Restaurant Style Chilli Chicken without artificial colorings

Restaurant Style Chilli Chicken

without artificial colorings

This is one recipe that is close to my heart. It simply is common and most of you already might know how to make chilli chicken, but for me and hubsy chilli chicken is all about the one we get from "Raravis" in Thalassery. It is one of the most popular restaurants in Thalassery. Now if you ask me what is so special in their chilli chicken, its the simplicity that makes it special. My hubster is all about the chilli chicken and porotta (paratha) of Raravis. He is always all praises about it.

My hubb used to work in Banglore when I had got married to him. So one fine day he calls and tells me that his friend was leaving for Bangalore in the evening and that he missed home-cooked food (this is when he never knew I was someone who loved cooking and the bachelors know very well how horrible it is to have hotel food every day). And that if possible to send something with him by evening. I was terrified, like for the first time I had to cook something for him and send a parcel (the first impression is the best impression, yea?). Like any other wife who cooks the first time for the husband, I was super worried about how it would turn out and started brainstorming on what to cook.
Finally, it dawned upon me that I would make Chilli Chicken (which is his fav from the restaurant is all that I knew). I had to do this! I had to impress him I said to myself. So I began the cooking and it was a completely new atmosphere for me, at my in-law's kitchen. I am a person who likes to cook with the utensils and ladles I have been using and I am comfortable cooking that way. Every girl goes through this and it shall pass. I made this delicious Chilli Chicken, all ready to be picked up, I waited for the chicken to cool down a bit so that I could pack and send it. The friend comes and collects it and he leaves. Now while I sat there waiting for my hubs call, he tells me that the bus to Bangalore had left and his friend missed the bus! Can you believe that? The pain, the remorse, the flush of anger I went through. I was disheartened and sad. Imagine yourself in my shoes. And once again my husband calls to tell me that his friends had it and they were all praises and said they never had such tasty chilli chicken before. I am not bragging here but imagine my poor hubster when he heard that from his friends. I was happy that it tasted good but sad that all that pain went into vain. But all is well that ends well, at least I was happy it never got wasted and someone's stomach was filled, alhamdulillah!

Now that the mister heard about all the raving he wanted to have them too, so the next time he came home I made it and alhamdulillah he was like no wonder why the boys said like that and imagine how much I blushed then, haha! Good old days <3

So since then, this is his favorite. It might be similar to what you guys make too, but ever since I had posted the cooking scenes on my stories on IG of this chilli chicken my DM was filled with messages for the recipe. I was a little hesitant to share it here as it is quite common, but when everyone wants me to share it, then I thought to myself why not share it with you guys! So here I am sharing the recipe of the most requested Restaurant Style Chilli Chicken...


  • 600 Gms Chicken with bone and boneless
  • 1 tbsp Ginger Garlic paste
  • 1/2 tsp crushed black pepper powder (optional)
  • 1/2 tsp black pepper powder
  • 1/2 tsp white pepper powder (optional)
  • 1/4 tp red chilli flakes
  • 1 egg
  • 3 tbsp All-purpose Flour/ Maida
  • 3 tbsp Corn Flour
  • 1-2 tbsp Vegetable oil (optional)
  • 8-10 garlic cloves, chopped/minced finely 
  • 1-inch ginger, chopped/minced finely
  • 1 large onion, in cubes
  • 1/2 of large Capsicum, in cubes
  • 3 green Chillies
  • 3 tbsp Soy sauce
  • 2 tbsp Ketchup
  • 1 tbsp green chilli sauce
  • 2-3 tsp Kashmiri Red Chilli Powder
  • 1 tbsp Corn Flour


  1. Prepare the chicken by marinating with salt, ginger-garlic paste, crushed black pepper, black pepper, and white pepper powder, and some red chili flakes. Mix well.
  2. Next crack in an egg, maida, and cornflour. Mix well and add a couple of tbsp of vegetable oil if the batter is too dry.
  3. Heat oil in a deep pan and check if it hot enough by dropping in little batter. Fry the chicken pieces 10 minutes on each side (if the chicken used is with bone, for boneless chicken check notes.
  4. Flip and cook for another 8-10 minutes. Cook all the chicken pieces in batches.
  5. While the chicken gets fried prepare the other ingredients for the gravy.
  6. Chop ginger garlic finely, chop the onion and capsicum in cubes and the green chillies lengthwise.
  7. Now to a bowl mix in all the sauces- soy sauce, ketchup, green chilli sauce, Kashmiri Red chili powder and cornflour, and 1/2 cup water.
  8. Next in a large wok/ pan add in the oil that has been used to fry the chicken and saute the ginger-garlic and green chilies till the raw smell disappears.
  9. Next add the onions and capsicum and cook on high for the veggies to stay crunchy.

  10. Add in the earlier prepared sauce mixture. Little more soy sauce if required and finish off with a dash of black and white pepper. 
  11. Add in your chicken pieces and cook on high for 2 minutes until the chicken is covered in the gravy and garnish with spring onions.
  12. Serve hot with Paratha, Chappathi, Puri, Fried Rice, etc.

Bon Appetit!


  • I have used white pepper powder which is completely optional, I had it with me so I used it.
  • It is always a good idea to marinate and keep the chicken aside for at least half an hour with salt, ginger garlic paste, but here I demonstrate without marinating.
  • I have used chicken with pieces for this dish as everyone here loves that cut more, you may use boneless, but do not cook it for more than 10-12 minutes in total.
  • I have used 3 green chillies here, please use chillies according to your spice level, we like it spicy here. Please keep in mind other spices go in the marinade like pepper powders and red chilli flakes.
  • Make sure the quantity of garlic used in the gravy is more than ginger for better flavor.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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