Pan Fried Garlic Chilli Chicken

Ingredients

• 500 g chicken thighs (cut into bite-sized pieces)
• 2 tbsp ginger and garlic paste (for marinade)
• 2 tsp smoked paprika powder (for marinade)
• 2 tbsp white wine vinegar (for marinade)
• 1 tsp cracked black pepper (for marinade)
• 0.5 tsp salt (for marinade)
• 5 tbsp cooking oil (divided)
• 5 dried red chillies (whole)
• 2 tbsp garlic cloves (finely chopped)
• 2 tsp Kashmiri red chili powder
• 0.5 tsp red chilli flakes
• 3 tbsp white wine vinegar (for the sauce)
• 1 onion (cut into petals)
• 0.5 green pepper (diced)
• 2 mild green chillies (sliced)
• fresh ginger (sliced into matchsticks)
• coriander leaves (chopped)
• salt (to taste)

Steps

1. 1

   In a large mixing bowl, combine the bite-sized chicken thighs with 2 tbsp ginger garlic paste, 2 tsp smoked paprika, 2 tbsp white wine vinegar, 1 tsp cracked black pepper, and 1/2 tsp salt. Stir well to ensure every piece is thoroughly coated.

2. 2

   Allow the chicken to marinate at room temperature for approximately 30 minutes to develop flavor.

3. 3

   Heat 5 tbsp of oil in a non-stick pan over a moderate flame. Once hot, add the 5 dried red chillies and 2 tbsp of finely chopped garlic.

4. 4

   Fry the garlic and chillies on a low flame, stirring constantly. Be careful not to burn the garlic; it should be fragrant and lightly golden.

5. 5

   Add 2 tsp Kashmiri red chili powder, 1/2 tsp red chili flakes, and 3 tbsp white wine vinegar to the pan. Fry these together on a very low flame for 20 to 30 seconds.

6. 6

   Add the marinated chicken to the pan. Increase the heat to medium and pan-fry the chicken for 3 to 4 minutes, searing the outside.

7. 7

   Cover the pan with a lid, reduce the heat to the lowest setting, and let the chicken cook through for 4 to 5 minutes.

8. 8

   Remove the lid and check the seasoning, adding extra salt if necessary. The sauce should be bubbling and the chicken cooked through.

9. 9

   Add the aromatics: the onion petals, diced green pepper, sliced green chillies, and sliced ginger. Turn the heat to high and stir-fry for a couple of minutes until the vegetables are slightly softened but still retain a bite.

10. 10

    Finish by tossing in the freshly chopped coriander leaves for a burst of freshness. Serve immediately.

Notes

If you prefer a milder dish, reduce the amount of chili flakes or deseed the green chillies. Ensure the garlic is fried on low heat to prevent bitterness.

Nutrition per serving

• main
• chicken
• spicy
• pan-fried
• dinner
• garlic
• chilli chicken