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.
Ingredients
- 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
- 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).
- 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.
- Add the marinated chicken and stir-fry on high heat for 4–5 minutes until the edges start to brown.
- Add the green chillies and black pepper, stir well. Pour in water, reduce heat to medium, cover and cook for 8 minutes, stirring occasionally.
- Remove lid and increase heat slightly. Cook, stirring, until excess moisture evaporates and the chicken develops a slight crust, about 2 minutes.
- Stir through fresh coriander leaves, adjust seasoning if needed, and serve immediately.
Nutrition
Calories: 461kcalCarbohydrates: 14gProtein: 27gFat: 33gSaturated Fat: 8gTrans Fat: 0.2gCholesterol: 151mgSodium: 943mgPotassium: 506mgFibre: 4gSugar: 6gVitamin A: 501IUVitamin C: 16mgVitamin D: 0.2µgCalcium: 82mgIron: 2mg
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