Garlic Chilli Chicken (From Scratch / Base Free)
A bold, fiery curry infused with roasted red chillies, crushed garlic, and a tangy spiced tomato gravy with vibrant green peppers.
Ingredients
- • 2 tablespoons Vegetable Oil
- • 1/2 large sliced or diced finely Brown/White Onion
- • 1/2 teaspoon Salt
- • 1 Green Cardamom Pods
- • 1 tablespoon Garlic Paste
- • 1 tablespoon Tomato Paste
- • 5 sliced thinly Garlic Cloves
- • 4 green sliced Birds Eye Chilli
- • 2 teaspoon Chilli Powder (Hot)
- • 1 tablespoon Mix Powder / Curry Powder
- • 1/2 teaspoon Turmeric Powder
- • 6-8 pieces Meat / Veg / Paneer
- • 250 millilitres Water
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1 tablespoon Coconut Milk Powder
- • 1/2 teaspoon Sugar
- • 1/4 cup Fresh/Chopped Coriander
Preparation Steps
heat the oil on a medium heat and add the onions, cardamom pod and salt stirring gently until they begin to lightly brown
add the garlic paste, tomato puree, sliced garlic and chillies, stir through then cook for 30 seconds
add the chilli powder, mix powder and turmeric and stir through then cook for 30 seconds adding a little water if required
add the meat, stir and coat well in the sauce
add 1/2 of the boiling water, stir through, allow to cook for a minute or two then add the rest
allow to reduce until the sauce is the thickness you require and any raw meat is cooked through
add the fenugreek and coconut milk powder stir through and serve decorated with a sprinkle of coriander and sliced chillies