Tag Archive | Street Food

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




Chicken Keema | Instant Pot Chicken Keema

Keema chicken or mutton is a famous street food of India and it is served in many different ways like Keema Pav, Keema Naan, Keema Roll and many more. A delicious and simple recipe which is medley of minced meat and few ingredients which makes a truly mouth-watering dish. This is a MUST try if you are looking for a yummy and hassle-free recipe and which can be prepared in less than half hour.


The key to mouth-watering keema chicken depends upon sautéing of spices and meat. If you don’t sauté the spices well the taste will not be good and if the meat is uncooked you won’t be able to eat it. Before adding the minced meat make sure the masala is cooked. You can adjust the heat according to your taste. For more flavor, you can even add green peas.


If you don’t find minced meat at the store then buy the boneless meat, cut it into small pieces, and pulse in the blender. Serve this lip-smacking dish with pav, roti, or rice and just dig in!

Serves 2


  • 1 Lbs minced chicken
  • 1 ½ Cup Cups onion, finely chopped
  • ½ Cup tomato, chopped
  • 2-3 Green chilies, chopped
  • 1 Tbsp ginger-garlic paste
  • 1 Bay leaf
  • 1-inch cinnamon stick
  • 2 Black cardamoms
  • 2 Cloves
  • 1 Tsp cumin seeds
  • 1 ½ Tsp red chili powder, or as desired
  • 1 Tsp coriander powder
  • 1 Tsp garam masala
  • ½ Tsp turmeric powder
  • 1 Tbsp ghee
  • 2-3 Tbsp mustard oil
  • Coriander leaves, for garnishing

Learn Step By Step Recipe With Pictures For Chicken Keema | Instant Pot Chicken Keema


Step 1- Turn IP to sauté mode and heat mustard oil. Sauté bay leaf, cinnamon stick, black cardamoms, cloves, and cumin seeds. When they start to splutter add chopped onions, green chilies, and ginger-garlic paste. Fry until the raw smell of ginger-garlic paste goes away and onions turn translucent. It will take around 4-5mins

Step 2- Add the chopped tomato and sauté until it turns mushy. You can use spatula or potato masher to mash the mixture

Step 3- Add coriander powder, red chili powder, turmeric powder, and garam masala to the IP and mix everything. The oil will start leaving from the sides

Step 4- Add the minced chicken and mix it with a spatula. Sauté for 3mins. Keep stirring so that it won’t stick to the bottom. Add 1tbsp of ghee and ½ cup of water. Adjust salt as required and deglaze the bottom nicely. Cancel the sauté button and turn the IP to pressure cook mode. Close the lid with the valve on the seal side and pressure cook for 4mins (Hi)

Step 5- Let the pressure goes off naturally and then open the lid. Press the sauté button and cook until the water gets evaporated and you get the desired consistency. Turn off the IP and garnish keema chicken with coriander leaves

Pour a spoon of ghee oven the keema and serve as a side dish to naan, paratha, or roti and enjoy every bite of it.