Garlic Chilli Chicken Recipe
Garlic Chilli Chicken Recipe
Rated 5.0 stars by 1 users
Category
Curry
Cuisine
Indian
Servings
2
Prep Time
25 minutes
Cook Time
30 minutes
Equipment
Blender
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!
Matt Cooper Bites
Ingredients
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4 tbsp vegetable oil
-
12 garlic cloves – sliced
-
3 white onions – sliced
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1 tbsp garlic paste
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1 tbsp ginger paste
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4 green finger chillis
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2 tsp chilli powder
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½ tsp paprika powder
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½ tsp cumin powder
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2 tbsp tandoori masala - my tikka spice blend also works for this
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1 tbsp madras curry powder
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300 g blended vine ripened tomatoes - tinned tomatoes can be used here but fresh is better
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450 ml chicken stock
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1 tsp kasoori methi - fenugreek leaves
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400 g pre cooked chicken tikka - my tikka spice blend is perfect for this
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1 tsp garam masala
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freshly chopped coriander garnish
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Salt to taste
Directions
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 dry spices and cook through for a minute. Add a splash of water to stop them burning.
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 and the green chillis. 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.
Garnish with the final garlic flakes and chopped coriander.
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