Garlic Chicken Curry

How to make a Garlic Chicken Curry.


  • 500g chicken; chopped
  • 15-17 garlic cloves
  • 2-3 thai green chillis
  • 1 tsp grated ginger
  • 1 onion; thinly sliced
  • 100g yogurt
  • 1/2 tbsp lemon juice
  • 1/2 tsp tumeric (optional)
  • 6-8 cloves (optional)
  • 2 cardamom pods (optional)


Make a paste of ginger, chili and about 10-12 cloves of garlic. Mix it with yogurt and lemon juice. Add as pinch of salt and marinate the chicken with it.

Let the chicken marinate for a couple hours.

After the chicken is marinated use a thick bottom skillet or pan for cooking.

Smash 5-6 cloves of garlic. If you are using cloves and cardamom along with garlic throw it in the cool skillet. Pour olive oil and turn the heat to medium. Slow heating of the pan infuses the olive oil beautifully with the flavor of garlic and cloves which will be so distinct in your chicken when you taste them.

When the oil is hot enough, add onion. Let it saute until golden.

Now add the marinated chicken. If you are using turmeric, add that too.

Add salt when the chicken is half cooked.

Let it cook on medium low heat stirring occasionally. Slow cooking brings out all the flavors (if you think your chicken is taking longer, cover it and cook by stirring occasionally.)

Serve with rice or your choice of bread, rice or naan.

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