Chicken Chili Recipe!
Home cooked Chili Chicken Recipe.
Post will be updated in a few hours 
This is the Dark Chicken Chili. I love the White Chicken chili too, which is the same dish minus the dark Soy Sauce
Chilli Chicken or Chicken Chilli is most Indian’s most recognized chinese dish, I presume. The more adventurous one would order a chicken manchurian perhaps. I am talking about the general hoi polloi here. A sweet corn soup, perhaps. Every restaurant today serves Chili Chicken. From the road side fast foot chinese and muglai resturante[sic] to even the usual Pardesi Bar and Restaurant.
I wouldn’t order chili chicken at the China Garden or Mainland China, but if I am at just another restaurant serving chinese, and I wanted chinese, I wouldn’t experiment. I would just go for the chili chicken. Safe, simple to prepare, and it would take a hundred fools to let it go wrong. He shouldn’t run the resturante in the first place itself.
Chili Chicken is quite simple to Prepare.
As the name suggest, it is chicken cooked with Lots of Chili.
Green Chilli, and Kashmiri chili or Capsicum.
You can either use boneless chicken balls, or just de-bone the chicken, I mean get deboned- Chicken.
Recipe:
700 grams of deboned-chicken
20 cloves of garlic, finely chopped (not crushed)
1 inch finger of ginger chopped
5-6 green chilis sliced. (if it is not the very HOT variety, out about 10, after all this is chili Chicken)
3 capsicums, cut into slices or slivers.
Spring onions, a handfull or 200 grams, chopped.
Onions and tomaotoes are optional, but to get a more Indian taste, you may add a roughly chopped Onion and two tomatoes.
A pinch of aji-no moto.
2-3 TBS of Soya Sauce.
Preparation:
Heat 2 TBS oil in a pan or wok.
Add the chicken, yes the chicken first.
Saute well till chicken become slightly gold.
(Should take 10 minutes, of continous sauteing with the spatula.)
Add the pinch of aji-no-moto.
Add the Chilli, capsicum, ginger garlic and saute for 5 more minutes.
**If you want to add Onions and Tomato add now.
Add spring onions, and mix well.
Add the soya sauce.
Add salt to taste ( lesser than your usual since soya sauce is also salty).
And keep mixing/turning with the spatula. Do that for 15 more minutes.
The Chili Chicken is now ready for the plates.
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Comments
Wow that looks amazing. I have a request Anthony if you could humor me. Can you take pictures of what you are cooking during the cooking process - like a step by step pic tutorial?
That would really help me cook better since I would know what color the food should be rather than just “golden brown” or “translucent”.
Thanks
PS: Can’t seem to use my blogger ID to post comment because its merged with my gmail.
@ Priya: Dear friend… thanks for tagging me…give me some time and i will surely answer..
@ViolentGandhi: Hmm. I have been planning to do just that, like the curry chicken recipe that I post a few days back wher i took the glodne brown color onions.. it is just that the lighting in my kitchen is not too camera friendly.. I am shifting in a few weeks,, expect some surprises am also buying a pro-camera soon, tripod and all.
Shaheen: Thnsk you dear fren… will post the recipe soon.. was tired yesterday
looks delicious… we drove 100 miles last weekend to have some indian chinese. no regrets… am hoping one day i will be able to make at home. will def try this one.
Hey, I have a chiili chicken post in my draft! It looks lot different from your’s, mine is quick version, will post on Sat.!
Your chilli chicken looks delicious with lots of gravy, yummm… Thanks!
Hi Anthony,
Chilli chicken looks tempting….i just love these Indo chinese recipes. Thanks for sharing
Hi Anthony,
I have tagged you with another Meme…have a look at it on my blog and play along if you like it