Chinese Indian Chili Chicken (Mirchi Wala Murgh)

This Indo-Chinese dish, mirchi wala murgh, packs a punch, so make sure you have something cold, creamy, and sweet nearby like a mango lassi.

Serves: 4Hands-on: 15 minutesTotal: 3 hours 15 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. gingerroot, peeled and grated
  • 2 large cloves garlic, peeled and minced
  • 2 ½ Tbsp. soy sauce
  • 1 Tbsp. vinegar
  • 1 tsp. red chili powder
  • ½ tsp. sugar
  • ½ tsp. salt
  • 2 fresh serrano chilies, seeded and minced
  • 1-2 drops red food coloring, optional
  • 1 lb. boneless, skinless chicken, cubed
  • 2 Tbsp. vegetable oil


  • To make the marinade, combine the ginger, garlic, soy sauce, vinegar, red chili powder, sugar, salt, green chilies, and red food coloring in a mixing bowl or resealable plastic bag. Add the chicken pieces and mix well. Cover and marinate in the refrigerator for about 3 hours.
  • Heat the oil in a large skillet on high. Add the marinated chicken pieces, shaking off any excess marinade. Discard any remaining marinade. Stir-fry for about 5 to 7 minutes, until the chicken is cooked through. You can add 1 or 2 tablespoons of water if the mixture starts to stick or dry out. Remove from heat. (Depending on the type of chicken you select, your cooking times might vary slightly.)
  • To serve, place equal portions of the chicken on 4 appetizer plates. Serve hot.