Garlic Chilli Chicken Curry
- serving for 2
- 2+2 hours
- oven, pan, blender
For Chicken
Ingredient
chicken thigh fillets 6 pc
Marinade
tandoori paste 2 tbsp
natural yoghurt 2 tbsp
salt & pepper
For Base Gravy
Vegetables
white onions 3 pc
carrot 1 pc
red pepper 1 pc
garlic puree 1 tbsp
ginger puree 1 tbsp
veg oil 2 tbsp
Spice
ground cumin 1 tbsp
ground coriander 1 tbsp
tumeric 1 tbsp
Sauce & Seasoning
tomatoes 1 tin
water 600 ml
salt 1 tsp
For Sauce
Vegetables
white onion 1 pc
garlic 7 cloves
red chilli 1 pc
garlic paste 1 tbsp
ginger paste 1 tbsp
ghee/veg oil 3 tbsp
Spice
cinnamon stick 1 pc
chilli powder 1 tsp
turmeric 1 tsp
ground cumin 2 tsp
ground coriander 2 tsp
garam masala 2 tsp
Sauce & Seasoning
tomato puree 1.5 tbsp
Indian base gravy 700 ml
salt & pepper
chopped fresh coriander
Directions
Cut chicken into large chunks and marinate for at least 2 hours to overnight
Grill until nicely charred and cooked through
Roughly chop vegetables for gravy
Fry the veg with oil until soft
Add all other gravy ingredients boil down for 20 mins then blend
Thinly slice onion, garlic and chilli
Heat the ghee in a large pan brown garlic and onion
Add red chilli, cinnamon stick, tomato puree and garlic & ginger paste cook out for 2 mins
Add the ground spices, seasoning and base gravy cook out for 10 mins
Add the cooked chicken and reduce to required consistency
Add fresh coriander just before serving
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman