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5 from 1 vote

Restaurant-style Chili Chicken Gravy

The most delicious, Calcutta China Town style chili chicken or chilli chicken recipe.
Course Main Course
Cuisine Chinese, indo-chinese
Keyword chilli chicken, Indo-Chinese
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Calories 292kcal


  • 500 grams boneless chicken

For marinade

  • 2 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 tsp black pepper powder
  • 2 tbsp soy sauce
  • 1 tsp vinegar
  • 2 green chilies, chopped
  • 1 tsp vegetable oil
  • 1 large egg
  • 1/4 cup all-purpose flour
  • oil for deep frying

For gravy

  • 1 tbsp oil
  • 1 tbsp chopped garlic
  • 1 tsp chopped ginger
  • 2-3 green chilies, chopped
  • 1 large onion, diced
  • 1 large bell pepper/capsicum, diced
  • 1/2 tsp MSG optional
  • 2 tbsp soy sauce
  • 1 tsp ketchup optional
  • 1 tsp red/green chilly sauce
  • 1 tsp vinegar
  • 1/2 tsp sugar
  • 2 springs green onions, chopped
  • 2 tsp corn starch
  • 1/2 cup water
  • salt to taste
  • 1/2 tsp black pepper powder


  • Wash and pat dry the chicken and cut them into bite-size pieces.

Marinate and fry

  • In a mixing bowl, add chicken, garlic and ginger paste, chopped chilies, soy sauce, black pepper powder, oil, and vinegar, and let marinate for 2 hours in the refrigerator. After 2 hours, add egg and mix well. Now add all-purpose flour, mix and set aside.
  • Heat enough oil in a deep pan to fry the chicken pieces, a few at a time, until golden brown. Remove and drain onto absorbent paper.

Make the gravy

  • Heat 1 tbsp oil in a deep pan. Add ginger, garlic, and green chilies and saute until fragrant.
  • Now add the onions and bell peppers and cook over high heat until slightly scorched.
  • Now add MSG (optional) and cook for a minute.
  • Add soy sauce, vinegar, red chilly sauce, tomato ketchup, sugar, black pepper powder, and salt (if necessary). Saute well.
  • Now add the fried chicken pieces to this thick gravy and mix well.
  • Sprinkle finely chopped green onions.
  • If you want chilly chicken dry, then at this stage you can turn off the flame and transfer it to a serving bowl.
  • To make gravy, mix the corn starch and water and add to the chicken. Lower heat, let it come to a simmer, cook while stirring for a couple of minutes before turning heat off.
  • Serve with fried rice, chowmein, or steamed rice.


Calories: 292kcal | Carbohydrates: 19g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1933mg | Potassium: 683mg | Fiber: 3g | Sugar: 5g | Vitamin A: 278IU | Vitamin C: 44mg | Calcium: 41mg | Iron: 2mg