South Indian Garlic Chicken
South Indian Garlic Chicken
Ingredients
For the Chicken Marinade
- 1 pound chicken, cubed, chicken breast recommended
- 1 tablespoon ginger & garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon Kashmiri chilli powder
- 1 tablespoon garam masala
- 1 tablespoon plain flour
- 2 tablespoons cornflour
- 1 egg
- 1/2 lemon juice, from 1/2 lemon
For the Sauce
- 2 tablespoons oil, from frying chicken
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- 1 handful curry leaves
- 2 green chillies, slit
- 1 large onion, finely diced
- 2 tablespoons ginger & garlic paste
- 1 teaspoon turmeric powder
- 1 tablespoon Kashmiri chilli powder
- 1 tablespoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 200 ml hot water
- 1 tablespoon tamarind paste
- 100 g Greek yogurt
- 1 handful fresh coriander, chopped, for garnish
Instructions
- 1
Pat the cubed chicken dry with paper towels and place it in a large bowl.
⏱️ 2 min
- 2
Add 1 tablespoon ginger & garlic paste, 1 teaspoon turmeric powder, 1 teaspoon salt, 1 tablespoon Kashmiri chilli powder, 1 tablespoon garam masala, 1 tablespoon plain flour, 2 tablespoons cornflour, 1 egg, and the juice of 1/2 lemon to the chicken. Mix thoroughly with your hands until all the chicken pieces are well coated.
⏱️ 5 min
- 3
Heat oil in a large pan or wok over medium-high heat. Once hot, carefully add the marinated chicken pieces in batches, if necessary, to avoid overcrowding the pan. Fry until they are crispy and golden brown on all sides. Remove the fried chicken from the pan and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 4
In the same pan, ensure there are about 2 tablespoons of the oil used for frying the chicken. If not, add a little more neutral oil.
⏱️ 1 min
- 5
Add 1 tablespoon mustard seeds and 1 tablespoon cumin seeds to the hot oil. Let them sizzle until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min
- 6
Add a handful of curry leaves and 2 slit green chillies to the pan. Sauté for a short time, about 30 seconds, until fragrant.
⏱️ 1 min
- 7
Add the 1 large finely diced onion to the pan. Cook, stirring occasionally, until the onion turns golden brown and softened, about 5-7 minutes.
⏱️ 7 min
- 8
Stir in 2 tablespoons ginger & garlic paste and cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 9
Incorporate 1 teaspoon turmeric powder, 1 tablespoon Kashmiri chilli powder, 1 tablespoon garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 teaspoon salt. Mix all the spices well with the onion mixture for about 1 minute.
⏱️ 1 min
- 10
Pour in 200 ml of hot water and stir well. Let the sauce simmer gently for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 5 min
- 11
Stir in 1 tablespoon of tamarind paste until fully dissolved and combined.
⏱️ 1 min
- 12
Add 100 grams of Greek yogurt to the sauce. Mix vigorously until fully combined and the sauce is smooth. Do not let the sauce boil after adding yogurt to prevent curdling.
⏱️ 2 min
- 13
Return the fried chicken to the pan with the sauce. Stir gently to ensure the chicken is thoroughly coated in the sauce.
⏱️ 1 min
- 14
Simmer the dish for another 5 minutes over low heat to allow the flavors to meld and the chicken to absorb some of the sauce. Do not boil.
⏱️ 5 min
- 15
Garnish with fresh chopped coriander and serve hot, ideally with rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
South Indian Garlic Chicken
For the Chicken Marinade
- 1 pound chicken, cubed, chicken breast recommended
- 1 tablespoon ginger & garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 tablespoon Kashmiri chilli powder
- 1 tablespoon garam masala
- 1 tablespoon plain flour
- 2 tablespoons cornflour
- 1 egg
- 1/2 lemon juice, from 1/2 lemon
For the Sauce
- 2 tablespoons oil, from frying chicken
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seeds
- 1 handful curry leaves
- 2 green chillies, slit
- 1 large onion, finely diced
- 2 tablespoons ginger & garlic paste
- 1 teaspoon turmeric powder
- 1 tablespoon Kashmiri chilli powder
- 1 tablespoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 200 ml hot water
- 1 tablespoon tamarind paste
- 100 g Greek yogurt
- 1 handful fresh coriander, chopped, for garnish
Instructions
- 1
Pat the cubed chicken dry with paper towels and place it in a large bowl.
⏱️ 2 min - 2
Add 1 tablespoon ginger & garlic paste, 1 teaspoon turmeric powder, 1 teaspoon salt, 1 tablespoon Kashmiri chilli powder, 1 tablespoon garam masala, 1 tablespoon plain flour, 2 tablespoons cornflour, 1 egg, and the juice of 1/2 lemon to the chicken. Mix thoroughly with your hands until all the chicken pieces are well coated.
⏱️ 5 min - 3
Heat oil in a large pan or wok over medium-high heat. Once hot, carefully add the marinated chicken pieces in batches, if necessary, to avoid overcrowding the pan. Fry until they are crispy and golden brown on all sides. Remove the fried chicken from the pan and set it aside on a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 4
In the same pan, ensure there are about 2 tablespoons of the oil used for frying the chicken. If not, add a little more neutral oil.
⏱️ 1 min - 5
Add 1 tablespoon mustard seeds and 1 tablespoon cumin seeds to the hot oil. Let them sizzle until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min - 6
Add a handful of curry leaves and 2 slit green chillies to the pan. Sauté for a short time, about 30 seconds, until fragrant.
⏱️ 1 min - 7
Add the 1 large finely diced onion to the pan. Cook, stirring occasionally, until the onion turns golden brown and softened, about 5-7 minutes.
⏱️ 7 min - 8
Stir in 2 tablespoons ginger & garlic paste and cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 9
Incorporate 1 teaspoon turmeric powder, 1 tablespoon Kashmiri chilli powder, 1 tablespoon garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 teaspoon salt. Mix all the spices well with the onion mixture for about 1 minute.
⏱️ 1 min - 10
Pour in 200 ml of hot water and stir well. Let the sauce simmer gently for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 5 min - 11
Stir in 1 tablespoon of tamarind paste until fully dissolved and combined.
⏱️ 1 min - 12
Add 100 grams of Greek yogurt to the sauce. Mix vigorously until fully combined and the sauce is smooth. Do not let the sauce boil after adding yogurt to prevent curdling.
⏱️ 2 min - 13
Return the fried chicken to the pan with the sauce. Stir gently to ensure the chicken is thoroughly coated in the sauce.
⏱️ 1 min - 14
Simmer the dish for another 5 minutes over low heat to allow the flavors to meld and the chicken to absorb some of the sauce. Do not boil.
⏱️ 5 min - 15
Garnish with fresh chopped coriander and serve hot, ideally with rice.
⏱️ 1 min