Keethianda Shaleen Subbaiah is a fashion designer and owner of Panache, The Boutique. She is a textile enthusiast who likes hiking, travelling, exploring design, art, and different cultures.

Shaleen shares a spicy Chilli Chicken recipe.

Chilli Chicken


  • 1/2 kg chicken
  • 1 tsp turmeric powder
  • 1 1/2 tsp salt
  • 2 tsp ginger- garlic paste
  • 2 tsp fruit vinegar
  • 2 tbsp cooking oil
  • 20 green chillis*
  • Handful curry leaves
  • 10 cloves of garlic
  • 2 tbsp cornflour
  • 2 tsp soya sauce
  • 1 lime/lemon


Wash the chicken and marinate with salt, turmeric powder and ginger- garlic paste, and keep it aside for half an hour.

Take around 10 green chillies ( *more can be added according to the spice level of ones preference) and grind it into a thick paste along with the vinegar.

 Slit around 8 green chillies and keep it aside.

 Mix the cornflour with 11/2 cups of water and keep it aside.

Heat the oil in a pan. Add curry leaves and garlic cloves, then the marinated chicken.

 Add the chilli paste and slit chillies into the chicken.

 Sauté the chicken for a few minutes with the chilli paste.

 Add 2 cups of hot water and the cornflour mixture to the chicken.

Add 2 spoons of soya sauce and let the chicken cook with all these ingredients until it is soft.

 Once it’s cooked, add a spoon of fresh lemon juice.

This Chilli Chicken is a semi gravy dish which can be served with votti, chapatis and also hot rice.



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