Garlic Chicken


Today I want to share a couple of good news with you guys. Let’s first start with the food part! The summer fest was supposedly coming to an end with summer or so did we thought! The idea became so popular among the fellow bloggers that Margaret Roach and her friends who started this fest together thought of having some more fun for a little longer so the summer fest is being extended…and will be renamed to Fall Fest once summer officially ends. This week’s theme ingredient was Garlic.


The whole fun about such events is the challenge in it! Although garlic plays a very big and significant role in Indian food but still I wanted to bring something simple to the table that anyone can make. I gave it a lot of thought but then A’s idea sounded brilliant! He suggested that I make Garlic Chicken.


Although I don’t really believe he actually wanted to help me and not just have some chicken for dinner, I still liked the idea. Specially because you don’t need to rush to the supermarket or some Indian grocery store to buy ingredients for this recipe. Its pretty straightforward! For this recipe you just need chicken and tons of garlic along with some basic ingredients like lemon and what you have in your spice shelf. So without further ado, let me just come right to the point. Let me tell you how you can make this beauty in you own kitchen.



1 pound cut chicken (I used boneless skinless breasts and a few drumsticks. You can use any part)
15-17 cloves of garlic
2-3 thai green chili (you can even use cayenne pepper or jalapenos according to how much heat you can handle)
1 tsp grated ginger
1 1/2 cups thinly sliced red onion
1/4 cup yogurt
1/2 tbsp lemon juice
1/2 tsp turmeric (optional just for color)
6-8 whole cloves (optional)
2 whole cardamom (optional)
3 tbsp olive oil

Make a paste of ginger, chili and about 10-12 cloves of garlic. Mix it with yogurt and lemon juice. Add as pinch of salt and marinate the chicken with it.
Let the chicken marinate for a couple hours.
After the chicken is marinated use a thick bottom skillet or pan for cooking.
Smash 5-6 cloves of garlic. If you are using cloves and cardamom along with garlic throw it in the cool skillet. Pour olive oil and turn the heat to medium. Slow heating of the pan infuses the olive oil beautifully with the flavor of garlic and cloves which will be so distinct in your chicken when you taste them (I nearly died when I had my first bite!)
When the oil is hot enough, add onion. Let it saute until golden.
Now add the marinated chicken. If you are using turmeric, add that too.
Add salt when the chicken is half cooked.
Let it cook on medium low heat stirring occasionally. Slow cooking brings out all the flavors (if you think your chicken is taking longer, cover it and cook by stirring occasionally.)
The chicken doesn’t have any gravy and should be done in 20-30 minutes.
Serve with rice or your choice of bread or naan.


If you think you want to know more about the summer/fall fest click here.

dmblgit_blue aug 2010

Now the second news. Many of you might have heard about DMBLGiT and if you haven’t, let me say in the words of the founder that “it is the grandest foodporn event” on the web! This is a monthly food photography event in which many bloggers participate and then a few winners are announced. And this month yours truly was among the lucky few! Thanks Cooksister for hosting the event and Jaenne and judges for appreciating my work!



  1. Wonderful! I made this tonight for me and my brother – we loved it. Our cooking time was shorter than the 20-30 minutes noted in the recipe, though. Will definitely be making this again.

  2. amazing recipe..prepared this for lunch with coriander mint rice and raita…a perfect combination…loved the subtle flavour of this dish…thanx for posting this easy and tasty recipe…u made my day..
    – Nish

  3. thanks for this awesome recipe!! my only question is how do you make the “paste”? my chicken came out grainy i think cuz of the yogurt? I made a chicken dish before with yogurt and it came out the same a little lumpy and grainy but edible.
    thank you

  4. I was looking for an easy Indian Garlic chicken recipe and found this on Google !! quite easy ;that is if one knows the recipe:) So Thank You :)Gonna try it tonight :)

  5. WONDERFUL recipe, thank you! I tried this today with my (Indian) family, and it was a hit – we had it with naan, aloo baigan sabzi and onions soaked in vinegar. I did not have access to a grinder (to grind the green chillies into the marinade) so I just added the green chillies (cut lengthwise) along with the garlic into the oil. Thanks!

  6. I usually go through your blog only ogling at the photos and never getting to actually reading the recipe. I finally got down to reading the recipe in this post today because I love garlic so much. I’m certainly going to make this when I have to cook for someone else (hubby hates garlic). Can’t wait to try it…

  7. I made this dish last night and it was absolutely delicious!!!! Thanks so much for sharing it! I grabbed all the ingredients and cooked it at a friend’s house. She literally scraped her bowl clean with her naan bread. It was a big hit! I want to make it again tonight it was so good!

  8. the pics are amazing….I can imagine how delicious the chicken would be….
    have been following your recipes for a while but couldn’t stop myself commenting today :)

  9. Congrats on winning the DMBLGIT. Of course you deserve it Prema; each picture is beautiful always! Love the chicke, garlic being right up my street! Have to try this soon!!

  10. Man, how good does *that* look! The recipe looks quite uncomplicated for a dish that looks like it has so many flavors going on. I totally love this.

  11. Your images are just beautiful, and I can’t wait to try this recipe! MUCH more inventive than my super simple contribution this week–spaghetti with garlic and zucchini :-)