Be sure to watch my step by step chicken chilli garlic curry recipe at the end of this recipe.
Garlicky and spicy, chicken chilli garlic has to be one of my all time favourites. I have experimented with this recipe many times and talked my way into a few restaurant kitchens for tips. This is a winner!
Anyone who loves chicken chilli garlic curry will know it can be quite spicy.
This recipe is quite spicy but not numbingly so. You can always add a few more chillies at the end if you want to turn the zing into a zap.
Some of you may be scared to do this so start with less if you like.
I learned to do this with chicken chilli garlic at my local tandoori.
It’s part of what makes the dish what it is.
Making chicken chilli garlic couldn’t be easier. Like all of the curry house favourites posted on my site, you will need to make your curry sauce and preferably pre-cook your chicken but once that’s done you will be able to cook this meal in ten minutes or less.
These are of course available at the shops, but if you make your own, you will notice the fantastic difference.
If you are a garlic and spice lover like me, you are going to love this chicken chilli garlic recipe!
By the way, if you are eating this for lunch, you probably don’t want to go back to work that day. You won’t be the most popular person.
It keeps in the fridge for three days and freezes well. The small batch version works well too though it’s not as authentic.
I pre-cook chicken in two ways. Most restaurant use this method to prepare their chicken for this curry. Y
ou could also add tandoori style chicken tikka to this recipe if you’d like to create tandoori Chicken Chilli Garlic.
International & UK Orders
Here are some more curry house favourites you might like to try!
- 4 tbsp rapeseed oil or seasoned
- 15 garlic cloves, cut into thin
- 1 onion, finely chopped
- 1⁄2 tsp salt
- 2 tbsp garlic and ginger paste
- 3 (or more) fresh green chillies,
- sliced into thin rings, plus
- extra to serve (optional)
- 1 tsp chilli powder
- 2 tbsp mixed powder or curry powder
- 2 tbsp tandoori masala
- 70ml (1/4 cup) tomato purée
- 500ml (2 cups) base curry sauce, heated
- 800g (1 3⁄4 lb) tandoori chicken tikka plus 125ml
- (1⁄2 cup) pre-cooked stewed
- chicken stock or spice stock
- 1 tsp dried fenugreek (methi)
- Small bunch of coriander
- (cilantro), finely chopped
- Heat the oil in a pan over a medium heat and add the garlic. It is very important not to burn the garlic, so watch the pan and move the slivers around in the pan until they become soft and are just beginning to brown.
- Now add the onion and fry for about 3 minutes until soft and
translucent, sprinkling a little salt over the onions to help release moisture.
- Stir in the garlic and ginger paste and chillies, and fry for
about 20 seconds. Increase the heat to medium-high, add the ground spices and tomato purée and sizzle for a further 30 seconds, stirring continuously.
- Add half the base curry sauce and bring to a rolling
simmer. (You don’t need to stir the sauce unless it is obviously catching on the pan.)
- Be sure to scrape any sauce that caramelises to the sides of the pan back into the sauce.
- Pour in the rest of the base sauce, the chicken and cooking stock and let this bubble without disturbing until the chicken is heated through and your sauce consistency is how you like it. Stir in the dried fenugreek leaves and check for seasoning, adding salt to taste.
- Sprinkle with the chopped coriander (cilantro) and a few more chillies if you like.