Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: Unclebuck on March 18, 2008, 06:46 AM
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UB's Garlic Chili Chicken
Maximum Use Of Chili, Garlic With Chicken Tikka
Serves One
1 portion of blades chicken tikka
200ml Base Gravy - or more if you like it wet
2 tbsp oil
1 tbsp tomato paste
0.5 tbsp onion
2 tsp chili powder
1.5 tsp spice mix
10 whole chili
2 tsp minced garlic
2 cloves of garlic
2 tsp methi
0.5 tbsp fresh coriander
Method
Fine slice garlic cloves, fine chop onions.
add oil to pan on medium heat add onions , garlic, minced garlic, whole chili gently fry until ingredients start to turn brown then add spice mix and chili turn up heat and fry for a min the add tomato paste, base gravy, methi bring back to simmer then add chicken tikka. simmer until chicken is piping hot. add coriander to garnish.
Notes
methi is the dried leaf kind
fresh whole green chili
tsp = tea spoon
tbsp = table spoon
spice mix (B.E)
coriander 8 parts
turmeric 7 parts
cumin 5 parts
curry powder 4 parts
paprika 4 parts
tomato paste is a mix of double concentrate tom puree and water, 50% puree to 50% water -- white tower
Base Gravy -- recommend Base Gravy from Ashoka at the Quay
http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0
blades chicken tikka
http://www.curry-recipes.co.uk/curry/index.php/topic,874.0.html
(Blades tikka is the best around however it's a little too lemony for this dish so stage 2 has been omitted)
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This is my favorite recipe at the moment ;D had it again last night... boy thats a lot of chili :o
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Hi UB,
Looks and sounds great, what chili's do you use and do you just add them whole?
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yes whole fresh green chili :o
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Hi guys my first post! i was given this website by a friend (excellent it is too) and i done this recipe last night with base gravy and tikka have to say bloody fantastic this is better than my local takeout!! ive been looking for garlic chili recipe for years, thanks unclebuck for sharing. now to aerate my house as it now smells like a restaurant!.
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Hi everyone - found this forum looking for a garlic chicken recipe, and this 'un looks like a good start !
think i'll give it a go but with a jalfraizi base rather than the tikka, and maybe a bit more garlic ;)
i always make sure my curries have a bit of sweetness to them - usually by adding a bit of maple syrup to the meat as it is first given a quick fry in butter and garlic - any thoughts ?
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Hi guys my first post! i was given this website by a friend (excellent it is too) and i done this recipe last night with base gravy and tikka have to say bloody fantastic this is better than my local takeout!! ive been looking for garlic chili recipe for years, thanks unclebuck for sharing. now to aerate my house as it now smells like a restaurant!.
Hi vindaloony thanks for the feedback glad you enjoyed it and welcome to the forum
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Hi Herman and welcome.
i always make sure my curries have a bit of sweetness to them - usually by adding a bit of maple syrup to the meat as it is first given a quick fry in butter and garlic - any thoughts ?
sounds good matey not BIR but give it a go! ;D let us know how you get on. UB
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hi ub
a little tip when you fry whole chillies is to cut a small slit in the pointed end of the chillies because they will explode and you have no idea the pain of being hit in the face by one, this tip was given to me by the lady who runs our local village shop who is indian by the way. unfortunately not related to anyone in the bir game.
have you tried the B.E chicken chilli masala, this is hot and sweet(only slightly) but that i have made on many occassions and adapdted into garlic/chilli masala, it has a wonderful aroma when cooking and it uses star anise which when cooking gives one of the smells of bir.
keep up the great posts
regards
gary
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hi ub
a little tip when you fry whole chillies is to cut a small slit in the pointed end of the chillies because they will explode and you have no idea the pain of being hit in the face by one.
thanks Gary,
Thats a really important tip. That just never crossed my mind i would add that to the notes but i cant now... all the same good point, cheers mate.
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Hi UB I tried this recipe using precooked chicken. Thought I had killed it when I got the temp up high to cook the spices, sorta burned the onions and garlic a bit as I kept burning my hands trying to stir! I need a longer handle on my ladle I think ::)
BUT.. bloody hell dont it taste good! The better half thinks it tastes just like the local bir's, its her fav so she asked me to make it. Its got 'that' taste to the garlic, maybe burning helped!!
Bit hot though, even trimmed right down on the chili's.
Superb!!
Paul
(http://img.photobucket.com/albums/v139/two_smoke/garlicchillichiken300409.jpg)
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Hi TyeNoodle glad you like it :)
also love your set up there gas burner on a workmate your neighbors must think there a restaurant next door!! looks lovely thanks for the feedback. :)
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TyeNoodle,
love the burner set up photo. can't help but notice the piping and the bike (fond myself but too old now). u need to get a chef spoon if not already.
i like the size of the stove - had thought it was much bigger (same size as mine but obviously yours with the bigger output as std).
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Thought I had killed it when I got the temp up high to cook the spices, sorta burned the onions and garlic a bit
TyeNoodle,
i'm still working on technique (in CA's smokiness post). currently i'm cooking the onion and garlic less than before and starting off with quite a watery mixture of spices (water in the tom puree). i then cook the spices until they're almost dry "start to crater" (until i chicken out from the thought of burning) before adding the base.
the garlic cooking method i'm still not decided. the best taste is from my local TA - there they are slithers which are very brown almost burnt. i think they must pre fry them as opposed to frying from the start. i've tried both methods but still not sure.
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Hi Jerry, I'm following what your saying. I chickened out a bit too for fear of burning but what the hey. Not as if I'll have disgruntled customers if it all goes pete tong!
I love the burner, spot on for what I want!
The bikes, well got a few and they are my main transport really! Raced for a few years too. Your never too old either!!
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TyeNoodle,
just a further thought on your set up - u might benefit from a pan with a longer handle. my flames lap up the side and would burn your handle.
best wishes,
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TyeNoodle,
just a further thought on your set up - u might benefit from a pan with a longer handle. my flames lap up the side and would burn your handle.
best wishes,
mm thanks yes my hands are now hair free! ;D
I'm going to try this again on weds but for some people who dont 'do' hot curries. How do I tone it down without losing too much of the flavour? Obviously leaving some chillies out would help but should I trim down the amount of chilli powder too?
Thanks!
Paul
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i've not made this (too hot) but nearest i make is Admin's Jalfrezi. i slit the chilli's lengthways and remove the seeds - that does it - u get the green chilli taste but without the heat. i would have to halve the chilli powder as well to 1 tsp.
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I made this last night and it was lovely!. Thanks UB! :)
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I made this last night and it was lovely!. Thanks UB! :)
I just got some base out of the freezer, I'm gonna have to have a go at this tomorrow. Just off to make some Chicken Tikka now :)
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Cheers CM, I make this all the time love it :)
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Hi,
I made this tonight (too many chillies made this hot hot HOT :o) which I love and was really pleased with it. This is the nearest if not better than any garlic chilli chicken I have had from a BIR. I used Blades chicken tikka with this and the last of my SNS base.
thanks for sharing this Uncle Buck ;)
Will
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Hi,
I made this tonight (too many chillies made this hot hot HOT :o) which I love and was really pleased with it. This is the nearest if not better than any garlic chilli chicken I have had from a BIR. I used Blades chicken tikka with this and the last of my SNS base.
thanks for sharing this Uncle Buck ;)
Will
your welcome this recipe is a killer!! defo a winter must
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Looks great UB, I'm sure to try this soon but sadly I'm flat sharing with 3 others and a small kitchen for now so the old BIR cooking has taken a back seat! The pictures make my mouth water though! Great effort! ;D
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Hi Guys
Im going to try this for the first time tonight but im a little confused with the onions. It says 0.5 tablespoons of onions finley chopped.
That doesnt seem like much onion to me (maybe less thatn a quater of a small onion)but is this correct?
Thanks all
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Hi
The amount of onion in the recipe is correct, I find that adding the onion helps stop the garlic from burning which should be avoided at all costs :)
Good Luck
matt
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Thanks matt
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When I get whole chillies from the local BIR they are deseeded. I have a great method for doing this that I highly recommend. Just chop the stalk bits off the chillies, then put them in the sink. Run the cold water and between your thumb and forefingers roll and squeeze lightly from the thickest part at the top working down. All the seeds come out in around a seconds or two doing this. Without the seeds / placenta the chillies are less hot, so you can add more, getting even more chilli flavour. Try this method out. At first you might split the chilli a little near the stalk end but be more gentle and after a few it'll come naturally!
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Well i made this last night with CA's base gravy recipe and what can i say it was...AMAZING! Had a few mates round and they all loved it too! The closest thing ive ever had to a BIR at home!
CA and UB you are gods!
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Well i made this last night with CA's base gravy recipe and what can i say it was...AMAZING! Had a few mates round and they all loved it too! The closest thing ive ever had to a BIR at home!
CA and UB you are gods!
your welcome Mr
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Hello
This recipe sounds delicious! Going to try it very soon!
Just to check - so for 4 portions, add every x 4? So, 6tsp of spice mix? Probably obvious but tought I should check before starting!! lol.
:)
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Hi Weeble,
Just a thought - you might have trouble cooking 4 portions in one go if that is what you were hoping to do.
Most of the recipes and cooking techniques on here are for a single portion as that's what a TA or BIR chef will do, usually in a small pan.
You might have to cook the meal 4 times for 4 people, if this makes sense.
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You might have to cook the meal 4 times for 4 people, if this makes sense.
Yeah i would recomend just that. All the best.
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The photo for this recipe's got me going - that looks beautiful UB! :o The amount of chillies in there is madness though isnt it? :o
I like chillies and have quite a high threshold but i cooked a madras yesterday with 3 green chillies split lengthways and a tsp of kashmiri (weak) chilli powder and it was pretty freekin hot!
Do you use indian chillies? I cant find out the name of the species but the ones most BIRs use that are only a bit longer than birds eye chillies.
I've been using them recently as my nearest shop is a bangladeshi veg shop and they cost practically nothing. 26p for a big handful! Very hot though!
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I have a great method for doing this that I highly recommend. Just chop the stalk bits off the chillies, then put them in the sink. Run the cold water and between your thumb and forefingers roll and squeeze lightly from the thickest part at the top working down. All the seeds come out in around a seconds or two doing this. Without the seeds / placenta the chillies are less hot, so you can add more, getting even more chilli flavour.
Good work bobby i agree with that. Toning down the strength of chillies is a useful tip because i really like the flavour but dont want to set fire to everyone's mouths. I learned an extension of this idea from david thompson who cooks thai food. Soaking the deseeded and washed chillies in warm salty water takes even more of the heat out of them, meaning you can use even more!
Soaking for about 20 mins is best i think but experiment.
You still get the flavour, which means you can use loads, like i did the other day, to make a chilli sauce which was pleasantly flavoured. If i hadnt used this method i would have had to bulk up the sauce with another vegetable of cornflour or something.
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i really like the flavour but dont want to set fire to everyone's mouths
That's interesting chinois, I'm the complete opposite! I want the heat of the chillies but not so much the flavour (I'm a phal lover!). I can't wait for my Bhut Jolokia to bear fruit (I just hope they are not too flavoursome, like habaneros are)! :P
PS: If only our rabbits would stop munching on my chilli plants...they seem to love the leaves! :-\
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I want the heat but not so much the flavour (I'm a phal lover!)
Maybe we should ignore your sub-vindaloo recipes then... ;)
Kidding
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I want the heat but not so much the flavour (I'm a phal lover!)
Maybe we should ignore your sub-vindaloo recipes then... ;)
Kidding
Ha, I know you're only joshing Josh! Actually I like the whole range of curries and my preference is to mix and match 2/3rds stinky hot phal with 1/3rd mild korma (or such like) on my plate.
But my point was that I see the distinct flavour of most fresh chillies counterproductive when trying to get the heat (piquancy) into the dish
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The photo for this recipe's got me going - that looks beautiful UB! :o The amount of chillies in there is madness though isnt it? :o
I like chillies and have quite a high threshold but i cooked a madras yesterday with 3 green chillies split lengthways and a tsp of kashmiri (weak) chilli powder and it was pretty freekin hot!
Do you use indian chillies? I cant find out the name of the species but the ones most BIRs use that are only a bit longer than birds eye chillies.
I've been using them recently as my nearest shop is a bangladeshi veg shop and they cost practically nothing. 26p for a big handful! Very hot though!
Hi, Yeah Indian green chillies finger length type and i use about 10 per dish i can usually get though about 6 before drinking a bucket of larger, but i do like the taste of the green chili so this my normal order if I'm eating out, where i get any thing from 10 to 15 chillies on my plate :o
i love it but my bro eats though them as if there not even there!!
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I can't wait for my Bhut Jolokia to bear fruit (I just hope they are not too flavoursome, like habaneros are)! :P
One of the hottest chillies in the world ay? Yikes, that sounds scary! I mean i'll try one, i'm not a wimp, just a little bit scared!
The hottest chilli i've had was a scotch bonnet. As if eating a quarter raw wasnt bad enough the head chef pretended to be caring and kept fetching me drinks - drinks which he'd rubbed the rim with the inside of a scotch bonnet :o The burning went on for over half an hour before someone owned up. I was trying not to show my pain!
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There are some quite amusing videos on youtube of people eating bhut jolokia (i.e. dorset naga or naga morich)...I understand they are the hottest chilli around and are a couple of times hotter than habaneros.
Eating a whole Dorset Naga - not a smart move (http://www.youtube.com/watch?v=whFYCbmPQgU#normal)
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Nice video. I went to a chicken wing joint in Toronto that bragged the hottest wings in the world. Everything was measured in Scoville units. I ordered the hottest "as a side dip" and was met with wailing sirens and a visit from the wait staff.
I dipped one wing in the sauce and ate it.
Put it this way, I stumbled out (only had one beer) and had someone drive me back to work. I was the laughing stock for balance of day.
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OK. I cooked this tonight for me and my girl. In complete shock that I cooked it myself! This was completely outstanding and was as good as a posh curry house near where we live. Thank you so much. I can't see myself using takeaways any time soon. I know this quality can't really be matched.
I used the Saffron base sauce (http://www.curry-recipes.co.uk/curry/index.php?topic=2271.msg20262#msg20262 (http://www.curry-recipes.co.uk/curry/index.php?topic=2271.msg20262#msg20262)) Thanks SnS!
Here it is in the making: ;D
(http://www.curry-recipes.co.uk/imagehost/pics/7941b67664c25a3483ea6b2fb4e4a755.jpg) (http://www.curry-recipes.co.uk/imagehost/#7941b67664c25a3483ea6b2fb4e4a755.jpg)
Nearly finished!
(http://www.curry-recipes.co.uk/imagehost/pics/af1c1810a4d60b9ebe9d4813330f6c04.jpg) (http://www.curry-recipes.co.uk/imagehost/#af1c1810a4d60b9ebe9d4813330f6c04.jpg)
I used Cory Ander's Chicken Tika / Tandoori marinade (http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0)) and also used his Tandoori Masala spice mix. Cheers CO!
Marinade spice mix in the making:
(http://s124.photobucket.com/albums/p8/boris_day/?action-view¤t=20022010360.jpg&newest=1)
(http://s124.photobucket.com/albums/p8/boris_day/?action-view¤t=20022010361.jpg&newest=1)
Didn't have any skewers so cooked loosely in a very hot griddle pan:
(http://www.curry-recipes.co.uk/imagehost/pics/e6c47f4c5cae1d86dc7610021874e325.jpg) (http://www.curry-recipes.co.uk/imagehost/#e6c47f4c5cae1d86dc7610021874e325.jpg)
And the finished dish garnished with fresh coriander:
(http://www.curry-recipes.co.uk/imagehost/pics/de57a06a0c5c31a49413a767d71a0f71.jpg) (http://www.curry-recipes.co.uk/imagehost/#de57a06a0c5c31a49413a767d71a0f71.jpg)
Not bad for joining the forum this morning! I spent around 4 hrs on here today learning loads and becoming inspired and obsessed.
It was amazing how the curry all came together at the end. Really quick! Have LOADS of base sauce left so next time it'll be even quicker... Mmm what next? ;D
Once again, a million thanks from me and the missus. Glad to be part of this amazing forum.
;) ;) A very happy Floyd in Brighton! ;) ;)
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I'm glad you and the wifey had a good evening thanks for reporting back with pics and all, Hope you enjoy your stay with us.
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I used Cory Ander's Chicken Tika / Tandoori marinade (http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0)) and also used his Tandoori Masala spice mix
Did you use the artificial colouring in the tandoori spice mix FM? It doesn't look like it to me?
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I used Cory Ander's Chicken Tika / Tandoori marinade (http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1555.0)) and also used his Tandoori Masala spice mix
Did you use the artificial colouring in the tandoori spice mix FM? It doesn't look like it to me?
Hi CA. No, I didn't and should have said so... was pretty tired from all the curry eating and a bit drunk when I was writing this up.
SnS Base Sauce: Followed everything to the gram.
CO's Tikka marinade: Left out the chopped red chillies.
CO's tandoori Masala spice Mix: Left out mango powder and dried mint leaves as Sainsbury's didn't have them. :( Also decided to leave out the food colouring just because I haven't come around to the idea of colourings yet.
UB's Garlic Chilli Chicken - just realising I haven't individually thanked you yet - THANKS UB! Sorry about that. ;) Scaled up to 2 and followed everything apart from 10 chilis; I can only take so much. Ended up putting only four (deseeded) in and it was spot on for us. I also only used 1 teaspoon of methi as I felt that 1 tbsp would have been too overpowering.
That's everything. I do apologise for not being precise with the recipes; on a forum like this, every gram of this or that matters.
Thanks again lads. ;)
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OK. Have cooked this 4 times now. If you haven't tried it yet, you haven't lived!
DO IT!!
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Tried this for the first time yesterday, very impressive, swapped the chilli powder for extra hot chilli powder and used a little more onion than in the recipe.
Other than that it was as per the recipe.
Very nice, also very easy to make.
Top stuff!
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floydmeddler and vmixture thanks for your replies, Glad you enjoyed it.
I'll be making this again in couple of weeks got the lads coming round for curry and boxing night they insisted on it! if its not raining i will fire up the tandoori :)
also if can recommend a starter? this always goes down well
http://www.curry-recipes.co.uk/curry/index.php?topic=2658.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2658.0)
All the best UB.
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I've just made and eaten this, doubled everything up and used extra hot chilli powder and added an extra 10 chilli's as they were quite small but added too much methi.
I thought it was 2 tablespoons not teaspoons so I added 4. I've got to get my self a printer so I can read it in the kitchen instead of trying to remember!!!
Anyway I still enjoyed it although I couldn't mop up the sauce with my naan as it was too hot (my own fault) There is still loads left so is there anything I can add too it to mellow it out a tad?
Cheers,
H.
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There is still loads left so is there anything I can add too it to mellow it out a tad?
Yoghurt.
** Phil.
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Cheers Phil shall remember for next time, too late now as my missus scoffed it all when she got back from work last night!
Ta.
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Couldn't have been too hot, then ;D
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Hi made this last week and it was deelish, quite dryish but deelish. I probably ate half the chilli's in the first sitting and then polished them off the day later and they were really nice and soft and packed a punch!! :D