Garlic Chicken
Bite size pieces of chicken marinated with crushed garlic, dry chillies, salt and vinegar; cooked with onion and tomatoes, and finished off with green chillies for an extra kick; this is a wonderfully balanced blend of flavours. Simple ingredients, honest plate of food – this is finger-lickin’ good! This is the sort of food that’s a sure shot party hit!
Servings Prep Time
4helping 10minutes
Cook Time Passive Time
40minutes 60minutes
Servings Prep Time
4helping 10minutes
Cook Time Passive Time
40minutes 60minutes
Ingredients
Instructions
  1. Finely chop onions, tomato, and garlic.
  2. Lightly crush the garlic. Marinate the chicken pieces with the crushed dry chillies, vinegar, garlic and salt. Mix well, and let it sit for an hour. You can skip the marination, but to get all the great flavours of garlic, you SHOULD marinate.
  3. Heat some oil in a thick-bottomed pan. Add chopped onions and cook on a medium flame while stirring occasionally.
  4. Sweat the onions till they are tender and cooked well. When the onions start turning brown, add the chopped tomatoes, and cook further.
  5. Cook on a low flame till the onion and tomato mix reach a thick paste like consistency. Add salt, sugar, 3 tablespoons of water and mix well. Switch off when the water start to disappear, and transfer the contents to a bowl.
  6. Use the same pan, add a little oil, and braise the marinated chicken on a high flame. Stir occasionally and fry for a couple of minutes. Lower the flame, and cook with the lid closed for about 15 minutes.
  7. Open the lid, add the onion-tomato paste back to the pan, mix well, and cook on a low flame.
  8. Add salt if required. Cook till chicken pieces is evenly coated. Add the chopped green chillies, and mix well. Cook for a minute, and switch off the flame.
  9. Garnish with spring onions, and serve hot. You can enjoy this garlic chicken on its own, or with some fragrant rice. Recommendation: For best results, serve 4-5 hours after cooking. This will help the flavours to develop further. Heat it up in a pan just before serving.
Recipe Notes

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