Garlic Chicken Curry
Garlic Chicken Curry
Ingredients
For the Chicken Marinade
- 1 1/8 pounds chicken, cut into 1-inch pieces
- 1 teaspoon salt
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- 1/2 teaspoon cumin powder
- 1/2 lemon, juiced
- 7 garlic pods, coarsely crushed
- 2 teaspoons ginger garlic paste
- 2 green chilies, chopped
- 1/2 cup plain yogurt
- 2 tablespoons vegetable oil
For the Curry
- 4 tablespoons vegetable oil
- 1 onion, large, finely chopped
- 10 garlic pods, coarsely crushed
- 1 teaspoon red chili powder
- 1/2 teaspoon black pepper powder
- 2 teaspoons tomato ketchup
- 1/2 teaspoon salt, or to taste
- 1 1/2 teaspoons garam masala
- 1 teaspoon kasuri methi, dried fenugreek leaves
- 1/2 cup water, as needed
- 1/4 cup fresh cilantro, finely chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with 1 teaspoon of salt, 1/4 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 2 teaspoons of coriander powder, and 1/2 teaspoon of cumin powder.
⏱️ 3 min
- 2
Add the juice from half a lemon, 7-8 coarsely crushed garlic pods, 2 teaspoons of ginger garlic paste, 2 chopped green chilies, 1/2 cup of plain yogurt, and 2 tablespoons of vegetable oil to the chicken mixture.
⏱️ 5 min
- 3
Mix all ingredients thoroughly, ensuring the chicken pieces are well coated. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
⏱️ 2 min
- 4
In a large pan or wok, heat 4 tablespoons of vegetable oil over medium heat.
⏱️ 2 min
- 5
Add the finely chopped onion and fry until it turns light golden brown, about 8-10 minutes.
⏱️ 10 min
- 6
Add the 10 coarsely crushed garlic pods to the pan and continue to fry for 2-3 minutes until fragrant.
⏱️ 3 min
- 7
Stir in 1 teaspoon of red chili powder and 1/2 teaspoon of black pepper powder. Mix well and cook for 30 seconds.
⏱️ 1 min
- 8
Add 2 teaspoons of tomato ketchup and stir thoroughly until well combined with the onion-garlic mixture, cooking for another 2 minutes.
⏱️ 2 min
- 9
Add the marinated chicken to the pan. Increase the heat to medium-high and cook, stirring occasionally, for 8-10 minutes until the chicken is seared on all sides.
⏱️ 10 min
- 10
Season with 1/2 teaspoon of salt (or to taste) and 1 1/2 teaspoons of garam masala. Mix well.
⏱️ 1 min
- 11
Add 1 teaspoon of kasuri methi, crushing it lightly between your palms before adding to release its flavor. Stir to combine.
⏱️ 1 min
- 12
Pour in 1/2 cup of water, or enough to create your desired curry consistency. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is tender and cooked through.
⏱️ 20 min
- 13
Garnish with finely chopped fresh cilantro before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chicken Curry
Ingredients
For the Chicken Marinade
- 1 1/8 pounds chicken, cut into 1-inch pieces
- 1 teaspoon salt
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons coriander powder
- 1/2 teaspoon cumin powder
- 1/2 lemon, juiced
- 7 garlic pods, coarsely crushed
- 2 teaspoons ginger garlic paste
- 2 green chilies, chopped
- 1/2 cup plain yogurt
- 2 tablespoons vegetable oil
For the Curry
- 4 tablespoons vegetable oil
- 1 onion, large, finely chopped
- 10 garlic pods, coarsely crushed
- 1 teaspoon red chili powder
- 1/2 teaspoon black pepper powder
- 2 teaspoons tomato ketchup
- 1/2 teaspoon salt, or to taste
- 1 1/2 teaspoons garam masala
- 1 teaspoon kasuri methi, dried fenugreek leaves
- 1/2 cup water, as needed
- 1/4 cup fresh cilantro, finely chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with 1 teaspoon of salt, 1/4 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 2 teaspoons of coriander powder, and 1/2 teaspoon of cumin powder.
⏱️ 3 min - 2
Add the juice from half a lemon, 7-8 coarsely crushed garlic pods, 2 teaspoons of ginger garlic paste, 2 chopped green chilies, 1/2 cup of plain yogurt, and 2 tablespoons of vegetable oil to the chicken mixture.
⏱️ 5 min - 3
Mix all ingredients thoroughly, ensuring the chicken pieces are well coated. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
⏱️ 2 min - 4
In a large pan or wok, heat 4 tablespoons of vegetable oil over medium heat.
⏱️ 2 min - 5
Add the finely chopped onion and fry until it turns light golden brown, about 8-10 minutes.
⏱️ 10 min - 6
Add the 10 coarsely crushed garlic pods to the pan and continue to fry for 2-3 minutes until fragrant.
⏱️ 3 min - 7
Stir in 1 teaspoon of red chili powder and 1/2 teaspoon of black pepper powder. Mix well and cook for 30 seconds.
⏱️ 1 min - 8
Add 2 teaspoons of tomato ketchup and stir thoroughly until well combined with the onion-garlic mixture, cooking for another 2 minutes.
⏱️ 2 min - 9
Add the marinated chicken to the pan. Increase the heat to medium-high and cook, stirring occasionally, for 8-10 minutes until the chicken is seared on all sides.
⏱️ 10 min - 10
Season with 1/2 teaspoon of salt (or to taste) and 1 1/2 teaspoons of garam masala. Mix well.
⏱️ 1 min - 11
Add 1 teaspoon of kasuri methi, crushing it lightly between your palms before adding to release its flavor. Stir to combine.
⏱️ 1 min - 12
Pour in 1/2 cup of water, or enough to create your desired curry consistency. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is tender and cooked through.
⏱️ 20 min - 13
Garnish with finely chopped fresh cilantro before serving.
⏱️ 1 min