Recipes
Garlic Chilli Chicken Recipe
Jul
I wanted to try and develop a series that makes cooking restaurant style curries easy for everyone. Most takeaways will use base gravy to enable dishes to be cooked quicker but these gravies oven take A LOT of preparation and time.
That’s why I’ve started this series, to try and navigate around using a base gravy without comprising on the quality of the dish.
This Garlic Chilli Chicken is outrageous and tastes just like a takeaway does. The golden onions and garlic slices create a sense of warmth and fuzziness like you couldn’t imagine. My tikka spice blend is perfect for the pre cooked tikka that is required for this.
You can use chopped can tomatoes for this but trust me, blended vine ripened tomatoes will add much more freshness to the dish and helps bring a lot of the flavours together.
If you do have kashmiri chilli powder, use this instead of chilli powder but if not, chilli powder is fine!
If you need any help on where to source some of these ingredients then please do drop me a message or use the contact form on my website and I will be sure to help!
Garlic Chilli Chicken – No Base
Ingredients
- 4 tbsp vegetable oil
- 14 garlic cloves – sliced
- 3 white onions – sliced
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 4 sliced green chillis
- 2 tsp chilli powder
- ½ tsp paprika powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- 2 tbsp tandoori masala if you don’t have this and you have my tikka spice blend but tandoori masala is preferred
- 1 tbsp madras curry powder
- 300 g blended vine ripened tomatoes tinned tomatoes can be used here but fresh is better
- 450 ml chicken stock
- 1 tsp kasoori methi
- 500 g pre cooked chicken tikka my tikka spice blend is perfect for this!
- 1 tsp garam masala
- 2 tbsp freshly chopped coriander
- Pinch of salt
- 3 green chillis
Instructions
- Add the vegetable oil into the pan and cook the sliced garlic until golden brown. Don’t overcook these as they will become bitter.
- Remove the slices and add your sliced onion into the pan with a pinch of salt. Cook these until golden brown. This should take about 6-8 minutes.
- Remove a third of your onions and add garlic ginger paste and cook for 30 seconds.
- Add sliced green chillis and your dry spices and cook through for a minute.
- Add the blended fresh tomatoes and 150ml of chicken stock and simmer for 5 minutes, stirring occasionally.
- Transfer to a blender and blitz.
- Add the blended mixture back into the pan with 200ml of chicken stock. Let that simmer for 5 minutes.
- Add the remaining golden onions and sliced garlic from earlier but hold a few slices of garlic back for the garnish. Cook for 2 minutes.
- Add the cooked chicken tikka, kasoori methi, garam masala and chopped coriander. Depending on the consistency you like, you may need to add more of the remaining chicken stock. Cook for 2 minutes.
- Garnish with the final garlic flakes, chopped coriander and whole green chillis.
Video
Made this in the week. In Australia it is really hard to get good Indian food. Takeaway curries here are really bland and taste a bit wrong. Other than my family and friends, a good curry is the thing I miss most about the UK.
This is without a doubt the best curry I have eaten in the 6 years since I moved to Oz! One tweak I like with this is keeping some of the sliced chillis to one size and adding them back in like you do woth the onions, to add a bit of texture. Will be making this on the regular.
Thanks Matt!
Luke, Geelong, Australia.
So glad you’re enjoying it and bringing a taste of British Indian dishes to Oz. Keep spreading the word out there!
Did this and also a paneer version and both were absolutely delicious and everyone thoroughly enjoyed it 👍🥘😁
My son absolutely loved this curry , it’s delicious thank you
Matt, did your Dopiaza Saturday and it was really tasty excellent flavours and healthy compared with a takeaway, at last I’ve found recipes that don’t ask for loads of Ghee or oil, it me a while to find you, and because you’re a local lad the recipes must be good, well done
Thanks for the kinds words Steve. I’ll keep the recipes coming for ya!
Matt, I’ve been wanting to make one of your recipes for some time now, and tonight was the night – wow – just amazing, I’ve always wanted to make a BIR takeaway style curry at home and this came out just like one and tasted out of this world. Can’t wait to get stuck into more of your recipes. Thank you!
Just made this 👀👀👀😍😍😍
How do you cook the chicken tikka?
Using this recipe is the best way! https://mattcooperbites.com/recipes/chicken-tikka-recipe/
Omg made this on Saturday & was blown away. The recipe was super easy to follow & the curry itself tasted really authentic. It was just like being back in my favourite restaurant in Birmingham. I will definitely be doing more of Matts recipes👏👏👏
Excellent recipe. Full of deep flavour. I reduced the amount of chillies to suit personal taste. Four is quite fearsome! I’ve used the recipe with prawns to good effect – just made the sauce and put the raw prawns in for four minutes or so at the end. Delicious.