Honey Garlic Glazed Chicken Recipe – Kashmiri Chili & Ginger

Last Updated on 4 months by Neha Deshmukh

Honey Garlic Glazed Chicken Recipe – Kashmiri Chili & Ginger

Introduction

Okay, friends, let me tell you about this Honey Garlic Glazed Chicken. It’s seriously become a weeknight staple at my place! I first stumbled upon a version of this when I was craving something sweet, savory, and a little bit spicy, and honestly, I’ve been tweaking it ever since. It’s quick, easy, and always a crowd-pleaser. Plus, that gorgeous Kashmiri chili powder gives it such a beautiful color and a unique flavor you won’t find anywhere else. Let’s get cooking!

Why You’ll Love This Recipe

This Honey Garlic Glazed Chicken is the perfect balance of flavors. The sweetness of the honey, the tang of the vinegar, and the gentle heat from the Kashmiri chili powder all come together beautifully. It’s ready in under 30 minutes, making it ideal for busy evenings. And honestly, who doesn’t love a good glaze?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 250 grams boneless chicken, cut into thin strips
• 1 tbsp lemon juice
• 1 tbsp plain flour
• 1 tbsp cornflour
• 1 egg white
• Salt to taste
• Oil for shallow frying
• 1 medium onion, chopped
• 1 tsp ginger & garlic paste
• 1-2 tbsp celery, chopped
• 1.5 tsp Kashmiri chili powder
• 0.5 tbsp vinegar
• 1.5-2 tbsp tomato sauce
• 1.5 tbsp honey

Ingredient Notes

Let’s talk ingredients! A few little tips to make this recipe shine:

• Kashmiri Chili Powder: This is the star! It’s known for its vibrant red color and mild heat. It originates from the Kashmir region of India and adds a beautiful fruity flavor. You can usually find it at Indian grocery stores or online. Don’t substitute with regular chili powder – it won’t be the same!
• Honey: I prefer a good quality wildflower or acacia honey for this recipe. They have a lovely floral aroma that complements the other flavors. But honestly, any honey you have on hand will work just fine!
• Chicken: For stir-fries like this, I find chicken thighs are the most forgiving and stay nice and tender. But chicken breast works well too, just be careful not to overcook it.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s marinate the chicken. In a bowl, combine the chicken strips with lemon juice, plain flour, cornflour, egg white, and a pinch of salt. Give it a good mix and let it rest for about 15 minutes. This helps tenderize the chicken and gives it a lovely coating.
2. Now, heat some oil in a pan over medium-high heat. Shallow-fry the marinated chicken until it’s golden brown and cooked through. Don’t overcrowd the pan – work in batches if needed. Once fried, set the chicken aside.
3. In the same pan, add a little more oil if needed. Add the chopped onion, ginger & garlic paste, and celery. Sauté until the onions are softened and fragrant, about 3-5 minutes.
4. Here comes the flavor boost! Mix the Kashmiri chili powder with vinegar to form a paste. Add this paste to the pan and cook for 1-2 minutes. This cooks out the raw chili flavor and releases all those beautiful aromas.
5. Stir in the tomato sauce, honey, and a pinch of salt. Combine everything well and let it simmer for a minute or two until you have a glossy, vibrant glaze.
6. Finally, add the fried chicken to the pan and toss it until it’s evenly coated with the honey garlic glaze. Make sure every piece is glistening!
7. Serve immediately and enjoy!

Expert Tips

• Don’t skip the marinating step! It really makes a difference in the tenderness of the chicken.
• Keep a close eye on the glaze – honey can burn easily.
• For extra flavor, add a splash of soy sauce to the glaze.

Variations

• Spice Level: Want more heat? Add a pinch of cayenne pepper or a finely chopped green chili to the glaze. For a milder flavor, reduce the amount of Kashmiri chili powder.
• Gluten-Free Adaptation: Simply substitute the cornflour with a gluten-free all-purpose flour blend.
• Festival Adaptations: This makes a fantastic appetizer for New Year’s Eve! Serve it with toothpicks for easy snacking. My aunt always makes a huge batch for Diwali – it’s a family favorite!

Serving Suggestions

This Honey Garlic Glazed Chicken is incredibly versatile. It’s delicious served with:

• Fried rice (a classic pairing!)
• Noodles
• A simple green salad
• As a standalone appetizer with a side of dipping sauce

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The glaze might lose a little of its shine, but it will still taste amazing!

FAQs

• What cut of chicken works best for this recipe? I recommend chicken thighs for the most tender results, but chicken breast works too!
• Can I use a different type of honey? Absolutely! Any honey you have on hand will work.
• How can I adjust the spice level? Add cayenne pepper or green chili for more heat, or reduce the Kashmiri chili powder for a milder flavor.
• Can this be made ahead of time? You can marinate the chicken and prepare the glaze ahead of time. Just cook the chicken and combine everything when you’re ready to serve.
• What is Kashmiri chili powder and where can I find it? It’s a chili powder from Kashmir, India, known for its color and mild heat. You can find it at Indian grocery stores or online.