My husband doesn’t like garlic much. We all know that anyway garlic has a very strong taste, but apart from that, many people love GARLIC. They add it immensely in their dishes. And fresh garlic taste is unbeatable. We have tried garlic chicken in many restaurants, but somehow it never satisfied our taste buds. It would be way too garlicky, or no garlic at all. I was usually searching for chicken gravy recipes and came across this recipe. I made it for my husband’s lunch. And I couldn’t believe that it turned out amazing, which was my husband’s and his colleagues review. The double garlic in it and the ‘tadka’ (tempering) does all the magic.
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
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. 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. 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. Pour the tempered oil and all ingredients into the cooked curry. Tear the coriander and scatter over the top. Serve immediately.