Here's how my Chef does his garlic chilli chicken.Alongside chicken tikka pathia it's one of my favourites that he cooks.It's actually cooked in a similar way to the pathia,the initial stages(as with all of his savoury curries)are identical.As with the pathia the cooking technique is paramount,keep the pan hot and don't be tempted to over stir the curry.
In a pan put a chef's spoon of mixed ghee/veg oil.Heat then add about a teaspoon of chopped garlic,brown and then add a chef's spoon of service onions.Stir then add about a tablespoon of mix powder,a tablespoon of blended plum tomatoes,teaspoon of chilli powder,tiny bit of salt and methi leaves.Cook the spices out then add a ladle of gravy.Add the chicken,a couple of green chillis,small piece of tomato and red pepper and a heaped teaspoon of garlic pickle.Let the pan bubble away and then add a second ladle of gravy.
Here it is cooking in the takeaway...


And on the plate...


This was the garlic pickle the chef used...
