Best ever garlic chilli chicken

    50 min

    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.


    Sussex, England, UK
    280 people made this

    Serves: 2 

    • 2 tablespoons vegetable oil
    • 2 large red onions, chopped
    • 95g garlic and ginger paste
    • 2 large beef tomatoes, chopped
    • 1 teaspoon hot chilli powder
    • 1 good pinch salt
    • 2 free range chicken breast fillets
    • 4 cloves garlic, finely chopped
    • 1 teaspoon garam masala
    • 1 teaspoon ground cumin
    • 2 finger chillies, chopped
    • 5 to 6 curry leaves
    • 1 large handful fresh coriander

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat 1 tablespoon of the oil in a wok or heavy bottomed pan and add the onions. Fry on a high heat until they start to burn, about 8 minutes.
    2. Add the garlic and ginger paste and fry until the oil separates, then add the tomatoes and cook for 5 minutes. Add the chilli powder (use mild if you would prefer less heat) and a good pinch of salt followed by the chicken breast and cook and stir for 7 minutes or until the chicken is no longer pink in the centre. Remove from the heat and let rest.
    3. Warm the remaining oil in a separate pan over a medium heat. Add the chopped garlic, garam masala, ground cumin, chopped finger chillies and curry leaves and cook for several minutes and temper the oil until the garlic is golden brown, take care not to blacken the garlic.
    4. Pour the tempered oil and all ingredients into the cooked curry. Tear the coriander and scatter over the top. Serve immediately.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    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 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 g/f said it was better than the best dish she has at our local indian takeaway...praise indeed...  -  29 Apr 2017