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5 from 1 vote

Spring Onion Chicken

Course Chicken
Cuisine Indo Chinese
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 4
Author Rafeeda


  • 1 kg chicken skin removed and cut into small pieces
  • 2 tsp soya sauce
  • 1 tbsp ginger garlic paste
  • 1 tsp pepper
  • 1 tbsp red chilli paste
  • 2 tbsp oil
  • 3/4 tbsp Kashmiri chilli powder
  • 2 tsp vinegar
  • 1 bulb garlic chopped
  • 2 tbsp tomato ketchup
  • 6 sprigs spring onion chopped
  • Salt and pepper to taste


  • Marinate the chicken with soya sauce, ginger garlic paste, pepper and red chilli paste for minimum of one hour. Marinating it for longer would make the chicken more tender.
  • In a wok, heat oil. Add the chicken along with all the marination and cook on medium high flame for around 10 minutes, stirring occasionally.
  • Sprinkle in the chilli powder and vinegar and mix well.
  • Add the chopped garlic and tomato ketchup and cook for five minutes.
  • Finally add the chopped spring onion, reserving some greens for garnishing, along with salt and pepper per taste and give it a final mix.
  • Cook for another five minutes, the chicken would be done by now.
  • Switch off and serve warm as a starter or as main for chapathis, after garnishing with the reserved spring onions greens.