Cooking chicken a bit differently is what we love to do quite often. Otherwise, that same Weekly Chicken Curry becomes so boring, isn’t it? This Garlic Chicken is another Indian style hearty Chicken Curry recipe, which can be cooked in a jiffy with all the pantry staple spices. Hope, you’ll love making it, don’t forget to share your experience with me if you cook this. 🙂
- Chicken- 750g (medium sized pieces with bone)
- Onion- 2 Medium sized (thinly sliced)
- Garlic cloves- 8-10 (whole)
- Kasuri methi/Dried fenugreek leaves – 1 tsp
- Tomato puree- ½ cup
- Green chillies- 5 (slitted)
- Kashmiri mirch powder- ½ tsp
- Turmeric powder- ½ tsp
- Coriander powder- 1 tbsp
- Garam masala powder- ¼ tsp
- Mustard oil/Vegetable oil- ¼ cup
- Yogurt- 100g (whisked)
- Garlic paste- 2 tbsp
- Ginger paste- 1 tsp
- Dry red chilli- 1
- Green cardamom- 4 (lightly crushed)
- Cinnamon stick- 1″ two pieces
- Cloves- 4
- Bay leaf- 2
Dry roast Kasuri Methi over a medium heat for a few seconds, let it be cooled. Grind into a fine powder using your mortar and pestle. Keep aside.
Marinate the chicken using all the ingredients mentioned ‘For marination’, and keep aside for 2-3 hours.
Heat oil in a deep frying pan/kadai, temper with the ingredients mentioned ‘For tempering’. Add onion, sauté on medium heat until light brown; next to add green chillies, tomato puree, yogurt, turmeric powder, coriander powder and kashmiri mirch powder. Mix and stir over medium heat until the masala starts leaving oil now add the marinated chicken into this. Mix, cover and cook on low heat. Stir in between. Add salt, garlic cloves along with ½ cup of hot water when the chicken is half cooked.
Mix well, cover and cook further. When the chicken is almost done, add garam masala powder and kasuri methi powder. Mix gently and simmer until thoroughly cooked. Garnish with coriander leaves.
Serve Garlic Chicken with Naan, Tandoori roti, Phulka or Pulao. Enjoy!