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Chilli chicken


  • 150 gms Chicken (cubes)
  • 100 gms Capsicum (Diced)
  • 1 no.Green Chillies (chopped)
  • 100 gms Tomato (Pureed)
  • 2 cloves Garlic (crushed)
  • ¼ pc Ginger (crushed)
  • 1 Tsp Vinegar
  • 20 gms Oil / Ghee
  • 1 Tsp Soya sauce
  • Salt         As per taste


  1. Remove the pickles from the jar.  Add the chicken to a plastic bag then pour in the pickle juice.  Place in the fridge and allow to marinate for at least 1 hour.
  2. In a plate mix together the protein powder, grated Parmesan, salt, pepper, and paprika.  Beat the eggs together on a separate plate.   
  3. Preheat a skillet over medium-high heat.  Add the avocado oil then allow it to heat up while you bread the chicken.
  4. Dip the chicken tenders into the egg, then coat with the breading mixture.
  5. Pan fry until the tenders are golden brown and fully cooked through.

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