Pan Fried Garlic Chilli Chicken
A fiery, garlicky chicken dish that delivers a crisp exterior and juicy interior. The blend of smoked paprika, Kashmiri chili, and fresh aromatics creates a bold, savory punch, perfect for a quick weeknight dinner.
Maker: Swadish
From: Facebook(view original)
Prep Time
15 min
Cook Time
15 min
Servings
Recipe details are AI-assisted from Swadish. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
Ingredients
- 1 1/10 lb chicken thighs
- 2 tbsp ginger and garlic paste
- 2 tsp smoked paprika powder
- 5 tbsp vinegar
- 1 tsp cracked black pepper
- 0.5 salt
- 5 tbsp oil
- 5 dried red chillies
- 2 tbsp finely chopped garlic cloves
- 2 tsp Kashmiri red chili powder
- 1/2 tsp red chilli flakes
- 1 onion
- 0.5 green pepper
- 2 mild green chillies
- a few ginger
- a handful coriander leaves
Instructions
- 1In a bowl, combine the ginger and garlic paste, smoked paprika powder, Kashmiri red chili powder, cracked black pepper, red chilli flakes, and 0.5 tsp salt; add the vinegar and whisk until a smooth paste forms.
- 2Cut the chicken thighs into bite‑size pieces (or leave whole) and coat them thoroughly with the paste; cover and refrigerate for at least 30 minutes, up to 2 hours, to marinate.
- 3While the chicken marinates, prepare the aromatics: slice a few pieces of ginger, measure 2 tbsp finely chopped garlic, separate the dried red chillies, slice the mild green chillies, pull the onion apart into petals, and dice the green pepper. Set everything aside.
- 4Heat 5 tbsp oil in a large skillet over medium‑high heat (about 374°F/375°F) until the oil shimmers.
- 5Add the marinated chicken to the hot skillet in a single layer, skin side down if skin is present; sear without moving for 4–5 minutes until golden brown, then turn and sear the other side another 4–5 minutes.
- 6Reduce the heat to medium, push the chicken to the side of the pan, and add the sliced ginger, chopped garlic, dried red chillies, mild green chillies, onion petals, and diced green pepper; stir‑fry for 3–4 minutes until fragrant and the vegetables begin to soften.
- 7Drizzle the remaining 0.5 tbsp vinegar over the mixture, stir to coat evenly, then cover the skillet, lower the heat to low‑medium, and simmer for 5 minutes so the flavors meld and the chicken finishes cooking.
- 8Uncover, taste, and adjust seasoning with additional salt if needed; sprinkle the chopped coriander leaves over the top.
- 9Transfer the chicken and vegetables to a serving plate and serve hot with steamed rice or flatbread.