Name: Garlic Chilli Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 large Onion, finely chopped; 1 Fresh red chilli, thinly sliced, optional; 1 tsp garam masala; 3 tbsp Vegetable oil, divided; 1 tbsp Lemon juice, freshly squeezed; 120g plain yoghurt, natural yoghurt; 1 tbsp tomato puree; 1 small handful fresh coriander, roughly chopped, to serve; 1 tsp Salt, plus more to taste; 150ml chicken stock, hot; 1 tsp ground cumin; 400g tomato passata; 1 tsp Chilli powder, or to taste; 700g chicken thigh fillets, cut into bite-sized pieces; 1 tsp ground coriander; 8 cloves Garlic, finely grated or crushed; 25g fresh ginger, finely grated; 2 tsp paprika

Method

15 mins prep30 mins cook45 mins total

Mix the chicken with half the garlic, half the ginger, the yoghurt, lemon juice, half the paprika and half the salt. Leave to marinate while you prepare the sauce, or cover and chill for up to 12 hours.
Heat 1 tablespoon of the oil in a wide sauté pan over a medium-high heat. Add the chicken in a single layer, working in batches if needed, and brown for 3–4 minutes per side. Transfer to a plate; it does not need to be cooked through yet.
Lower the heat to medium and add the remaining oil. Cook the onion for 7–8 minutes until soft and lightly golden. Stir in the remaining garlic and ginger and cook for 1 minute, taking care not to let the garlic catch.
Add the tomato puree, remaining paprika, chilli powder, cumin and ground coriander. Fry for 1 minute until the spices smell fragrant, then pour in the passata and stock.
Return the chicken and any resting juices to the pan. Bring to a gentle simmer, cover loosely and cook for 15–18 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened. Check the thickest piece reaches 75°C if using a thermometer.
Stir in the garam masala, taste for salt and adjust the chilli if needed. Scatter with coriander and sliced fresh chilli, then serve with rice, naan or chips.