Red Chilli Chicken

Red Chilli Chicken

This is my easy copycat recipe of Red Chilli Chicken and it is Ahhhhh-Mazing!

I’m always up for a food challenge.

And my friends and family know this about me.

So I was thrilled to accept a challenge from a friend who asked me to recreate a dish that she gets at her favorite Indian restaurant.

Her husband even bought me the dish so I could use it during taste testing.

This is what I started with, and added more ingredients as I cooked.

The ingredient list is rather long for that reason, but I use these ingredients often so I had everything already.

ingredients for red chilli chicken

Well, everything except this red chilli sauce that I ordered from Amazon.

I really think this is what makes the dish so special.

It’s spicy in a good way!

Click below to order!

red chilli sauce

How to make Red Chilli Chicken

Set a large skillet over medium heat and add vegetable oil.

Once the oil is hot add a diced onion, diced red pepper, and 3 serrano peppers that have been seeded and diced.

This will cook for 3 to 4 minutes.

diced onions and peppers in a skillet

Next add a pound and a half of chicken breasts.

I just cut these into small, bite size pieces.

Season with kosher salt, pepper, and crushed red pepper flakes.

And let this cook about 5 minutes, stirring a few times throughout.

cooked chicken before adding sauce

Ok now a whole lot of yumminess is about to happen when all the other ingredients join the party.

The whole 7 ounce bottle of red chilli sauce (which equaled about 3/4 cup).

And 3/4 cup coconut milk, soy sauce, rice vinegar, honey, garlic, ginger, turmeric, curry powder, and chili powder.

Bring this up to a boil and reduce the heat to simmer for 10 to 15 minutes.

chicken before adding cornstarch to thicken

I wanted to thicken the sauce up a bit so I added 2 Tbsps water mixed with 1 Tbsp cornstarch.

Add it to the chicken dish and boil for a minute to thicken things up a bit.

adding cornstarch to thicken

Taste for seasoning and add more kosher salt, pepper, and crushed red pepper flakes if needed.

Red Chilli Chicken

This dish is served over basmati rice.

Confession…I went the easy route and got some of those microwavable pouches.

They were so good and worth the time save.

bowl of basmati rice

Spoon the Red Chilli Chicken over the rice and enjoy!

Red Chilli Chicken

My family and I each tasted my finished dish and the restaurant dish side by side.

Red Chilli Chicken

All were big fans of both and we agreed I came darn close to matching the two.

Red Chilli Chicken

More spicy recipes like Red Chilli Chicken to try…

Harissa Chicken Cauliflower Rice Bowls

Harissa Chicken Cauliflower Rice Bowls

Chile Colorado Beef Stew

Chile Colorado Beef Stew

Spicy Korean Chicken Sliders

Spicy Korean Chicken Sliders

Spicy Shrimp Peanut Noodles

Spicy Shrimp Peanut Noodles

Bang Bang Shrimp Rice Bowls

Bang Bang Shrimp Rice Bowls


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Red Chilli Chicken

Red Chilli Chicken is an Indian inspired dish using a red chilli sauce, curry, and turmeric that is full of spicy flavor served over rice

Course Main Course
Cuisine American, Indian
Keyword Chicken Recipes, copycat, Dinner Recipes, Indian Recipes, Recipe, Red Chilli Chicken, Red Chilli Sauce, TikTok
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 487 kcal
Author Cheri Renee


  • 2 Tbsps vegetable or canola oil
  • 1 onion diced
  • 1 red bell pepper diced
  • 3 serrano peppers seeds removed and diced
  • 1 1/2 pounds boneless, skinless chicken breasts cut into bite size pieces
  • kosher salt, pepper, crushed red pepper flakes
  • 7 ounce jar red chilli sauce (Amazon link in post above)
  • 3/4 cup coconut milk
  • 2 Tbsps soy sauce
  • 2 Tbsps rice vinegar
  • 1 Tbsp honey
  • 1 Tbsp garlic paste
  • 1 Tbsp ginger paste
  • 1 Tbsp curry powder
  • 1 Tbsp turmeric powder
  • 1/2 Tbsp chili powder
  • 2 Tbsbs water
  • 1 Tbsp cornstarch
  • Optional: cooked basmati rice, green onions


  1. Heat a large skillet or wok over medium heat. Add the oil and once the oil is hot add the diced onions, red pepper, and serrano peppers. Cook 3 to 4 minutes, stirring occasionally.

  2. Add the chicken, kosher salt, pepper and crushed red pepper flakes. Cook 4 to 5 more minutes.

  3. Add the red chilli sauce, coconut milk, soy sauce, rice vinegar, honey, garlic paste, ginger paste, curry powder, turmeric powder, and chili powder. Turn the heat to low and simmer for 10 to 15 minutes, stirring a few times.

  4. Mix the water and cornstarch together and add to the chicken, bring the heat up to high and boil 1 minute to thicken the sauce. Taste for seasoning and add more kosher salt, pepper, and crushed red pepper flakes if needed.

  5. Serve over basmati rice with green onions if desired.

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