• SOUMYA S SUVARNA

CHICKEN GARLIC

Chicken pieces marinated in garlic, dry chilies, vinegar, and salt; cooked with onions and tomatoes; and served with green chilies for a kick; this is a taste sensation. There's a little bit of everything in it - a tangy sweetness from the onion-tomato paste, heat from the chilies, and a hint of vinegar. To complete this delicious chicken dish, add some freshly chopped spring onions

A little bit about this chicken

Garlic chicken that is succulent and flavorful

This recipe does not require much time to prepare, but it does take time to marinate. When in a hurry, you can skip it, but for best results, give it time!

The best way to serve hot food is straight from the stove. When preparing this garlic chicken, we have found it best to let it sit for a couple of hours (or even more). Incorporating the wonderful flavors into the chicken with that sauce will give it a sticky base.



Chicken Garlic


A blend of flavors that is beautifully balanced; bite-size pieces of chicken marinated in crushed garlic, dry chilies, salt, and vinegar, cooked with onion and tomatoes, and finished with green chilies for an extra kick. Food that is finger-licking good, with simple ingredients. The kind of food that is sure to be a party favorite

Ingredients

  • 500 grams of chicken small pieces

  • finely chopped with 3 tablespoons of garlic

  • finely chopped with 2 medium onions

  • finely chopped with 1 small tomato

  • and 1 tablespoon crushed dry chili

  • slices of 2 green chilies

  • diluted with vinegar

  • seasoned with salt

  • half a teaspoon sugar

  • if you like spring onions

Directions

  • Garlic, onion, and tomato should be finely chopped.


  • Garlic should be lightly crushed. Chicken pieces are marinated in vinegar, garlic, garlic oil, and crushed dry chilies.

  • They are mixed well and left for an hour. To get all the great garlic flavors, you should marinate.

  • In a thick-bottomed pan, heat some oil. Toss chopped onions often over a medium flame.

  • Cook the onions until they are tender and cooked well. Cook the onions until they are brown, then add the chopped tomatoes.

  • Low heat should be used until the onion and tomato mixture reaches a thick paste-like consistency. Add salt, sugar, and three tablespoons of water.

  • Stir well. Remove from heat as soon as the water disappears into a bowl.

  • On a high flame, add a little oil to the same pan and braise the marinated chicken.

  • Continue stirring occasionally. Lower the flame, and cook for about 10 minutes with the lid closed.

  • Recover the pan, add the onion-tomato paste, mix well, and cook on a low flame. Adjust the seasoning to taste. Coat the chicken evenly with the sauce. Add a tablespoon of finely chopped spring onions and the chopped green chilies.

  • Stir well. Switch off the stove.

  • Serve hot, garnished with spring onions.

  • Garlic chicken is delicious with either fragrant rice or on its own.

  • The best results will be obtained if you serve the dish 4-5 hours after it has been cooked. During this time, the flavors will develop more fully. Just before serving, re-heat the dish in a pan.

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