Having tried various ways of making my restaurant favourite, I think I have finally found the perfect recipe. When cooking the onions, take them to the point you think they are over cooked, and take them even further; they want to be really well cooked. Serve with rice, mint yoghurt and naan bread. I look forward you your feedback.
I thought this looked a little simple to pack real flavour, but wow was I surprised! Cooking the onions until they were burnt added such depth of flavour, and the chilli heat was just right. This will be going straight to the top of my go to curry recipes. Thanks - 02 Apr 2015
Great recipe. Thank you I was cooking for one portion...using leftover chicken (from a roast). Halved the ingredients and added half a chicken stock cube (with just enough water to melt into a paste...as cooked chicken is a bit dry). I didn't have curry leaves which is a shame. Fantastic though. The 'over cooked' onions and garlic (in oil) really punched out the flavour Will definitely be a new favourite. Next time will make sure I have all the ingredients and make with fresh (rather than precooked) chicken. Thanks again - 19 Jan 2017
What a recipe! Easy to follow and does genuinely make the 'best chilli and garlic chicken...ever!' I eat this meal quite a lot from Indian, Thai and every other menu and this have to be the best tasting recipe. I am not an experienced chef/cook but I found it a pleasure to make. I didn't think that the chicken was going to be cooked so I left it in and continued to make the second part and then just added it all into the same wok/large frying pan and it was gorgeous...my g/f said it was better than the best dish she has at our local indian takeaway...praise indeed... - 29 Apr 2017