Hot Garlic Chicken Semi-Gravy Recipe | Chilli Garlic Chicken Restaurant Style Recipe

Hot Garlic Chicken Semi-Gravy Recipe | Chilli Garlic Chicken Restaurant Style Recipe

This Chili Garlic Chicken recipe is a delicious Indo-Chinese dish featuring tender chicken pieces cooked in a savory, spicy garlic sauce with a hint of red chili paste. Sautéed with spring onion whites, bell peppers, and onions, this semi-gravy dish combines the flavors of garlic, soy, and chili for a mouthwatering experience. Perfectly balanced in spice and flavor, it’s best served with fried rice or noodles for a satisfying meal.

Ingredients :

Marination :

300 gms Boneless Chicken (cut into bite size pieces)
1 tsp Lemon Juice
1 tsp heaped Ginger Garlic Paste
1 tsp Black Pepper Powder
½ tsp Salt (or as per taste)
1 tbsp Corn Flour

Other Ingredients :
1 tbsp Vegetable Oil
100 gms Onion (cut into cubes & separated into petals)
80 gms Green Bell Peppers (cut into cubes)
2 to 3 tbsp Vegetable Oil (to fry the marinated chicken)
1 tbsp Vegetable Oil
20 nos (40 gms) Garlic Cloves (finely chopped)
3 to 4 tbsp Red Chilli Paste
½ tsp Soy Sauce
1 tbsp Tomato Sauce
1 tbsp Vinegar
½ tsp Sugar (to balance out the flavors)
(2 tbsp Corn Flour + 3 tbsp Water) Corn Flour Slurry
2 to 3 tbsp Spring Onion Greens (chopped)
Making red chili paste with Kashmiri red chilies is simple and gives you a flavorful, mildly spicy, and beautifully red paste. Here’s how to do it:
Ingredients:
15-20 dried Kashmiri red chilies (adjust according to desired quantity)
1 tsp vinegar (optional, for preservation and tang)
Water, for soaking and blending
Instructions:
Prepare the Chilies:
Remove the stems from the dried Kashmiri red chilies.
If you want to reduce the heat, you can also remove the seeds. If you prefer a spicier paste, leave them in.
Soak the Chilies:
Place the chilies in hot water and let them soak for about 20-30 minutes until they soften.
Drain the chilies, but keep the soaking water aside, as you may need it while blending.
Blend the Chilies:
Transfer the softened chilies to a blender or grinder. Add a little of the soaking water to help with blending.
Add vinegar to the blender for added depth of flavor and tanginess.
Blend until smooth, adding more soaking water as needed to achieve a paste-like consistency.
Store:
Once blended, transfer the chili paste to an airtight container.
You can store it in the fridge for up to 1-2 weeks. The vinegar helps preserve it longer.
Only 2 to 3 tbsp of Red Chilli Paste is used in this recipe, the remaining you can store in the fridge for further use.
Tips:
For a richer flavor, you can sauté the paste in a little oil for 2-3 minutes before using it in recipes.
Adjust consistency by adding more water if you need a thinner paste.
This Kashmiri red chili paste will give your dishes that vibrant red color without overwhelming heat, making it perfect for adding both color and mild spice.

Note : tsp is teaspoon
tbsp is tablespoon
Use Oil as per your diet restrictions
Use Chillies as per your spice preference
Always wash curry leaves & coriander leaves before use

For detailed recipe please watch the video 😊

Do try this recipe and write to me in the comment section how you found this recipe.
** Don’t forget to like, share and subscribe dear friends !!

#kitchenkravings
#ChiliGarlicChicken
#GarlicChickenRecipe
#IndoChineseFood
#hotgarlicchicken
#chilligarlicchicken
#spicygarlicchicken
#chinesegarlicchicken
#garlicchickenrecipe
#chinesestarter
#kitchenkravingsrecipes

Kitchen kravings, chili garlic chicken recipe semi gravy, hot garlic chicken,chili garlic sauce chicken,chicken in hot garlic sauce recipe,chinese garlic chicken,chicken in hot garlic sauce,hot garlic sauce recipe chinese,garlic chicken recipe,garlic chicken,how to make garlic chicken,spicy garlic chicken recipe,chicken recipe,spicy garlic chicken chinese recipe,chicken in hot garlic sauce chinese recipe,chicken in hot garlic,hot and spicy garlic chicken recipe,