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Tandoori Garlic Chilli Chicken
Tandoori Garlic Chilli Chicken is a traditional British Indian Restaurant (BIR) recipe for a curry of tandoori chicken in a spiced and aromatic gravy with garlic. The full recipe is presented here and I hope you enjoy this classic British version of: Tandoori Garlic Chilli Chicken.
prep time
15 minutes
cook time
30 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : CurryBIR CurriesChilli RecipesChicken RecipesBritish Recipes
This is another British Indian Restaurant version of garlic chilli chicken, where the chicken is first cooked as tandoori chicken rather than as plain chicken. Though fairly spicy, this is not as hot as the ‘hottest curry’ version of garlic chilli chicken.
Ingredients:
1 tbsp ghee (or butter)
1 tbsp olive oil
4 whole garlic cloves
1 tsp chopped garlic
½ onion, finely chopped
6 tbsp tomato puree
200g pre-cooked
tandoori chicken
½ tsp
curry mix powder
2 tbsp mango chutney (optional)
½ tsp hot red chilli powder
4-6 green chillies, chopped
1 tsp dried fenugreek leaves
1 tsp Kashmiri chill powder
¼ tsp sea salt
250ml (1 cup) base sauce (either
base curry sauce or
Indian restaurant curry base)
Handful of coriander (cilantro) leaves
1 tbsp single (light) cream
Method:
Combine the oil and ghee in a non-stick pan or wok over medium-high heat. Add the whole garlic and fry for a few minutes, until beginning to brown. Remove with a slotted spoon and set aside.
Place the pan back on the heat and add the chopped garlic to the oil left in the pan. Cook for about 60 seconds, until the garlic begins to brown then add the chopped onion. Cook for about 5 minutes, until the onion has started to soften. Add the tomato puree and cook, stirring constantly, for 30 seconds over medium heat.
Scatter over the mixed powder and chilli powder. Stir to combine then add the green chillies, followed by the chicken. Stir to combine then add the mango chutney (if using). Stir in the base sauce, bring to a simmer and cook for 10 minutes.
Stir in the single cream and fenugreek leaves followed by the coriander leaves (retain some for garnish). Finally, garnish with the whole fried garlic and the reserved coriander leaves then serve.
