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Chicken Ishtoo (red chili chicken)

Most people would find this dish a little over the top, as it is cooked differently and contains a lot of spices. Be it Indian Pakistani or Bangladeshi dishes they are jam-packed with taste, essence, spices and visual appeal. All of the dishes are well done so that the flavour is alike in the whole dish.

This can easily qualify to be the most spiciest food ever. I have always served this dish with stir fried rice, spicy green chutney, sliced lettuce and cucumbers.

This is a really easy to follow and quick recipe.

I am warning people with no tolerance towards spicy food do not try this at home. If you really want to try Chicken Ishtoo and cant help your self read the cooks tips at the bottom of the recipe.


1 kg boneless chicken

5 tablespoons oil


2 cup of Water

2 cloves of garlic

1 inch of Ginger

1 jalapeno

1 teaspoon of Garam masala

1 teaspoon of Salt

1 teaspoon chili powder

4 tablespoons sweet chili souse

7 tablespoons lemon juice

7 leaves curry leaves (kari patta)

2 tablespoons red food colouring

8 dried red chili

4 Green chillies

A few fresh leaves of coriander


Using a sharp knife cut the boneless chicken into small1 inch ,even sized pieces. finely chop the onions. Chop the 2 cloves of garlic , 1 jalapeno and 4 green chillies. Grind the red chili until it losses its shape and form. The ginger should be cut in length. Finely chop fresh leaves of coriander.

In a saucepan add the chicken, 2 cup of water, salt and chilli powder stir till its half boiled 6-8 min.

Add 2 tablespoons sweet chili souse and 4 tablespoons lemon juice cook on high heat for 5-7 min. till the chicken is half done. Then add the remaining sweet chili souse , lemon juice, red food colour, dried red chili to the pan Cook for 5-7 minutes on medium heat.

In the end add jalapeno, curry leaves (kari patta) and oil let it simmer on medium heat for another 5-6 minutes.

Transfer to a dish and garnish with coriander.

In another saucepan take 3 table spoons of oil put the finely chopped onions and stir till they are golden brown in colour then add garlic and ginger stir-fry frequently till both turn golden brown. Finally add the garam masala and green chili fry all this for 30sec-1 min. add this mixture to the dish you intend to serve the Ishtoo in

Your Chicken Ishtoo is done.

Serve hot eat with rice, naan or parathas with chutney, raita & salad as you may please.

Cook Tip:

Use salt, chili powder, red and green chillies to you taste.

As the case of this recipe the amount of spice is already very high you can reduce the salt and chili powder to teaspoon each.

You can reduce the amount of sweet chili souse, green chili and jalapeno but do not reduce the amount of dried red chili you’ll ruin the whole point of this dish.

Chicken: the sign of chicken being half done is its tenderness and in this case the chicken will take colour of the sweet chilli souse.


To acquire the perfect taste of this recipe do not add all ingredients at once. The timing in when you add what to a dish while cooking makes a great difference to its taste.

Variation :

Substitute chicken with lamb chops in this recipe, if you prefer.


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