Halwai October 31, 2020


• 500g – boneless Chicken (small pieces)
• 200g – Onion
• 10g – Ginger
• 5 – big Green chillies
• 1 cup – oil
• 1 tsp – soya sauce
• 2 tsp – Tomato sauce
• 1 tbsp – chilli sauce (green)
• 1 – small Capsicum
• Little china salt
• 1 tsp – Vinegar
• Salt for taste
• 2 – eggs
• 1/2 cup – Corn flour


  1. Mix the small pieces of chicken with salt, china salt, 1 teaspoon of vinegar, and 1 teaspoon of soya sauce. Let it marinate for one hour.
  2. Then cut the onions into small pieces. Peel the ginger and mash it.
  3. Cut the capsicum into small pieces and keep it separate.
  4. Slit the green chillies and keep it aside.
  5. Break the egg in a small utensil and mix corn flour to it; add a little water and salt to make the batter.
  6. Heat the oil in a kadai or frying pan.
  7. Take out the chicken pieces one by one and dip it into the batter, and soft fry it in the oil.
  8. Put the green chillies in the oil and then add onions; fry for sometime till the onions become soft, but not red.
  9. Then add mashed ginger and fry for some time till you get the smell of mixed ginger and onion.
  10. Add capsicum to it and fry. Then add chilli sauce and tomato sauce to it.
  11. Add the fried chicken and mix it thoroughly.
  12. Add salt for taste and let it come to a boil.
  13. Chicken chilli is ready to be served with mixed fried rice or noodles.

Recipe courtesy of Rashmi