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Garlic chilli chicken is a serious curry. Big tastes. This isn’t a curry for the faint of palate. If butter chicken is your favourite maybe this isn’t the right recipe for you.

If you love a madras though. Or a jalfrezi. Then garlic chilli chicken just might be your new favourite. If garlic and green chilies are your jam, read on.

This is one of those curries that are really big in the UK. And not so big anywhere else. I don’t know why that is. It’s a shame. Garlic chilli chicken is tasty stuff. One of the best curries you’ve never heard of.

My guess is because it doesn’t seem to trace its roots back to a traditional Indian dish. I can’t find reference to it anywhere outside the UK. Doesn’t matter though. I know. And now so do you.

Garlic chilli chicken in a carbon steel bowl from above.

Garlic is the backbone of garlic chilli chicken

There’s a lot of garlic in this dish. There’s sliced garlic. And garlic ginger paste. And garlic pickle.

The fresh garlic flavours the oil as it cooks. It mellows as it cooks. Winds up being these little caramelized garlic flavour bombs.

Garlic ginger paste is bright and assertive. If you cook any Indian recipes on glebekitchen you should know it well.

Garlic pickle is earthy. Spicy. Salty. It adds a whole different dimension.

It’s the triple crown of garlic. Don’t eat this if your date doesn’t. It won’t go well for you. No joke.

Get your garlic pickle at your local Indian grocer

You can make garlic pickle if you like. I really should have a recipe posted for it. But I don’t. Not yet anyway. Sorry.

It takes time to make. Like a week. So you really need to plan ahead. Or you can just go to your Indian grocer and pick one of the many types they stock. I suppose you have to plan that too. But not for a week. Unless you are really busy.

Buying it is easy. And I like the stuff in the jar. I don’t say that often. But in this case it’s true.

Don’t start buying garlic ginger paste in a jar though. That stuff is still terrible. Ground up wet cardboard. Curry destroyer in jar. Can you tell I’m not a fan?

Closeup of a spoonful of garlic chilli chicken curry from the front.

Green chilies add bite

Garlic chilli chicken is a spicy dish. Hot even. Not crazy spicy. But spicy. And you can’t really do much about it.

There’s a nice balanced heat from the kashmiri chili powder. It’s pretty mild as far as Indian chili powders go. But it still has some kick.

The garlic pickle comes packing some pretty good heat too. At least the brands I get around here.

The bright flavour of the green chilies that make it what it is. You can’t not add green chilies to this dish. It just wouldn’t be right. Not when it has chilli in the name.

You can roll back on the kashmiri chili powder some. And try to find a milder garlic pickle.

And you can seed the chilies. I almost always do that. The big fire is the membrane inside the chilies. Take that out and you cut the heat.

I love the taste of green chilies. So I always want to add more. Removing the membrane is how I keep the heat down and still get my green chili fix.

Garlic from everywhere. Chili from everywhere. And Indian restaurant technique. There’s a lot here to love.

If it sounds like something you’d like, give it a go. Let’s get the secret of garlic chilli chicken out to the rest of the world!

Garlic chilli chicken table scene with parathas, rice, chana and saag aloo from above.
Carbon steel bowl full of garlic chilli chicken from the front - rice and chana in the background.
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5 from 8 votes

garlic chilli chicken

Garlic chilli chicken is all about garlic, green chilies and Indian spices wrapped up in luscious sauce
Course Main
Cuisine Indian
Keyword garlic chilli chicken
Prep Time 15 minutes
Cook Time 10 minutes
Pre-cook the chicken 20 minutes
Total Time 45 minutes
Servings 2
Calories 433kcal
Author romain | glebekitchen

Ingredients

Pre-cook the chicken

  • 12 oz chicken thighs or breasts cut into large bite size pieces
  • 2 tsp curry powder or Indian restaurant spice mix
  • 1/2 tsp kosher salt
  • 2 cups chicken stock

Spice mix

  • 1 tsp kasoor methi
  • 2 tsp Indian restaurant spice mix powder – recipe link below
  • 1 tsp kashmiri chili powder
  • 1/2 tsp kosher salt

Restaurant garlic chilli chicken

  • 3 Tbsp vegetable oil
  • 1 2" cinnamon bark – also called cassia
  • 3 green cardamom pods
  • 2 cloves garlic sliced finely
  • 2 green chilies halved, seeded and cut into 3/4 inch pieces
  • 2 tsp garlic ginger paste – recipe link below
  • 1 Tbsp tomato paste diluted in 2 Tbsp water
  • 1 Tbsp cilantro leaves and stems – finely minced
  • 15 oz curry base – recipe link below
  • 1-2 tsp garlic pickle – available at Indian grocers
  • 3-4 cherry tomatoes cut in half

Instructions

Pre-cook the chicken

  • Combine the cut up chicken, curry or mix powder, salt and enough no-sodium chicken stock to cover the chicken in a sauce pan. If you are using chicken stock with sodium taste it out of the container. You want the liquid right on the edge of too salty. If it isn't there add a bit of salt.
  • Bring to a boil and then reduce heat to a simmer. Give the chicken a bit of a stir. You don't want pieces clumping up, preventing things from cooking evenly. Cook until the chicken reaches an internal temperature of around 150F for white meat or 160F for dark meat. It will finish cooking in the final curry.

garlic chilli chicken

  • Combine the Indian restaurant spice mix, kasoor methi, kashmiri chili powder and salt in a small bowl. This is your spice mix.
  • Cut up the chilies and tomatoes.
  • Dilute the tomato paste with enough water to get to the consistency of passata.
  • Heat your frying pan (don’t use non-stick) briefly over medium heat. Add 3 Tbsp vegetable oil. Use all the oil specified. It’s important.
  • When the oil starts to shimmer add the cinnamon bark and green cardamom. Cook until you see little bubbles form around the whole spices.
  • Add the garlic and green chilies and cook until the garlic just starts to turn golden.
  • Add the garlic ginger paste. Cook it, stirring constantly, until it stops sputtering.
  • Turn down the heat to medium low and add the spice mix you prepared above. This is a critical step so really pay attention here. Stir it constantly for about 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.
  • Turn the heat up to medium high. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.
  • Add the cilantro leaves and stems. Cook for around 15-20 seconds.
  • Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Watch the edges of the pan. The curry can stick here.
  • Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.
  • Add the rest of the curry base and let cook until the bubbles form again. Turn the heat down to low, add the garlic pickle and then the pre-cooked chicken.
  • Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Don’t add water.
  • Add the cherry tomatoes and cook until the tomatoes are just warmed through. Garnish with a bit of chopped fresh coriander if you like and serve.

Notes

Here’s how to make curry base.
This is my Indian restaurant spice mix
The recipe for garlic ginger paste is here.
If you haven’t read about Indian restaurant technique yet, do that before you start cooking.
Have all your ingredients prepped and ready to go.
If you are just making one restaurant style curry you can just warm up the curry base in the microwave. If you are cooking up a storm think about heating it up in a sauce pan. 

Nutrition

Serving: 2servings | Calories: 433kcal | Carbohydrates: 15g | Protein: 26g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 97mg | Sodium: 1742mg | Potassium: 835mg | Fiber: 5g | Sugar: 4g | Vitamin A: 543IU | Vitamin C: 15mg | Calcium: 55mg | Iron: 3mg

26 thoughts on “garlic chilli chicken – indian restaurant style

  1. My curry game has been elevated because of you Romain. I’m enjoying cooking these curries at home like never before. I used to think my curries were decent but now my family goes back to the pan after they finish the plate. Even my eat like a bird 15 year old does too!

    I love your YouTube channel and you really should consider as Patreon account, I would definitely support it.

    Thanks for all you do.

    • I’m so glad you are making better curries and that you are liking my Youtube channel. You are very welcome!

  2. Romain, you know you are a genius, I don’t really have to tell you and I’m sure many more will agree. I’ve made curries all my life with the individual spices, but since I found you, I am in great demand with my family. Every week I have to cook a different one, spent over £50 in spices and what an investment for the future. Our favourite is the Butter Chicken but with extra chillies added, my son is asking do you have a Biriyani recipe? I enjoy making the garlic Ginger paste and curry base, now got all the other spices made up to. It’s so easy now, so quick and everyone I’ve made has been a success. Many thanks for taking the time to share all your recipes with us. Regards Shirley x

  3. I regularly cook the glebe kitchen curries (at least once a week). This is definitely my favourite, better than Indian restaurant versions. I used Pataks garlic pickle and it really does make the dish.

    • Better than restaurant. And cook glebekitchen once a week! Wow. That is just music to my ears. But I really can’t take the credit. It’s the garlic pickle. Pushes it right over the top…

    • So I. Our freezer is full of home made curry base which allows to do any dish from this amazing site. Looking forward to have Romain’s recipe for butter chicken, rogan josh or home made naan.

  4. Wow! My new favourite curry. Today is the first time I’ve made or eaten garlic chilli chicken and its my new favourite curry. The taste is to die for! I got ‘Pran’ garlic pickle and it worked well, gave the curry a lovely sweetness, a bit like the dopiaza recipe on here. Hats off to you Romain, this is your best yet!

  5. Great recipe made today and can’t wait for later to eat it. I kept seed in chillis as like it spicy and added green peppers to bulk out. This is the second recipe I have made from this site, make the chicken shashlik 4 times now as it amazing.

  6. Theres no going back to other curries after making the ones on this website. I’ve tried quite a few of the recipes and they all taste amazing – all my household agree they’re better than restaurants!! Thank you for showing me how to cook AMAZING curries!!

  7. Hi Romain,
    Your recipes have revived my love of cooking restaurant-style curries and I have just made my first Hotel-Style curry and made loads of the Hotel gravy and I’m blown away. Can I use one cup of hotel gravy with this recipe and Hotel technique?

    • I am absolutely delighted I played a role in reviving your love of cooking restaurant-style curries. That’s why I do this!

      You could certainly adapt this recipe but I would leave out the tomato paste/puree as tomato is already quite a strong component in the hotel gravy. Also, I wouldn’t pre-cook the chicken but rather follow the technique outlined in the hotel style green chili chicken curry. And, of course, you shouldn’t fry the base in batches as hotel gravy and curry base are not interchangeable from a technique perspective.

  8. Hi. Dying to make this! What brand of garlic pickle do you use? Can get hold of pataks (has dates in it) or ashoka (which doesn’t have anything sweet in it) Any thoughts? Thanks!

    • I use Niru brand at the moment. There is nothing sweet about it. I looked at the ingredients in the Ashoka and it is pretty similar. Ashoka has a few extra ingredients but I’d guess they taste about the same.

      • Thankyou! Love how you go the extra mile to help people out. Will go with Ashoka then if I can’t get Niru.

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