Garlic chicken recipe in 20 minutes – This Indian style garlic chicken has been one of the favorites at home. Hot, spicy, flavorful & absolutely delicious – all without deep frying the chicken. This goes well with plain rice – rasam, Fried rice and Hakka noodles.
My new found trick to tenderize the chicken which I learnt from my chicken majestic, works well for this recipe too. I soaked the chicken strips overnight in buttermilk along with salt and pepper.
I was surprised at this soft, tasty and tender chicken, all without deep frying and it is egg free too. I am yet to try baking this. This is not any restaurant style chicken starter but it tastes awesome and is ideal for a home preparation. It is one of our favorites during the monsoon and winters.
To make the spice paste, you can tweak it a bit to suit your taste. For me this turns out perfect.
Note for those who cannot blend and make a paste: mix red chili powder, chopped and crushed garlic, vinegar, sugar, salt and 1 tbsp. water. Use this paste for marinating.
You may like to check these best chicken recipes
Ingredients (US cup = 240ml )
- 2 tbsp Oil
- 1 sprig curry leaves
- ¼ tsp cumin
- 1 onions chopped finely
Ingredients for Chili garlic sauce
- 5 red chilies or 3/4 tsp red chilli powder
- 5 garlic cloves crushed
- ¾ tbsp Vinegar
- ¼ tsp sugar (optional)
- Salt to taste
- 15 to 30 ml Water (lesser, better) to make a paste
- Coriander leaves few
- Onion wedges or rings
- Mix yogurt, salt and pepper with ½ to ¾ cup water. Beat well and set aside.
- Wash chicken and soak it in the above prepared butter milk for 2 hours to overnight in the refrigerator. Soaking for at least 6 hours is recommended to get soft chicken.
- Blend and Make a paste of the ingredients mentioned for chili garlic sauce.
- Drain up the buttermilk and add the prepared sauce. Mix well and leave it for 5 minutes. If you want to prepare it at a later time, you can put it back in the refrigerator.
Making garlic chicken
- Heat a pan with oil, add cumin and curry leaves, sauté till the cumin begins to splutter.
- Transfer the onions and fry till golden.
- Add the chicken and fry on a high heat for 2 to 3 mins. When you see the chicken turning white, cover it with a lid and lower the heat and cook till the chicken turns tender. This barely takes 5 mins if you are using strips
- Remove the lid and fry till the moisture evaporates and the sauce begins to cling to the chicken. The longer it is roasted, the sauce becomes more aromatic and tastier but the chicken tends to lose its tenderness. So take off from the heat when it is of your liking. Take care not to burn, garlic burns faster.
- Serve garlic chicken hot or warm.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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