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Chili Chicken

 by Chef Roshni Gurnani


Chef Roshni Gurnani is a highly innovative and passionate chef with an exceptional 14 years record of international culinary experience in 5 and 4 star establishments such as Park Hyatt Resort & Spa, The Sagamore Resort and Thistle Marble Arch Hotel.


  • 2 lbs boneless skinless chicken 

  • 1 Tbsp chaat masala

  • 1 tsp Garam masala

  • 1 tsp black mustard seeds 

  • 4-5 curry leaves

  • 1 tsp cumin

  • 2 Tbsp Thai chili sauce

  • 2 Tbsp chili garlic sauce

  • 2 Tbsp hoisin

  • 2 Tbsp soy 

  • 2 Tbsp ginger garlic paste

  • 1/2 Cup Oil

  • 2 Tbsp sesame oil

  • 4 Kieffer lime leaves

  • 1/4 Cup corn starch

  • 1 bottle 1947 Premium Lager


  • 1 green bell pepper large diced

  • 1/2 yellow pepper large diced

  • 1/2 red pepper large diced

  • 1 purple onion large diced


  1. Mix Cornstarch with 1947 Premium Lager and make into a batter.

  2. Dice chicken thighs and sprinkle with Chaat masala. Then dip chicken into beer batter and fry in hot oil until done (approximately 15 minutes).
    Drain on a paper towel and set aside.


  3. In a wok, heat sesame oil, add ginger garlic paste, mustard seeds, curry leaves and sauté for 2 mins add Garam masala and cumin and sauté for 2 mins.

  4. Add the cut veggies (optional) and cook for about 4 mins. Add the sauces and some water (if a gravy is desired) and lime leaves simmer for 5-6 mins. Then Toss in the chicken.

  5. Garnish with scallions 

Makes 6 Servings

Chef Roshni Gurnani

Chef Roshni Gurnani

Houston, TX


Follow Chef Roshni:  @chef_rosh

Winner of Food Network Show “Chopped”.  Hell’s Kitchen Season 10 contestant. Member of 5 Star Chef Organization. 

Q:  Where did you learn how to become a chef?

A:  Received my formal training from the Culinary Institute of Canada. Informal training started at age 13.  I observed and watched the Chefs techniques at the restaurants I worked in.

Q: Where do you draw your inspiration from?

A:  Definitely draw from my culture and roots. Sindhi culture is very important to me and really want to really highlight this style of cooking.

Q What is your favorite ingredient to cook with?

A:  Cardamom. Such a versatile ingredient that I can use across my dishes. 

Q:  Which country’s food were you most impressed by?

A:  Singapore

Q:  Why do you think 1947 Beer pairs so well with your dishes?

A:   1947 Beer highlights the flavor of the food. 

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