Spicy Ginger Garlic Chicken Recipe – Indian Starter Idea

Last Updated on 5 months ago by Neha Deshmukh

Spicy Ginger Garlic Chicken Recipe – Indian Starter Idea

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavourful snack or starter that packs a punch. This Spicy Ginger Garlic Chicken is exactly that. I first made this when I was craving something comforting and spicy, and it’s been a family favourite ever since. It’s incredibly easy to whip up, and the aroma while it’s cooking? Divine! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s ready in under 40 minutes, making it perfect for weeknights or when you have guests coming over. The combination of ginger, garlic, and fiery chili powder creates a flavour explosion that’s seriously addictive. Plus, it’s incredibly versatile – enjoy it as a starter, a side dish, or even with a bowl of fluffy rice.

Ingredients

Here’s what you’ll need to make this delicious Spicy Ginger Garlic Chicken:

• 250g chicken pieces (boneless, skinless thighs or breast work best!)
• ½ teaspoon turmeric powder
• 1 teaspoon ginger garlic paste
• 2 tablespoons oil
• 1 small onion, finely chopped (optional, but adds a lovely sweetness)
• ½ – 1 teaspoon red chili powder (adjust to your spice preference!)
• ½ teaspoon black pepper powder
• ½ teaspoon garam masala powder
• 2 tablespoons fresh coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients for a sec!

• Garam Masala: This is a cornerstone of Indian cooking. It’s a warm, fragrant spice blend – every family has their own version! You can find it in most supermarkets or Indian grocery stores.
• Red Chili Powder: The type of chili powder you use will drastically change the flavour. Kashmiri chili powder gives a vibrant colour and mild heat, while other varieties can be very spicy. I usually use a mix for a balanced flavour.
• Ginger Garlic Paste: Using a paste saves you time, but freshly grated ginger and garlic are always best if you have the time.
• Chicken: I prefer using boneless, skinless chicken thighs as they stay juicy and tender, but chicken breast works well too.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s get the chicken prepped. In a pot, boil the chicken pieces with the turmeric powder, ginger garlic paste, and a pinch of salt in enough water to cover. Boil for about 30 minutes, or until the chicken is tender and cooked through. Drain the water and set the chicken aside.
2. Now, heat the oil in a pan over medium heat. If you’re using onion, add it now and sauté until golden brown and fragrant. It adds a lovely sweetness, but honestly, it’s delicious even without it!
3. Add the boiled chicken to the pan. Sprinkle with salt and red chili powder. Roast on low heat for about 5 minutes, stirring occasionally. If the pan gets too dry, add a tablespoon or two of the chicken stock you boiled it in – this keeps it nice and moist.
4. Finally, sprinkle the garam masala and black pepper powder over the chicken. Give it a good stir to make sure everything is evenly coated. Cook for another minute, allowing the spices to bloom.
5. Garnish generously with fresh coriander leaves. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when roasting the chicken. Work in batches if necessary to ensure even cooking.
• Taste as you go! Adjust the salt and chili powder to your liking.
• For a richer flavour, marinate the chicken in the ginger garlic paste and turmeric for at least 30 minutes before boiling.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken alternatives like seitan or soy chunks. They absorb flavours beautifully!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment:
  • Mild: Use ¼ teaspoon of red chili powder or omit it altogether.
  • Medium: Stick to ½ teaspoon of red chili powder.
  • Hot: Use 1 teaspoon or more of red chili powder, or add a pinch of cayenne pepper.
• Festival Adaptation: This makes a fantastic side dish for celebrations like Diwali or Eid. My aunt always makes a big batch for family gatherings!

Serving Suggestions

This Spicy Ginger Garlic Chicken is incredibly versatile. Here are a few ideas:

• Serve it as a starter with a side of mint chutney.
• Enjoy it with a bowl of steamed rice and a side of dal.
• Wrap it in roti or naan for a quick and satisfying meal.
• Add it to a salad for a protein-packed lunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

FAQs

What cut of chicken works best for this recipe?

Boneless, skinless chicken thighs are my go-to because they stay incredibly tender. However, chicken breast works well too, just be careful not to overcook it.

Can I marinate the chicken for a more intense flavor?

Absolutely! Marinating the chicken in the ginger garlic paste and turmeric for at least 30 minutes (or even overnight) will really deepen the flavour.

How can I adjust the spice level to my preference?

The amount of red chili powder is key. Start with a smaller amount and add more to taste. You can also use different types of chili powder for varying levels of heat.

What is Garam Masala and where can I find it?

Garam masala is a blend of warming spices commonly used in Indian cuisine. You can find it in most supermarkets in the spice aisle, or at Indian grocery stores.

Can this chicken be made in an air fryer or oven?

Yes! You can roast the chicken in an air fryer at 180°C (350°F) for about 10-15 minutes, or bake it in the oven at 200°C (400°F) for about 20 minutes.