Garlic Chilli Chicken (Restaurant Style)
Hot, spicy and full of flavour. A real Vindaloo alternative

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Garlic Chilli Chicken (Restaurant Style)

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Ingredients

Adjust Servings:
2 tablespoons Vegetable Oil
1/2 large sliced or diced finely Brown/White Onion
2 Green Cardamom Pods
1/4 teaspoon Salt
2 teaspoons Garlic & Ginger Paste
1 tablespoon Tomato Paste
5 sliced thinly Garlic Cloves
4 green sliced Birds Eye Chilli
2 teaspoon Chilli Powder (Hot)
2 teaspoons Mix Powder / Curry Powder
1/4 tomato, sliced Sliced Tomato
6-8 pieces Meat / Veg / Paneer
250 millilitres Curry Base
1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
1 tablespoon Coconut Milk Powder
For Decoration
sprinkle Fresh/Chopped Coriander

My Garlic Chilli Chicken is a seriously hot and spicy curry made with sliced garlic, fresh chillies and sliced onions. If you like your Madras and Vindaloo then this is the curry for you.

Features:
  • Base Gravy
  • Heat 4/5
Cuisine:

Ingredients

  • For Decoration

Directions

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Chicken cooked in spices strongly flavoured with garlic

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Steps

1
Done

heat the oil on a medium heat and add the onions, cardamom pods and salt stirring gently until they begin to lightly brown

2
Done

add the garlic & ginger paste, tomato puree, sliced garlic and chillies, stir through then cook for 30 seconds

3
Done

add the chilli powder, mix powder and tomato and stir through then cook for 30 seconds adding a little base if required

4
Done

add the meat, stir and coat well in the sauce

5
Done

add 1/2 of the base gravy, stir through, allow to cook for a minute or two then add the rest

6
Done

allow to reduce until the sauce is the thickness you require and any raw meat is cooked through

7
Done

add the fenugreek and coconut milk powder stir through and serve decorated with a sprinkle of coriander and sliced chillies

thecurrykid

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Lemon Pilau Rice
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Chicken 65 (From Scratch)
previous
Lemon Pilau Rice
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Chicken 65 (From Scratch)