CHILLI GARLIC CHICKEN 🔥 | Better Than Restaurant! | Easy Chicken Recipe

#ChilliGarlicChicken #ChilliChicken #GarlicChicken #ChickenRecipe #ChickenRecipes #IndoChinese #IndoChineseRecipe #ChineseChicken #CrispyChicken #SpicyChicken #ChickenLovers #NonVegRecipes #RestaurantStyle #StreetStyle #EasyChickenRecipe #ChickenStarter #IndianFood #Foodie #Cooking #homemadefood Ingredients • Boneless Chicken Thighs: 450 g (cut into medium-sized pieces) • Oil: 2 tbsp • Cumin Seeds: 1 tsp • Garlic: 2 tbsp (finely chopped) • Ginger: 1 tbsp (finely chopped) • Green Chillies: 2 (slit) • Onions: 2 medium (finely chopped) • Green Chilli Sauce: 2 tbsp • Lemon Juice: 1½ tsp • Fresh Coriander Leaves: 4–5 tbsp (finely chopped) • Water: A splash (as needed) Spices & Seasoning: • Salt: To taste • Turmeric Powder: ½ tsp • Red Chilli Powder: ½ tsp • Coriander Powder: 1 tsp • Black Pepper Powder: ½ tsp • Fennel Powder: ½ tsp • Garam Masala: ½ tsp Instructions 1. Temper Aromatics: o Heat 2 tbsp oil in a pan over medium heat. o Add 1 tsp cumin seeds and let them splutter. o Add 2 tbsp chopped garlic and sauté until lightly golden. o Add 1 tbsp chopped ginger and 2 slit green chillies; sauté for 30 seconds. 2. Brown the Onions: o Add the 2 chopped medium onions and cook, stirring frequently, until golden brown. 3. Sear the Chicken: o Add 450 g boneless chicken thigh pieces. o Fry on high heat for 2 minutes, stirring and flipping until the chicken pieces change color to white or light brown. 4. Add Spice Mix: o Add salt to taste, ½ tsp turmeric powder, ½ tsp red chilli powder, 1 tsp coriander powder, ½ tsp black pepper powder, and ½ tsp fennel powder. o Stir and sauté for 5 minutes until the spices are thoroughly cooked and coat the chicken. 5. Cover & Simmer: o Cover the pan with a lid and cook on low heat for 10 minutes. o Remove the lid, splash a little water if the masala is sticking or dry, and mix well until the chicken is tender. 6. Add Sauces & Finish: o Add ½ tsp garam masala and mix well. o Add 2 tbsp green chilli sauce and 1½ tsp lemon juice; stir thoroughly to incorporate into the gravy. o Add 4–5 tbsp finely chopped coriander leaves, mix well, and turn off the heat. 7. Serve: o Transfer to a serving bowl and serve hot as a side dish or appetizer.