‘Nothing brings people together like good food.’

It’s either a bowl of chicken or a bowl of paneer that you first see when you open my fridge. Easily available, good protein and everybody’s favourite.

This recipe is fairly new and as always, easy to follow. It’s creamy, packed with flavour and above all, as the name suggests, the taste of burnt garlic follows you in every mouthful. Flaky Malabar parathas and a simple raita along with this chicken curry would make a great meal.

Whenever I go through a recipe, I first check out the ingredients. All the ingredients should be easily accessible or rather present in every Indian kitchen. I am forever looking out for easy chicken recipes I can cook in a jiffy, great on taste and flavour though, no compromise on that front.

Spicy chicken with burnt garlic is a very versatile recipe and I’m happy to be sharing this with you. You can substitute chicken for duck, mutton or any other meat.

Ingredients:

• Onions -3 sliced
• Ginger- garlic paste – 2 tbsp
• Coriander powder – 4 tsp
• Chilli powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Chicken masala – 2 tsp ( Eastern)
• Garam masala – 2 tsp
• Curd – 1/2 cup
• Coconut milk – 1 tetra pack or 200 ml
• Oil
• Salt to taste

To garnish:

• Garlic -3/4 cup minced
• Dry red chillies -3-4
• Curry leaves
• Green chilly slit – 3-4

Method:

• In a little oil, sauté sliced onion till light brown and soft.
• Add the ginger garlic paste and fry well.
• Add all the spice powders and curd and fry well on a low flame till oil bubbles appear. A little water can be added.
• Add the chicken, salt to taste and coconut milk and cook till chicken is tender.
• For the final garnish, in a little oil or ghee, add the minced garlic and fry till dark brown.
• Add the red chillies, slit green chillies and curry leaves.
• Pour on top of the cooked chicken and mix well.
• Serve with any Indian bread and raita.

Chefs tips:

• Try this dish out and post your comments.

• All the ingredients should be absolutely fresh.
• Chicken can be substituted for any meat.
• For duck, the curry should be done in the pressure cooker and cooking tome would be between 3 and 5 whistles.
• For mutton, cooking time would be after the first whistle, cook on a low flame for 15 minutes and then switch off.
• You can use any chicken masala that is available close to you.
• For 1 cup of thick fresh coconut milk you will have to take 2 cups of grated coconut and half a cup of hot water. Soak for ten minutes and then grind.
• The colour of your dish depends on how well you fry the sliced onions.
• This dish serves 6-8 adults.
• Do try out this dish and post your comments.

Till my next post,

Cheers

Rose