Gobi Chicken
Gobi Chicken combines tender chicken and crisp cauliflower in a rich, spiced sauce. Bursting with vibrant flavours and aromatic spices, this dish offers a comforting, restaurant-style experience that’s simple to make at home.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 750 g Chicken
- 500 g Cauliflower
- 100 ml Oil
- 1 tsp Black Peppercorns
- 1 Cinnamon Stick
- 1 Bay Leaf
- 2 Cardamom
- 1 tsp Cumin Seeds
- 1 tbsp Garlic Paste
- 2 Onions
- 3 Tomatoes
- 1 tsp Kashmiri Chilli
- 1 tsp Chilli Powder
- 1 tsp Turmeric Powder
- 1 tsp Salt
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 50 ml Water
- 1 Bullet Chilli
- 1 handful Coriander
Instructions
- 1
Warm the oil in a large pan over medium heat until it begins to shimmer.
- 2
Drop in the black peppercorns, cinnamon stick, bay leaf, cardamom and garlic paste, letting them sizzle gently so their aromas release.
- 3
Stir in the sliced onions and cook until they turn soft and lightly golden.
- 4
Add the chopped tomatoes and continue cooking until they break down and form a thick, softened base.
- 5
Sprinkle in the Kashmiri chilli, chilli powder, turmeric, salt, cumin powder and garam masala, allowing the mixture to cook until fragrant.
- 6
Pour in a small splash of water only to prevent the spices from catching, then continue cooking until the oil begins to separate.
- 7
Mix in the chicken pieces, coating them thoroughly in the spice base, and cook until they begin to firm up.
- 8
Add the cauliflower florets and fold them into the chicken and masala so everything is evenly combined.
- 9
Cover the pan and leave it to cook on medium heat until both the chicken and cauliflower are tender.
- 10
Finish by stirring through the bullet chilli and fresh coriander before serving.