Easy Pakistani & Indian Chicken Chilli Dry Recipe

Chicken chilli dry is a delicious and popular Pakistani and Indian recipe that combines juicy chicken pieces with spicy and tangy flavors. The dish is usually served as an main dish, appetizer or side dish and can be made with boneless chicken or with bone-in chicken pieces. To make chicken chilli dry, the chicken is first marinated in a blend of spices and then stir-fried with onions, peppers and green chilies.

The dish is then finished with a flavorful sauce made from soy sauce, vinegar and ketchup resulting in a mouthwatering and satisfying meal. Chicken chili dry recipe is a popular dish in both Pakistani and Indian cuisine and while the basic recipe remains the same, there are some differences in the way it is prepared and served in each country.


Indian cuisine features a milder recipe of chicken chilli dry that is usually served as an appetizer or side dish. The recipe involves marinating boneless chicken pieces in a blend of spices and stir-frying them with onions, green chilies, and bell peppers. The dish is garnished with fresh coriander leaves and served with roti or paratha.

Pakistani Chicken Chilli Dry Recipe

In Pakistani cuisine, chicken chilli dry stands out as a popular and spicy main course dish, known for its fiery flavor. To prepare Pakistani Chicken Chilli Dry, chefs marinate bone-in chicken pieces in a blend of spices and slow-cook them to perfection. They then stir-fry the chicken with onions, green chilies, bell peppers, and finish it with a sauce made from soy sauce, vinegar, and ketchup. The dish is usually garnished with fresh coriander leaves and served with rice or naan to create a delightful blend of flavors that is sure to impress diners.


  • 1 pound bone-in chicken
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Oil for frying
  • 1 tablespoon oil
  • 1 chopped onion
  • 1 chopped green bell pepper
  • 1 chopped red bell pepper
  • 4-5 sliced green chillies
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • Salt to taste
  • Green onions and fresh coriander leaves (chopped for garnish)


  1. In a bowl, mix cornstarch, flour, salt and black pepper. Toss the chicken in the mixture, making sure each piece is coated well.
  2. Heat oil for frying in a deep pan over medium-high heat and fry the chicken pieces in batches until golden brown and crispy. Drain on a paper towel and set aside.
  3. In a wok or a large pan, heat 1 tablespoon of oil over high heat. After that add onions and stir-fry until translucent.
  4. Add ginger, garlic, green, red bell peppers and green chilies and stir-fry for 1-2 minutes until the peppers are slightly softened.
  5. Add soy sauce, chili garlic sauce, tomato paste, brown sugar and salt. Stir-fry for 1-2 minutes until the sauce is well combined.
  6. Add the fried chicken to the wok and toss well until the chicken pieces are coated with the sauce.
  7. Garnish with chopped green onions, fresh coriander leaves and serve hot with steamed rice.

Enjoy your spicy Pakistani Chicken Chilli Dry!

Preparation Time

approximately 40 minutes

Serving Size

4-6 people

Caloric Index

around 250-300 calories

Chilli Dry Recipe: Vegetarian Version

One twist to this recipe could be to replace the chicken with tofu or paneer for a vegetarian version.

Sweet and Spicy Variation

To take the flavor of this Pakistani Chicken Chilli Dry to the next level, consider adding pineapple chunks. The sweetness and tanginess of the pineapple can complement the spiciness of the dish perfectly. The variation of the recipe can be named “Pakistani Sweet and Spicy Chicken Chilli Dry”, adding a touch of sweetness to the dish, in addition to its spiciness, which is likely to please the taste buds.

Paneer Chicken Chilli Masala Recipe


Paneer Chicken Chilli Masala is a delicious and spicy Indian cuisine inspired dish that combines tender chicken pieces with paneer (a popular Indian cheese) in a flavorful masala sauce. The dish is a twist on the classic Chinese style Chicken Chilli Dry and the addition of paneer adds a unique and satisfying texture to the dish. This dish is perfect for those who love spicy food and want to try something new and exciting. It can be served as a main course with steamed rice or as an appetizer for parties and gatherings.


  • 250g boneless chicken (cut into bite-sized pieces)
  • 250g paneer (cut into bite-sized pieces)
  • 2 tbsp cornstarch
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • Oil, for frying
  • 1 chopped onion
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 green chopped bell pepper
  • 1 red chopped bell pepper
  • 2 sliced green chilies
  • 2 tbsp tomato ketchup
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • Salt, to taste
  • 1 cup chicken broth
  • 1 tbsp cornstarch
  • Chopped coriander leaves, for garnish


  • Firstly, in a bowl mix cornstarch, all-purpose flour, salt and black pepper.
  • Incorporate the chicken and paneer pieces into the mixture, tossing them until they are thoroughly coated.
  • Heat oil in a deep frying pan over medium-high heat.
  • Fry the chicken and paneer pieces in batches until they are golden brown and crispy. Drain on a paper towel and set aside.
  • Heat 1 table spoon of cooking oil in the same pan over medium heat. Add onions and fry them until they become translucent.
  • Add ginger paste, garlic paste, green/ red bell peppers and green chilies. Sauté the peppers for 1-2 minutes until they slightly soften.
  • Then add tomato ketchup, red chili powder, cumin powder, coriander powder, garam masala and salt. Stir-fry the mixture for another minute until the spices combine well.
  • Mix cornstarch in chicken broth and pour the mixture into the pan. Cook for a minute or two until the sauce thickens slightly.
  • Toss the fried chicken and paneer well in the pan until the sauce coats the pieces.
  • Lastly, garnish with chopped coriander leaves and serve hot with steamed rice.

Preparation time

50 minutes

Serving Size

4-5 persons

Caloric Index

around 300-350 calories

Paneer Chicken Chilli Dry is a delicious and satisfying dish that you and your loved ones can enjoy. All things considered, the dish not only features tender chicken pieces and paneer (a popular Indian cheese) but also a flavorful masala sauce that is sure to tantalize your taste buds. The paneer (which has a neutral taste) takes on the flavors of the spices and sauce nicely making it a perfect addition to this dish.

If you serve this as a main course, pair it with steamed rice or naan roti to complete the meal. For an appetizer, garnish it with chopped coriander leaves and serve it with toothpicks or skewers for easy snacking. By adding paneer to the dish, it becomes more filling and adds a delightful texture to every bite.

How spicy is chicken chili dry?

The spiciness of chicken chilli dry can be varied depending on the amount of red and green chillies used in the recipe. The amount of chillies used can be adjusted to the preferred spice level by adding or reducing them.

Can you make chicken chilli dry in advance?

Yes, chicken chilli dry can be made in advance and stored in the refrigerator for up to 3-4 days. When reheating, add a splash of water to the pan and heat over low-medium heat to prevent the dish from becoming too dry.

What are some common side dishes to serve with chicken chili dry?

Chicken chilli dry is often served with steamed rice or cup noodles stir fry but can also be paired with naan or roti. A fresh salad or stir-fried vegetables can also complement the dish.

What is the difference between chicken chilli dry and chicken chilli gravy?

The main difference between the two dishes is the amount of sauce. Chicken chilli dry has minimal sauce while chicken chilli gravy has a thicker sauce that coats the chicken and vegetables.

How do you prevent the chicken from becoming tough in chilli dry?

To prevent the chicken from becoming tough in chilli dry, make sure to marinate it for at least 30 minutes before cooking. Moreover, be careful not to overcook the chicken and remove it from the pan as soon as it is cooked through.

What are some variations of paneer chilli dry?

In addition to the traditional paneer chilli dry, you can also make variations with different types of paneer such as smoked paneer or stuffed paneer. You can also experiment with other spices and sauces to create new flavor profiles.


In conclusion, chicken chilli dry is a delicious and versatile dish that can be enjoyed in many variations. Indubitably, chicken chili dry and its variations are a must-try for any food lover. Firstly, the classic chicken version never fails to amaze with its perfect blend of spices and tender chicken. The spicy and tangy flavors of the dish pair well with steamed rice or noodles, making it a perfect meal for any occasion.

Secondly, the veggie version is a healthier alternative that offers a burst of flavors from fresh vegetables like mushrooms and bell peppers. By adjusting the spice level and adding your favorite vegetables, the dish can be customized to your preference. Thirdly, the paneer version is a vegetarian delight with the creamy and soft texture of paneer complementing the spicy sauce and is another popular variation using Indian cottage cheese instead of chicken. The soft and creamy texture of paneer complements the spicy and tangy flavors of the dish, making it a delicious option for vegetarians.

Overall, chicken chilli dry and its variations are a great option for those who enjoy bold and flavorful dishes. By making a few adjustments to suit your dietary needs and preferences, this dish can be enjoyed by everyone. Whether you’re cooking for a family dinner or a special occasion, chicken chilli dry and its variations are sure to impress. Lastly, don’t hesitate to indulge yourself in this dish and savor every bite of the explosion of flavors it offers.

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