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5 from 1 vote

Restaurant Style Chilli Chicken

Course Main
Cuisine Indian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 -6
Author Rafeeda


  • 1 kg chicken bone in
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 3 large onions thinly sliced
  • Oil for frying
  • 1 heaped tbsp garlic paste
  • 3-4 green chillies minced (as per spice level)
  • 2 large tomatoes
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 1/2 tsp fennel powder
  • 1/2 tsp garam masala
  • Salt and black pepper to taste
  • Coriander leaves for garnish


  • Cut the chicken into medium pieces. Wash and drain. In a saucepan, add the chicken, the turmeric and salt. Pour water upto the level of chicken. Bring it to boil and cook till the chicken is done.
  • Strain the chicken, allow it to cool. Shred the chicken and discard the bones.
  • In a saucepan, heat enough oil for frying the onions. Fry the onions till nicely browned. Drain and set aside. Spread on a plate, so that as it cools, it gets crispy.
  • In the same pan, discard some of the oil and keep just enough to do the rest of the process. Fry the garlic paste and green chillies till an aroma comes.
  • Add the tomatoes and saute till wilted. Add the spice powders and toss to coat.
  • Now add in the shredded chicken. Crush the oions and add that in too. Sprinkle and little bit of water and cook on simmer for the next five minutes. Toss the mixture well.
  • Adjust the seasoning, add the coriander leaves and switch off. Serve hot with chapathi or porottas!


Instead of cooking your own chicken, you can get a rotisserie chicken, shred it and then use it by cooking the masala.
I keep the green chillies minimal and spice it up more with black pepper. You can add red chilli paste for a more reddish appearance.