Garlic chicken

Garlic chicken is a very popular dish in India and is served in every restaurant. I have prepared this in an Indo-Chinese style, which is my favourite. As the name itself says garlic chicken, so lots of garlic goes but you can prepare it as per your taste. I have prepared many times with slight changes like adding vinegar and soya sauce and sometimes omitting it, which has given me every time new taste.

Garlic chicken is very delicious and goes well with any fried rice or noodle dish. I have made this as saucy version (more of sauce) not dry type, but if you want you can make this as dry version by reducing the amount of water/stock. I have used boneless chicken pieces for this garlic chicken. The chicken pieces are dipped in a marinade and deep fried. Vegetarians can use paneer or cauliflower instead of chicken. For this recipe, I have prepared chilli paste with Kashmir chillies. I have added chilli paste according to my taste and spiciness I want. You can adjust this according to your liking.

Usually Chinese food is cooked in a wok and on a high flame. But I do my cooking in a wide pan or kadai , which is easily available to me and on a medium heat according to my comfort. In Chinese food, if all the ingredients are ready and chopping is done, it will not take much time to cook.

Preparation time: 20 mins (does not include time to marinate)

Cooking time: 30 mins

Cuisine: Indo-Chinese

Serves: 2 to 3

Spiciness: Medium

Ingredients

  • Chicken (boneless) - 200 gms
  • Marinade

  • Chilli paste – 1/2 tsp
  • Garlic (chopped) - 1/2 tsp
  • Salt - as per taste
  • Pepper powder – a pinch or 1/4 tsp
  • Egg – 1
  • Corn flour – 3 tbsp
  • Sauce

  • Oil - 2 tbsp
  • Garlic cloves (big, chopped) – 2 tbsp
  • Onion (medium, chopped) – 1
  • Chilli paste – 2 to 3 tsp
  • Spring onion (chopped) - 2
  • Sugar - 1 tsp
  • Ajinomoto (MSG) - 1/4 tsp or a pinch
  • Chicken cube (I use knorr brand) – 1
  • Water – 1 1/3 cup
  • Salt - a pinch
  • Tomato ketchup - 3 1/2 or 4 tbsp
  • Black pepper powder - 1/4 tsp
  • Dark soya sauce (optional) - 1 tsp
  • Corn starch - 2 tsp corn flour + 1/2 cup water
  • Additional ingredients

  • Red capsicum – 1/4
  • Green capsicum – 1/4
  • Yellow capsicum – 1/4
  • Spring onion (green part) – 1
  • Onion – 1/2

Method

    Marinating and frying the chicken pieces

  • Take a bowl add all the marinate ingredients and mix well. Whisk the egg properly, add the chicken pieces and mix well. Keep it aside. Marinate for half an hour.
  • Preheat the kadai with sufficient oil, when it is hot, add the chicken pieces one by one and fry it in batches.
  • Cook the chicken pieces on medium flame, when it is golden brown and cooked well, keep it aside.
  • For the sauce

  • Chop the onions, garlic and spring onions and keep it aside. Keep few spring onions (green part) for garnishing.
  • Chop the capsicum (you can use any colour) and onion into chunks or square shapes.
  • For the chilli paste, I have taken Kashmir chillies I soaked 10 dry chillies in hot water or warm water for a few minutes. When it becomes soft, grind it into a paste and use as required. You can store it in the fridge or freezer.
  • For the corn starch, mix the water and corn flour well. Keep it ready.
  • Cooking the sauce

  • Take a wide pan or kadai, add oil, when its hot adds onions, spring onions, stir well, and cook for 1 to 2min.
  • Add garlic stir for few second, add chilli paste, and stir well for 2 to 3min on medium flame, donot burn it.
  • Add 1/2 cup water, so that chilli paste does not burn. Cook until the water gets absorbed.
  • Now add tomato ketchup, chicken cube (Knorr brand), ajinomoto and sugar. Stir for 1 to 2 mins, then add 1/2 cup water again and cook for a few minutes until the rawness of chilli paste is gone and the sauce forms a good consistency.
  • When the rawness of chilli paste is gone, and the sauce is cooked well, add 1/3 cup water and soya sauce and mix well. Add vegetables and a few spring onions, mix and allow it to cook for about 1 min.
  • Add corn starch and cooked chicken pieces, mix and cook for about 2 mins on medium flame until all the chicken pieces are blended well with the sauce and other ingredients and then simmar for about 2 mins. Garnish with some spring onions.
  • When the sauce thickens and is cooked well, you can switch it off. You can see now that the sauce has coated the chicken pieces well.
  • Taste it, if it is very spicy just try to adjust with little more tomato ketchup, add little water and sugar also, if needed.
  • It is gravy type. It’s spicy and tastes good also.
  • I have served it with vegetable fried rice.

Notes

  • For chilli paste, I have taken Kashmir chillies I soaked 10 dry chillies in hot water or warm water for sometime. When it becomes soft, grind it into a paste. You can store it in the fridge or freezer.
  • I cooked it on medium heat only, if the heat is very high and it is burning, just keep off the heat or reduce the heat.
  • If the sauce becomes too thick and dry, then add little water to make it thin and then add cornstarch.
  • After adding corn starch, I think it gives that custard texture consistency, that’s why it coats the chicken pieces properly.
  • If you want dry type or semi gravy type the garlic chicken then, reduce the quantity of water and cook.
  • You can add the cornstarch, and then add the chicken pieces and capsicum at last.

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