Restaurant-Style Chicken Chilli Recipe – Ginger Garlic & Kashmiri Chilli

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Chicken Chilli Recipe – Ginger Garlic & Kashmiri Chilli

Hey everyone! If you’re anything like me, you love a good Chicken Chilli. That perfect balance of sweet, spicy, and savoury… it’s just addictive! I remember the first time I tried to recreate my favourite restaurant version at home – it took a few tries, but now I’m so excited to share my go-to recipe with you. It’s guaranteed to impress, and honestly, it’s way easier than you think.

Why You’ll Love This Recipe

This Chicken Chilli isn’t just tasty; it’s a whole experience! It’s packed with flavour thanks to the ginger-garlic paste and a generous helping of Kashmiri chilli powder. Plus, it comes together in under an hour (including marination!), making it perfect for a weeknight treat or a weekend gathering. You’ll get that authentic restaurant taste without the restaurant price tag!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 kg chicken, cut into bite-sized pieces
• 2 tsp soya sauce
• 1 tbsp ginger garlic paste
• 1 tsp pepper
• 1 tbsp red chilli paste (adjust to your spice preference!)
• 2 tbsp oil
• ¾ tbsp Kashmiri chilli powder
• 2 tsp vinegar
• 1 bulb garlic, chopped
• 2 tbsp tomato ketchup
• 6 spring onion sprigs, chopped (reserve some for garnish)
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Kashmiri Chilli Powder: This is key for that vibrant red colour and a lovely, mild heat. It’s not super spicy, but it adds a beautiful flavour and visual appeal. You can usually find it at Indian grocery stores or online.
• Soya Sauce: Soya sauce might seem like a Chinese ingredient, but it’s become a staple in Indian-Chinese cuisine! It adds that umami depth that makes everything so delicious.
• Fresh Ginger Garlic Paste: Seriously, make your own! It makes a world of difference. The flavour is so much brighter and fresher than the pre-made stuff. I usually blend about 2 inches of ginger with 6-8 cloves of garlic and a splash of water.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: In a bowl, combine the chicken with soya sauce, ginger garlic paste, pepper, and red chilli paste. Make sure everything is well coated. Let this sit for at least an hour – longer is even better! This is where the magic happens, tenderizing the chicken and infusing it with flavour.
2. Sear the Chicken: Heat the oil in a wok or large frying pan over medium-high heat. Add the marinated chicken and cook for about 10 minutes, stirring occasionally, until it’s nicely browned.
3. Add the Colour & Zing: Now, sprinkle in the Kashmiri chilli powder and vinegar. Give it a good mix – you’ll see that gorgeous red colour start to develop!
4. Ketchup & Garlic Time: Stir in the chopped garlic and tomato ketchup. Cook for another 5 minutes, letting the flavours meld together. The kitchen is going to smell amazing right now.
5. Finishing Touches: Add most of the chopped spring onions (save a little for garnish!), salt, and pepper. Mix everything thoroughly.

6. Cook to Perfection: Cook for another 5 minutes, or until the chicken is cooked through and tender. Don’t overcook it, or it will become dry!

7. Serve & Enjoy: Garnish with the reserved spring onions and serve hot with chapati, fried rice, or even as an appetizer.

Expert Tips

Want to take your Chicken Chilli to the next level? Here are a few pro tips:

• Wok Hei (Smoky Flavour): If you have a gas stove, try to get a little bit of that smoky “wok hei” flavour. This comes from quickly searing the chicken at high heat.
• Marination is Key: Don’t skimp on the marination time! The longer the chicken marinates, the more tender and flavourful it will be.
• Don’t Overcook: Overcooked chicken is sad chicken. Keep an eye on it and take it off the heat as soon as it’s cooked through.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Chicken Chilli: Swap the chicken for a plant-based chicken substitute. There are some great options available now! My friend Sarah loves using seitan.
• Gluten-Free: Use gluten-free soya sauce. It’s readily available in most supermarkets.
• Spice It Up (or Down): Adjust the amount of red chilli paste to your liking. If you like it mild, use less. If you’re a chilli head, go wild!
• Festival Fun: This is a fantastic addition to a Chinese New Year spread, or any festive gathering.

Serving Suggestions

This Chicken Chilli is amazing on its own, but here are a few ideas for serving it:

• With fluffy chapati or naan bread.
• Alongside a portion of fragrant fried rice.
• As part of a larger Indian-Chinese feast.
• As an appetizer with toothpicks for easy snacking.

Storage Instructions

Leftovers? No problem! Store any leftover Chicken Chilli in an airtight container in the refrigerator for up to 3 days.

FAQs

Got questions? I’ve got answers!

• What type of chicken is best for this recipe? Boneless, skinless chicken thighs are my favourite because they stay nice and tender. But chicken breast works too, just be careful not to overcook it.
• Can I make this ahead of time? You can marinate the chicken a day in advance. Just store it covered in the fridge.
• What is Kashmiri chilli powder and where can I find it? It’s a type of chilli powder from Kashmir, known for its vibrant colour and mild heat. You can find it at Indian grocery stores or online.
• Can I use pre-made ginger garlic paste? Yes, you can, but fresh is always best!
• What is the best way to reheat leftover chicken chilli? Gently reheat it in a pan on the stovetop or in the microwave. Add a splash of water if it seems dry.

Enjoy making this recipe! I hope it becomes a favourite in your home, just like it is in mine. Let me know how it turns out in the comments below!