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Chilli Chicken



Chicken whole (cleaned and cut into pieces) 1 Kg
Green chilli 10
Red chilli powder 1/2 tsp
White pepper powder 1/4 tsp
Black pepper powder 1/4 tsp
Yogurt (curd) 1/2 cup
Turmeric powder 1/4 tsp.
Soya sauce 2 tbsp.
Cornflour 2 tbsp
Ginger 1/2 inch
Garlic 4 cloves
Onion 1
Tomato 1
Salt to taste
Vegetable oil as required
Green chilli and green coriander leaves for decoration

Method: 1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste.
2. Cut thin slices of green chilli.
3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour.
4. Then apply onion-tomato paste to the chicken and again marinate for half an hour.
5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.
6. Add chicken marinade and fry until half cooked. Stir ocassionally.
7. Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
8. Cover and cook for 8-10 mins on low flame. keep a constant watch.

Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.

Another RECEIPE for Chilli Chicken

1 Roughly chop the onion and pepper. Finely chop the garlic. Slice the chicken. Cut the chilli in half, discard the seeds and chop.
2 Heat the oil in a large deep frying pan or wok, and add the garlic, onion, chopped chilli, pepper, chicken and ground ginger. Fry for about 5 minutes at a high heat.
3 Add the remaining ingredients to the pan, and continue cooking until most of the liquid has evaporated, and the chicken is cooked through (this should take 10 - 15 minutes).
4 Serve with rice or noodles.

The fresh chilli can be left out if you do not want too much heat.
If you have fresh ginger, you can use some grated in place of the ground ginger.


1 tablespoon Groundnut Oil
4 Chicken Thigh Fillets
medium Onion
2 cloves Garlic
1/4 teaspoon Ground Ginger
1/2 Orange Bell Pepper
1 medium Chilli
1 tablespoon Dark Soy Sauce
1 tablespoon White Wine Vinegar
1 tablespoon Sherry
1.5 tablespoons Chilli Sauce
1 tablespoon Granulated Sugar
1/2 teaspoon Salt
200ml Vegetable Stock

Szechuan Chilli Chicken

If you like chicken this is sure to become a favourite.


5g/ 1 tsp. salt
1 egg white
75ml/ 5 tbsp. oil
1 and half tbsp. cornflower
2 slices of ginger root
2 small dried chilli peppers
2 green or red peppers
2 fresh chilli peppers
30ml/ 2 tbsp. soy sauce
30ml/ 2 tbsp. wine vinegar
5g/3oz/ half cup split yellow lentils

Cut the chicken into bite- sized pieces. Add the salt, egg white, 1 tbsp. oil and cornflour. Mix and rub these evenly over the chicken pieces to form a thin coating.
Chop the ginger and dried chilli. Cut the peppers into bite-sized pieces.
Heat the remaining oil in a wok. Add the ginger and chilli peppers stir-fry for 1 minute
Add the chicken pieces, separating them while stirring. Add the pepper, soy sauce and vinegar; fry for a further 2 minutes.
Serve immediately with rice

Chilli Chicken by: Asish Kumar Ghosh

A Spicy Delicious Chilly Chicken


Chicken - 1 kg
Green Chilli - 200 gm
Red Chilli Powder - 3 tbsp
Garam Masala - 1 tbsp
Onions - 300 gm
Garlic paste - 2 tbsp
Ginger paste - 2 tbsp
Turmeric Powder - 2 tbsp
Elaichi - 4-5 (small)
Mastered Oil - 200 ml


First Clean the chicken and cut it into 10-12 small pieces.
Add Mastered oil(100 ml),Red Chilli Powder,Turmeric Powder to the chicken pieces and mix it well upto 5-10 mins.
Heat 100 ml oil in a large thick bottomed non stick pan Add the onion, and Fry the onions till they are golden brown then add the Garlic paste & Garlic paste & Fry for another 3 minutes.
At this point we can add half cup water so as to make the onions more pulpy.
Now add the chicken pieces.
Fry it for approximately 15-20 minutes untill chicken boiled 70%. Add a large cup of water. Stir once in a while.
After approximately 10 minutes add Green Chilli & Garam Masala. Now boil it for another 10 mins & turn off the heat.
Now add the Elaichi & stir it once and transfer the chicken into a serving bowl.


Garlic Chilli Chicken

1-1/2lbs (700 g.) chicken, cut into cubes
2 tbsp. (30 ml.) oil
2 tbsp. (30 g.) butter
6 flakes (12 g.) garlic, chopped
1/4 in" (5 cm.) ginger, julienned
8 (or more) fresh red or green chillies, shredded
2 large (120 g.) onions
2 tsp. (10 g.) curry masala powder
salt to taste
2 chicken soup cubes
2/3 cup (150 ml.) water
5 green chillies, slit lengthways
2 (120 g.) tomatoes, cut into thin slices
1 tbsp (15 g.) coriander leaves, chopped
juice of 1 lemon

HEAT the oil in a wok.
Fry the chicken until it is sealed, stirring frequently.
Remove from oil and put in a pan.
Heat the butter in a wok and fry the garlic, ginger and chillies for one minute.
Add the onions and fry till well browned.
Add half of the curry masala powder and stir well.
Add the chicken pieces and salt and sauté for 10 minutes.
Add the fried onions, soup cubes and water to the chicken.
Mix well. Cook till done and dry.
Add the green chillies, tomato slices and the remaining curry masala powder
and sauté for three minutes.
Serve garnished with coriander leaves with a squeeze of lemon juice.


Green Chilli Chicken


1 lb chicken fillets cut into bite-size pieces
2 tbsp Spicy Wok Oil
2 fl ozs light Coconut Milk
2 tbsp fish sauce
3-4 green chiles chopped fine
3 tbsp cream coconut
1 tbsp brown sugar


Heat the oil in the wok and add curry paste, cook until it is light brown in colour.
Add the chicken pieces and stir for a few minutes.
Add coconut milk, brown sugar, fish sauce and chiles. Cook until the chicken is tender.
Before serving, garnish with cream coconut and coriander leaves.
FifthSense Essentials: Spicy Wok Oil



A yummy chinese treat for chicken lovers. The dish has the same ingredients as the traditional chilli chicken but is low in fat.

150g chicken (boneless)
1/4 tablespoon salt
1/4 tablespoon red chilli powder
1/4 tablespoon pepper powder
1 tablespoon Worcester shire sauce
1 tablespoon arrowroot powder
1/2 egg white
40g capsicum
40 g cucumber, 40g onion, 1 tablespoon oil
(for sauce) 1/2 tablespoon garlic (chopped)
1/2 tablespoon vinegar,
2 tablespoon water
1/2 tablespoon arrowroot powder,
1/3 tablespoon salt,
1/3 tablespoon sugar
1/2 tablespoon soya sauce,
1/4 tablespoon pepper powder

Method : Wash and dry the chicken. Add salt and chilli powder along with Worcester/shire sauce to the chicken and leave aside for half and hour.
Mix arrowroot powder with egg white and coat chicken pieces with this paste.
Roast this chicken for about 40 minutes in an oven at 400' F or till chicken is cooked.
Heat oil and saute all the vegetables. Add a little sauce.
Add chicken and all the ingredients for sauce and mix well. Simmer for about 10 minutes till the sauce coats the chicken pieces well.




1 kg boneless chicken
5 green chillies
1 tsp. Soy sauce
Curry leaves (optional)
For the marinade:
2 TBS flour,
1 TBS corn flour,
2 TBS lime juice,
2 TBS ginger-garlic puree,
1 tsp. Chilli powder,
1 tsp. Soy sauce,
1 egg,
1 TSP garam masala,
salt to taste. Mix all the above well.

Cooking method:

Marinate the chicken pieces in the marinade for 2 hours and then put it under a hot grill for 15-20 minutes or till the chicken is cooked and slightly brown.
Take a cooking pan heat the oil an fry the slit chillies and curry leaves for 4minutes add the chicken soy sauce and mix well and remove from heat.
Serve with limejuice sprinkled on it can be served as an appetiser or aside dish.


Chilly Chicken (Chinese)

- Ingredients:

1 medium chicken - cut it to small pieces
4 big onion (cut it in big squares)
10 pieces of dried chili - cut it to small pieces - (an inch a piece)
4 cm ginger
1 tablespoon Oyster sauce
5 pieces of garlic (peel skin and grind together with ginger - very fine)
2 tablespoon Soya sauce (thick black sauce)
1 teaspoon sugar
1/2 cup of plain water
Salt to taste

Unskin the chicken and marinate the chicken with the grind ginger, garlic and salt for 10 minutes and fry it (half cook).
Take it out. Add dried chili into the same oil and fry it for a minute and take it out.
Reduce oil to 2 tablespoon (you can add more oil) and fry onion 5 minutes add Soya sauce, oyster sauce and of water and salt to taste.
Let the sauce for 5 minutes add fried dried chili, sugar and add the fried chicken into the sauce and let the chicken nicely blend with the sauce and take it out once it is dry.
Eat it hot with rice.

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