Dry Garlic Chicken
A bold, spicy chicken dish where juicy pieces are coated in plenty of garlic, black pepper, and simple Indian spices. It cooks down until almost dry, making it perfect with roti, rice, or as a side on a full meal plate.
For 4 servings
- mix · ~15 min
Marinate the chicken.
1.Add chicken, yogurt, lemon juice, turmeric powder, red chili powder, black pepper, coriander powder, garam masala, and salt to a bowl.2.Mix well so every piece is evenly coated.3.Set aside for 15 minutes while you prepare the rest of the ingredients. - prep
Prepare the aromatics.
Slice the onion, finely chop the garlic and ginger, slit the green chili, and keep the cilantro ready for finishing.
- saute · ~8 min
Cook the onion and garlic base.
1.Heat oil in a wide pan over medium heat.2.Add onion and cook until lightly golden, 5 to 6 minutes.3.Add garlic, ginger, and green chili.4.Cook for 1 to 2 minutes until fragrant and the garlic loses its raw smell. - saute · ~7 min
Cook the chicken.
1.Add the marinated chicken to the pan.2.Cook on medium-high heat, stirring often, until the chicken changes color and starts releasing moisture.3.Scrape the pan well so the masala does not catch at the bottom. - simmer · ~15 min
Cook until the masala turns dry.
Add water, cover, and cook on low heat for 10 minutes. Remove the lid and keep cooking until the chicken is tender and the masala clings to the pieces with almost no gravy left.
- garnish
Finish with cilantro.
Sprinkle cilantro over the chicken and give it a final toss for 30 seconds.
- serve
Serve hot.
Serve Dry Garlic Chicken hot with roti, paratha, or a small portion of rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide pan so the chicken sears and the masala dries properly instead of steaming.
- 2Do not brown the chopped garlic too much; it should just lose its raw smell or it can turn bitter.
- 3If the yogurt looks very cold or thick, whisk it well before marinating so it coats the chicken evenly.
- 4Stir and scrape often after adding the marinated chicken, since the yogurt-spice coating can catch at the bottom.
- 5The dish is ready when the oil lightly separates and the masala clings to each piece with almost no gravy left.
- 6Boneless thigh meat stays juicier than breast in this dry-style preparation, especially during the final reduction.
- 7This tastes even better after a short rest of 10 minutes, which lets the garlic and pepper settle into the chicken.
Adapt it for your goals.
Extra-spicy
Add more slit green chilies and a little extra black pepper for a sharper, hotter finish.
low oilLow-oil
Use a good nonstick pan and reduce the oil slightly; keep the heat moderate so the onion-garlic base does not scorch.
chicken thighChicken-thigh
Make it with boneless thighs instead of breast for a richer taste and more forgiving texture.
semi gravySemi-gravy
Add a splash more water and stop reducing earlier if you want a little masala to spoon over rice.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this a satisfying high-protein dish that can help keep the meal filling.
Aromatic Spice Benefits
Garlic, ginger, black pepper, and chilies add flavor depth with less need for heavy sauces.
Moderate Dairy Tenderizer
A small amount of yogurt adds tang and tenderness without making the dish creamy or heavy.
Frequently asked questions
Yes, but watch the final drying stage closely because breast cooks faster and can dry out sooner than thigh meat.
