Garlic chicken curry with turmeric and fried onions

garlic chicken
Garlic chickenĀ is quite an easy dish to put together. Key ingredient being garlic, of course. There’s a whole lot of it in there and some more. I’ve basically marinated chicken in a lot of garlic and yoghurt overnight and slow cooked it with some turmeric and chilli paste. It’s a very fragrant and flavourful curry, mild on spice levels and easy on the tummy. Serve with steamed rice, followed by a nap.

garlic chicken


Chicken - 1 kg with bone

Garlic paste - 3 tbsp or more

Yoghurt - 1/4 cup

(Marinate chicken in garlic and yoghurt for 4 hours or overnight)

Turmeric - 2 tsp

Green chilli - 3 slit

Red chilli paste/powder - 2 tsp

Cumin seeds - 2 tsp

Fresh cream - 1/4 cup

Salt to taste



Onions - 1/2 cup sliced and golden fried

Coriander - 1/4 cup chopped

garlic chicken


Heat ghee/oil, add jeera and let it splutter.

Add chicken with the marinate, a cup of water, turmeric chilli paste and salt.

Let it come to a bubble and lower the flame.

Cook for 30 mins or more, depending on how big the chicken pieces are.

Whip the cream a little and add to the curry. Turn off flame.

Garnish with coriander and fried onions.

I've also chopped up some onion, tomato and coriander to have on the side.


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