Green Garlic Chicken ~Signature grill by Gurdial Singh

Green Garlic Chicken at New Delhi is one of those dishes that quietly defines a restaurant. Marked as a recommended item on the menu and introduced as a signature dish of Gurdial Singh, it reads as simple. Chicken breast sprinkled with garlic spices and salt. Served with rice and sauce. Containing milk and egg. On the plate, it is far more than that. It is precise, fragrant and incredibly tasty, with a clean garlic profile and gentle smoke that keep guests coming back.

For anyone who loves Indian grills in Oslo and wants to taste what a seasoned chef considers his own personal favourite, Green Garlic Chicken is a natural choice. It sits perfectly alongside richer plates like biryani oslo, butter chicken oslo and chicken tikka masala oslo, yet it keeps its own personality as a lighter, focused and confident grill.

A signature from Norway’s first Indian chef

When a menu calls a dish a signature of a specific chef, it is not a casual label. Gurdial Singh has built a reputation that reaches beyond a single dining room. Over years in Norwegian kitchens, he has refined certain preparations until they express his view of Indian food in a Scandinavian setting.

Green Garlic Chicken is one of those preparations. It is not covered in a thick layer of sauce, it is not overloaded with complex masala, it is not trying to impress with a long ingredient list. Instead, it relies on three things.

Good quality chicken breast, handled carefully so it stays tender.
A focused garlic spice mix that is strong enough to be memorable but still balanced.
Correct grilling and seasoning so that salt, smoke and garlic sit in harmony.

This restraint is exactly what makes it a signature. It shows confidence. The chef is willing to let a very short description stand on the menu because he knows the flavour will speak for itself.

What makes Green Garlic Chicken special

At first glance, Green Garlic Chicken sounds modest. Chicken breast, garlic spices, salt, rice and sauce. Yet the simplicity hides a careful structure.

Lean but tender cut
Chicken breast is naturally lean. It can be dry in careless hands. In this dish, the advantage of the cut is used. The meat absorbs the garlic spice mix and cooks quickly, giving a clean bite that is satisfying without feeling heavy.
Green garlic and spice profile
The green element usually comes from herbs like coriander and possibly green chilli blended with garlic. This creates a paste that is fresh, aromatic and slightly sharp. It gives the dish its colour and its signature scent.
Sprinkling and marination
The wording on the menu, sprinkled with garlic spices and salt, suggests a style closer to a rub or a light marinade rather than a thick coating. The result is that you taste chicken and garlic together, not just a layer of spice on the surface.
Grilling and finish
Whether prepared in the tandoor or on a strong grill, the chicken picks up a gentle char at the edges. The heat seals the surface and lets the interior stay moist. A simple sauce and rice complete the plate without distracting from the main flavour.

Because of this balance, Green Garlic Chicken works equally well as a standalone main and as part of a larger spread that may include biryani oslo, butter chicken oslo or chicken tikka masala oslo.

Texture, aroma and flavour

The success of this dish lies in how it feels bite by bite.

Texture

The outside of the chicken breast has a very light crust formed by the green garlic spice mix and the contact with high heat.
The interior is tender and juicy, not stringy or dry. When you cut into it, the slices separate cleanly.
Paired with rice and sauce, each forkful carries both softness from the meat and gentle firmness from the grains.

The use of chicken breast rather than thigh keeps the texture precise. It feels neat and refined, which suits business dinners and quieter evenings just as much as relaxed gatherings.

Aroma

As the plate is set on the table, you notice:

A clear, direct smell of garlic, fresh rather than harsh.
Herbaceous notes from the green spice blend, often with coriander in the lead.
A soft warmth from spices and a hint of smoke from the grill.

This is not a dish that hides. The aroma announces itself quietly but firmly, inviting you to take that first piece.

Flavour

Each bite of Green Garlic Chicken offers several stages.

First, the garlic and salt meet your tongue with a savoury punch.
Then the green herbs and mild spices unfold and soften that first impact.
The natural sweetness of the chicken comes through in the middle of the bite.
A light smoky note and a gentle finish from the sauce stay behind as you swallow.

The heat level is usually mild to medium. This makes it accessible to most diners. Those who prefer stronger spice can always pair it with more assertive curries, while those who prefer subtlety can enjoy it exactly as it is.

How it sits among Indian grills in Oslo

In any city, people often ask where to find good indian grills oslo. At New Delhi, Green Garlic Chicken is one of the answers to that question.

Compared to other popular grills:

It is lighter than many creamy or heavily marinated tikka styles.
It is more focused than mixed grill platters that divide attention across several meats.
It is more herbal and garlic driven than the deeper, smoky masala of tandoori classics.

For a guest who has already explored the usual favourites like tandoori chicken, mixed grill and fish tikka, this dish offers something different. It feels modern, almost minimalist, yet still deeply Indian in its spice logic.

It is also a smart recommendation for anyone who normally orders butter chicken oslo or chicken tikka masala oslo and now wants to try a grill that keeps chicken at the centre with a cleaner presentation.

Served with rice and sauce

The plate is not just chicken. The serving with rice and sauce turns Green Garlic Chicken into a complete meal structure on its own.

Rice brings lightness and continuity. You can place slices of chicken over the rice, letting juices and sauce soak into the grains.
Sauce adds moisture and contrast. Depending on the day, it may be a mild gravy style sauce, a yoghurt based accompaniment or something designed specifically to complement the green garlic profile.

This combination means:

A solo diner can order Green Garlic Chicken and feel they have a full main course without needing several side dishes.
A couple can share it as part of a set of mains, placing small portions onto their plates beside a biryani oslo or a richer curry.
A group can keep it in the centre of the table, letting everyone take a piece of chicken and a spoon of rice as they move through the meal.

The rice and sauce also help moderate the flavour for any guest who finds the garlic intensity strong. A larger spoonful of rice and a touch more sauce will soften the impact and keep the plate comfortable.

Pairing with biryani and classic curries

One of the strengths of Green Garlic Chicken is how easily it slips into a broader menu.

If you are planning a heavier evening, you might build the table like this:

Green Garlic Chicken as the central grill.
Biryani oslo as the fragrant, rice based main, rich with spices and aromatics.
Butter chicken oslo for those who love creamy, comforting gravies.
Chicken tikka masala oslo for a tomato based, medium spiced curry that many people recognise.
One or two vegetarian dishes, perhaps palak paneer or dal, to keep the table balanced.
Naan or tandoori roti for scooping sauces and sharing.

In that structure, Green Garlic Chicken becomes the clear grilled element, while the others provide depth, sauce and comfort. You can choose to eat it first, as a grill course, or move between grill and curry, mixing textures and flavours as you wish.

For a lighter evening, you might pair it with just one curry and a small biryani, keeping the meal more compact while still varied.

Ideal for different kinds of guests

Green Garlic Chicken appeals to a surprisingly wide group of diners.

Health conscious guests appreciate that it is based on grilled chicken breast, not a heavily creamy curry. While it is still a restaurant dish and not a diet plate, it feels lighter and cleaner than many rich gravies.
Garlic lovers immediately understand the promise in the description. They know that when garlic is handled with care, it can be bright and aromatic rather than heavy. This dish delivers exactly that.
Tourists and first time visitors who may be cautious about ordering something too unfamiliar can choose this plate with confidence. Chicken breast, garlic and rice are familiar, while the spices and smoke introduce them gently to Indian flavours in Oslo.
Regulars often adopt Green Garlic Chicken as a personal favourite once they have moved beyond the most famous names. It becomes the dish they order when they want something reliable and satisfying without feeling too heavy.

Because it is marked with M and E, guests with dairy or egg allergies need to choose other options. For pescatarians or vegetarians, it is not suitable. In mixed groups, the solution is simple. Order Green Garlic Chicken for those who eat chicken and balance it with a strong vegetarian grill and a fish or prawn dish.

Allergens and what they mean

The menu notes two allergen indicators.

M for milk
E for egg

In practice, this usually means:

Yoghurt or cream is used in the marinade or sauce to bring smoothness and tang.
Egg may be part of a binding in the spice mix, in the sauce, or in a finishing element like a light aioli style accompaniment.

From this, it follows that:

The dish is not suitable for anyone with egg allergy or strict dairy intolerance.
It may be tolerated by some people who are comfortable with yoghurt but not with larger amounts of milk, yet this should always be discussed with the restaurant and guided by personal experience.
The core recipe does not rely on gluten, although cross contact is always possible in a busy kitchen, so guests with coeliac disease should mention their needs clearly.

Handled with clear communication, Green Garlic Chicken can sit safely on the table for those who can enjoy it, while other dishes cater to more restricted diets.

How to build an evening around Green Garlic Chicken

If you want to give this dish a central role in your visit to New Delhi, you can design the flow of the evening around it.

Example one: Focused grill evening

Start with a light chaat such as Samosa Chaat or Dahi Puri to wake up the palate with tang and crunch.
Move to Green Garlic Chicken as your main grilled plate, eating it with rice and sauce.
Add one vegetable dish and naan to round out the meal.
Finish with a sorbet or light dessert.

Example two: Full classic Indian spread

First round: a vegetarian grill like Tandoori Gobi and perhaps a small seafood starter.
Second round: Green Garlic Chicken and a mixed grill to showcase indian grills oslo style variety.
Third round: biryani oslo, butter chicken oslo, chicken tikka masala oslo and one vegetarian curry, with bread and raita.
Dessert: gulab jamun or a simple sorbet, depending on how rich you want the end of the meal to feel.

In both cases, Green Garlic Chicken plays a distinct role. In the first, it is the star. In the second, it is one of the key voices in a chorus of classic dishes.

Making the most of the flavour

To really appreciate Green Garlic Chicken, a few small habits help.

Try the first bite without rice or sauce, just a piece of chicken, so you can taste the pure garlic and herb profile.
Then taste it with a little rice only. Notice how the flavour stretches and becomes softer.
After that, add sauce and perhaps a squeeze of lemon if offered. Each step shows you a slightly different face of the same dish.
If you are sharing, discuss which version you like best. Some people prefer it almost plain, others like it drenched in sauce over rice.

This simple, attentive way of eating turns a recommended menu item into a small experience, rather than just another plate on the table.

Green Garlic Chicken at New Delhi in Oslo is an honest dish. It promises chicken breast, garlic spices and salt, then keeps that promise with clarity and care. As a signature of Gurdial Singh, it shows how much can be achieved with a short ingredient list, correct grilling and confidence in flavour. In a city where guests often arrive thinking about biryani oslo, butter chicken oslo, chicken tikka masala oslo and other famous names, this plate offers a slightly quieter answer. Clean, green, aromatic and incredibly tasty, it is one of the strongest expressions of indian grills oslo has to offer.