Chicken Chilli Recipe – Authentic Indian-Style Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Chicken Chilli Recipe – Authentic Indian-Style Stir-Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, quick, and satisfying meal. And let me tell you, this Chicken Chilli recipe is it. It’s a beautiful blend of Indian spices with that lovely touch of Asian stir-fry goodness. I first made this when I was craving something a little different, and it’s been a family favorite ever since! It’s seriously easy to whip up, even on a busy weeknight.

Why You’ll Love This Recipe

This Chicken Chilli isn’t just delicious; it’s a winner for so many reasons. It’s ready in under 30 minutes, making it perfect for a quick dinner. The combination of aromatic spices and a hint of soy sauce is seriously addictive. Plus, it’s easily customizable to your spice preference – more on that later! It’s a fantastic introduction to Indian-inspired stir-fries, and I promise, you’ll be making this again and again.

Ingredients

Here’s what you’ll need to create this flavour explosion:

• 2 large chicken breasts, cut into 1-inch cubes (about 500g)
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• 2 tbsp light cooking oil
• 7-8 curry leaves
• 3 green chillies, finely chopped
• 1 tsp garlic, crushed
• 1 large onion, sliced
• 1 green bell pepper, sliced
• Salt to taste
• 1/2 tsp crushed black pepper
• 1 tbsp soy sauce

Ingredient Notes

Let’s talk ingredients for a sec! Curry leaves are essential for that authentic Indian flavour. You can find them at most Indian grocery stores, and they really make a difference. Don’t skip them if you can help it!

I love how this recipe balances traditional Indian spices like turmeric and chilli powder with the umami of soy sauce. It’s a fusion thing that just works. Speaking of chilli powder, the heat level can vary a lot depending on the brand. Kashmiri chilli powder is milder and gives a beautiful red colour, while other varieties can pack a serious punch.

Regional variations are fun too! Some families add a touch of ginger-garlic paste to the marinade, or even a splash of vinegar for extra tang. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, marinate the chicken pieces with salt, turmeric powder, and red chilli powder. Give it a good mix, then let it rest for about an hour. This really helps the flavours soak in.
2. Next, heat the oil in a non-stick pan over medium heat. Add the marinated chicken and fry until it’s golden brown and fully cooked. Don’t overcrowd the pan – you might need to do this in batches. Once cooked, remove the chicken and set it aside.
3. Now, in the same pan, sauté the curry leaves, green chillies, and crushed garlic until you can smell that amazing aroma. This usually takes just a minute or two.
4. Add the sliced onions and cook until they become translucent, about 3-4 minutes. Patience is key here – you want them softened but not browned.
5. Stir in the sliced green bell pepper, a pinch of salt, and the crushed black pepper. Sauté for another 2 minutes, until the bell pepper is slightly tender-crisp.
6. Return the cooked chicken to the pan. Pour in the soy sauce and mix everything well. Cook for 3-4 minutes, allowing the flavours to blend beautifully.
7. And that’s it! Serve hot and enjoy.

Expert Tips

• Don’t skip the marinating time! It really makes a difference in the tenderness and flavour of the chicken.
• Make sure your pan is hot before adding the chicken. This helps it brown nicely and prevents it from sticking.
• Taste as you go and adjust the seasoning to your liking. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For mild, reduce or omit the chilli powder. For medium, stick to the recipe. For hot, add a pinch of cayenne pepper or use a hotter chilli powder. My friend, Priya, loves to add a finely chopped Scotch bonnet pepper – but be warned, it’s fiery!
• Gluten-Free Adaptation: Simply use gluten-free soy sauce (tamari is a great option).
• Vegan Adaptation: Swap the chicken for plant-based chicken alternatives. There are some fantastic options available now!
• Festival Adaptations: This is a fantastic quick weeknight meal, but it’s also great for smaller gatherings. It’s a crowd-pleaser, I promise!

Serving Suggestions

This Chicken Chilli is incredibly versatile. It’s amazing served with:

• Steamed rice (Basmati is my go-to!)
• Roti or naan bread – perfect for soaking up all those delicious juices.
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers? Yes, please! Store any leftover Chicken Chilli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of rice pairs best with Chicken Chilli? Basmati rice is a classic choice, but jasmine rice or even brown rice would work well too.
• Can I use a different type of chilli powder? Absolutely! Just be mindful of the heat level.
• How can I adjust the spice level of this dish? As mentioned above, adjust the amount of chilli powder or add cayenne pepper for extra heat.
• Can I marinate the chicken overnight for more flavour? Yes, you can! Just make sure to store it in the refrigerator.
• What is the best way to store leftover Chicken Chilli? In an airtight container in the refrigerator for up to 3 days.

Enjoy making this recipe! I hope it brings a little bit of Indian flavour into your kitchen. Let me know how it turns out in the comments below!