Chilli-Garlic Chicken…first Indo-Chinese recipe!

So, I went for a whole month without posting a single recipe! It’s not that I haven’t been cooking. Oh, no! I would probably lose my mind if I didn’t cook for a long time. I have had guests over, so I have had to cook. It’s just that I haven’t had time to post those recipes because I’ve been so busy. One recipe I’ve been wanting to post for a long time is an Indo-Chinese chicken stir-fry. I love Indian – Chinese cuisine. It’s neither Indian, nor Chinese, which is what makes it unique and finger licking good!

My mom makes this recipe with beef and pork. I love this so much that I would make her cook this dish every single year for my birthday. It didn’t matter what else accompanied it, but this dish was my absolute favorite! I’ve adapted the recipe to include chicken instead of beef and pork. We are on a diet of sorts from red meat. We love it, but we need to stay away from it for a while! This recipe is very adaptable. Feel free to increase or decrease any of the ingredients according to your taste. Here’s the recipe! Enjoy!!


Chicken pieces (either boneless or bone in and skin on) – 1.5-2 lbs – I prefer using skin on chicken wings for this recipe. That way I can use less oil.

Soy sauce – 1/2 cup (Tamari sauce is closer to the Indian soy sauce, as opposed to the thinner soy sauce we find in American grocery stores.)

Lemon juice – 1/2 cup

Garlic, chopped – 5-6 cloves (more if you like it garlicky!)

Green chillies, chopped – 2-4

Dried red chillies – 4-5 (depending on which chillies you use)

Whole pepper – 1 tsp

Oil – 1 tsp


Rinse the chicken pieces and pat them dry. Lay them in a single layer  in a non-reactive container that can be closed appropriately. Marinate the chicken overnight with the soy sauce and lemon juice.

When you are ready to cook it, heat the oil in a non stick pan with high edges.  When it’s hot put in the whole pepper, followed by the red chillies and fry them until the red chillies swell up ( a few seconds).

Add the garlic and green chillies and saute them until the garlic is slightly brown.

Add the marinated chicken along with the remainder of the marinade. Stir fry the chicken on high heat for about 2-3 mins. Lower the heat and let the chicken cook until it’s done.