Friday, September 2, 2011

Garlic Chicken

My husband has two firm rules when he cooks. More butter is better. And there's no harm in adding a few more cloves of garlic. One of his signature dishes, this garlic chicken certainly upholds those aphorisms. The dish never fails to win him accolades; my mother still reminisces about the first time she had it! This recipe calls for a marinade of few hours; but I have known it to be a resounding success even without that step.

300 gm chicken, in pieces, bone in

For marinade
2 cloves garlic, crushed
1 shallot, minced
3 tablespoon alcoholic liquid; we had gin at hand
1 teaspoon vinegar
Pinch of Herbes de Provence
1/2 teaspoon salt

Green capsicum, half, diced
2 large onions, diced
10 cloves garlic, sliced
2 inch ginger, minced
2 Tablespoon butter
1 teaspoon honey
Salt to taste

Prepare the marinade. Marinate the chicken pieces for 30 minutes to an hour at room temperature or inside the refrigerator. In the meantime chop all the other condiments. Heat the wok and melt the butter. Add the onions and cook them for 10 minutes until translucent and they have started to pick up brown flecks. Add the ginger and cook for a couple of minutes. Add the garlic, chicken and salt. Pour half of the marinade, stir, cover and cook for 10 minutes. Add the capsicum and coat them with the onion mixture. Open and stir it once in a while. If it is too dry add a few teaspoons of water. Cover and cook until the chicken is just done. This dish is best done in a wok/kadai/pan. Avoid the pressure cooker. The taste is more intense when stirred and cooked with juices released by the chicken. Serve warm with rice.


  1. Made this for dinner tonight. I added a tiny pinch of chilly flakes while marinating the chicken and used half the amount of honey since I was using a rather fruity alcohol. The dish turned out to be very tasty. Thank you.

  2. Thank you suggesting the variations! A fruity alcoholic beverage should certainly add a new note!


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