Tag Archive | Indo Chinese

Chilli Chicken | Indo Chinese Chilli Chicken

We Indians are crazy about Indo-Chinese food which we get at the streetside stalls of Indian streets. Nothing fancy, just finger-licking food straight from the wok to table. A perfect balance of sweet, sour, salty, and spicy makes a great and delicious combo. I have tried the Indo-Chinese food at various streetside stalls and restaurants and I am not sure which one to call “Authentic”, they all were so good and delicious, especially the streetside food and that’s what matters, the TASTE!


A few weeks back my hubby was craving for streetside style Chilli Chicken. I have prepared it so many times but still, every time I feel something is missing, not sure what and I told this to him. The weekend came, I thought of trying it again and YES, it was finger-licking good, just like the street style. Perfectly coated with the sauces, juicy and tender chicken with crunchy veggies. This may not be the authentic Indo-Chinese style Chilli Chicken but absolutely a must try to get the closest flavor and taste of street style.


You can make it dry or with gravy as per your preference. Adjust sauce accordingly and serve it along with Veg Fried Rice, Hakka Noodles, or as a Starter.


I have tried so many dishes that you can call me a die-hard fan of Indo-Chinese Food and managed to write down the recipe for few of them. Do try these recipes- Chilli Paneer, Veg Fried Rice, Indo- Chinese Veg Sizzler, Fiery Chilli Chicken, Chilli Garlic Noodles, Chicken Hakka Noodles, Veg Hakka Noodles, Veg Manchurian, Chicken Manchurian, Egg Fried Rice

Serves 4


For Marination

  • 1 Lbs boneless chicken, cut into small pieces
  • 1 Egg, beaten
  • 3 Tbsp cornflour
  • 1 Tbsp all-purpose flour
  • 2 Tbsp soy sauce
  • 1 Tbsp ginger-garlic paste
  • 1 Tsp Kashmiri red chili powder
  • ½ Tsp black pepper powder
  • Salt as required
  • Oil for deep frying

For Gravy

  • 1 Cup mixed color bell pepper (green and red, or any other color), cut into cubes
  • ½ Cup onion, cut into cubes
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger, finely chopped
  • 2 Green chilies, finely chopped
  • ¼ Cup spring onion whites, finely chopped
  • Cornflour slurry (2 Tbsp cornflour + ¾ Cup water)
  • 2 Tbsp red chili sauce
  • 1 Tbsp ketchup
  • 1 Tbsp soy sauce
  • ½ Tsp black pepper powder
  • 1 Tsp vinegar
  • ¼ Cup spring onion greens, finely chopped
  • 2 Tbsp cooking oil
  • Salt as required

Learn Step By Step Recipe With Pictures For Chilli Chicken | Indo Chinese Chilli Chicken 


Step 1- In a large mixing bowl, add boneless chicken, cornflour, all-purpose flour, beaten egg, ginger-garlic paste, Kashmiri red chili powder, black pepper powder, and required salt. Marinate the chicken and set aside until you chop the veggies and heat oil


Step 2- Heat oil in a deep frying pan and when the oil is hot add the marinated chicken and fry them on medium heat until it is cooked. Drain on a kitchen towel. Do not discard the leftover marination masala. Keep it aside for later use


Step 3- Heat oil in a frying pan and add chopped ginger-garlic. Saute for 30secs and then add the chopped spring onion whites and green chilies. Fry for 1min on medium flame


Step 4- Add the cornflour slurry and the leftover marination. Turn the flame to low and keep stirring to avoid lumps. Add red chili sauce, ketchup, black pepper powder, soy sauce, and required salt and keep cooking until the raw smell of cornflour goes away (approx 3-4mins). Add more water if required to adjust the consistency of the gravy


Step 5- Add the chopped bell peppers, onion, and spring onion greens. Keep a few spring onion greens for garnishing. Mix everything and cook on medium flame until they turn slightly soft, about a minute or 2


Step 6- Add the fried chicken and vinegar, mix well. Fry for 2-3mins until well coated and then turn off the flame. Garnish with spring onions and serve




Paneer Stir Fry | Paneer Stir Fry With Veggies | Indo-Chinese Recipe

There are days when you just sit and wonder what to make for dinner and trust me, nothing troubles me more than planning menu for the next meal. 😛 Well, for that there are hundreds or thousands of Instant and quick recipes and, this Paneer stir fry is one of them. This is a quick, easy, colorful, and wholesome vegetarian meal.


This is the fastest and simplest Indo-Chinese dish I have prepared so far. This whole thing starts to finish, from preparing to serving dinner on the table will take half an hour. And when I  am cooking any Indo-Chinese dish obviously I want fried rice or noodles to pair it up. This time I ditched the but-so-obvious Hakka noddles and served Paneer Stir Fry with Basil-Pesto Noodles. Tastes Ah-mazing! 😀


I have shallow fried the paneer pieces to give a little crunch and if you want it to be crisper then shallow fry for few more minutes until it is golden brown. Add your favorite veggies to the stir fry and to make it more healthy add more green veggies like broccoli, Brussels sprouts, asparagus, sugar peas, bok choy, etc. Pair it up with vegetable fried rice, Schezwan fried rice,  Hakka noodles, steamed rice, or pasta OR just roll it up in a tortilla and eat as a Paneer Stir Fry Roll. 😀


Serves 2


  • 1 Cup paneer, cut into thin strips or cut into cubes
  • ¼ Cup onion, sliced lengthwise
  • 2 Tbsp spring onion whites, finely chopped
  • ¼ Cup Carrot, cut into Julians
  • ½ Cup green bell pepper, cut into Julians
  • 2 Tbsp spring onion greens, chopped, for garnishing
  • 2 Tbsp garlic, finely chopped or lengthwise sliced
  • 1 Tbsp green chilies, finely chopped
  • 1 Tbsp garlic, finely chopped or lengthwise sliced
  • 1 Tbsp red chili sauce
  • 1 Tbsp green chili sauce
  • 1 Tsp vinegar
  • 1 ½ Tsp white sesame seeds, roasted
  • Salt as required
  • 2 Tbsp oil/ butter

Learn Step By Step Recipe With Pictures For Paneer Stir Fry |Paneer Stir Fry With Veggies | Indo-Chinese Recipe


Step 1- Heat oil/butter in a skillet pan and shallow fry the paneer until light brown on medium flame. Transfer them to a plate

Step 2- To the same pan add chopped ginger, garlic, and green chilies and sauté for 30secs on medium flame. Add onion julians and spring onion whites. Fry for a minute on high flame

Step 3- Add carrot and green bell pepper to the pan and fry them for 2-3mins and then add red chili sauce, green chili sauce, and required salt and mix well. Adjust sauce accordingly and if you want to increase the heat add red chili powder

Step 4- Add the fried paneer and vinegar. Give everything a nice mix and turn off the flame

Step 5- Add the spring onion greens and roasted white sesame seeds. Serve warm

Pair it up with vegetable fried rice, Schezwan fried rice,  Hakka noodles, or over plain steamed rice.


Chilli Paneer | Chilli Paneer Gravy | Indo Chinese Recipe

Even though I am a huge fan of Indo Chinese food and especially that street side food but I but I always try to limit eating outside. Chilli Panner is one my favorite dish and so I prefer making it at home and you know what’s the best part about cooking it at home is? You can always adjust the sauce and spices according to your taste and preference. Try this quick and easy recipe at home and treat your taste buds with this mouth-watering Chilli Paneer.


Chilli Paneer is one of the most ordered dishes at any Indo Chinese restaurant. Many prefer eating it as a starter and many order it with a side dish. You can even roll them in a tortilla and serve this as a hot n spicy mouth-watering Chilli Paneer Roll. This is a perfect recipe that goes well with Veg or Non-Veg Fried Rice or Hakka Noodles.


Serves 4


For Paneer Marination

  • 250 Gms Paneer, cut into cubes or desired shape
  • 1 Tbsp cornstarch
  • 1 Tbsp all-purpose flour
  • Salt as required
  • Oil for shallow or deep frying

Other Ingredients

  • 1 Green bell pepper, cut into squares or desired shape
  • 1 red bell pepper, cut into squares or desired shape
  • 1 Small onion, cut into squares or desired shape
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger- finely chopped
  • 2-3 Green Chilies, chopped
  • 1 Tbsp red chili sauce, or as desired
  • 1 Tbsp green chili sauce, or as desired
  • 1 Tbsp tomato ketchup
  •  ¼ Tsp black pepper powder
  • 1 Tsp vinegar
  • ½ Cup water
  • Salt a required
  • 2 Tbsp oil

Learn Step By Step Recipe With Pictures For Chilli Paneer | Indo Chinese Chilli Paneer


Step 1- In a mixing bowl take all-purpose flour, cornstarch, and required salt. Add few tbsp of water to make a thick paste. Marinate the paneer and leave for 15-20mins


Step 2- Heat oil in a deep frying pan and shallow fry the marinated paneer on the medium flame until golden and crispy and remove on a kitchen towel


Step 3- To the same pan add the chopped ginger, garlic, and green chilies. When the garlic turns a bit golden add capsicum and onions and fry on high flame for 2mins


Step 4- Then add soy sauce, red chili sauce, ketchup, black pepper powder, and required salt. Add ½ cup of water and the leftover batter from marinated paneer to make the gravy. Mix everything well


Step 5- Add the shallow fried paneer and vinegar. Mix well and turn off the flame. Serve warm with Fried Rice or Hakka Noodles