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chilli chicken or Paneer recipe

Updated on January 15, 2013


It is the most common and widely available Indo-Chinese dish. Indo-Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to indian taste, developed by small Chinese community that has lived in Kolkata for a century.


  • 1/2 Kg Boneless chicken
  • 4 table spoon Soya sauce
  • 3 table spoon Tomato ketchup
  • 1/2 table spoon Salt
  • 1/2 table spoon Pepper
  • 5 pieces Green chillies
  • 1 table spoon Garlic, Chopped
  • 3 table spoon cornflour
  • 1 egg(optional)
  • 2 Medium onions, diced(square pieces)
  • 1 Capsicum, diced(square pieces)
  • 1 table spoon Vinegar
  • 1/2 table spoon Sugar
  • 2 table spoon Cooking oil, for the dish
  • 2 cups Cooking oil, for deep frying the chicken
  • as per your taste coriander leaves


  1. Cut the chicken into bite-size pieces. Marinate in 2 table spoon soya sauce, egg, salt, pepper and 2 table spoon cornflour for 30 minutes
  2. Deep fry the chicken pieces till they are brown and keep them on a tissue paper to absorb the excess oil
  3. Pour oil on the pan. Add chopped garlic, red chillies and stir-fry for 2 minutes. Add the chicken, onions and capsicum. Saute on high flame for a few minutes
  4. Mix the remaining soya sauce, ketchup, vinegar, sugar and pepper
  5. Mix 1 table spoon cornflour with a bit of water and stir in to thicken the sauce. Cook for a few minutes until the sauce thickens to the desired consistency
  6. It can be served as a snack, if the sauce is boiled down to coat the chicken pieces. It can also be served with fried rice or noodles

Cook Time

Prep time: 30 min
Cook time: 15 min
Ready in: 45 min
Yields: Serves 3 people one time

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      Susan 5 years ago from India

      This recipe is good. Infact I too make it in the same way but I don`t add vinegar. So will try it with vinegar soon. Good hub