Garlic Curry Chicken
- Total Time: 5 hours 30 mins
- Yield: 2 1x
Description
This quick and fuss free chicken curry is for garlic-lovers only, filled with robust garlic flavor.
Ingredients
- 1 lb (450 g) chicken, boneless or with bones
- 15 garlic cloves
- 1 inch ginger, grated
- 1/4 cup (60 ml) yogurt
- 1/2 tsp turmeric powder
- 2 bay leafs
- 1 medium onion, thinly sliced
- 3 green chilies, slit in center
- salt
- oil
Instructions
- Grate 10 cloves of garlic and mix it with grated ginger, yogurt, turmeric and salt. Marinate chicken pieces with the mixture and let it rest for at least 5 hours. Keeping it overnight would make it more flavorful.
- Bring a wok or deep pan to medium heat. Add oil, green chili, bay leaves and rest of the garlic (smashed). Once the oil is infused, add onion and sauté until it turns slightly golden. Finally, add the marinated chicken and stir it to mix everything together. Allow it to cook at medium heat for about 20 minutes, stirring occasionally in between.
- Taste for salt and add any, if required.
- Garnish with chopped fresh cilantro and serve with steamed rice or Indian flat bread.
Notes
- It’s usually a dry curry but if you like gravy, feel free to add water while cooking chicken and adjust salt accordingly.
- Prep Time: 5 hours
- Cook Time: 30 mins
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
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Frequently Asked Questions
Why does the recipe use 15 garlic cloves, and why are they prepared two different ways?
The recipe calls for 15 cloves total — 10 grated into the yogurt-turmeric-ginger marinade, and the remaining 5 smashed whole and added to the hot oil. Grating releases the garlic’s full pungency into the marinade so it penetrates the chicken, while the smashed cloves in the oil infuse a mellower, roasted garlic flavor into the base of the curry.
How long does the chicken really need to marinate?
The instructions say at least 5 hours, and overnight will make it “more flavorful.” The marinade is yogurt-based (with turmeric, grated garlic, ginger, and salt), and the acid in the yogurt helps tenderize the chicken — the longer it sits, the deeper the flavor and the more tender the result.
This curry looks dry — is that how it’s supposed to be, and can I add gravy?
Yes, it is usually a dry curry — that’s the intended style. The notes say if you prefer gravy, you can add water while the chicken cooks and adjust the salt accordingly to create a saucier version. 
Looks delicious!