Garlic Chicken

Ingredients

• 750 g Boneless Chicken Leg Pieces (skinless, cut into bite‑size pieces)
• 2 Tbsp Lemon Juice (freshly squeezed from 1 large lemon)
• 1 tsp White Vinegar (optional, for extra tang)
• 1 Tbsp Garlic‑Ginger Paste (homemade equal parts garlic and ginger blended)
• 2 tsp Fennel Seeds (lightly toasted)
• 1 Tbsp Red Chili Powder (adjust to heat preference)
• 5 Tbsp Unsalted Butter (divided: 3 Tbsp for initial fry, 2 Tbsp for masala; can substitute ghee)
• 12 pieces Garlic Cloves (peeled and sliced)
• 1 large Onion (thinly sliced)
• 1 medium Green Capsicum (cut into strips for color and crunch)
• 1 tsp Black Pepper Powder (freshly ground)
• 2 Tbsp Cilantro (Fresh Coriander) (chopped, for garnish)
• to taste Salt (regular table salt or sea salt)

Instructions

1. Marinate the chicken

   Place the chicken pieces in a mixing bowl, add the lemon juice, optional vinegar, garlic‑ginger paste, toasted fennel seeds and red chili powder. Mix well and let sit.

   Time: PT10M

2. Initial pan‑fry to dry the chicken

   Heat 3 Tbsp butter in the skillet over medium‑high flame. Add the marinated chicken and fry, stirring occasionally, until the surface is lightly browned and most of the moisture evaporates (about 8 minutes).

   Time: PT8M

   Temperature: Medium‑high flame

3. Set chicken aside

   Transfer the fried chicken to a plate and keep warm while you prepare the masala.

   Time: PT1M

4. Prepare the garlic‑onion masala

   In the same skillet add the remaining 2 Tbsp butter. Add sliced garlic and fry until lightly golden, then add sliced onion and sauté on high flame until the onion turns translucent and starts to brown (about 5 minutes).

   Time: PT5M

   Temperature: High flame

5. Add spices

   Stir in black pepper powder and the remaining red chili powder. Cook for 1 minute to release aromas.

   Time: PT1M

   Temperature: High flame

6. Combine chicken with masala

   Return the partially cooked chicken to the skillet, mix well, lower the flame to medium, and let it simmer for 5 minutes so the flavors meld and any remaining moisture evaporates.

   Time: PT5M

   Temperature: Medium flame

7. Add capsicum and finish

   Add the sliced green capsicum, stir quickly, and cook for another 2 minutes until the capsicum is crisp‑tender. Sprinkle chopped cilantro on top and give a final stir.

   Time: PT2M

   Temperature: Medium flame

8. Serve

   Transfer the garlic chicken to a serving dish. Serve hot with a side of salad or low‑carb roti.

   Time: PT1M

Nutrition Facts

Calories

580

Protein

45 g

Carbohydrates

5 g

Fat

35 g

Fiber

1 g

Ingredient Substitutions

• Instead of Boneless Chicken Leg Pieces: Boneless Chicken Breast
• Instead of Lemon Juice: Bottled lemon juice
• Instead of White Vinegar: Apple cider vinegar
• Instead of Garlic‑Ginger Paste: Store‑bought ginger‑garlic paste
• Instead of Fennel Seeds: Cumin seeds
• Instead of Red Chili Powder: Paprika + cayenne
• Instead of Unsalted Butter: Ghee, Olive oil
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Onion: Shallots
• Instead of Green Capsicum: Red capsicum, Spring onion
• Instead of Black Pepper Powder: White pepper
• Instead of Cilantro (Fresh Coriander): Parsley
• Instead of Salt: Low‑sodium salt

Equipment Needed

• Heavy‑bottom skillet or non‑stick pan
• Mixing bowl
• Knife
• Cutting board
• Measuring spoons
• Spatula or tongs

Critical Steps — Do Not Skip

• Ensuring the chicken is dry after the initial fry before adding the masala
• Cooking garlic and onion on high flame without burning
• Simmering the chicken just enough to blend flavors but not overcook

Chef Tips from the Video

• For extra aroma, add a pinch of smoked paprika with the red chili powder
• Use ghee instead of butter for a richer, authentic flavor
• Serve with a squeeze of fresh lemon just before eating for brightness

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Freeze in a freezer‑safe bag for up to 1 month; thaw before reheating

Room temperature: Do not keep at room temperature for more than 2 hours

Make-Ahead Tips

• Marinate the chicken up to 2 hours ahead and refrigerate
• Pre‑slice garlic, onion and capsicum and store in airtight containers