Chilli Chicken / Indo Chinese Style/ Nadan Chilli Chicken

Chilli Chicken / Indo Chinese Style/ Nadan Chilli Chicken
Chilli Chicken / Indo Chinese Style/ Nadan Chilli Chicken

Street food is a big deal back in Kerala and by far the most sought after delicacy is the “Chilly Chicken and Parrotta” that you will find in any and every “Thattukadda” (a make shift restaurant that serves fast food). They usually open up by around 6 in the evening and they serve a variety of fast food, like a 100 different kinds of Dosa’s ( Crepe) , Idilli, Vada, Chaya ( Tea), Kappi ( Coffee), Kappa & Meen Curry (boiled tapioca and fish curry), Chicken fry etc …

So I was in a mood for some street style “Nandan” food and I love Chilly Chicken, so here it is…



For Marination –

  • Boneless Chicken – ½ kg
  • Soya Sauce – 1 tsp
  • Pepper Powder – 1 tsp
  • Chilly Powder – 1 tsp
  • Yogurt – 3 tbsp
  • Salt – ½ tsp

 For the Main Dish

  • Cornflower – 2 tsp
  • Oil – 4 tbsp + 2 tbsp
  • Soya Sauce –1 tsp
  • Chilly Sauce –2 tsp
  • Vinegar –1tsp
  • Green Chillies – 3 chopped fine
  • Onions – 1 Cut into flour
  • Capsicum, Green Bell Pepper – ½ (Optional)
  • Ginger garlic paste – 1 tsp
  • Spring Onions – 3 stems (cup small)


  • Clean the boneless chicken well and make sure you rinse it twice or thrice in clean water
  • Mix all ingredients for the marinade (except chicken) and make a nice thick paste. If you find that it marinade is not sufficient, add a more pepper powder and yogurt. Let the meat marinate for at least two hours. I usually leave mine in the fridge overnight. Some how the flavors just comes out better and the meat is nice and juicy
  • Once you are ready to make the chicken, mix corn flour with the chicken and coat the pieces well. This is what gives it that nice crispy coating, but you do not want to over do it cause then is just tastes like a big blob of corn flour. Heat oil in a pan and once hot fry chicken pieces till nice and golden brown. Set them aside on pieces of tissue to let the oil drains out
  • In another wok, heat 2 tbsp of oil and once nice and hot add ginger garlic paste. Then add onions ( big and spring onions, bell pepper and let it cook on low flame just for a minute
  • Mean while, make a mixture of the soya sauce, vinegar, chilly sauce and pour into the wok with the onions and bell pepper. Once the mixture starts to bubble add in the fried chicken and let the mixture coat the chicken well
  • Bump up the flame to high for just a min and then turn it off. Garnish with a cut chilly




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