Garlic Chilli Chicken
Garlic Chilli Chicken
Ingredients
For the Marinade
- 1 1/4 pounds chicken breast, diced
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon ginger-garlic paste
For the Sauce
- 1/4 cup cooking oil, plus more as needed for frying
- 20 garlic cloves, peeled and minced
- 1 tablespoon fresh ginger, minced
- 3 green chillies, sliced
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 cup chicken stock
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the diced chicken breast with 1 teaspoon salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 tablespoon ginger-garlic paste. Mix thoroughly until the chicken is well coated. Cover the bowl and let the chicken marinate for at least 30 minutes.
⏱️ 5 min
- 2
Heat 1/4 cup of cooking oil in a large pan or skillet over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry until the chicken is golden brown and cooked through, about 5-7 minutes per batch. Remove the cooked chicken from the pan and set it aside.
⏱️ 10 min
- 3
If needed, add a little more cooking oil to the same pan. Add the chopped onion and sauté over medium heat until it becomes translucent, about 3-5 minutes.
⏱️ 5 min
- 4
Add the minced garlic, minced fresh ginger, and sliced green chillies to the pan. Sauté for 2-3 minutes until the mixture is fragrant.
⏱️ 3 min
- 5
Stir in the chopped red bell pepper and green bell pepper. Sauté for 5-7 minutes until the bell peppers are slightly softened.
⏱️ 7 min
- 6
Add 1 teaspoon salt, 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 teaspoon garam masala to the pan. Mix well to combine with the vegetables and aromatics, cooking for 1 minute until fragrant.
⏱️ 2 min - 7
Pour in 1 cup of chicken stock. Bring the mixture to a simmer, allowing the flavors to meld for about 3-5 minutes.
⏱️ 5 min
- 8
Return the previously fried chicken pieces to the pan with the simmering sauce. Stir well to ensure the chicken is thoroughly coated in the sauce.
⏱️ 1 min
- 9
Continue to simmer the dish for 5-7 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 7 min
- 10
Garnish generously with fresh chopped cilantro. Serve hot, traditionally with rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chilli Chicken
For the Marinade
- 1 1/4 pounds chicken breast, diced
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 tablespoon ginger-garlic paste
For the Sauce
- 1/4 cup cooking oil, plus more as needed for frying
- 20 garlic cloves, peeled and minced
- 1 tablespoon fresh ginger, minced
- 3 green chillies, sliced
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 cup chicken stock
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the diced chicken breast with 1 teaspoon salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 tablespoon ginger-garlic paste. Mix thoroughly until the chicken is well coated. Cover the bowl and let the chicken marinate for at least 30 minutes.
⏱️ 5 min - 2
Heat 1/4 cup of cooking oil in a large pan or skillet over medium-high heat. Once hot, add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry until the chicken is golden brown and cooked through, about 5-7 minutes per batch. Remove the cooked chicken from the pan and set it aside.
⏱️ 10 min - 3
If needed, add a little more cooking oil to the same pan. Add the chopped onion and sauté over medium heat until it becomes translucent, about 3-5 minutes.
⏱️ 5 min - 4
Add the minced garlic, minced fresh ginger, and sliced green chillies to the pan. Sauté for 2-3 minutes until the mixture is fragrant.
⏱️ 3 min - 5
Stir in the chopped red bell pepper and green bell pepper. Sauté for 5-7 minutes until the bell peppers are slightly softened.
⏱️ 7 min - 6
Add 1 teaspoon salt, 1 teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1 teaspoon garam masala to the pan. Mix well to combine with the vegetables and aromatics, cooking for 1 minute until fragrant.
⏱️ 2 min - 7
Pour in 1 cup of chicken stock. Bring the mixture to a simmer, allowing the flavors to meld for about 3-5 minutes.
⏱️ 5 min - 8
Return the previously fried chicken pieces to the pan with the simmering sauce. Stir well to ensure the chicken is thoroughly coated in the sauce.
⏱️ 1 min - 9
Continue to simmer the dish for 5-7 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 7 min - 10
Garnish generously with fresh chopped cilantro. Serve hot, traditionally with rice.
⏱️ 1 min