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Photo of Chicken Chili Masala by Linsy Patel at BetterButter

Chicken Chili Masala

Linsy Patel
60 minutes
Prep Time
40 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Chicken Chili Masala RECIPE

It is not a regular hakka style chili chicken. They use regular South Asian spices, tomatoes and lots of fresh ginger, garlic and red chiles. No soy sauce, no corn starch, no gimmick. Pure, simple, true to its roots- pleasure.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Awadhi
  • Simmering
  • Main Dish
  • Diabetes

Ingredients Serving: 4

  1. For the chicken:
  2. 700 gms boneless chicken breast, cubed (Vegetarians can use paneer, tofu I am not sure!)
  3. Salt and pepper to taste
  4. A pinch of red color
  5. 1 tbsp each ginger & garlic paste
  6. Juice of 1 big lemon (about 2 tbsp)
  7. For the sauce:
  8. 1 cup tomato sauce
  9. 2 tbsp tomato paste
  10. 1/2 cup water (or as required to adjust the consistency of sauce)
  11. salt to taste
  12. 1 tbsp each of ginger & garlic paste
  13. 1-2 green chilies, chopped
  14. 1 cinnamon stick
  15. 1 bay leaf
  16. 8-9 pepper corns
  17. 1 big cardamom
  18. A pinch of cardamom powder
  19. 1/2 tsp turmeric powder
  20. 1 tbsp cumin powder
  21. 1 tsp cumin seeds
  22. 1/4 cup oil
  23. 1 medium sized onion, diced
  24. 1 small green pepper, diced, optional


  1. While the chicken is being roasted in the oven, prepare the sauce by heating up the oil in a sauce pot. Add in the cinnamon stick, bay leaf, pepper corns,big cardamom and cumin seeds.
  2. Once the seeds start crackling, fish out the whole spices, add cumin powder, ginger garlic paste, green chilies, turmeric powder, tomato sauce and tomato paste, cook on a medium heat till the oil separates.
  3. Add onion and pepper, cook till onion is tender and the pepper is crunchy.
  4. Add the roasted chicken, cardamom powder and water and stir to coat the chicken pieces with spice mixture. Simmer on a very low heat for about 15 minutes.
  5. Serve it warm for best taste.

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