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A metal serving bowl containing chicken curry with garlic chilli sauce, garnished with ginger strips and coriander.

Garlic Chilli Chicken Curry

A simple homemade Indian garlic chilli chicken curry recipe, made with chicken thigh, loads of garlic, chillies and aromatic curry sauce. Serve with plain rice, naan, or chapati and create a quick family dinner in 30 minutes!
4.98 from 34 votes
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Course: Main Course
Cuisine: British Indian, Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 393kcal
Author: Khin

Equipment

  • Large pan or pot

Ingredients

  • 450 gram Chicken thigh Boneless skinless chicken thigh or breast
  • 2-3 Shallot onion Finely chopped
  • 2 Tomatoes Finely chopped
  • 4-5 cloves Garlic Roughly chopped
  • 1 tbsp Garlic paste Or finely grated garlic
  • 1 tbsp Ginger paste
  • 2 tsp Tomato puree Tomato concentrate
  • 4-5 Green chilli Cut thin slices
  • 3-4 tbsp Cooking oil Sunflower, vegetable, canola, etc
  • 1½ tsp Salt
  • 1 cup Water

Spices

  • 1 tsp Turmeric powder
  • 1½ tsp Kashmiri chilli powder
  • 1 tsp Curry powder
  • 1 tsp Garam masala
  • 5-6 pods Cardamom
  • 1 tsp Crushed chillies
  • 1 tbsp Kasuri methi Dried fenugreek leaves

To serve

  • Coriander
  • Ginger strips

Instructions

  • Heat the pan to medium heat, drizzle 3-4 tbsp of oil and add the green cardamom and follow with the chopped garlic. Stir it for a few seconds, add the chopped onions and cook until soft and translucent.
  • Next, add the garlic paste and ginger paste and cook until the onions are light brown. Add finely chopped tomatoes and cook until the tomatoes are soft and oil separate.
  • Then add tomato puree and ground spices, chilli powder, turmeric, garam masala, curry powder, and crushed chillies.
  • Place the chicken pieces and combine well with spices and cook for 1-2 minutes. Add warm water and add salt to taste.
  • Bring the heat to low-medium and cook for another 15-20 minutes until the chicken is tender.
  • Add green chillies, and dried Kasuri methi and stir it well. Make a taste test and adjust salt and water to taste. Finish with coriander.
  • Transfer to a serving bowl, garnish with thinly sliced ginger strips and serve with plain rice or a choice of flatbread.

Notes

  • Kasuri methi is also known as Kasoori methi or dried fenugreek leaves. It has a unique earthy, aroma which is ideal for Indian curry recipes. Rub and crush the methi leaves in both hands before adding to the curry. 
  • Kashmiri chilli powder - Kashmiri chilli has a vibrant red colour, bringing more colour to the dish. You can use regular hot or mild chilli powder as a substitute. 
  • Adjust the garlic & chilli - I love to add plenty of garlic and hot chillies to this recipe. You can reduce the number of garlic cloves and use mild chillies if you prefer the mild curry flavour. 
  • What type of oil to use? We usually use sunflower, canola, vegetable oil, etc. You can also use ghee or unsalted butter instead of cooking oil. 
  • What to serve with this dish? Serve with plain rice, naan, chapati, or a choice of flatbread. 
This curry is approximately 393 kcal per serving without rice but it can vary by a number of different factors. 

Nutrition

Calories: 393kcal | Carbohydrates: 15g | Protein: 20g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 1148mg | Potassium: 522mg | Fiber: 4g | Sugar: 4g | Vitamin A: 997IU | Vitamin C: 18mg | Calcium: 47mg | Iron: 2mg
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