Jake Harper
South Indian garlic chilli chicken is a fragrant, spicy, and garlicky curry dish that is popular in the UK. It is characterized by the use of generous amounts of garlic, green chillies, and Indian spices, which are combined with chicken and a luscious sauce. The dish has a tangy and warm flavour profile and can be customized to suit individual preferences for spice levels. While it is not a traditional Indian curry, it has gained popularity in UK Indian takeaways and restaurants, and can also be easily prepared at home.
| Characteristics | Values |
|---|---|
| Spiciness | Medium |
| Garlic | Lots of sliced garlic, garlic paste, and garlic pickle |
| Chilli | Green chillies, Kashmiri chilli powder, chilli flakes |
| Other spices | Cumin, cloves, black cardamom, cinnamon, turmeric, fenugreek, coriander seeds, fennel seeds, curry leaves |
| Meat | Chicken (can be substituted with lamb, beef, paneer, or vegetables) |
| Sides | Rice, naan, chapati, coriander garnish |
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What You'll Learn
Preparation and cooking time
The preparation and cooking time for South Indian garlic chilli chicken can vary depending on the specific recipe and your desired level of spiciness. Here is a step-by-step guide to help you prepare and cook this delicious dish:
Marinating the Chicken:
Start by preparing the marinade. In a bowl, mix all the marinade ingredients, such as yoghurt, spices, ginger-garlic paste, and lemon juice. Add the chicken pieces to the bowl and coat them evenly with the marinade. Cover the bowl and refrigerate for at least two hours or preferably overnight. This marination process helps to infuse the chicken with flavour and tenderise the meat.
Preparing the Ingredients:
While the chicken is marinating, you can chop and prepare the other ingredients. Finely chop the onions, garlic, ginger, green chillies, and tomatoes. Measure out the required spices, including cumin, cloves, cardamom, cinnamon, and chilli powder. If you want to adjust the spiciness, you can increase or decrease the amount of chilli powder and green chillies used.
Cooking the Curry:
Heat oil and butter in a large pan over medium heat. Add the chopped onions and sauté them gently until they become translucent. Next, add the garlic, ginger, and green chillies. Cook this mixture for a few minutes, stirring occasionally. Then, add the whole spices, such as cumin, cloves, cardamom, and cinnamon. Allow the spices to simmer and release their aromatic flavours.
At this stage, you can add the tinned or fresh tomatoes, along with other ingredients like salt, turmeric, and additional chilli powder if desired. Stir well and let the mixture cook for about 5 to 10 minutes. You can also add some water or stock to create a curry-like consistency.
Adding the Chicken:
Once the masala base is cooked, it's time to add the marinated chicken pieces. Combine the chicken with the masala, ensuring it is well coated. Cook this mixture for about 5 minutes or until the chicken is almost cooked through. You can adjust the heat to medium-low and cook the chicken until it is tender. This should take an additional 15 to 20 minutes.
Final Touches:
To finish the dish, add some freshly chopped coriander, grated nutmeg, or other garnishes of your choice. Cover the dish and let it simmer for a minute or two to allow the flavours to meld. Then, turn off the heat and let the curry rest for a few minutes before serving.
Serving Suggestions:
South Indian garlic chilli chicken can be served with fluffy basmati rice, naan, chapati, or any flatbread of your choice. It is a versatile dish that can be customised to your preferred level of spiciness. Enjoy the fragrant and complex flavours of this delicious curry!
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Ingredients and measurements
The ingredients and their measurements for South Indian garlic chilli chicken vary depending on the recipe used. Here is a consolidated list of ingredients and measurements from multiple recipes:
- Chicken – 2 kg
- Oil – Vegetable oil, 3-4 tbsp
- Butter – As needed
- Onions – 4, finely diced
- Garlic – 8 cloves, sliced or chopped
- Ginger – 30 g, grated or paste
- Green chillies – 10, small or as per taste
- Cumin – 2 teaspoons of seeds or as per taste
- Cardamom – 1 teaspoon of ground or green cardamom pods
- Cinnamon – ½ teaspoon of ground cinnamon or a cinnamon stick
- Cloves – As per taste
- Fenugreek – ½ teaspoon
- Curry leaves – 1 teaspoon
- Tomatoes – 400g tin of chopped tomatoes, 6 fresh tomatoes, or blended vine-ripened tomatoes
- Tomato paste – 1 tablespoon
- Chicken/vegetable stock – 350 ml, or enough to cover the chicken
- Salt – As per taste
- Turmeric – 1 teaspoon
- Chilli powder – Kashmiri chilli powder, or regular hot or mild chilli powder, as per taste
- Coriander seeds – 2 teaspoons
- Fennel seeds – ½ teaspoon
- Black cardamom – As per taste
- Black pepper – As per taste
- Black cardamom – As per taste
- Cinnamon stick – As per taste
- Tinned tomatoes – As needed
- Nutmeg – Grated, as per taste
- Coriander – Fresh, chopped, as per taste
- Spinach – As per taste
- Roasted peppers – As per taste
- Ghee – As needed
- Tandoori masala – 2 tablespoons
- Garlic pickle – 1 tablespoon of Indian garlic pickle
- Kasuri methi – As per taste
The measurements provided are approximate and can be adjusted to suit your taste preferences. The key ingredients that contribute to the spiciness of the dish are green chillies, chilli powder, and garlic pickle. Adjust these ingredients to control the spiciness of your South Indian garlic chilli chicken.
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Cooking instructions
South Indian garlic chilli chicken is a spicy dish with a nice balanced heat. The level of spice can be adjusted to suit your taste. Here is a recipe for how to make it:
Firstly, prepare the marinade by mixing all the ingredients in a bowl. Add the chicken pieces and ensure they are fully coated. Cover the bowl and leave it in the fridge for at least two hours, but preferably overnight.
Heat oil and butter in a large pan. Once hot, add the onions and gently cook them for a few minutes. Then, add the garlic, ginger, and green chillies. Cook for another three minutes.
Next, add the cumin, cloves, black cardamom, and cinnamon stick. Let these spices simmer for a few minutes. Then, add the tinned tomatoes, salt, turmeric, and chilli powder (Kashmiri chilli powder, if available). Stir well and let it cook for 5-10 minutes.
Add the marinated chicken to the mixture and combine well. Cook for about 5 minutes or until the chicken is cooked through. Add the coriander and grate nutmeg into the mixture. Cover with a lid and simmer for 1 minute before serving.
You can also add some extra ingredients to enhance the flavour, such as spinach and roasted peppers. Additionally, if you prefer a creamier texture, you can add some cream to the dish.
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Serving suggestions
South Indian garlic chilli chicken is a fragrant, spicy, and garlicky curry. The dish is typically served with rice, naan, or chapati and is often accompanied by a selection of chutneys and dal. To cool down the spice, it can be served with yoghurt or raita.
For a more indulgent meal, serve the curry with chilli naan and an onion tomato cachumber on the side. For a traditional Indian restaurant-style experience, serve the curry with a side of samosas.
If you're looking for a lighter meal, the curry can be served with a salad, such as a tomato and onion salad. To make it a heartier meal, serve it with a side of roasted vegetables, such as roasted peppers.
For a dairy-free option, use vegetable oil instead of ghee (clarified butter). The dish can also be made vegetarian or vegan by substituting the chicken with paneer, tofu, potato, cauliflower, or courgette.
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Storage and reheating
South Indian garlic chilli chicken is a spicy dish that can be stored in the fridge for up to 4 days or frozen for up to 3 months. To store, allow the dish to cool to room temperature, then transfer it to an airtight container and refrigerate or freeze.
Reheating
To reheat, there are a few methods you can use:
- Oven: Preheat the oven to 350 degrees Fahrenheit. Place a baking rack over a large sheet pan and arrange the chicken pieces on top. In a small saucepan, combine soy sauce, sweet chili sauce, garlic powder, vinegar, and 1/4 cup water. Simmer over medium-low heat for 8-10 minutes, or until slightly reduced. Brush this glaze over the chicken pieces and bake for a few minutes until crispy.
- Stovetop: Heat a non-stick pan over medium heat. Place the chicken pieces in the pan and heat for 2-3 minutes on each side until warmed through.
- Microwave: Place the chicken in a microwave-safe dish and cover with a damp paper towel. Microwave on medium heat for 1-2 minutes, or until warmed through.
- Air fryer: Preheat the air fryer to 350-400 degrees Fahrenheit. Place the chicken pieces in the air fryer basket and heat for 3-5 minutes, or until crispy and warmed through.
Tips:
- If reheating from frozen, thaw the dish overnight in the refrigerator before using any of the above methods.
- To retain moisture and prevent drying out, cover the dish with foil or a lid when reheating.
- If the dish seems dry, add a small amount of water or broth to the container before reheating.
- Always ensure the chicken is heated to a minimum internal temperature of 165 degrees Fahrenheit to prevent foodborne illness.
- Taste the dish after reheating and adjust the seasoning as needed.
Enjoy your delicious South Indian garlic chilli chicken!
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Frequently asked questions
South Indian garlic chilli chicken is described as having a spicy kick, with a medium heat that is not crazy spicy. The dish contains chilli powder, crushed chilli flakes, and fresh green chillies, as well as ginger and black cardamom, which also add to the heat.
To reduce the spice level of South Indian garlic chilli chicken, you can reduce the amount of chilli powder, omit crushed chilli flakes, or reduce the number of fresh green chillies used in the recipe.
South Indian garlic chilli chicken is often served with rice, naan, or chapati, and can be accompanied by a selection of chutneys, dal, and samosas.
In addition to the garlic and chillies, this dish typically includes ginger, cumin, cardamom, cinnamon, tomatoes, and coriander.
The amount of chicken used can vary, but a common quantity is around 2kg, which provides a generous portion and allows for a balance of flavours in the dish.
