Nepali Chicken Chilli Recipe

Nepali chicken chili recipe is just what you need for a tasty appetizer or side dish. It's so easy to make and absolutely delicious.

Print Pin Rate

CourseAppetizer / Snacks

CuisineNepali

Prep Time20

Cook Time20

Total Time40

Servings

Calories548kcal

Equipment

Ingredients

Meat

6 oz Chicken breast (170g)

Vegetables

1 cup chopped onion
¼ cup chopped green onion
½ cup green bell pepper
½ cup red bell pepper
2 cloves of chopped garlic
1 tsp minced ginger
2 green chili (as per taste)

Spices

1 tsp kashmiri red chili powder

Flour

2 tbsp plain flour
1 tbsp corn flour or corn starch

Sauce

1 tbsp soy sauce (marination)
1 tbsp soy sauce (for gravy)
2 tbsp tomato ketchup

Seasoning

¼ tsp sichuan pepper (timmur ko chhop) (optional)
Salt to taste

Oil

4 tbsp olive oil (frying chicken)
1 tbsp olive oil (for rest of the recipe)

Water

1 tbsp water

Instructions

Firstly, marinate chicken with soy sauce, red chili powder, black pepper, and flour (plain flour and corn flour) to the chicken. Combine it well and set it aside for 15-20 mins.
6 oz Chicken breast (170g), 1 tsp kashmiri red chili powder, 2 tbsp plain flour, 1 tbsp corn flour or corn starch, 1 tbsp soy sauce (marination)
Heat oil in a pan on medium-high heat.
4 tbsp olive oil (frying chicken)
Once hot, add chicken and fry it for two-three mins on medium-high heat. Flip the chicken on the other side and fry for three mins.
In a pan, add oil. Add ginger, garlic, and green chili. Sauté for a minute until the color changes lightly brown.
2 cloves of chopped garlic, 1 tsp minced ginger, 1 tbsp olive oil (for rest of the recipe), 2 green chili (as per taste)
Add onion and saute for 2 minutes on medium heat. Then add the Sichuan pepper.
1 cup chopped onion, ¼ tsp sichuan pepper (timmur ko chhop)
Next, add the bell pepper and sauté for two minutes.
½ cup green bell pepper, ½ cup red bell pepper
Add soy sauce and tomato ketchup and mix everything well. Add fried chicken to the pan.
2 tbsp tomato ketchup, 1 tbsp soy sauce (for gravy)
Combine everything well and cook for 3 to 5 minutes on medium-high heat. Add water and cook until the chicken is well combined with the sauce. Add salt if necessary.
Salt to taste, 1 tbsp water
Finally, garnish with your favorite herbs and serve hot. Enjoy!
¼ cup chopped green onion

Video

Notes

#1. To ensure that the chicken is fried evenly, fry it batch by batch rather than in one go.

#2. If you prefer crispy chicken, add more oil to the pan and deep fry the chicken.

#3. Once the chicken has been fried, remove the oil from the pan and add the 1 tbsp oil from the same oil for the rest of the recipe.

#4. Add salt carefully since soy sauce is salty and might become too salty if you add more salt.

The nutrition information provided is an estimate and may not be exact.

Nutrition

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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!