One Pot Garlic Chilli Chicken (BIR Style)

Ingredients

• 3 tbsp vegetable oil
• 1 tbsp garlic (finely chopped or minced)
• 1 tsp ginger paste
• 1 onion (medium, finely chopped)
• 0.5 tsp salt (or to taste)
• 1 tbsp mixed powder (BIR style curry powder blend)
• 1 tsp chilli powder (adjust to heat preference)
• 0.5 tsp turmeric powder
• 1 tbsp tomato purée (mixed with a little water)
• 300 g chicken breast (cut into bite-sized pieces)
• 4 green chillies (sliced lengthways)
• 4 garlic cloves (sliced)
• 150 ml water (hot water preferred)
• 1 tbsp fresh coriander (chopped, for garnish)
• 0.5 tsp garam masala (for finishing)

Steps

1. 1

   Heat the vegetable oil in a pan or wok over medium-high heat. Add the finely chopped garlic and ginger paste, sautéing for about 30 seconds until fragrant but not browned.

2. 2

   Add the finely chopped onions and salt. Cook for 5-7 minutes, stirring occasionally, until the onions are soft and starting to turn golden brown.

3. 3

   Lower the heat slightly and add the mixed powder, chilli powder, and turmeric. Stir well for 1 minute to cook out the rawness of the spices. If the pan is too dry, add a splash of water to prevent burning.

4. 4

   Stir in the tomato purée mixture and cook for another 2 minutes until the oil begins to separate from the spice paste (the 'bhuna' stage).

5. 5

   Add the chicken pieces to the pan. Turn up the heat to medium-high and stir-fry the chicken for 3-4 minutes until the outside is sealed and well-coated in the spice base.

6. 6

   Add the sliced green chillies and sliced garlic cloves. Stir through for 1 minute.

7. 7

   Pour in the hot water. Bring to a boil, then reduce the heat to medium and simmer for 8-10 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency.

8. 8

   Finish by sprinkling with garam masala and fresh chopped coriander. Stir once more and serve hot.

Notes

For a more authentic BIR flavor, use a pre-made 'mixed powder' (typically a blend of curry powder, cumin, coriander, and turmeric). If you don't have it, a standard Madras curry powder works well. Adjust the number of green chillies based on your spice tolerance.

Nutrition per serving

• main
• chicken
• spicy
• curry
• one-pot
• dinner
• Indian
• BIR