Garlic Chili Chicken
Ingredients
Marinade
- 2 tbsp Yoghurt
- Lemon Juice
- Salt and Pepper
- 1 tsp Turmeric
- 1 tsp Ground Fenugreek
- ½ tsp Chilli Powder
- 1 tsp Garam Masala
- 1 tsp Smoked Paprika
- 1 tsp Ground Coriander
Curry
- Chicken (500g pack)
- Two onions roughly chopped
- Two thumbs ginger, finely sliced
- Three red chillis
- Three whole birdseye chillis (de-stalk)
- Two whole bulbs garlic
- Tomato puree
- Yoghurt
- Cinnamon stick
- 5 Cardamon pods
- Mustard seeds
- Coriander seeds
Method
- Marinade chicken
- Slice up the chicken into a bowl
- Add yoghurt and spices, mixing as you go along
- Pop in the fridge for at least a few hours
- Roast the garlic
- Slice the tops of the garlic bulbs
- Dribble olive oil over the top and season with salt
- Wrap in tin foil and bake in oven for 40 mins at 190C
- Once cooked, let them cool then squeeze out the garlic
- Cook chicken
- Put the chicken on a roasting tray and grill the chicken until the you can see the chicken slightly burn on the edges … drain the juice halfway through to add to curry later
- Create the dish
- Toast all the spices in a dry pan to build up the flavours (don’t burn)
- Add onions to pan at low heat and cook until really soft
- Add ginger and whole birdseye chillis, plus chopped chillis to the pan
- Add cinnamon stick and cardamon pods
- Add tomato puree and fry off
- Add coriander powder, turmaric, cumin, ground fennegreek, garam masala, chili powder in same amounts as for the marinade
- Add the toasted spices and add a knob of butter
- Add two tins tomatoes and same amount of water
- Add the cloves of garlic (squeeze them out)
- Let it bubble away
- Add the chicken plus sauces from the chicken
- Let it cook for 10-20 mins until its really reduced into a thick sauce
- Add fresh coriander
- Serve with rice, Naan etc
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