Spicy Chilli Chicken
This chicken builds boneless chicken, cubed, garam masala and red chile powder into a hearty meal you can have ready in about 70 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- In a bowl, toss the chicken cubes with the lemon juice, half of the ginger-garlic paste, the chile powder, turmeric, and salt, then cover and marinate for at least 30 minutes.
- Thinly slice the red onion and dice the tomato while the chicken marinates.
- Heat the canola oil in a heavy skillet over medium-high heat, then add the onion and cook for 6 to 7 minutes until softened and lightly browned at the edges.
- Stir in the remaining ginger-garlic paste and the ground coriander and cook for 1 minute until fragrant, then add the diced tomato and cook until it breaks down into a thick masala.
- Add the marinated chicken and stir-fry over high heat for 8 to 10 minutes, scraping the pan, until the chicken is browned and cooked through to an internal temperature of 165F (74C).
- Sprinkle in the garam masala and toss for 2 more minutes so the spice coats the chicken; add a splash of water if the masala sticks.
- Taste and adjust the salt, then garnish with chopped cilantro and serve hot with naan or rice.
You'll use: Frying pan / skillet Β· Pan
Ingredient substitutions
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Spicy Chilli Chicken take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Spicy Chilli Chicken is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Chicken chilli.jpg by Sanika Dhumal, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.