Introduction to Chicken Garlic
Chicken Garlic is a flavorful and aromatic dish that combines tender chicken pieces with the rich, savory taste of garlic. Popular in many cuisines around the world, this dish highlights the natural pairing of garlic’s bold flavor with the mild, juicy texture of chicken. Often cooked with a variety of herbs, spices, and sometimes a splash of lemon or butter, chicken garlic can be prepared in many styles — from stir-fries and roasts to creamy sauces or grilled platters. Loved for its simplicity and comforting taste, Chicken Garlic is a go-to choice for both casual meals and special occasions.
Ingredients of Chicken Garlic: 19 Serves 4
For Marination:
- 1KG / Chicken (boneless & with bone)
- 4tbsp / Garlic Ginger-paste
- 1tsp / Black Paper-Crushed
- 10tbsp / Yogurt
- 4tbsp / Juice-Lemon
- Salt / to taste
For Gravy:
- 8tbsp / Oil
- 4tbsp / Butter
- 10–12 / Cloves Garlic “chopped”
- 3 – 4 / Green-Chilies (slit)
- 2 Medium / Onion (finely chopped)
- 4 Medium / Tomatoes (blended or finely chopped)
- 8tbsp / Cream
- 2tsp (Crushed) / Kasuri-methi “dry fenugreek leaves”
- 1tsp / Garam-Masala
- 2tsp / Coriander powder
- 2tsp / Red-Chili-Flakes
- ¼ tsp / Turmeric-Powder
- Fresh-Coriander / for garnish
Guidelines of Chicken Garlic In English or Punjabi:
1: Make the chicken marinated:
Mix chicken with yogurt, lemon juice, ginger garlic paste, black pepper, and salt. Give it a minimum of half an hour to marinate, preferably overnight for a more intense flavor.
Chikan ko dahee, Neemboo ka ras, adarak lahasun ka pest, kaalee mirch aur namak ke saath milaen. ise kam se kam aadhe ghante ke lie maireenet hone den, zyaada teekhe svaad ke lie raat bhar ke lie chhod den.
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2: Cook the Chicken:
Heat one tablespoon butter and two tablespoons oil in a pan. Add the marinated chicken and cook on medium-high heat until it changes color and is 80% cooked. Remove and set aside.
Ek pain mein ek bada chammach makkhan aur do bade chammach tel garam karen. isamen maireenet kiya hua chikan daalen aur madhyam-tez aanch par tab tak pakaen jab tak isaka rang na badal jae aur yah 80% pak na jae. ise nikaal kar alag rakh den
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3: Prepare the Garlic Base:
Adding the remaining-butter & oil to the same pan. Cook till aromatic and light golden after adding the chopped garlic. Add chopped onions and green chilies. Sauté the onions until they become tender and transparent.
usee pain mein bacha hua makkhan aur tel daalen. kata hua lahasun daalakar khushaboodaar aur halka sunahara hone tak pakaen. kata hua piyaz aur haree mirch daalen. piyaz ko is waqat tak bhonin jab tak kah wah narm or shafaf na hojain.
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4: Add Tomatoes & Spices:
Add tomatoes, turmeric, coriander powder, red chili flakes, and salt (adjust as needed). Cook until the oil separates.
Tamaatar, haldee, dhaniya paudar, laal mirch aur namak (hasab zaiqah) daalen. tel alag hone tak pakaen.
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5: Bring It Together:
Add the cooked chicken back in. Mix well. Now add cream and crushed Kasuri methi. Cook for another 5–7 minutes on low flame until everything blends into a creamy, garlicky masala.
Paka hua chikan vaapas daalen. achchhee tarah milaen. ab kreem aur kuchalee huee kasooree methee daalen. dheemee aanch par 5-7 minat tak pakaen jab tak ki sab kuchh kreemee, lahasun vaala masaala na ban jae.
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6: Final Touch:
Sprinkle garam masala, mix well, and garnish with fresh coriander and extra green chilies if you like it spicy.
Garam masala chhidaken, achchhee tarah milaen, aur agar aapako masaaledaar pasand hai to taaza dhaniya aur azafi hari marchin se gaarnish karen.
