Garlic Chilli Chicken

  • Read 31543 times
  • Print
  • Email

Garlic Chilli Chicken

Garlic Chilli Chicken

Put all the marinade ingredients into a bowl and mix well. Add the chicken pieces and make sure they are completely coated. Cover and leave in the fridge for at least a couple of hours, and preferably overnight.

Heat the oil and butter in a large pan. Once hot, add the onions and cook gently for a few minutes, then add the garlic. Ginger and green chillies. Cook for a further 3 minutes, then add the cumin, cloves, black cardamom and cinnamon stick and let the spices simmer away for a few minutes.

Add the tinned tomatoes, salt, turmeric and chilli powder. Stir well, let everything cook for 5-10 minutes, then add the marinated chicken. Mix well and cook for about 5 minutes, or until the chicken is cooked through, then add the coriander and a pinch of freshly grated nutmeg. Cover with a lid, simmer for 1 minute, then serve.

  • 700g chicken, boned, skin off and cut into 2.5cm pieces
  • 2 tablespoons sunflower oil
  • 20g butter
  • 2 small onions finely chopped
  • 2 cloves of garlic chopped
  • 20g fresh ginger chopped
  • 2 green chillies finely diced
  • 1 teaspoon cumin seeds
  • 4 cloves slightly crushed
  • 1 black cardamom pod
  • 1 small cinnamon stick
  • ½ x 400g tin of chopped tomatoes
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon red chilli powder
  • 1 handful of fresh coriander
  • 1 pinch of grated nutmeg

For the marinade:
  • I tablespoon mustard oil or extra virgin olive oil
  • I tablespoon vinegar
  • I tablespoon garlic pickle
  • I teaspoon salt
  • 2 green chillies, finely chopped
  • ½ teaspoon cracked black pepper
More in this category: Hajra Bibi's Special Salmon »
Login to post comments

Corporate Info