Garlic chicken 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.
Ingredients: 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 Ghee/oil Garnish: Onions - 1/2 cup sliced and golden fried Coriander - 1/4 cup chopped
Method: 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.