Chili Chicken Gravy Recipe

Chili Chicken Gravy Recipe with step-by-step pics. The recipe is super easy to make and with a little prep work, the result is just like any of your favorite Indo-Chinese restaurants.

From street corners to fine dining establishments, Indo-Chinese dishes have become a universal favorite. Moreover, Chili Chicken or Manchurian is an irresistible indulgence.

I must admit, after trying my hand at various Indian Chinese recipes, I find myself eager to explore, create even more, and share them with you.

The hunger for the perfect restaurant-style taste led me to many experiments with a dish that holds a special place in my heart. There are many chilly chicken recipes on the Internet, but I bring authentic restaurant-style recipe.

So while making this chili chicken gravy at home, I was transported to my growing-up days in Mumbai. The dish along with fried rice was the most ordered combo whenever I visited any restaurant.

chili chicken gravy recipe

About Chili Chicken Gravy Recipe

Unveil the secrets to the perfect restaurant-style chili chicken gravy recipe with my step-by-step guide. Chili Chicken gravy recipe is a unique blend that involves both distinctive ingredients and specific cooking techniques.

Chilli Chicken Gravy stands out among other Indo-Chinese chicken dishes due to its rich color and delightful taste profile. The gravy, often a luscious reddish-brown, is a visual treat and the taste is a wonderful fusion of spicy, savory, tangy, and a hint of sweetness.

The vibrant hue of the gravy comes from the careful selection of sauces.

Whether you’re a cooking enthusiast or a novice in the kitchen, this step-by-step guide promises a flavorful adventure, bringing the magic of restaurant-quality dining to the comfort of your home.

Making Chili Chicken Gravy has 3 steps:

1. Fry batter-coated boneless chicken.

2. Prepare the signature chili chicken gravy.

3. Simmer the fried chicken in the gravy.

The fried chicken pieces simmered in the sauce absorb the blend of flavors and ensure a juicy mouthful experience.

Whether it’s a family dinner or a gathering with friends, this saucy chili chicken recipe is sure to leave a lasting impression.

In this post, I am sharing how to make the wet/gravy version. You can easily tweak the recipe to make the dry or semi-gravy version from the notes section.

Reasons to try

Restaurant style at home.

Delicious.

Apt for parties, gatherings, or weekend meals.

Loved by all age groups.

Customizable.

Pro Tips

Achieving the perfect restaurant-style Chilli Chicken Gravy requires attention to detail and a few expert tips;

1. Bite-size chicken pieces: To make Indo-Chinese chicken dishes, the meat is typically cut into bite-sized pieces. Also when they are coated in batter, they do increase in size. So, take note of this when you cut them.

2. Use of Dark Soya Sauce: The use of dark soy sauce is a key factor in giving Chilli Chicken Gravy its authentic restaurant-style dark color. Dark soy sauce is darker and less salty than its light counterpart, and it contributes both color and depth to the gravy.

3. Cornflour for Thickness: Achieve the desired thickness of the gravy by using cornflour. Mix it with water and add it gradually, stirring continuously to prevent lumps. This creates a velvety texture in the gravy.

4. Gravy consistency: The consistency of the gravy should strike a harmonious balance, neither too thick nor too runny, The gravy should have a sheen to it and when ladling or pouring the gravy, it should flow smoothly, with a balanced pour.

5. Gravy thickness test: Dip a spoon into the gravy, then lift it. The gravy should coat the back of the spoon evenly. If it runs off too quickly, it might be too thin, and if it’s overly thick, it may cling excessively to the spoon.

6. Adjust the consistency: If you feel the gravy is too thick, you can adjust the consistency by adding a bit of water or chicken broth. If it’s too thin, a slurry of cornflour and water can be added gradually to thicken it to the desired level.

7. Adjust spice: There are a lot of ingredients that add spiciness to the dish, you can adjust or skip them as per your taste preference.

restaurant style chili chicken gravy

Ingredients

Batter fried chicken

boneless chicken, egg, ginger-garlic paste, vinegar, salt, pepper.

Flour: all-purpose (maida) and cornflour.

Chili Gravy/Sauce

Sauces: red chili sauce, green chili sauce, schezwan sauce or red chili paste, dark soya sauce, vinegar, and tomato ketchup.

These sauces bring umami and a savory depth to the dish.

Spices: white pepper powder.

Aromatics: ginger, garlic, and green chilies.

Vegetables: onion and capsicum, cut into slices or cubes.

Herbs: coriander leaves and spring onion.

Thickening agent: cornflour.

Other Ingredients

Oil: to deep fry and make the sauce.

Garnishing: Spring onion greens.

How to make Restaurant style Chili Chicken Gravy

Step 1: Batter Fried Chicken

1. In a mixing bowl, add boneless chicken pieces, black pepper powder, white pepper powder, vinegar, and ginger-garlic paste.

2. Mix well and keep it aside for 5 minutes.

3. Add 1/2 egg, all-purpose flour, and cornflour. Mix well.

Note: Quantity of egg should be less. If its more, fried chicken pieces will have egg smell in them.

4. Add 2-3 tbsp water to form a smooth batter.

5. Mix well. Add a little more water, if needed.

Ensure the batter has a thick consistency that coats the chicken well. Can rest the marinated chicken for 30 minutes or even overnight in the refrigerator.

Meanwhile, you can prepare the ingredients to make gravy.

6. Heat oil over a high flame. Once the oil is hot, drop each chicken piece into the oil. Turn the flame to medium and fry until they turn golden brown.

Note: Ensure each chicken piece is well coated on all sides.

7. Use a slotted spoon to remove the fried chicken pieces and place them on a strainer or paper towel to absorb excess oil.

Note: Using a strainer allows air to circulate around the fried chicken pieces, preventing it from becoming soggy.

Step 2: Prepare the Chili Gravy

8. In a mixing bowl, add 1 cup water, green chili sauce, red chili sauce, vinegar, tomato ketchup, red chili paste or schezwan sauce, dark soya sauce, white pepper powder, cornflour, and salt.

Mix well, ensuring there are no lumps. Keep it aside.

Note: This step eases your cooking flow.

9. Heat oil in a wok or a pan over high flame. Once the oil is hot, add chopped garlic, ginger, slit or chopped green chilies, and sesame seeds. Saute for 5 seconds.

10. Add finely chopped onion and cubes of onion and capsicum.

11. Saute over a high flame until there are blisters on the green chilies and veggies.

Note: The veggies should retain their crunch.

11. Add the sauce mix and stir well.

Note: Whisk the sauce mix well before adding to the pan.

12. Add 1.5 cups of water and mix well.

13. Cook the gravy over a high flame and let it come to a rolling boil.

Note: Stir continuously to prevent lumps from forming.

14. Continue to cook for an additional 2-3 minutes or until attaining a velvety and thickened consistency.

Taste test and adjust the seasoning. Add more soy sauce, chili sauce, ketchup, or spices according to your preference.

15. Add the fried chicken to the pan. Give a good mix coating the pieces evenly with the sauce. Allow it to cook together for a few minutes.

16. Turn off the flame and add chopped coriander leaves and spring onion green.

Restaurant stye Chili Chicken Gravy is ready. Serve it hot with fried rice or noodles.

Serving Suggestions

Chilly Chicken Gravy pairs well with fried rice or noodles. I have already shared a few recipes on the blog –

Rice: Chicken Singapore Fried Rice, Egg Fried Rice, Veg Schezwan Fried Rice.

Noodles: Egg Hakka Noodles.

indo chinese chili chicken with gravy

Storage Suggestions

If consumed on the same day, the dish can be stored at room temperature.

To consume later, you can store the chili chicken gravy in the refrigerator. Allow the chili chicken gravy to cool to room temperature before placing it in the refrigerator. Consume the stored chili chicken gravy within 1-2 days for optimal taste and safety.

Reheat the stored chili chicken gravy thoroughly before consuming. If the gravy has thickened, add water and adjust the consistency.

Avoid freezing.

More Related Recipes

Chili Gravy Chicken Gravy

Schezwan Chicken Gravy

Plain Indo- Chinese Gravy

Chicken Manchurian Dry

Chicken 65

If you’ve tried this Authentic Restaurant style Chili Chicken Gravy Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

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Recipe Card

chili chicken gravy recipe

Chili Chicken Gravy Recipe | Indo Chinese Chili Chicken with Gravy

Author: Santosh Allada
Indulge in the enticing blend of Indian and Chinese flavors with the Indo-Chinese Chili Chicken with Gravy recipe. Batter coat the boneless chicken pieces and saute until golden brown. Parallely, make the chilly gravy and simmer the fried chicken pieces in the gravy. Serve it with fried rice or noodles for an Indo-Chinese feast.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Indo Chinese
Servings 4 people

Ingredients
  

Batter Fried Chicken

  • 250 grams Chicken (boneless)
  • 1/2 tbsp Ginger garlic paste
  • 1/2 tsp White pepper powder
  • 1 tsp Black pepper powder
  • 1 tsp Vinegar
  • 1/2 Egg
  • 2 tbsp All purpose flour (maida)
  • 3 tbsp Cornflour
  • 1 tsp Salt
  • Oil (to deep fry)

Chilly Gravy

  • 2 tbsp Oil
  • 8-10 cloves Garlic (finely chopped)
  • 1 inch Ginger (finely chopped)
  • 3-4 numbers Green chilies (chopped or slit)
  • 1/2 tbsp Sesame seeds
  • 1/2 Onion (finely chopped)
  • 2.5 cups Water
  • 1-2 tbsp Red chili sauce
  • 2-3 tbsp Cornflour
  • 1-2 tbps Green chili sauce
  • 1-2 tbsp Red chilly paste (or schezwan sauce)
  • 1 tsp Vinegar
  • 2-3 tbsp Tomato ketchup
  • 1 tsp White pepper powder
  • 1 tbsp Dark soy sauce
  • 1 small Onion (cut into cubes)
  • 1 small Capsicum (cut into cubes)
  • 2-3 tbsp Coriander leaves (roughly chopped)
  • 2-3 tbp Spring onion green (roughly chopped)
  • Salt to taste

Instructions
 

Batter Fried Chicken

  • In a mixing bowl, add boneless chicken pieces, black pepper powder, white pepper powder, vinegar, and ginger-garlic paste.
  • Mix well and keep it aside for 5 minutes.
  • Add 1/2 egg, all-purpose flour, and cornflour. Mix well.
  • Add 2-3 tbsp water to form a smooth batter.
  • Mix well. Add a little more water, if needed. Ensure the batter has a thick consistency that coats the chicken well. Can rest the marinated chicken for 30 minutes or even overnight in the refrigerator.
  • Heat oil over a high flame. Once the oil is hot, drop each chicken piece into the oil. Turn the flame to medium and fry until they turn golden brown.
  • Use a slotted spoon to remove the fried chicken pieces and place them on a strainer or paper towel to absorb excess oil.

Prepare the Chili Gravy

  • In a mixing bowl, add 1 cup water, green chili sauce, red chili sauce, vinegar, tomato ketchup, red chili paste or schezwan sauce, dark soya sauce, white pepper powder, cornflour, and salt.
  • Mix well, ensuring there are no lumps. Keep it aside.
  • Heat oil in a wok or a pan over a high flame. Once the oil is hot, add chopped garlic, ginger, slit or chopped green chilies, and sesame seeds. Saute for 5 seconds.
  • Add finely chopped onion and cubes of onion and capsicum.
  • Saute over a high flame until there are blisters on the green chilies and veggies.
  • Add the sauce mix and stir well.
  • Add 1.5 cups of water and mix well.
  • Cook the gravy over a high flame and let it come to a rolling boil. Stir continuously to prevent lumps from forming.
  • Continue to cook for an additional 2-3 minutes or until attaining a velvety and thickened consistency.
  • Taste test and adjust the seasoning. Add more soy sauce for a darker color, chili sauce for spice, ketchup for sweetness, or spices according to your preference.
  • Add the fried chicken to the pan. Give a good mix coating the pieces evenly with the sauce. Allow it to cook together for a few minutes.
  • Turn off the flame and add chopped coriander leaves and spring onion green.
  • Restaurant stye Chili Chicken Gravy is ready. Serve it hot with fried rice or noodles.

Notes

Allow the chicken to marinate for 30 minutes or overnight in the refrigerator. This will remove the meat smell and ensure the meat absorbs the flavors deeply.
Fry the batter-coated chicken until golden brown.
Adjust the quantity of ingredients as per your preference.
After adding the sauce mix, stir continuously to avoid lumps forming.
Taste the gravy before serving and adjust the seasoning. Add more soy sauce for a dark color, ketchup for sweetness, or red chili sauce for heat according to your preferences.
Allow the chicken to simmer in the gravy for a few minutes after combining. This helps meld the flavors and ensures each piece absorbs the essence of the sauce.
Chili Chicken Dry: Use less quantity of cornflour slurry, mix 1/4 cup water + 1 tsp cornflour. Toss the fried chicken pieces in the gravy.
Chili Chicken with semi gravy: Use 1/2 to 1 cup of water.



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