Juicy, spicy and beautifully charred, this smoky chilli garlic grilled chicken marinated in a base of Greek yogurt is an incredibly easy way to make restaurant-style grilled chicken at home!
If you love chicken with a little heat and lots of flavor, this chilli garlic grilled chicken is for you! The smokiness of these grilled chicken is on another level thanks to the cast iron skillet used for grilling!
It's an incredibly simple chicken recipe, but the flavor is anything but ordinary.
Chicken thighs and drumsticks are coated in a creamy Greek yogurt marinade spiked with crispy chilli garlic oil and paprika, then grilled on a cast-iron skillet until juicy on the inside and beautifully charred around the edges.
The Story Behind This Chilli Garlic Grilled Chicken Recipe
I absolutely love recipes that come together from a few simple ingredients but somehow taste like you put in much more effort than you actually did.
This chilli garlic grilled chicken is one of those recipes.
I wanted to make grilled chicken with a really bold chilli-garlic flavor, but without putting together a long list of spices or making a complicated marinade.
So I reached for two ingredients that work beautifully with chicken—Greek yogurt and crispy chilli garlic oil.
The Greek yogurt gives the chicken a lovely tangy coating and helps keep the meat juicy, while the crispy chilli garlic oil brings in the heat, garlic and all those delicious little crispy chilli bits.
A touch of paprika adds warmth and color, and that's pretty much all this chicken needs.
The chicken is then arranged directly on a cast-iron skillet and cooked in a hot oven until completely cooked through and charred around the edges.
And those charred edges? That's where the magic happens!
The result is juicy, tender chicken with a fiery chilli-garlic flavor and beautifully caramelized edges. It's the kind of chicken that works equally well for a weeknight dinner, a weekend barbecue-style meal or even meal prep.
A good BBQ sandwich never needs an occasion — but it works for everyone. I make them constantly, especially when there is leftover pulled pork, smoked brisket, or BBQ chicken in the fridge that deserves better than just being reheated on a plate. Smoky meat, a good bun, and the right sauce are one of […]
If the same rotation of burgers and sausages is starting to feel a little tired, this roundup is worth a look. I put this together because I found myself cooking the same handful of BBQ dinner ideas every time the grill went on — and there is genuinely so much more you can do with […]
This Chilli Egg Stir Fry is the latest Indo-Chinese dish in town! Spicy, saucy, tangy, and full of umami, it’s a dish you absolutely need to make ASAP!
This Chilli Eggs Stir Fry is my latest Indo-Chinese favorite dish. It’s spicy, tangy, addictive, and like most Indo-Chinese dishes, super quick and easy to make. All you need is eggs, some basic Indo-Chinese sauces, a few veggies, and only 20 minutes to make this dish that will climb right up on your favorites list. This is an egg chilli dry style recipe, but you can easily turn it into a gravy if you want to serve it for dinner.
You can serve these chilli eggs as a starter as well as a quick and filling 5-pm snack. But I recently served as a side for dinner with some fried rice and noodles and believe me, the bowls were licked clean! Let’s find out how to make this delicious chilli egg recipe.
Spices: Crushed pepper, green chilli, and red chilli flakes for a slight kick of heat
Veggies: Tomatoes and capsicum for flavor and texture
Aromatics: Onions, spring onion greens, and minced garlic for flavor and aroma
Sauces: Light and dark soy sauce, ketchup, sriracha or red chilli sauce, and vinegar mixed together to make the sauce
Sugar: For balance and a hint of sweetness
Salt: To season
Corn flour: Mixed in water to form a slurry. Helps the sauce thicken
Oil: I have used groundnut oil but any neutral-flavored oil with a high smoke point like sunflower, vegetable, canola, etc. will work here
Frequently Asked Questions
How do I prevent the omelette from breaking apart during stir fry?
The key here is to be gentle. Make sure to cut the omelette into large pieces and put them into the pan only after the vegetables have been stir-fried. Toss gently once the sauce is added.
Can I make this chilli egg stir fry spicy?
Absolutely. Increase the green chilli, sriracha or red chilli flakes according to your preference. For a milder version, reduce the green chilli and sriracha.
Why is my sauce not thickening?
Make sure the corn flour is evenly mixed into the sauce before adding it to the pan. The sauce also needs to simmer for 1-2 minutes for the corn flour to activate and thicken it.
Richa’s Top Tips
Whisk the eggs well: This helps incorporate air into the eggs and gives you a fluffy omelette. It’s an important step to ensure the omelette holds up well when tossed with the sauce.
Keep the vegetables crunchy: You want the veggies to be slightly charred but still crispy, rather than soft and mushy. To achieve that, make sure to cook the onion, tomato and capsicum briefly over high heat.
Cut the omelette into large pieces: Larger pieces are easier to toss with the sauce without breaking apart. Smaller pieces tend to make the dish soggy.
Mix the sauce before adding it to the pan: The corn flour settles quickly, so give the sauce a good stir just before pouring it in.
Don’t overcook after adding the sauce: The sauce only needs 1-2 minutes to thicken and coat the eggs. Cooking it for too long can make the omelette rubbery.
Storage Tips
Fridge: Store leftover chilli egg stir fry in an airtight container in the refrigerator for up to 2 days.
Reheat: Reheat it gently in a pan over medium-low heat until warmed through. Add a splash of water if the sauce has thickened too much. You can also microwave it in short intervals, stirring between each interval.
Freezing not recommended: The texture of the omelette and vegetables can become rubbery and watery after thawing.
For a lighter meal: Serve it alongside some steamed vegetables or a simple cucumber salad.
In a roll: You can also spoon the saucy eggs into a roti or wrap with some fresh spring onions and veggies for an easy egg roll.
Customisation Ideas
Add more vegetables: Sliced mushrooms, carrots, cabbage, broccoli or baby corn would all work well. Cut them into small pieces so they cook quickly.
Make it extra spicy: Add more green chilli, sriracha or red chilli flakes. You can also add a little chilli oil before serving.
Add protein: Toss in cooked chicken, prawns or tofu along with the omelette for a more substantial stir fry.
Make it more saucy: Increase the sauce quantities slightly and add a splash more water if you want something that works particularly well with rice or noodles.
Add ginger: Finely minced or julienned ginger can be sautéed along with the garlic for extra flavour.
Use different greens: Finish with chopped spring onion greens, coriander or even a handful of finely sliced spring onion whites for extra freshness.
This egg chilli stir fry isn’t your usual starter, but once you try it, there is no going back. It’s spicy, tangy, and full of delicious flavors and textures. It’s a total must-try! If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️
2 ½teaspoonsgroundnut or any neutral cooking oildivided
2teaspoonsminced garlic
1green chillisliced diagonally
1onioncut into petals
1tomatodeseeded and cut into petals
½capsicumcut into ½ inch triangles or squares
3tablespoonsfinely chopped spring onion greens
Sauce mix
1teaspoonlight soy sauce
½teaspoondark soy sauce
1tablespoonketchup
½tablespoonsriracha or red chilli sauce
1teaspoonvinegar
½teaspoonsugar
⅛teaspoonsalt
¼teaspooncrushed pepper
½teaspoonred chilli flakes
½teaspooncorn flour
¼cupwater
Instructions
Break 2 eggs into a bowl, add a pinch of salt, ⅛ teaspoon of crushed pepper, whisk well and set aside.
Take all the ingredients for sauce mix in another bowl, stir to combine well and set aside.
Heat a flat bottomed pan, brush with ½ teaspoon of oil, pour the whisked eggs and make a fluffy omelette. Cut into 5-6 large pieces and transfer to a plate.
Heat the same pan with 2 teaspoons of oil, add garlic and green chillies and saute for a few seconds till fragrant. Add onions, tomatoes & capsicum and saute for a minute on high till they get lightly roasted and crunchy.
Add omelette pieces and saute for a few seconds.
Mix the sauce mix, add to the pan and cook on medium for 1-2 minutes till the sauce coats the eggs well. Take off the heat and serve.
Video
Notes
Sauce mix has to be mixed and kept handy before making the stir fry as its a quick recipe.
Do not overcook the eggs and veggies as they turn soggy & do not taste good in the stir fry.
If you love a good chicken wrap but want something lighter, fresher and packed with protein, this high-protein chicken salad wrap is exactly what you need!
Looking for a lunch that is high in protein, packed with crunch and actually exciting to eat? This high-protein chicken salad wrap might just become your new favorite!
Creamy, crunchy, juicy and incredibly satisfying — all wrapped up into one wholesome, protein-packed meal. Perfect for a quick lunch, easy dinner or a delicious meal-prep option!
And there are more than 5 reasons why you will fall for this recipe!
They are high in protein while being low in calories thanks to the Greek yogurt instead of mayo.
Loads of crunch from fresh veggies giving every bite plenty of texture.
Big on flavor from paprika, garlic powder and Italian seasoning.
Perfect for meal prep where you can assemble the wraps whenever you need a quick meal when you have the salad ready!
Skillet-toasted for extra deliciousness - that final golden toast takes these wraps from good to seriously addictive!
What is a High-Protein Chicken Salad Wrap?
A High-Protein Chicken Salad Wrap is a wholesome, satisfying wrap made with tender seasoned chicken, crunchy fresh vegetables and a creamy protein-rich dressing, all wrapped in a soft tortilla.
Unlike a traditional chicken salad that often relies heavily on mayonnaise, this version uses Greek yogurt as the base of the dressing, giving it a creamy texture while adding extra protein.
The chicken is seasoned with paprika, garlic powder, black pepper and Italian herbs, pan-seared until golden, then shredded and tossed with crisp iceberg lettuce, carrot, celery and spring onion greens.
The finished chicken salad is tucked into a wholewheat tortilla and lightly toasted on a skillet until golden and crisp.
The result is a fresh, creamy, crunchy and protein-packed meal that works beautifully for lunch, dinner or a quick meal-prep option.
There is something about the smell of chicken on the grill that just signals summer. I make BBQ chicken more than almost anything else during the warmer months — it is fast, the whole family eats it, and the cleanup is minimal. Think sticky BBQ chicken thighs, juicy grilled chicken breast, smoky drumsticks, and loaded […]
Black Rice Aapam is a wholesome twist to the traditional south indian favourite (rice aapam), made with nutrient rich black rice also known as “the forbidden rice”. The naturally earthy, nutty flavour of black rice gives these Aapams a unique depth of flavour and more intense taste than the white rice Aapams. Light, flavourful and...
If you love chicken recipes that are bold, spicy, juicy and loaded with classic Indian spices, this chicken tawa fry is the one you need to try! Just be warned that this is not for the faint-hearted!
There are chicken recipes that are delicious, and then there are recipes where you simply cannot stop going back for another bite—this chicken tawa fry definitely belongs in the second category!
Tender pieces of boneless chicken are marinated with a fresh ginger-garlic-green chilli paste and then cooked on a hot tawa with caramelized onions, tomatoes and a fragrant blend of Kashmiri chilli powder and pav bhaji masala.
A little tamarind brings in the perfect tang, giving your tastebuds an unforgettable experience of deliciousness! .
Finished with a spoonful of ghee and fresh coriander, this chicken tawa fry is spicy, tangy, juicy and wonderfully laden with unforgettable flavors.
The juicy, spice-coated chicken with beautifully browned edges and layers of spicy, tangy and smoky flavors creates an everlasting memory in your heart! .
And if you really want the full street-food experience, serve it with butter-smeared pav toasted directly over the flame!
What is Chicken Tawa Fry?
Chicken tawa fry is a rustic Indian-style chicken preparation where bite-sized pieces of chicken are cooked on a wide, flat tawa along with thick, intensely flavored spices.
Unlike deep-fried chicken, this recipe uses very little oil and relies on the hot tawa to caramelize the onions, cook down the spices and give the chicken beautifully browned edges.
There are many regional and street-style versions of tawa chicken, but this one has my own Flavor Quotient twist!
Looking for a quick, creamy and protein-packed lunch that doesn’t feel like “diet food”? This high protein Greek yogurt chicken salad is exactly what you need! It comes together in minutes, needs no complicated dressing and is perfect for a quick lunch, light dinner or easy meal prep.
If you think chicken salad has to be boring, dry or overloaded with mayonnaise, this high protein Greek yogurt chicken salad is here to change your mind!
Tender shredded chicken is tossed with creamy Greek yogurt based dressing along with a few other delightful ingredients to make a salad that is creamy, fresh, crunchy and incredibly satisfying.
As you will see from the ingredients below, the sweet-and-savory combination is what makes this chicken salad so addictive, while Greek yogurt keeps it light and protein-packed.
It takes just a few minutes to put together and tastes even better after a little time in the refrigerator.
Perfect for a quick lunch, easy meal prep or those days when you want something wholesome without spending hours in the kitchen.
What is Greek Yogurt Chicken Salad?
Greek yogurt chicken salad is a creamy chicken salad made by combining cooked and shredded chicken with Greek yogurt, crunchy vegetables, fresh herbs and a few flavorful additions.
Unlike traditional chicken salad, which is often made with mayonnaise-based dressing, this version uses plain Greek yogurt as the creamy base.
Greek yogurt adds a delicious tanginess along with extra protein, while Dijon mustard brings a subtle sharpness that balances the sweetness of the grapes.
The combination of tender chicken, juicy grapes, crisp celery, crunchy salted cashews and creamy yogurt gives this salad a wonderful contrast of textures and flavors in every bite.
Creamy, comforting and surprisingly protein-rich, this high protein cottage cheese pasta transforms simple pantry staples into a restaurant-worthy meal that’s perfect for busy weeknights!
Looking for a healthy pasta recipe that doesn't compromise on flavor? This high protein cottage cheese pasta is exactly what your weeknight dinner menu needs.
It combines the comforting goodness of a creamy tomato pasta with the nutritional benefits of protein-rich cottage cheese, creating a meal that's wholesome, satisfying and incredibly delicious.
Instead of relying on heavy cream, this recipe uses blended cottage cheese to create a silky smooth sauce that is rich, creamy and naturally high in protein.
Slow-cooked tomato paste, sweet sun-dried tomatoes packed in oil and fragrant fresh basil add layers of bold Mediterranean-inspired flavor, making every bite taste indulgent while keeping the dish surprisingly light.
Whether you're trying to increase your protein intake, looking for healthier comfort food or simply craving a creamy bowl of pasta, this recipe is guaranteed to become a regular on your dinner table.
This healthy pasta proves that nutritious meals can be every bit as indulgent as your favorite comfort food!
What is High Protein Cottage Cheese Pasta?
High protein cottage cheese pasta is a healthier version of classic creamy pasta where cottage cheese replaces heavy cream to create a rich, velvety sauce that's naturally packed with protein.
Once blended, cottage cheese becomes incredibly smooth and creamy, making it almost impossible to tell it's the secret ingredient.
In this recipe, the cottage cheese is blended with caramelized tomato paste, fresh basil and tangy sun-dried tomatoes preserved in olive oil to create a deeply flavorful tomato sauce that's creamy without feeling heavy.
When you need a quick meal that doesn't compromise on flavor, these shrimp noodles in chilli garlic oil are exactly what you need! Tender shrimp, chewy egg noodles, and a glossy sauce in chilli garlic oil create a bold, spicy noodle bowl that's ready in just 30 minutes.
If bold flavors are your love language, these shrimp noodles in chilli garlic oil deserve a spot on your dinner table.
Slippery noodles coated in aromatic chilli garlic oil, juicy shrimp, and a handful of fresh herbs come together in a dish that's fiery, fragrant, and incredibly satisfying—all in under 30 minutes.
These shrimp noodles in chilli garlic oil are proof that a handful of simple ingredients can create restaurant-quality flavors at home.
The magic lies in the infused chilli garlic oil, where hot oil is poured over readymade chilli garlic crisps to release their smoky heat into the oil.
This intensely flavorful oil coats every strand of noodles, while succulent shrimp add a naturally sweet, juicy bite that perfectly balances the spice.
This easy one-pan recipe is perfect for busy weeknights when you're craving restaurant-style noodles without the wait.
Simple ingredients, quick cooking, and irresistible flavors make this a recipe you'll come back to again and again.
I’ve cooked a lot of chicken on the Pit Boss over the years, and it never disappoints. There’s something about pellet-smoked chicken — whether it’s a whole bird, a tray of wings, or a simple batch of thighs — that just hits different to anything coming out of the oven. This round-up covers every cut […]
Gobi 65 is an Indo-Chinese classic dish with battered, deep-fried cauliflower. But in this recipe, we make gobi 65 in the air fryer for a lighter, healthier, and guilt-free version.
Most of our Indo-Chinese orders call for either gobi 65 or chicken 65, because how can they not! What is not to love about crispy spicy cauliflower florets in the most delicious tempering. Originally Gobi 65 is made by deep frying cauliflower florets, but this recipe is my attempt at making it healthier by air frying gobi. The result is the same crispy, crunchy cauliflower, but minus the excess oil and guilt. And once tossed in that quick tempering, it creates pure magic!
It’s a quick recipe that calls for some basic ingredients but delivers max flavor. Once you find out how easy it is to make gobi 65 at home, believe me you’re never calling for takeout again!
Cauliflower: Cut into florets and blanched for before use.
Spices: turmeric powder, Kashmiri red chilli powder, cumin powder, fennel powder, and coriander powder for warmth, color, and flavor.
Ginger and garlic: Used in two ways – the paste is used in the marinated and finely chopped ginger and garlic is used in the tempering for flavor and aroma.
Sugar: for balance and to add a slight sweetness.
Curry leaves: Used in the marinade and tempering for an earthy flavor and aroma.
Curd: To tenderise the cauliflower, help the marinade stick, and add a slight tanginess to the dish. Can be subbed with unflavored Greek yogurt.
All purpose flour: Or maida. To make the gobi really crispy and airy.
Oil: Any neutral-flavored oil like peanut, sunflower, vegetable, etc.
Green chilli: For spice and heat authentic to Indo-Chinese cooking. You can adjust the amount to suit your spice tolerance.
Frequently Asked Questions
Why isn’t my cauliflower crispy?
Too much moisture is usually the culprit. Make sure the cauliflower is well drained after blanching, use a thick batter and don’t overcrowd the air fryer basket.
Can I use frozen cauliflower?
Yes, but thaw it completely and pat it dry before marinating to prevent the batter from becoming watery.
How do I know when the cauliflower is done?
The coating should be cooked through and golden, while the cauliflower should be tender with crisp edges. The final 200°C air fry gives it its signature crunch.
Richa’s Top Tips
Don’t skip blanching. A quick 30-second blanch helps clean the cauliflower, softens it slightly, and ensures a more even cook. Be sure to rinse it with cold water immediately so it doesn’t continue cooking.
Drain the cauliflower well. Any excess moisture will thin out the batter and prevent it from sticking properly. Pat the florets dry with a paper towel or a clean kitchen towel if needed.
Add water gradually. The batter should lightly coat each floret instead of being runny. You may not need the full tablespoon depending on how much moisture is left on the cauliflower.
Leave space in the air fryer basket. Arrange the florets in a single layer with a little gap between each one so the hot air can circulate and crisp them evenly.
Brush with oil between batches. A light brushing of oil during air frying helps the coating cook evenly and gives the cauliflower a beautifully crisp exterior.
Stir fry on high heat. This high temperature is what helps retain that crispiness and prevents soggy, steamed cauliflower.
Storage Tips
Refrigerate: Store leftover Gobi 65 in an airtight container in the refrigerator for up to 2 days.
Reheat: Reheat in the air fryer at 180°C for 4-5 minutes until hot and crispy again. You can also reheat it in a hot pan for a few minutes.
Avoid microwaving: The coating tends to soften and lose its crisp texture.
Not freezer-friendly: I recommend enjoying this recipe fresh as the coating can become soft after freezing and thawing.
Serving Ideas
Serve hot with sliced onions and lemon wedges for a classic restaurant-style feel.
Add it to wraps or rolls with onions and mint chutney for a quick lunch.
Enjoy with a chilled soft drink or masala soda for the perfect party snack.
Customisation Ideas
Make it spicier: Increase the green chillies or add a pinch of hot chilli powder while stir frying.
Add vegetables: Toss in sliced onions, bell peppers or spring onions during the final stir fry for added texture.
Make it extra crispy: Sprinkle a little extra cornflour into the batter if it feels too loose.
Skip the final stir fry: The air-fried or fried cauliflower tastes delicious on its own with a dipping sauce if you’re short on time.
Experiment with flavours: Finish with crushed black pepper, toasted sesame seeds or chopped coriander for a slightly different twist.
Whether you’re looking for an easy party starter, a teatime snack or just a fun new way to enjoy cauliflower, this Air Fryer Gobi 65 is always a good idea. It’s spicy, crispy, packed with flavour and much lighter than the traditional deep-fried version. Once you try it, I bet it will become your new favorite way to make gobi!
If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️
This Indo-Chinese classic Gobi 65 features crispy, spicy cauliflower. Since this version is made in the air fryer, it's lighter but just as delicious and crispy.
300gramscauliflower floretsapprox. 3 cups, cut into 1 inch size florets
1 ½teaspoonsginger garlic paste
⅛teaspoonturmeric powder
1tablespoon+ ¾ teaspoon kashmiri chilli powder
¾teaspooncoriander powder
¼teaspooncumin powder
¾teaspoonsalt
¾teaspoonsugar
2sprigs curry leavesfinely chopped
2 ¼tablespoonscurds / yoghurtwhisked
3tablespoonsmaida
1 ½tablespoonscorn flour
1 ½teaspoonsgroundnut oil or any neutral cooking oil
1tablespoonwater
Other
2tablespoonsgroundnut oil or any neutral cooking oildivided
1teaspoonfinely chopped garlic
1teaspoonfinely chopped ginger
2green chillieshalved
½teaspoonkashmiri chilli powder
¼teaspoonfennel powder
2sprigs curry leaves
Instructions
Blanching cauliflower
Add cauliflower florets & salt to boiling water, mix for 30 seconds and drain them immediately. Do not keep longer. Rinse them with cold water & drain again. Set aside. See note 1
Marinating cauliflower
Take blanched cauliflower florets in a wide bowl or deep plate. Add all ingredients given for marination except water and combine well with your hands. Add water, 1 teaspoon at a time and combine well. Mix with your hands to make sure the batter coats the cauliflower well.
Air frying cauliflower
Pre-heat airfryer at 180C and brush the basket with oil. Place the marinated cauliflower florets with some gap between each other, brush some oil and air fry at 180C for 10 minutes. Brush oil and air fry at 180C for 8-10 minutes till the masala is cooked well. Brush with a few drops of oil and air fry at 200C for 2-3 minutes till they turn golden and crisp. Transfer to a plate once they cool a bit.
OR
Deep frying cauliflower
Heat ¼ cup of oil in a deep pan or kadai and once it’s medium hot, drop the marinated florets into the oil & fry on medium heat for 4-5 minutes or until they turn golden and crisp. Do not over crowd the pan as it does not fry uniformly. Fry the cauliflower in batches.
Gobhi 65 fry
Heat oil in a kadai or pan, add garlic, ginger and green chillies and fry lightly over medium flame. Once fragrant, add curry leaves and saute for a minute. Add kashmiri chilli powder, saunf powder and saute. Add fried cauliflower and stir fry on high heat for a minute. Serve.
Video
Notes
Cauliflower is blanched exactly for 30 seconds to make it slightly tender but do not cook or leave in the boiling water for longer than 30 seconds. Over blanched cauliflower does not work for the recipe.
If you're looking for a curry that's luxurious, deeply aromatic, and surprisingly easy to make at home, this Thai lamb massaman curry deserves a spot on your table!
If you are looking for an authentic Thai fine dining experience at home, make this authentic Thai lamb massaman curry with tender lamb, creamy coconut milk, potatoes, and aromatic spice paste!
Slow-cooked until the lamb becomes irresistibly tender, this rich curry infused with coconut milk combines fragrant Thai spices, roasted peanuts and a delicate balance of sweet, salty, tangy, and warm flavors that make every bite unforgettable.
A rich, mildly spiced Thai curry that’s perfect for special dinners!
What is Thai lamb Massaman Curry?
Thai lamb massaman curry is one of Thailand's richest and most comforting curries, celebrated for its unique fusion of Thai and Middle Eastern flavors!
Unlike fiery red or green curries, massaman curry is mellow, creamy, and warmly spiced, thanks to ingredients like cinnamon, cardamom, cloves, cumin, coriander, and nutmeg blended into the curry paste.
Slow-cooked with tender chunks of lamb, creamy coconut milk, potatoes, onions and a touch of tamarind and palm sugar, the curry develops incredible depth and complexity as it simmers.
The result is a beautifully balanced dish where sweet, savory, tangy, nutty, and aromatic flavors come together in perfect harmony.
Served over fragrant jasmine rice and sprinkled with a generous amount of roasted peanuts, Thai lamb massaman curry is comfort food at its finest—rich enough for a special occasion yet simple enough to recreate in your own kitchen.
This Kung Pao Chicken is spicy, sour, sweet and salty and everything we love about Indo-Chinese food! It’s easy, comes together quickly, has the same takeout style flavor, and makes for the best weeknight meal.
If there’s one takeaway dish I never get tired of, it’s Kung Pao Chicken. I love how it comes together in under an hour with simple pantry ingredients, yet tastes like something you’d order from your favourite Chinese restaurant. It’s saucy, packed with flavour, and one of those recipes that disappears from the dinner table every single time. We are talking BIG flavours here!
In the authentic Chinese version, Kung Pao or Kung Bo is usually a dry stir fry served as an appetiser or accompaniment. But we made an Indianised version, so it’s got more sauce, mushrooms and peanuts. I promise, it’s just as good!
Red Chilli Paste: Dry red chilli paste is just what this kung pao stir fry needs for a hit of spice. It’s a simple blend of soaked dry red chillies and water. I’ve used the seeds of the chillies in the sauce for extra heat. If you want to reduce the heat level, just remove the seeds of the chillies before blending.
Kung Pao Sauce: This Chinese spicy chicken has a spicy sweet salty gravy which is dangerously addictive. The sauce is a perfect balance of soy sauce, vinegar, hot sauce, ketchup, sesame oil and lemon juice.
Dried Red Chillies – For an extra spicy, smoky hit.
Sichuan Peppercorns: These keep you coming back for more!
Chicken: Boneless thigh pieces stay juicy and tender through the high cooking temperatures of Indo-Chinese cooking.
Corn flour: Used in the marinade as well as the sauce. It helps to make crisp up the chicken pieces as well thicken the sauce and lend a glossy sheen.
Veggies: Mushrooms and onions for texture and flavor
Aromatics: Finely chopped ginger and garlic
Peanuts: Roasted for extra texture and a lovely nutty flavor. You can replace peanuts with cashews for a slightly different flavor.
Spring onion greens: Used as garnish for freshness
Frequently Asked Questions
What does kung pao chicken taste like?
Kung pao chicken is mildly sweet, sour, savory, and has a signature spicy kick from Sichuan peppercorns. Basically, it’s like a party in your mouth and totally addictive!
Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast works well, but it cooks faster and can dry out more easily. Keep an eye on the cooking time and avoid overcooking.
Why is baking soda added to the marinade?
A small amount of baking soda helps tenderise the chicken, giving it the soft, velvety texture that’s common in restaurant-style stir-fries.
Can I add other vegetables?
Yes. Bell peppers, broccoli, baby corn, zucchini and snap peas all work well. Stir-fry them on high heat so they stay crisp.
Richa’s Top Tips
Adjust the spice to suit your tolerance. I’ve made this kung pow chicken extra spicy coz that’s how I roll, but you can adjust spice levels according to your preference!
Don’t skip the marinade. Even 30 minutes makes a noticeable difference. The baking soda helps tenderise the chicken, while the cornflour creates a light coating that gives the sauce something to cling to.
Cut the chicken into evenly sized pieces. This ensures everything cooks at the same rate, which is very important for the quick cook times of Indo-Chinese cuisine.
Fry the chicken in batches. If you’re making a large batch, then it’s best to cook the chicken in smaller batches. Overcrowding the wok lowers the oil temperature, causing the chicken to steam instead of turning golden.
Keep the heat high while stir-frying. High heat cooks the vegetables quickly so they stay crisp and helps the sauce reduce into a glossy coating instead of becoming watery.
Have everything prepped before you start. Everything moves really quickly once you start cooking. So keeping everything ready before you start ensures a smoother cooking process.
Make it vegetarian or vegan by swapping chicken with paneer or tofu respectively. You can check out my kung pao tofu recipe here.
Storage Tips
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm in a hot pan for a few minutes until heated through. Add a splash of water if the sauce has thickened too much. You can also microwave it in short bursts, stirring halfway through.
Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The mushrooms will soften slightly after freezing, but the flavour will still be great.
Make ahead: You can marinate the chicken and prepare the sauce a day in advance. Store both separately in the refrigerator and stir-fry just before serving.
Serving Ideas for Kung Pao Chicken
Steamed jasmine rice: The classic pairing. The fluffy rice soaks up all the delicious sauce and balances the bold flavours of the stir-fry. You can also serve with plain steamed rice for an equally delicious meal.
Lettuce wraps: Spoon the chicken into crisp iceberg or butter lettuce leaves for a lighter meal or appetiser.
Garnish Kung Pao Chicken with chopped spring onions and serve with steamed rice or noodles!
This kung pao chicken recipe is so easy, delicious, and addictive that I’ll be you won’t be able to stop making it. We make it nearly every other week, and we’re still not bored. It’s quick, flavour-packed, and one of the BEST Indo-Chinese dishes you can make at home.
If you try this recipe, DM me pictures over on my IG or tag me in your stories at @my_foodstory.
This Kung Pao Chicken recipe has big, bold flavours from chillies added three ways. There's lots of sauce so that the rice can soak up some of that spice and this can turn into a main dish.
500gms boneless chicken thighscut into ½ inch pieces
½teaspoonsalt
½teaspoonsugar
¼teaspoonbaking soda
3tablespoonscornflourcornstarch
3-4tablespoonswater
1tablespoonsoy sauce
½teaspooncrushed pepper
For sauce
1 ½tablespoonsvinegar
1tablespoonsugar
2tablespoonslight soy sauce
1 ½tablespoonsdark soy sauce
2tablespoonsoyster sauce
1 ½teaspoonscornflour
¾+ ⅛ cup water
For stir-fry
3tablespoonssunflower oil or any neutral flavoured oildivided
10dried red chillieswhole
1large onioncut into petals, approx. 1 cup
2tablespoonsfinely chopped garlic
2teaspoonsfinely chopped ginger
10mushroomshalved
¼cuproasted peanuts
¾teaspoonwhite pepper powder
¼cupcut spring onion greens1 inch pieces
Instructions
In a large bowl add all the ingredients listed under marinade, mix well to combine all the ingredients. Set aside for 30 minutes to an hour.
500 gms boneless chicken thighs, ½ teaspoon salt, ½ teaspoon sugar, ¼ teaspoon baking soda, 3 tablespoons cornflour, 3-4 tablespoons water, 1 tablespoon soy sauce, ½ teaspoon crushed pepper
Whisk together all the ingredients for the sauce and set aside.
1 ½ tablespoons vinegar, 1 tablespoon sugar, 2 tablespoons light soy sauce, 1 ½ tablespoons dark soy sauce, 2 tablespoons oyster sauce, 1 ½ teaspoons cornflour, ¾ + ⅛ cup water
Heat oil in a wok or kadai. Once the oil is hot, add chicken pieces and fry for 3 – 4 minutes, turning once or twice till golden brown. Do not over crowd the wok as the chicken pieces tend to stick together. Fry them in batches and set aside.
3 tablespoons sunflower oil or any neutral flavoured oil
To the same wok, add onion petals, red chillies and saute on high for a few seconds till fragrant. Add garlic, ginger and saute on high for a few seconds, add mushrooms and stir fry on high heat for 1-2 minutes and add the fried chicken. Toss for 2 minutes till the chicken absorbs the flavours. Add the sauce, white pepper and toss well on high heat till the sauce coats the chicken. Stir fry for a minute or two and take off the heat. Top with spring onions and serve.
10 dried red chillies, 1 large onion, 2 tablespoons finely chopped garlic, 2 teaspoons finely chopped ginger, 10 mushrooms, ¼ cup roasted peanuts, ¾ teaspoon white pepper powder, ¼ cup cut spring onion greens
Video
Notes
Keep all ingredients chopped and ready before starting the stir fry process as it has to happen quickly and on high heat.
To make onion petals cut onions into 3/4 inch wide slices, separate each layer of onion to form petals.
Boneless chicken thighs are used in the recipe as they are juicy and tender
Fresh, zesty, juicy and packed with irresistible flavors, this lemon chicken kabab is proof that a handful of simple ingredients can create something truly extraordinary!
If you're looking for a chicken recipe that's bursting with fresh citrusy flavors while staying incredibly juicy and tender, this lemon chicken kabab is exactly what you need!
Marinated twice for maximum flavor, cooked with fragrant whole spices, and finished with plenty of lemon zest and juice, this kabab is light, aromatic and irresistibly delicious!
In addition to it, a freshly roasted blend of black peppercorns, cumin seeds, green cardamom, cloves and fenugreek seeds is sprinkled over the finished kabab for an extra layer of aroma and flavor.
This simple finishing spice mix elevates the dish from delicious to truly unforgettable making it perfect for everything from weeknight dinners to festive gatherings!
What is Lemon Chicken Kabab?
Lemon chicken kabab is a light, refreshing take on the classic Indian chicken kabab, where juicy pieces of chicken are infused with the bright, zesty flavors of fresh lemon instead of relying on heavy spices alone.
Unlike fiery red tandoori kababs, lemon chicken kabab is all about balance highlighting the bright zing of fresh lemon, complemented by creamy yogurt and aromatic whole spices for a beautiful allrounder flavor.
The citrusy freshness beautifully complements the savoury richness of the chicken, while whole spices and a sprinkle of freshly roasted masala add warmth and complexity without overwhelming the palate.
The result is a kabab that's juicy, fragrant and bursting with vibrant flavors in every bite. This lemon chicken kabab is a versatile dish that's elegant enough for entertaining yet simple enough for a weeknight dinner.
I always end up with more pulled pork than I know what to do with after a smoke, and this is my go-to way to use it up. Melty cheese and smoky pork between two crispy slices of buttered sourdough is hard to beat, and it comes together in about the time it takes to […]
These smoked chicken recipes are packed with flavor and perfect for everything from easy weeknight dinners to weekend cookouts. You’ll find whole smoked chickens, juicy thighs, crispy wings, drumsticks, chicken quarters and stuffed chicken breasts, with options for pellet grills, Pit Boss and Traeger smokers. Smoked Beer Can Chicken A whole chicken cooked upright over […]
These hot honey chicken drumsticks are baked until perfectly juicy, then glazed & rebaked with a luscious mix of honey, hot sauce and lemon juice until beautifully caramelized and finger-licking delicious! The kind of recipe that disappears faster than you can make it!
Sticky, sweet, spicy and completely irresistible - Who's grabbing the first drumstick? 😀
There’s something incredibly satisfying about sticky, glossy chicken drumsticks fresh out of the oven, especially when they strike that perfect balance between sweet and savory goodness with that sizzling touch of heat!
These hot honey chicken drumsticks bring together the comforting familiarity of oven-baked chicken with the irresistible allure of a spicy honey glaze that caramelizes beautifully as it bakes.
The result is a finger-licking dish that feels equally at home on a casual weeknight dinner table or as the star attraction at your next gathering.
What is hot honey chicken drumstick?
These hot honey chicken drumsticks are everything you want in a crowd-pleasing chicken recipe — juicy oven-baked drumsticks coated in a sticky, sweet and spicy hot honey glaze that sticks to the chicken like nobody’s business making it the ultimate finger-licking dinner!
Seasoned with a simple but flavorful blend of garlic powder, onion powder, chilli powder, salt and pepper, the chicken develops a delicious savory base before the magic really begins.
If you think tofu is boring, these creamy chilli tofu noodles are about to change your mind. Silky tofu sauce with a crispy, umami-packed tofu crumble on top makes this one of the most satisfying noodle bowls I’ve ever made at home.
We eat these creamy chilli tofu noodles so often at home that I’ve lost count. They’re warm, comforting, and have this incredible depth of flavour from the shiitake mushrooms and homemade chilli oil. And because we make both the sauce and the crumble from tofu, every serving is protein-rich, something that’s not very common with noodle dishes.
The whole thing takes about 30 minutes and uses ingredients that are easy to find. This is easily one of our favorite weeknight noodle bowls, and it’s usually on rotation with peanut butter ramen and chilli chicken noodles.
Ingredients for Creamy Chilli Tofu Noodles
Tofu: Use firm tofu for best results. It holds up well both when blended into a sauce and when crumbled and fried.
Shiitake Mushrooms: Dried, soaked in hot water for 10 minutes, and finely chopped.
Walnuts: Roughly chopped, for crunch and richness in the crumble.
Crumble Marinade: Oyster sauce, dark soy sauce, vinegar, garam masala, grated garlic, and grated ginger.
Tofu Sauce: Peanut butter, garlic, salt, and water blended with tofu.
Noodles: Any thick noodle works well here. Cook as per package instructions.
Chilli Oil: For drizzling on top before serving.
Spring Onions: Whites and greens, separated.
Oil: Any neutral cooking oil.
Frequently Asked Questions
Can I make this without oyster sauce?
Yes. Use a tablespoon of soy sauce mixed with half a teaspoon of sugar as a substitute. The flavour won’t be identical but it’ll still taste great. If you’re making this fully vegan, look for a vegetarian oyster sauce which is usually mushroom-based.
Can I use a different mushroom instead of shiitake?
You can use dried or fresh cremini, button, or oyster mushrooms. But shiitake brings a deeper umami flavour that other mushrooms don’t quite match. If using fresh mushrooms instead of dried, just chop them fine and fry a little longer to get the moisture out.
What kind of noodles work best for this recipe?
Any thick noodle works well. Udon, egg noodles, or even ramen noodles are all good options. Avoid very thin noodles like vermicelli as they get lost under the sauce and crumble.
How spicy are these chilli noodles?
The spice comes mainly from the chilli oil drizzled on top, so you have full control. Start with a teaspoon and add more if you want it hotter. Without the chilli oil, the noodles are savoury and creamy but not spicy at all.
Can I add more vegetables to the noodles?
Yes. Broccoli, bok choy, edamame, and baby corn all work well. Stir fry them quickly and add them on top with the crumble so they stay crunchy.
Richa’s Top Tips
Use firm tofu, not silken. Silken tofu is too soft and watery for both the sauce and the crumble. Firm tofu blends into a smooth sauce while still having enough structure to crumble and fry without falling apart.
Keep frying the crumble even when it looks mushy. It will turn mushy at first and that’s completely normal. Keep going on low heat for 4-5 minutes and it’ll turn golden and crispy. That’s where all the texture comes from.
Don’t overcook the noodles. They need to hold up against the sauce and crumble, so slightly undercooked is better than overdone. Drain them as soon as they’re ready.
Assemble right before eating. The sauce, crumble, and noodles are best combined at the last minute. If they sit too long, the noodles absorb the sauce and lose that saucy, coated texture you want.
Storage Tips
In the fridge: Store the sauce, crumble, and noodles separately in airtight containers for up to 2 days. Keeping them apart prevents the noodles from absorbing all the sauce and the crumble from going soft.
Freezing: Not recommended. The tofu sauce changes texture once frozen, and the noodles become mushy after thawing.
Reheating tip: Warm the noodles with a splash of water, heat the crumble on a hot pan to crisp it back up, and serve with fresh sauce. The sauce is best at room temperature or gently warmed, not hot.
Serving Ideas
These creamy chilli tofu noodles are a full meal in a bowl, but if you want to add something on the side:
With Vegetarian Gyoza Potstickers: Crispy gyoza alongside a creamy bowl of noodles is always a winning combination.
With Veg Spring Rolls: Light, crispy spring rolls are a great contrast to the rich, creamy sauce.
With Asian Slaw: Something fresh and crunchy on the side balances the richness of the tofu sauce nicely.
With a fried egg on top: If you’re not keeping it vegan, a runny fried egg over the noodles adds another layer of richness and protein.
Customisation Ideas
Add more veggies: Broccoli, bok choy, edamame, or baby corn all work really well with the recipe. You can stir-fry them quickly and add them on top with the crumble so they’re crunchy and fresh.
Make it non-veg: You can toss in shredded chicken or prawns for a very different flavour profile; the tofu sauce goes just as well with both options.
Swap the peanut butter: If you want a milder yet creamier taste, you can use cashew butter or almond butter for a slightly nuttier flavour.
Make it spicier: For a deeper, more layered spice, you can add in a teaspoon of gochujang or sriracha to the tofu sauce before blending.
Did You Know?
Tofu was invented over 2,000 years ago in China, and the most widely accepted story credits it to a happy accident. Legend says a Chinese cook accidentally curdled soy milk by adding nigari, a mineral-rich salt derived from seawater. The curds that formed were pressed together, and tofu was born. The process hasn’t changed much since. Every block of tofu you buy today is still essentially soy milk that’s been curdled and pressed.
If you’ve been looking for a plant-based meal that actually feels satisfying and comforting, this tofu noodles recipe is the one to try. The sauce is creamy, the crumble is crispy, and the chilli oil ties it all together. We make it all the time, and it hasn’t gotten old yet.
Tag me on Instagram @my_foodstory when you make it; I always love seeing these recipes in your kitchens.
Creamy, spicy, nutty, and full of umami, these Creamy Chilli Tofu Noodles are a must-try for Indo-Chinese lovers. It's loaded with flavor, easy to make, and endlessly customisable.
2shiitake mushrooms hydrated and finely choppedrefer note 1
5walnutsroughly chopped
1tablespoonoyster sauce
2teaspoonsdark soy sauce
1teaspoonvinegar
¼teaspoongaram masala powder
1teaspoongrated garlic
1teaspoongrated ginger
For sauce
100grams tofuapprox. 1 cup
2tablespoonspeanut butter
2garlic cloveswhole
1pinchsalt
¼cupwater
Other
225gramscooked noodlesapprox. 2 ½ cups
1tablespooncooking oil
2tablespoonsfinely chopped spring onion whites
¼cupfinely chopped spring onion greensdivided
1tablespoonchilli oil
Instructions
Marinating tofu
Take tofu in a bowl, add chopped shiitake mushrooms, walnuts and rest of the ingredients for the marination, give a good mix and marinate for 10 minutes.
Heat a wide pan with 1 tablespoon cooking oil, add spring onion whites and fry for a few seconds on high until fragrant, add the marinated tofu and fry on medium heat. Initially they will turn mushy but keep frying on low for 4-5 minutes till they turn golden and crispy. Add 2 tablespoons of spring onion greens and take off the heat.
1 tablespoon cooking oil, 2 tablespoons finely chopped spring onion whites, ¼ cup finely chopped spring onion greens
To serve
Take cooked noodles in a bowl, sprinkle a few drops of water and microwave for 30 seconds. add tofu sauce, top with tofu crumble, 2 tablespoons of spring onion greens, drizzle chilli oil and serve immediately.
1 tablespoon chilli oil
Video
Notes
To hydrate shiitake mushrooms, soak in hot water for 10 minutes.
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