Mum’s special chilli chicken

This is my mother’s famous recipe and has been successful on every occasion for years. Me and my sister had this for all our birthdays with chicken fried rice for years.

It is my favourite Indo-chinese recipe! I feel very nostalgic whenever I make it- reminds me of home!!

  • Cuisine: Indo-Chinese
  • Preparation time: 1 hour
  • Cooking time: 1 hour
  • Serves: 6


For the chicken stock:

  • Chicken pieces- 3 big pieces
  • Onion- 1 large (cut into 4 chunks)
  • Garlic- 3-4 cloves
  • Carrot- 1 (cut into large chunks)
  • Bay leaves- 2-3
  • Cloves- 4-5
  • Cardamoms- 4-5
  • Whole black pepper- 4-5
  • Water- 2 litres

Chilli Chicken:

  • Chicken with bone or boneless- 2 Kg
  • Soya sauce- ½ cup
  • Cornflour- ½ cup
  • Chicken stock- 1 cup
  • Green chillies, finely chopped- 5-6 (if you want it to be spicy)
  • Green pepper, sliced- 2
  • Oil-1 cup

I don’t use salt as the soya sauce is very salty. If you want, you can add salt after tasting at the end.


1. Chicken Stock:

  • Put all the ingredients in a pressure cooker and cook till there are 3 whistles. If you are using a pan, then boil it to a boil and simmer for 2 hours on a medium flame.
  • Pass the stock through a fine sieve. Let it cool down.
  • Tip: You can freeze any extra chicken stock in small pots.

2. The stock should be luke warm but not hot. Add the cornflour to the stock and mix it well. Add the soya sauce and the chicken pieces to it. Marinate for a few hours in the fridge or at room temperature.

3. If marinating in the fridge, then the chicken needs to be at room temperature before cooking it.

4. Heat 1 cup of oil in a deep seated non-stick pan.

5. Add the marinated chicken to the pan and cook it on medium flame for 45 minutes.

6. Increase it to a high flame and fry the chicken for 15 minutes or until the gravy has thickened.

7. Heat 1 tablespoon of oil in a different pan and saute the green chillies and the green pepper.

8. Add the cooked chicken with gravy to the pan and fry for 5 minutes.

The super-tasty chilli chicken is ready. I usually serve it with chicken fried rice or chicken noodles.

Tip: Remove the chicken from the bone after passing the stock through the sieve. I shred the chicken and use it to make fried rice or noodles as it is already cooked and soft.

Indo Chinese Chicken Saute

When I first made this, I had no recipe in mind. I just kept adding ingredients and this was the final dish. It is a very simple recipe and tastes delicious. Can be served as a starter or with fried rice. I served it with mushroom and chicken rice!

  • Cuisine: Indo Chinese
  • Serves: 4
  • Preparation time: 5 minutes
  • Cooking time: 25 minutes



  • Chicken thighs, deskinned- 4
  • Garlic paste- 1 teaspoon
  • Ginger paste- 1 teaspoon
  • Cumin powder- 1 teaspoon
  • Paprika- 1 teaspoon
  • Black pepper- 1 teaspoon
  • Red chilli powder-1/2 teaspoon
  • Salt to taste

For the sauce:

  • Sunflower oil- 3 tablespoons
  • Spring onions, chopped- 1/2 cup
  • Garlic cloves, chopped- 1 tablespoon
  • Soya sauce- 3 tablespoons
  • Tomato ketchup- 2 tablespoons


1. Heat oil in a wok and saute the spring onions and chopped garlic for 3-4 minutes.

2. Add the marinated chicken pieces and cover it with a lid. Cook for 10 minutes on a low flame.

3. Add the soya sauce and tomato ketchup and saute the chicken for 10 minutes on a medium flame.

4. The Indo Chinese spicy chicken saute is ready to be served. I will post the recipe for chicken and mushroom rice, as it tastes great with the chicken saute.



Tandoori Chicken Masala


  • Cuisine: North Indian (Punjabi)
  • Serves: 4
  • Preparation time: 10 minutes
  • Cooking time: 1 hour 20 minutes



  • Chicken legs, without the skin- 4 pieces
  • Yogurt 10 tablespoons
  • Garlic paste ½ tablespoon
  • Ginger paste ½ tablespoon
  • Turmeric 1 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Garam masala powder 1 teaspoon
  • Red chilli powder 1 teaspoon
  • Lemon juice 1 teaspoon
  • Olive oil 1 teaspoon

For the masala (gravy)

  • Onion, sliced 2 medium
  • Tomatoes, chopped 3 medium
  • Garlic paste ½ tablespoon
  • Ginger paste ½ tablespoon
  • Turmeric 1 teaspoon
  • Red chillies, whole (deseeded) 2-3
  • Cinnamon stick 1 inch 1
  • Cardamoms 3-4
  • Cloves 3-4
  • Sunflower Oil 4 tablespoons
  • Water 2 cups


Chicken tandoori

  1. Make gashes on the chicken legs and thighs.
  2. Mix all the ingredients for the marinade and add the chicken pieces to it. Make sure the marinade is spread evenly on all the surfaces.
  3. Keep it aside for a couple of hours or marinate it overnight.
  4. Pre-heat the oven at 180 C for 5 minutes, when ready to cook the chicken.
  5. Put the marinated chicken on an oven tray lined with foil and cover the tray with another sheet of foil.
  6. Put it in the oven for 25 minutes.

Masala (gravy)

  1. Heat 4 tablespoons of oil in a pan, add cinnamon, cardamoms and cinnamon and cook for 1 minute.
  2. Saute’ the onion until golden brown. Add the garlic paste and cook for another minute.
  3. In the meantime, grind the chopped tomatoes and red chillies to a smooth paste.
  4. Add the paste and turmeric to the onion and cook until the oil starts to separate.
  5. Add 2 cups of water and bring it to a boil. Add the tandoori chicken pieces in the gravy and reduce it to medium flame. Cook for 25 minutes.

12. Increase the flame and cook for another 5 minutes.

13. The special chicken dish ‘tandoori chicken masala’ is ready to be served with rice and some salad.

14. I personally feel that sautéed mushrooms with salt and pepper goes very well with this dish. You might feel that it is a weird combination but trust me, it goes really well when served on a bed of rice with tandoori chicken masala. You can also make some dal tadka (one of my recipes on the blog) for a complete main course.

15. Please try this recipe and leave a comment on my blog if you like it.