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Pan Fried Garlic Chilli Chicken
Chef Ajay Kumar's Pan Fried Garlic Chilli Chicken is a bold and fiery dish that perfectly balances heat with savory depth, delivering crispy golden exteriors while maintaining juicy, tender interiors. Each bite features an addictive contrast of sharp garlicky kicks followed by lingering warmth that keeps you coming back for more. This unapologetically punchy recipe is perfect for those who enjoy their food with attitude and want an indulgent, satisfying meal.
Ingredients
- 500 g chicken thighs
- 2 tbsp ginger and garlic paste
- 2 tsp smoked paprika powder
- 5 tbsp vinegar
- 1 tsp cracked black pepper
- 0.5 tsp salt
- 5 tbsp oil
- 5 dried red chillies
- 2 tbsp garlic cloves
- 2 tsp Kashmiri red chili powder
- 0.5 tsp red chilli flakes
- 1 onion
- 0.5 green pepper
- 2 mild green chillies
- 1 tbsp ginger
- 2 tbsp coriander leaves
Instructions
- Marinate chicken thighs with ginger and garlic paste, smoked paprika powder, 2 tbsp vinegar, cracked black pepper, and salt. Let sit for at least 10 minutes.
- Heat 5 tbsp oil in a pan over medium-high heat until shimmering.
- Pan fry the marinated chicken thighs until golden and crispy on the outside, approximately 8-10 minutes per side, ensuring they remain juicy inside.
- In the same pan, add dried red chillies and let them infuse the oil for 1-2 minutes.
- Add finely chopped garlic cloves and cook until fragrant, about 1 minute.
- Sprinkle Kashmiri red chili powder and red chilli flakes over the chicken.
- Add 3 tbsp vinegar to deglaze the pan and create a flavorful sauce.
- Add onion petals, diced green pepper, and mild green chillies. Toss to combine with the chicken.
- Cook for 3-4 minutes until vegetables are slightly softened but still have some texture.
- Top with sliced ginger and chopped coriander leaves.
- Adjust salt to taste and serve immediately while hot and crispy.
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