garlic chilli chicken

A simple homemade Indian garlic chilli chicken curry recipe, made with chicken thigh, loads of garlic, chillies and aromatic curry sauce. Serve with plain rice, naan, or chapati and create a quick family dinner in 30 minutes!

Garlic Chilli Chicken Curry

Chicken thigh (Boneless skinless chicken thigh

2-3 Shallot onion (Finely chopped)

Tomatoes (Finely chopped)

Garlic (Roughly chopped)

tbsp Garlic paste (Or finely grated garlic)

Ginger paste

tsp Tomato puree (Tomato concentrate)

4-5 Green chilli (Cut thin slices)

Cooking oil (Sunflower, vegetable, canola, etc)

Salt

Water

Turmeric powder

1½ tsp Kashmiri chilli powder

Curry powder

tsp Garam masala

Cardamom

tsp Crushed chillies

tbsp Kasuri methi (Dried fenugreek leaves)

Coriander

Ginger strips

Heat the pan to medium heat, drizzle 3-4 tbsp of oil and add the green cardamom and follow with the chopped garlic. Stir it for a few seconds, add the chopped onions and cook until soft and translucent.

Next, add the garlic paste and ginger paste and cook until the onions are light brown. Add finely chopped tomatoes and cook until the tomatoes are soft and oil separate.

Then add tomato puree and ground spices, chilli powder, turmeric, garam masala, curry powder, and crushed chillies.

Place the chicken pieces and combine well with spices and cook for 1-2 minutes. Add warm water and add salt to taste.

Bring the heat to low-medium and cook for another 15-20 minutes until the chicken is tender.

Add green chillies, and dried Kasuri methi and stir it well. Make a taste test and adjust salt and water to taste. Finish with coriander.

Transfer to a serving bowl, garnish with thinly sliced ginger strips and serve with plain rice or a choice of flatbread.

Garlic chilli chicken is all about garlic, green chilies and Indian spices wrapped up in luscious sauce

chicken

curry powder (or Indian restaurant spice mix)

tsp kosher salt

chicken stock

tsp kasoor methi

tsp Indian restaurant spice mix powder

tsp kashmiri chili powder

Tbsp vegetable oil

cinnamon bark (- also called cassia)

green cardamom pods

garlic (sliced finely)

green chilies

garlic ginger paste

tomato paste (diluted in 2 Tbsp water)

Tbsp cilantro leaves and stems (- finely minced)

curry base

garlic pickle (- available at Indian grocers)

cherry tomatoes (cut in half)

Combine the cut up chicken, curry or mix powder, salt and enough no-sodium chicken stock to cover the chicken in a sauce pan. If you are using chicken stock with sodium taste it out of the container. You want the liquid right on the edge of too salty. If it isn&#039;t there add a bit of salt.

Bring to a boil and then reduce heat to a simmer. Give the chicken a bit of a stir. You don&#039;t want pieces clumping up, preventing things from cooking evenly. Cook until the chicken reaches an internal temperature of around 150F for white meat or 160F for dark meat. It will finish cooking in the final curry.

Pre-cook the chicken

Combine the Indian restaurant spice mix, kasoor methi, kashmiri chili powder and salt in a small bowl. This is your spice mix.

Cut up the chilies and tomatoes.

Dilute the tomato paste with enough water to get to the consistency of passata.

Heat your frying pan (don't use non-stick) briefly over medium heat. Add 3 Tbsp vegetable oil. Use all the oil specified. It's important.

When the oil starts to shimmer add the cinnamon bark and green cardamom. Cook until you see little bubbles form around the whole spices.

Add the garlic and green chilies and cook until the garlic just starts to turn golden.

Add the garlic ginger paste. Cook it, stirring constantly, until it stops sputtering.

Turn down the heat to medium low and add the spice mix you prepared above. This is a critical step so really pay attention here. Stir it constantly for about 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.

Turn the heat up to medium high. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.

Add the cilantro leaves and stems. Cook for around 15-20 seconds.

Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Watch the edges of the pan. The curry can stick here.

Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.

Add the rest of the curry base and let cook until the bubbles form again. Turn the heat down to low, add the garlic pickle and then the pre-cooked chicken.

Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Don't add water.

Add the cherry tomatoes and cook until the tomatoes are just warmed through.  Garnish with a bit of chopped fresh coriander if you like and serve.

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Top 2 garlic chilli chicken recipes from across the web

The most viewed garlic chilli chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Garlic Chilli Chicken Curry

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The most viewed garlic chilli chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine