Chilli Chicken


1) Online purchase available only for household customers.
2) Distributors and Retailers can contact 9247247228 for their requirement.
3) Minimum 24 boxes purchase of products and quantity of the customer’s choice or in multiples of 24 boxes.
4) Only product cost will be charged (MRP)
5) Goods will be sent by courier service at company’s cost.
6) Goods will be shipped on the day of confirmed receipt of payment.
7) There is No Cash on Delivery option.
8) Online orders can be placed only for destinations within India.
9) Returns: Goods once purchased will not be returned or exchanged.
10) The shipped goods may reach the destination within 2 to 4 working days


VERY IMPORTANT: No need to add Salt, Red chilli, Ginger, Garlic or anything else apart from the ingredients given below.  Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.

Ingredients Required for 5 persons

Skinless, Chicken with bone, cut into 30 Pcs. 1 Kg.   / 2.2 lb
OR Chicken, boneless, skinless, cut into very small pieces 1/2 kg / 1.1 lb
Egg 1
Green chilies diced finely 5
Cooking oil Enough for deep frying Chicken
Capsicum/Bell Pepper – Cut into 12 pcs 1 Big / 50 Gms
Onion – Cut into 12 pcs 1 Big / 125 Gms
Cilantro/Kothmir/Hara Dhanya – Diced finely 1 Small bunch / 10 twigs
Mint leaves/Pudina – Diced finely 1 Small bunch / 10 twigs
Ustad Banne Nawab’s Hyderabadi Chilli Chicken Masala 1 Packet


  1. In a bowl mix chicken thoroughly with only One Tablespoon water, entire masala of pouch # 1, One egg and marinate for one to two hours.
  2. In a kadai (wok), heat enough oil for deep frying chicken.
  3. Put marinated chicken pieces one by one into the heated oil and on high flame, deep fry till the chicken starts changing colour. This process takes between 3 to 5 minutes only, because if fried more than that, the pieces will get stiff. Remove and allow pieces to cool down.
  4. Mix and Whip ingredients of pouch # 2 in 250 ml / Half glass of water thoroughly into a watery paste and keep aside.
  5. Transfer oil left over after frying chicken into a bowl leaving only 4 tablespoons/60 ml in the kadai (wok), heat it, add sliced capsicum/Bell Pepper and onion and fry for 3 to 5 minutes or till they loose their rawness. (Should not be over or under fried).
  6. Add diced green chillies and fry for further 2 to 3 minutes.
  7. Add watery paste of pouch # 2, mix thoroughly and let it come to a boil. (About 30 seconds only, not more then that.)
  8. Add entire chicken, Cilantro/Kothmir/Hara dhanya and Mint leaves/Pudina and stir fry vigorously and continuously, Reduce the flame to low cover the wok and cook on a low flame till the water is absorbed completely and chicken is tender.
  9. Remove and serve hot.

Additional information

Weight 110 g

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