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Chicken Chilli Garlic from Scratch

Make chicken chilli garlic from scratch! No base sauce required.

Many people want to make British Indian restaurant (BIR) style curries but can’t be bothered with preparing the ‘essential’ base sauce. That smooth onion based sauce or gravy is used at curry houses around the UK to prepare everything from the mildest korma to the spiciest phaal.

Here I would like to show you how you can make top quality, curry house style chicken chilli garlic from scratch without the need to make a base sauce first.

chicken chilli garlic from scratch

Chicken chilli garlic curry just like the takeaway but you don’t need base sauce.

Which cut of meat?

You could use chicken breast or thigh for this recipe. I prefer thigh as it has more flavour. Breast meat is more popular at restaurants because it’s white meat.

It is usually more expensive though with less flavour.

Do I have to use chicken?

Nope! You can use the protein of your choice.

I used pre-cooked tandoori chicken tikka for this chicken chilli garlic from scratch.

You could add raw chicken for example and add a little more water or stock and simmer it until it cooks through. I do like using tandoori chicken tikka though as the marinated and grilled chicken adds another layer of delicious flavour.

You could also try lamb or beef. In my recipe rogan josh from scratch, I show how to cook the meat first until tender and then use the cooking stock in your curry. Want to go veggie? Try paneer as an alternative.

Want to try this chicken chilli garlic curry exactly as it’s made at curry houses?

No problem. Here’s a good and authentic British Indian restaurant (BIR) recipe for you.

 

A version of the above linked recipe for chicken chilli garlic with base sauce and many other popular curry house recipes are in my cookbook “The Curry Guy Bible’.

Step by step photographs…

Ingredients for chicken chilli garlic from scratch

Gather all your ingredients before starting cooking. It’s easier that way.

Frying garlic slivers

Add the oil to a pan over medium high heat and fry the garlic slivers until just turning golden brown. Be careful not to burn the garlic.

Fried golden brown garlic slivers

Transfer the garlic to a dish. The finished garlic should look like this.

Frying chopped onions

Fry the three onions until golden brown. Then transfer approximately one onion to the dish with the fried garlic.

Frying garlic and ginger paste and chillies.

Add the green chillies to the remaining onion in the pan and fry for about 30 seconds. Then add the garlic and ginger paste and fry for a further 30 seconds.

Adding the ground spices and chopped tomatoes

Stir in the ground spices and chopped tomatoes.

Adding stock to the sauce

Stir in about 125ml (1/2 cup) unsalted chicken stock or water and bring to a simmer. Then take off the heat and allow to cool.

Blending chicken chilli garlic sauce

Blend the cooled sauce until smooth.

Simmering sauce

Return the blended sauce to the pan over medium high heat. It will be too thick so add about 250ml (1 cup) stock or water.

Adding fried garlic and onions to the sauce.

Return the garlic and onions to the sauce and stir them in.

Adding tandoori chicken to the sauce

Stir in the protein of your choice. In this case I added tandoori chicken.

Finished chicken chilli garlic from scratch

Season with salt to taste and garnish with dried garlic flakes, green chillies and/or coriander (cilantro).

 

If you like this chicken chilli garlic curry recipe, try some of these no base BIR curries…

Chicken Chasni from scratch
Rogan josh from scratch

Yield: 4

Chicken Chilli Garlic from Scratch

chicken chilli garlic curry from scratch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4 tbsp rapeseed (canola) oil
  • 15 cloves garlic, cut into thin slivers
  • 3 medium onions, finely chopped
  • ½ tsp salt
  • 2 tbsp garlic and ginger paste
  • 2 tsp Kashmiri chilli powder
  • 1 tbsp Madras curry powder
  • ½ tsp each of ground coriander, cumin and picante paprika
  • 2 tbsp tandoori masala
  • 3 - 6 green bird's eye chillies, thinly sliced
  • 200g Tinned (canned) chopped tomatoes
  • 800g pre-cooked tandoori chicken tikka (see page 00) or raw chicken breast or thigh cut into bite sized pieces
  • Salt to taste
  • 1 tsp kasoori methi (dried fenugreek leaves)
  • Dried garlic flakes, to garnish (optional)
  • More thinly sliced green chillies, to garnish (optional)

Instructions

  1. Pour the oil into a large frying pan or karahi over medium high heat and stir in the garlic slivers. Fry, being very careful not to burn the garlic, until it is a light golden brown.
  2. Transfer to a bowl with a slotted spoon. Now pour the finely chopped onions into the pan and add the salt to help release moisture. Fry for about 7 minutes or until the onions are soft and golden brown.
  3. Transfer approximately one of the chopped onions to the plate with the fried garlic.
  4. Returning to the pan, stir in the garlic and ginger paste and chillies and fry for about 30 seconds and then add the ground spices and chopped tomato.
  5. Stir in about 125ml (1/2 cup) water or unsalted chicken stock and bring to a simmer. Then turn off the heat and allow to cool some.
  6. Blend the cooled sauce until smooth. Pour this thick sauce into the pan over medium high heat. It will be too thick so add about 250ml (1 cup) water or unsalted chicken stock and bring to a simmer. If the sauce is still looking too thick, add a little more stock or water. If it is too runny, just cook it down.
  7. Add the cooked garlic slivers and onion to the sauce and stir them in.
  8. Now add either cooked chicken tikka or raw chicken. If using raw chicken, you may need to add a drop more water or stock and simmer until it cooks through.
  9. To finish taste it and add salt to taste. Sprinkle in the kasoori methi (dried fenugreek leaves) by rubbing them between you fingers. Serve topped with dried garlic flakes (optional), some fresh chopped green chillies and/or chopped coriander (cilantro).

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