Hello friends, you might have gone to a restaurant and eaten chicken chilli and after eating it you might have thought that can this be made at home too or you might have even tried to make it at home but you might not have been able to get the exact restaurant taste and that glossy thick gravy.
So you are not alone, I have seen many people who get confused in making restaurant like chicken chilli gravy, they think that they can make the taste like restaurant but in reality there are some small restaurant secrets hidden behind it, which you can also follow and create the same authentic taste at home.
Today, in this post, I am going to tell you the step-by-step recipe of the best chicken chilli gravy, which is not only easy but you can also make it at home very easily. This recipe is based on my years of trial and error and tips from an uncle (who is a hotel chef). So, without any delay, let us learn about all those secrets and make delicious chicken chilli gravy at home.
To make restaurant style chicken chilli gravy
So let us learn how to make restaurant style chicken chilli gravy easily and deliciously with the help of the below recipe.
Ingredients to marinate the chicken
- Chicken breast/boneless thighs – 250 grams, cut into small cubes
- Soy sauce – 1 tablespoon
- Red chili sauce – 1 tablespoon
- Ginger-garlic paste – 1 tablespoon
- Black pepper powder – 1/2 teaspoon
- Lemon juice – 1 tablespoon
- Cornflour – 1.5 tablespoons
- Salt – to taste
For the gravy and vegetables
- Refined oil to use – 2-3 tablespoons
- Finely chopped onion – 1 large (cubed)
- Finely chopped green bell pepper – 1/2 cup
- Finely chopped red bell pepper – 1/2 cup
- Finely chopped green onions (spring onions) – 2-3, green and white parts separated
- Garlic – 5-6 cloves, finely chopped
- Ginger – 1-inch piece, finely chopped
- Green chilies – 2-3, finely chopped (if you want more spice)
- Tomato ketchup – 3 tablespoons
- Soy sauce – 1.5 tablespoons
- Red chili sauce – 1 tablespoon
- Sugar – 1 teaspoon
- Black pepper powder – 1/2 teaspoon
- Salt – to taste (note, soy sauce contains salt)
- Fresh coriander leaves – for garnish
- Cornflower slurry : Dissolve 2 tablespoons cornflour in ¾ cup water.
How to make Chicken Chilli Gravy
So let’s learn how to make Chicken Chilli Gravy, and that too very easily at home. We have explained the step-by-step process of making Chicken Chilli Gravy below.
Marinate the Chicken
Take chopped chicken pieces in a bowl and add lemon juice, soya sauce, red chilli sauce, ginger-garlic paste, black pepper powder, salt and 1.5 tbsp cornflour. Mix them all well and coat each piece. Keep it in the fridge for at least 30 minutes. If you get more time (one or two hours), it is even better for meditation.
Lightly fry the chicken
Heat 1 tablespoon oil in a pan or wok. Then add the marinated chicken and cook on medium flame for two to three minutes till it turns light golden and is almost cooked. Now take it out and keep it aside in a plate. Keep in mind that the chicken should not be cooked completely, it should be cooked lightly.
Prepare the gravy base
Now heat the remaining oil in the same pan, add the white part of the spring onion, finely chopped ginger, garlic and green chillies and fry for 1 minute, then add the finely chopped onion and fry it till it becomes slightly soft.
Mix vegetables
Add the chopped green and red bell peppers to the pan. Cook everything over high heat for 2 minutes (this is called ‘stir-frying’). Mix everything well.
Add sauce and spices and chicken
Add tomato ketchup, soy sauce, and red chili sauce. Then, add the fried chicken back to the pan, mix well, and cook for 2 minutes to separate some of the oil and remove the rawness from the sauce. This makes the gravy even more flavorful.
Thicken the gravy
Now add black pepper powder, sugar and a little salt if needed. After mixing, stir the cornflour slurry again (because it settles down) and slowly pour it into the pan and keep stirring. Now let the gravy boil. You will see that in a few seconds the gravy will become thick and shiny. If you want a thicker gravy, you can add some more slurry.
Final Touches
Now let the gravy come to a boil and finally garnish it with green parts of spring onion and fresh coriander leaves. After doing all this, serve it and eat it with rice, roti or paratha and see that the chilli chicken gravy will taste exactly like the restaurant made one and it will seem as if you have bought it from a restaurant.
5 Secret Tips That Will Make Your Chili a Hit
- Marinating the chicken is essential : To make the chicken pieces soft and juicy, it is very important to marinate them properly so that the chicken does not feel dry even after being cooked in the gravy.
- The base of the sauce is responsible : If you want to get a deep coloured and thick gravy like the restaurant ones, then the combination of soya sauce, tomato ketchup and red chilli sauce works like magic and makes your gravy even tastier.
- Cornflower is the hero of the gravy : The easiest and best way to make your gravy thick and shiny is to use cornflour. It does not make it gluey like flour and also does not change the colour of the gravy, making your chicken chilli gravy look delicious and shiny.
- Combo of green and red bell peppers : Using both colours of capsicum in your chilli chicken gravy not only adds colour but also adds a distinct crunch and sweetness to the taste, which is evident while eating.
- Taking care of the “umami” taste : As restaurant food has a deep hearty flavour, we will use soy sauce and a pinch of sugar to get that in our chicken chilli gravy.
Conclusion
So friends, this was the complete information on making Chicken Chilli Gravy, from the basics to the expert level secrets. I sincerely hope that now there is no confusion left in your mind. You must have understood that this is not magic but a little science, a little technique and confidence in the right ingredients.
