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Garlic Chilli Chicken

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A delicious curry that doesn't taste nearly as garlicky as you'd expect.
Course
Main Course
Cuisine
Servings 2
Author Derek

Ingredients

Chicken tikka

  • 500 g chicken thigh or breast
  • 3 tbsp tikka masala
  • 3 tbsp yoghurt
  • ½ tsp red food colouring optional
  • 2 tsp water

Curry

  • 4 tbsp vegetable oil
  • 50 garlic cloves sliced
  • 3 white onions sliced
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 8 green chillis sliced
  • 2 tsp chilli powder
  • ½ tsp paprika powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 2 tbsp tandoori masala
  • 1 tbsp madras curry powder
  • 300 g blended vine ripened tomatoes or tinned tomatoes
  • 450 ml chicken stock
  • 1 tbsp kasoori methi
  • 1 tsp garam masala
  • 2 tbsp freshly chopped coriander
  • Pinch of salt
  • 6 green chillis

Instructions

  • Combine tikka masala and yoghurt in a mixing bowl. Mix food colouring with water, add to the marinade and mix.
  • Chop your chicken thighs or breasts into chunks and add them to the bowl. Mix well, ensuring all the chicken is marinated. For best results, cover the chicken and leave in the fridge for at least two hours, but preferably overnight.
  • Cook the chicken pieces in an air fryer for 15 minutes on 200℃.
  • Add the vegetable oil into the pan and cook the sliced garlic until golden brown. Don’t overcook these as they will become bitter.
  • Remove the slices and add your sliced onion into the pan with a pinch of salt. Cook these until golden brown. This should take about 6-8 minutes.
  • Remove a third of your onions and add garlic ginger paste and cook for 30 seconds.
  • Add sliced green chillis and your dry spices and cook through for a minute.
  • Add the blended fresh tomatoes and one third of the chicken stock and simmer for 5 minutes, stirring occasionally.
  • Transfer to a blender and blitz.
  • Add the blended mixture back into the pan with two thirds of the remaining chicken stock. Let that simmer for 5 minutes.
  • Add the remaining golden onions and sliced garlic from earlier but hold a few slices of garlic back for the garnish. Cook for 2 minutes.
  • Add the cooked chicken tikka, kasoori methi, garam masala and chopped coriander. Depending on the consistency you like, you may need to add more of the remaining chicken stock. Cook for 2 minutes.
  • Garnish with the final garlic flakes, chopped coriander and whole green chillis.

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