Dish · indian
Chilli Chicken
Battered, fried chicken tossed in a sauce of soy, garlic, and chili with bell pepper, sharper and saltier than most Indian curries. Served dry as a starter or wetter with gravy over rice.
Where it comes from
The dish comes from Kolkata's Chinese immigrant community, particularly the Tangra neighborhood, where Hakka cooks adapted Chinese stir-frying to ingredients and tastes available locally. It became the anchor of what's now called Indo-Chinese food.
What cooks argue about
Cooks argue over dry versus gravy style: a dry toss keeps the chicken's crust crisp, while a thickened sauce version softens it but carries more flavor with rice.
Versions
Nobody has published a chilli chicken here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
chicken breast boneless
bell pepper green
cornstarch
garlic