Garlic Chilli Chicken BIR Recipe

My absolute all time favourite curry! Well, maybe joint in 1st place along with Dhansak… Garlic Chilli Chicken is a spicy dish with a nice hit of garlic. Lovely thick sauce perfect for dipping your favourite Indian bread in.

With the addition of coconut along with strong use of Garlic this curry has beautiful layers of flavour which you’ll love! It is a spicy one though so best left to those who like things a bit hot!

 

Garlic Chilli Chicken BIR style in a curry dish

Garlic Chilli Chicken BIR Ingredients

  • 4tbsp Vegetable Oil
  • 1 Star Anise
  • 2 Cardamom Pods
  • 5 Garlic Cloves - Thinly Sliced
  • 1 1/2 tbsp Garlic and Ginger Paste
  • 1/2 Brown Onion - finely Diced
  • 2 tsp Curry Powder
  • 1 1/2 tsp Chilli Powder
  • 1 tsp Kasuri Methi (Fenugreek Leaves)
  • 1/4 tsp Garam Masala
  • 1/2 tsp Salt
  • 2 tbsp Tomato Puree
  • 5-6 Green Birdseye Chillies
  • 1 tsp Lemon Juice
  • 1 tsp Sugar
  • 40g Coconut Block
  • 1 tbsp Fresh Coriander - finely chopped
  • Pre-Cooked Chicken (6-8 pieces)
  • 100mL of Boiling Water
  • 180-200mL Base Gravy

Method

As usual get prepped by weighing and measuring out all the ingredients so they’re ready to add when you need them.

Heat the base gravy up and keep it next to your frying pan and add the coconut block to the water and mix it until it’s dissolved.

Now heat up the Vegetable Oil in your frying pan to a medium heat. Fry the Star Anise and Cardamom Pods for 1 minute stirring frequently to infuse the oil with their flavour.

Add the sliced garlic. Be careful not to burn this, just fry it until it is lightly browned stirring it frequently. Add the Garlic and Ginger paste along with the onion and stir well. Fry until the onion begins to soften.

Add the Curry Powder, Chilli Powder, Garam Masala, Kasuri Methi and Salt. Mix in well with a splash of water if needed to stop the spices burning. Fry for 1 minute and then add the Tomato Puree. Mix in and fry for 1 more minute before adding the sugar and dissolved Coconut Block and Chillies. Stir well and allow to fry for a couple of minutes before adding the Lemon Juice and 1/3 of the Base Gravy. 

Allow time between stirring for the caramelisation of the sauce to start. Then add another add half the remaining Base Gravy along with the Chicken. Stir well and again then leave it until those little craters appear in the sauce around the edge. Add the remaining Base Gravy and chopped Coriander, allow to reduce to your preferred consistency. Serve with some chopped Coriander for garnish as well as some slices of Garlic Glove if you wish.