schezwan Sauce. Here’s your step-by-step guide on how to make chilli chicken at home, perfect for anyone who loves a big, bold burst of flavour.
Ingredients (with Measurements & Details)
700g (about 1.4 lbs) boneless chicken thigh or breast, cut into bite-sized pieces
For the Chilli Chicken Sauce (Dry & Gravy):
- 2 tablespoons Garlic + Chilli Stir Fry Sauce
- 1 tablespoon Schezwan Sauce
- 1 tablespoon soy sauce
- 1 tablespoon tomato ketchup
- For gravy: 1/2 cup water
- For gravy: 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Veggies & Aromatics:
- 1 tablespoon oil (for stir-frying)
- 2 green chillies, slit
- 1 onion, cubed
- 1 capsicum (bell pepper), cubed
- 2–3 spring onion greens, chopped (for garnish)
- Oil for deep frying
Step-by-Step Chilli Chicken Recipe
1. Marinate the Chicken
- Pat the chicken pieces dry. In a large bowl, combine chicken, salt, pepper, ginger-garlic paste, Garlic + Chilli Stir Fry Sauce, Schezwan Sauce, cornstarch, flour, and egg.
- Mix thoroughly so every piece is coated. Let it marinate for at least 30 minutes in the fridge to lock in all the chilli chicken ingredients.
2. Fry the Chicken
- Heat oil in a wok or deep pan over medium-high heat. Fry the chicken in small batches until golden and crispy (about 3–4 minutes per batch). Drain on paper towels for that perfect crunch.
3. Make the Sauce
- In a clean pan, heat 1 tablespoon oil. Add chopped garlic, ginger, and green chillies. Sauté for 30 seconds until fragrant.
- Add onions and capsicum. Stir-fry on high heat for 1–2 minutes-they should stay slightly crunchy.
For Dry Chilli Chicken:
- Add Garlic + Chilli Stir Fry Sauce, Schezwan Sauce, soy sauce, ketchup, vinegar, and sugar to the pan. Toss in the fried chicken and stir until each piece is well coated and glossy.
- Garnish with spring onion greens. Serve immediately for maximum crispiness.
For Chilli Chicken Gravy:
- After stir-frying veggies, add 1 cup water to the pan. Stir in Garlic + Chilli Stir Fry Sauce, Schezwan Sauce, soy sauce, ketchup, vinegar, and sugar.
- Pour in the cornstarch slurry, stirring constantly until the sauce thickens into a glossy gravy (about 2–3 minutes).
- Add the fried chicken, toss well, and simmer for another 2 minutes so the chicken soaks up the flavours.
- Garnish with spring onion greens and serve hot.
Tips for the Perfect Chilli Chicken
- Marinate at least 30 minutes for tender, flavourful boneless chilli chicken.
- Fry in hot oil and in small batches for extra crispiness.
- Toss chicken in the sauce just before serving to keep it crunchy.
- Adjust the amount of Garlic + Chilli Stir Fry Sauce, Schezwan Sauce, and green chillies to control the spice level.
- Don’t overcook the onions and capsicum-they add crunch and freshness.
Serving Suggestions
- Dry chilli chicken makes a great starter, snack, or filling for wraps and rolls.
- Chilli chicken gravy is perfect with steamed rice, fried rice, or noodles.
- Pair with a crisp cucumber salad or simple stir-fried veggies for a balanced meal.
Storage & Make-Ahead Tips
- Store cooked chilli chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave.
- For best texture, keep the fried chicken and sauce separate if storing, and toss together just before serving.
Conclusion
This chilli chicken recipe Indian style is all about bold flavours, crunchy textures, and that signature zing from Boombay Garlic + Chilli Stir Fry Sauce and Boombay Schezwan Sauce. Whether you love it dry and crispy or in a saucy chilli chicken gravy, this recipe delivers the real deal-right in your kitchen. Bring the boom to your table with the best Chilli Garlic Sauce, Schezwan Sauce.
Now you know how to make chilli chicken with all the right chilli chicken ingredients and sauces-time to bring the sizzle and boom to your kitchen!
FAQs
Q. How do I keep chilli chicken crispy?
Marinate with cornstarch, flour, and egg. Fry in hot oil in small batches, and toss in sauce just before serving.
Q. Can I use bone-in chicken?
Yes, but boneless pieces cook faster and are easier to eat.
Q. What goes best with chilli chicken?
Fried rice, noodles, or steamed rice are classic pairings.
Q. Is chilli chicken healthy?
It’s deep-fried, so enjoy it as an occasional treat. For a lighter version, try baking or pan-frying, but deep frying gives the best crunch.
Q. Who invented chilli chicken?
Chilli chicken originated in Kolkata, India, created by Chinese Hakka immigrants blending Chinese techniques with Indian spices.
