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Garlic chilli chicken is all about garlic, green chilies and Indian spices wrapped up in luscious sauce
Ingredients Pre-cook the chicken 12 oz chicken thighs or breasts cut into large bite size pieces 2 tsp curry powder or Indian restaurant spice mix 1/2 tsp kosher salt 2 cups chicken stock Spice mix 1 tsp kasoor methi 2 tsp Indian restaurant spice mix powder – recipe link below 1 tsp kashmiri chili powder 1/2 tsp kosher salt Restaurant garlic chilli chicken 3 Tbsp vegetable oil 3 green cardamom pods 2 cloves garlic sliced finely 3 green chilies halved, seeded and cut into 3/4 inch pieces 2 tsp garlic ginger paste – recipe link below 1 Tbsp tomato paste diluted in 2 Tbsp water 1 Tbsp cilantro leaves and stems – finely minced 15 oz curry base – recipe link below 1-2 tsp garlic pickle – available at Indian grocers 3-4 cherry tomatoes cut in half Instructions Pre-cook the chicken 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’t there add a bit of salt.
Give the chicken a bit of a stir. You don’t want pieces clumping up, preventing things from cooking evenly. It will finish cooking in the final curry. garlic chilli 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. Add the garlic ginger paste. Turn down the heat to medium low and add the spice mix you prepared above. Stir it constantly for about 30 seconds. If it starts to darken lift the pan off the heat. Turn the heat up to medium high. 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. Watch the edges of the pan. The curry can stick here. Now add 6 oz of curry base and stir briefly. This takes 1-2 minutes. Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Don’t add water.
Garnish with a bit of chopped fresh coriander if you like and serve.
Notes Here’s how to make curry base. This is my Indian restaurant spice mix. The recipe for garlic ginger paste is here. Have all your ingredients prepped and ready to go. If you are just making one restaurant style curry you can just warm up the curry base in the microwave. If you are cooking up a storm think about heating it up in a sauce pan.