Monthly Archives: January 2014

Garlic Chilli Chicken


Serves: 1


  • 2 tbsp. Vegetable oil
  • Precooked chicken (obviously)
  • 1/4 ¬†Onion, finely chopped
  • 400ml base gravy
  • 1 tbsp. Garlic & Ginger puree
  • 3 Garlic cloves, minced
  • 3 hot Chilies, diced
  • Tomato puree
  • 1/2 tbsp. Mix Powder
  • 1 tsp. Chilli powder
  • 2 tsp. dried Methi leaves
  • 1 tsp. Salt
  • 1 tsp. Sugar


Heat the oil in the pan, then add the onion, chillies, garlic & ginger puree and extra minced garlic then fry gently until coloured. Add the tomato paste, mix powder, chilli powder and methi leaves, stir well for a minute or so, then add half of the base gravy. Allow this to boil and begin to thicken. Add the chicken, sugar and salt, then the rest of the base gravy. Thicken to the level you want (this curry should be quite thick) and serve, garnished with the coriander.