South Indian Style Garlic Chilli Chicken
South Indian Style Garlic Chilli Chicken
Ingredients
For the Chicken
- 500 g chicken thigh, diced
For the Marinade
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon turmeric
- 1 tablespoon ginger garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon salt
For the Curry Base
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 sprig curry leaves
- 1 onion, large, diced
- 2 green chillies, sliced
- 10 cloves garlic, sliced
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 tomato, large, chopped
- 1/2 cup water
- as needed salt, to taste
For Garnish
- as needed fresh coriander
Instructions
- 1
In a bowl, combine the diced chicken thigh with 1 teaspoon Kashmiri chilli powder, 1 teaspoon turmeric, 1 tablespoon ginger garlic paste, 1 tablespoon lemon juice, and 1 teaspoon salt. Mix well to ensure the chicken is evenly coated. Set aside.
⏱️ 5 min
- 2
Heat 2 tablespoons of oil in a pan over medium heat. Once hot, add 1 teaspoon mustard seeds and 1 sprig of curry leaves. Sauté briefly until the mustard seeds splutter, about 30 seconds to 1 minute.
⏱️ 2 min
- 3
Add 1 large diced onion to the pan and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in 2 sliced green chillies and 10 sliced garlic cloves. Sauté for a couple of minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 5
Add the powdered spices: 1 teaspoon coriander powder, 1 teaspoon cumin powder, and 1 teaspoon garam masala. Stir and cook for about 1 minute until aromatic, ensuring the spices don't burn.
⏱️ 1 min
- 6
Add 1 large chopped tomato to the pan. Cook, stirring occasionally, until the tomatoes soften and break down slightly, about 5-7 minutes.
⏱️ 7 min
- 7
Pour in 1/2 cup of water and add salt to taste. Stir everything together and bring the mixture to a simmer.
⏱️ 3 min
- 8
Add the marinated chicken to the pan. Stir to combine the chicken with the curry base.
⏱️ 2 min
- 9
Cover the pan and let it cook for 15-20 minutes, or until the chicken is cooked through and tender, stirring occasionally to prevent sticking.
⏱️ 20 min
- 10
Garnish the finished curry with fresh coriander.
⏱️ 1 min
- 11
Serve hot with rice or naan.
Kitchen Tools
Nutrition Facts (per serving)
South Indian Style Garlic Chilli Chicken
For the Chicken
- 500 g chicken thigh, diced
For the Marinade
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon turmeric
- 1 tablespoon ginger garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon salt
For the Curry Base
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 sprig curry leaves
- 1 onion, large, diced
- 2 green chillies, sliced
- 10 cloves garlic, sliced
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 tomato, large, chopped
- 1/2 cup water
- as needed salt, to taste
For Garnish
- as needed fresh coriander
Instructions
- 1
In a bowl, combine the diced chicken thigh with 1 teaspoon Kashmiri chilli powder, 1 teaspoon turmeric, 1 tablespoon ginger garlic paste, 1 tablespoon lemon juice, and 1 teaspoon salt. Mix well to ensure the chicken is evenly coated. Set aside.
⏱️ 5 min - 2
Heat 2 tablespoons of oil in a pan over medium heat. Once hot, add 1 teaspoon mustard seeds and 1 sprig of curry leaves. Sauté briefly until the mustard seeds splutter, about 30 seconds to 1 minute.
⏱️ 2 min - 3
Add 1 large diced onion to the pan and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes.
⏱️ 7 min - 4
Stir in 2 sliced green chillies and 10 sliced garlic cloves. Sauté for a couple of minutes until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 5
Add the powdered spices: 1 teaspoon coriander powder, 1 teaspoon cumin powder, and 1 teaspoon garam masala. Stir and cook for about 1 minute until aromatic, ensuring the spices don't burn.
⏱️ 1 min - 6
Add 1 large chopped tomato to the pan. Cook, stirring occasionally, until the tomatoes soften and break down slightly, about 5-7 minutes.
⏱️ 7 min - 7
Pour in 1/2 cup of water and add salt to taste. Stir everything together and bring the mixture to a simmer.
⏱️ 3 min - 8
Add the marinated chicken to the pan. Stir to combine the chicken with the curry base.
⏱️ 2 min - 9
Cover the pan and let it cook for 15-20 minutes, or until the chicken is cooked through and tender, stirring occasionally to prevent sticking.
⏱️ 20 min - 10
Garnish the finished curry with fresh coriander.
⏱️ 1 min - 11
Serve hot with rice or naan.