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Chicken Chilli Garlic
Ingredients
- 2 – 3 tbsp rapeseed oil
- 8 cloves garlic – slivered
- 1 onion – finely chopped
- Salt
- 4 bird’s eye chillies – finely sliced (more or less to taste)
- 1 tbsp garlic and ginger paste
- Base sauce (about 300ml or 1 1/4 cup in total)
- 1 tsp Kashmiri chilli powder
- 1 tbsp mixed curry powder
- 1 tbsp Tandoori masala
- Tomato puree ( about 70ml or 1/4 cup)
- 2 large chicken breasts
- Chillies to taste
- 3 tbsp chopped coriander (cilantro)
- 1/4 tsp Kasoori methi (dried fenugreek leaves)
Methodology
- Heat the oil and add the garlic to season
- Add the onions and get to the translucent stage
- Add the garlic and ginger paste and chillies
- Add some base sauce
- Add the curry powder and chili powder
- Add the chicken
- Add the tomato puree
- Add some base sauce
- Add the corniander leave some for garnish
Serve with rice
