Meal Prep · Indian
Garlic Chicken
Experience the aromatic delight of tender chicken infused with robust Indian garlic flavors.
Ingredients
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Step-by-step- In a large bowl, combine chicken pieces with yogurt, 2 tbsp ginger-garlic paste, lemon juice, turmeric powder, red chili powder, garam masala, ground cumin, ground coriander, black pepper, and salt. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes, or preferably 2-4 hours.
- Heat oil in a large heavy-bottomed pan or Dutch oven over medium heat. Add the finely chopped onions and sauté until golden brown, about 8-10 minutes. Add the remaining 2 tbsp ginger-garlic paste and green chilies (if using), and cook for another 2-3 minutes until fragrant.
- Add the marinated chicken to the pan. Increase heat to medium-high and sear the chicken for 5-7 minutes, stirring occasionally, until it changes color and starts to brown slightly.
- Reduce heat to low, cover the pan, and let it simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender. If the gravy is too thick, you can add a splash of water.
- Uncover the pan, increase heat slightly, and cook for another 5 minutes, allowing any excess moisture to evaporate and the gravy to thicken to your desired consistency. Taste and adjust seasoning if necessary.
- Garnish with fresh chopped cilantro and serve hot with naan, roti, or steamed basmati rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 45 g |
| Fat | 22 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Garlic Chicken in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Freeze portions in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, adding a splash of water if needed, until piping hot. Alternatively, microwave in short bursts, stirring in between, until heated through.
Chef’s Corner
- For best flavor, marinate the chicken overnight. The longer it marinates, the more tender and flavorful it will be.
- Don’t rush the onion browning process; properly caramelized onions contribute significantly to the depth of flavor in Indian curries.
- Adjust the amount of green chilies and red chili powder to suit your preferred spice level. For a milder dish, omit the green chilies.
