🌶️🧄

Next-Level Garlic Chilli Chicken
Family Batch — Serves 4–6

Restaurant-style garlic chilli chicken, upscaled to feed 4–6 in one pan. Built with smoked paprika, coconut milk powder, and finished with a sizzling garlic tarka. The secret is smoked paprika + garlic-chilli ghee tarka — the combination that takes this to another level.

⏱ 55–60 Minutes Serves 4–6 🔑 Smoked Paprika + Tarka 🌶️ Hot

⭐ Recipe Overview

Prep Time20 Minutes
Cook Time35–40 Minutes
Total Time55–60 Minutes
Serves4–6 People

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🗃 Detailed Ingredient Quantities

CategoryItemQuantityNotes
OilVegetable oil~3 chef spoonsFor main curry
Whole SpicesFennel seeds1 tbspToast at start
Star anise1Toast at start
BaseOnion1 small, finely choppedSweated down
AromaticsGarlic ginger paste3 tbspFresh, with coriander if possible
Garlic cloves8 cloves4 chopped in curry, 4 sliced for tarka
HeatCrushed chilli flakes1 tspAdjust to taste
Spice BlendDavid's Mix powder3 tbspOr BIR mix powder
Garlic powder½ tbsp
Smoked paprika1 heaped tbspDepth and smoke — the secret!
Extra hot chilli powder½ tbspUse more if using milder chilli
Garam masala1 tspGood quality
SeasoningSalt2 tbsp totalSplit through cooking, adjust to taste
ColourRed food colouringSmall pinchOptional
BaseTomato paste4 tbspIdeally pre-mixed with Worcestershire, white pepper, coriander
Base gravy800–1000ml totalAdded in stages — see base gravy recipe
ProteinChicken tikka piecesEnough for 4–6Pre-cooked, chunky pieces
CondimentsMango chutney1 tbspSweetness
Sweet chilli sauce2 tbspSweet + mild heat
Lime / chilli-lime pickle1–2 tspTangy depth
CreamyCoconut milk powder2 tbsp (start with 1)Adjust to taste
Sugar2 tbsp (start with 1)Balances heat
Single/double creamGenerous splashTo finish sauce
TarkaGhee1 tbspFor sizzling garlic-chilli tarka finish
HeatGreen chillies~8 totalMost in sauce, remainder for tarka
HerbsFresh corianderLarge handful, choppedIn sauce + garnish
Kasoori methiPinch, crushedNear end
AcidLemon juice1 squeezeFinal balance

👨‍🍳 Instructions

  1. Phase 1: Build Spiced Onion Base

    1. Toast the Whole Spices: Heat 3 chef spoons of oil on medium. Add star anise and fennel seeds; toast for ~30 seconds until fragrant.
    2. Sweat the Onion: Add finely chopped onion and sweat for 5–7 minutes until soft and lightly golden.
    3. Aromatics: Add 3 tbsp garlic-ginger paste and 4 chopped garlic cloves; cook until the raw smell disappears. Stir in chilli flakes.

  2. Phase 2: Masala, Chicken & Gravy

    1. Build the Masala: Turn heat off. Add 2 tbsp salt, 3 tbsp David's Mix powder, ½ tbsp garlic powder, 1 heaped tbsp smoked paprika, ½ tbsp extra hot chilli, 1 tsp garam masala. Stir together then add 4 tbsp tomato paste.
    2. Cook the Masala: Turn heat back on low–medium. Cook the masala briefly, then add 1 ladle of base gravy and simmer until thick and oily.
    3. Add Chicken & Gravy: Add chicken tikka pieces and more base gravy gradually — aiming for 800–1000ml total. Add a pinch of red colouring if using. Simmer, letting the base caramelise between additions.

  3. Phase 3: Sweet-Heat Finish & Tarka

    1. Sweet-Heat Balance: Stir in 1 tbsp mango chutney, 2 tbsp sweet chilli sauce, 1–2 tsp lime/chilli-lime pickle, 1 tbsp coconut milk powder, 1 tbsp sugar. Simmer and taste — adjust sweetness, heat, or tang as needed.
    2. Finishing Touches: Add most of the green chillies (keep some back), a generous splash of cream, crushed kasoori methi, a squeeze of lemon, and plenty of fresh coriander. Simmer to a rich, glossy consistency.
    3. The Tarka: In a separate pan, melt 1 tbsp ghee. Fry the remaining 4 sliced garlic cloves and reserved green chillies until lightly golden. Tip straight over the curry, stir through, garnish with more coriander, and serve.

Serve family-style with pilau rice, naan, or chips. Designed to taste like a top British Indian restaurant garlic chilli chicken — for 4–6 people in a single pan.

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