• Sheetal Jandial

Stir-fried chicken

Updated: Feb 10


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This recipe of stir-fried chicken is really just my take on a recipe somewhere between a chicken pepper fry and chilli chicken.


A simple, no-frills recipe of stir-fried chicken with minimal everyday ingredients. If you don't have all the ingredients to make this stir-fried chicken, simply skip that ingredient and go ahead with the recipe. Or substitute it with something else.


Like, if you don't have garam masala or chicken masala, use a fresh blend of available whole spices - I would use black peppercorns, cloves and some cinnamon. Lightly roast these whole spices, let them cool and then grind to a fine powder.


If you don't have or like onions, use only bell peppers / capsicum (or vice versa!).

The curry leaves are optional too, though they add some delicious flavour!


You get the drift, make this recipe of stir-fried chicken your own. Don't forget to share your version with me! :)


If you, like me, love making quick and easy chicken appetisers / small plates, these recipes are just perfect for you:

Schezwan Chicken

Junglee Murgh

Chicken Reshmi Kebab

Kaleji Fry


Serves 3

Time taken Marination: 30 mins onward

Prep: 5 minutes

Cooking: 8 – 10 minutes


Ingredients to make Stir-Fried Chicken


Part 1: Marination

300 gms chicken – cut in to bite size pieces

1 tbsp ginger – finely chopped

1 tbsp garlic – finely chopped

1 tsp freshly ground black pepper

1 tsp salt


Part 2: Cooking

1 tbsp cooking oil (one with a high smoking point)

8 – 10 curry leaves

½ tsp mustard seeds

2 green chillies – diagonally sliced

Marinated chicken from part 1

1 tsp garam masala / chicken masala

½ tsp freshly ground black pepper

2 medium size onions – sliced lengthwise

1 capsicum / bell pepper – sliced lengthwise

Salt to taste, if required


Method of making Stir-Fried Chicken


Part 1: Marination


Marinate the chicken pieces with ginger, garlic, black pepper powder and salt. Keep aside at ambient temperature (unless its summer) in case marinating for a couple of hours or less. If marinating overnight, store in a refrigerator.


Part 2: Cooking


Bring the chicken to room temperature, if stored in a refrigerator.


Add 1 tbsp cooking oil in a frying pan on medium high heat. Add mustard seeds and curry leaves – once these splutter, add the marinated chicken.


Don't stir the chicken for the first couple of minutes, allowing it to cook through on one side and sealing the juices in.


Flip the chicken once and add garam masala or chicken masala, as per your preference, and black pepper powder. Mix well.


Continue to cook the chicken on medium high heat, stirring occasionally and once almost done (about 3-4 minutes), add onions. Once the onions turn pink, add capsicum.


Cook for another minute or so, lightly cooking the capsicum. Adjust salt and spices to taste. The onions and capsicum should still hold shape and have a crunchy bite.


Serve Stir-fried Chicken as a snack on its own, with Malabar parotta or steamed rice. This this recipe of Stir-fried Chicken tastes great with idli too!


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Stir-fried Chicken and lachcha paratha

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Stir-fried Chicken served with fluffy idli

Do take a look at the other snacks & appetisers / recipes and simple Indian meal ideas.


Feel free to share WhiskMixStir recipe links / Indian food recipe blog with your family & friends! Remember to give credit where its due :) Pls do not publish my content, recipes and / or photos as your own.



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