My Latest and Favourite Chicken Chilli Garlic Recipe is in my New Hardbound Cookbook!
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.
You will notice that I have used a lot of curry powder and tandoori powder in this recipe. 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.
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.
I have written a large and small version of my curry sauce recipe which will need to me made before cooking this recipe. The large version is made just like they do in the best curry houses. Make a large batch for best results. 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. You could also add tandoori style chicken tikka to this recipe if you’d like to create tandoori Chicken Chilli Garlic.
International & UK Orders
- 1 whole bulb of rock hard garlic
- 5 tablespoons vegetable oil/ghee
- 800g pre-cooked chicken
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 tablespoons curry powder - See link to my homemade version above
- 1 tablespoon tandoori powder - See link to my homemade version above
- 1 teaspoon cumin
- 1 teapoon red chilli powder
- 2 tablespoons tomato paste
- 1 large handful (or more) dried garlic flakes
- 700ml base curry sauce
- 3 (or more) fresh green chillies cut into thin rings
- 1 small bunch of finely chopped coriander
- salt and pepper to taste
- Separate your garlic bulb and cut the cloves into fine slivers. I leave the skin on for flavour but you can remove it if you want.
- Heat the ghee/oil oil/ghee over a medium heat and add the garlic slivers. It is very important not to burn the garlic. Watch it and move the slivers around in the pan lightly browning them.
- When lightly browned, add the ginger paste, garlic paste, curry powder, tandoori powder, chilli powder and cumin to the garlic slivers and stir contently for about 30 seconds.
- Now add the tomato paste, pre-cooked chicken and the curry sauce to the pan and allow to sizzle for about two minutes.
- Throw in the raw chillies and stir to combine.
- Season the curry with salt and pepper to taste and sprinkle with the chopped coriander.
- Add the crunchy dried garlic flakes. The sauce will literally spit its approval. Awesome!