Chilli Garlic Chicken Fry
A vivid, punchy pan-fried chicken dish featuring fresh green chillies and garlic, with tangy yogurt and coriander to balance heat. Crisp on the outside, juicy inside, ideal for serving with rice or flatbread.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 g Chicken Thighs (skinless, cut into bite-sized pieces)
- 120 g Yoghurt (plain, full fat)
- 2 tsp Lemon Juice
- 1 tsp Salt
- 1 tsp Cumin Powder
- ½ tsp Turmeric Powder
- 4 cloves Garlic (minced)
- 2 tbsp Oil (vegetable or light olive)
- 1 tsp Cumin Seeds
- 2 Onions (thinly sliced)
- 6 Green Chillies (slit or chopped (adjust to taste))
- 1 tsp Black Pepper (freshly ground)
- 20 g Coriander (roughly chopped)
- 30 ml Water
Instructions
- 1
In a bowl, mix yogurt, lemon juice, salt, cumin powder, turmeric, and half the minced garlic. Add the chicken pieces and coat well. Marinate for at least 10 minutes (or up to 1 hour in fridge).
- 2
Heat oil in a heavy pan over medium heat. When hot, add cumin seeds; as they crackle, stir in the remaining garlic and sliced onions. Sauté until the onions soften and begin to colour, about 3 minutes.
- 3
Add the marinated chicken and stir-fry on high heat for 4–5 minutes until the edges start to brown.
- 4
Add the green chillies and black pepper, stir well. Pour in water, reduce heat to medium, cover and cook for 8 minutes, stirring occasionally.
- 5
Remove lid and increase heat slightly. Cook, stirring, until excess moisture evaporates and the chicken develops a slight crust, about 2 minutes.
- 6
Stir through fresh coriander leaves, adjust seasoning if needed, and serve immediately.