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How To make Chicken Curry North Indian Style
Ingredients
1
pound
chicken, - drumsticks, thighs, breast pieces
1
cup
plain yogurt
2
md
onions, very finely chopped
4
tablespoon
vegetable oil
2
each
cloves
1/2
teaspoon
mustard powder
2
each
cardamom, pods
1/2
teaspoon
cumin powder
1
teaspoon
garam masala
1
teaspoon
chilli powder
1/2
in
ginger, piece
4
each
garlic cloves, minced
1/3
teaspoon
coriander seeds
1
salt, to taste
1
pepper, freshly ground
Directions:
Remove fat from the chicken. salt and pepper the chicken. Sprinkle
with chili powder. Add yogurt and mix well till the chicken is covered
liberally with yogurt. Use your hands. Set aside for 1 hour before
cooking. If kept in the refrigerator, set aside for at least 4 hours.
Heat oil in a large heavy pan. When oil is hot, add mustard seeds if
using mustard seeds. Add cloves, cardamom, and coriander seeds. Fry for
30 seconds.
Add the onion and fry for two minutes till onion beings to turn. Lower
heat to medium.
Add the ginger garlic paste and fry for 4 - 6 minutes.
Add mustard powder if using powder, add garam masala, add cumin
powder.
Brush excess yogurt off the chicken and put in a large pot. Add
ingredients from frying pan. Cook uncovered over high heat for 4
minutes.
Reduce heat to low and cover. Cook for 25 minutes or till the
chicken is tender, stirring every 5 minutes.
Important note: When chicken is cooked with a cover on the pot, it
releases water that becomes a part of the sauce. If after 10
minutes, there isn't enough sauce in the pot, add 1/4 cup water.
Conversely if there is too much liquid in the pot, cook uncovered
till the liquid evaporates.
Variations There are several variations to the above recipe:
Leave out the yogurt. Add 1/4 cup of water just before turning the
heat to low and covering the pot.
Boil two potatoes for 10 minutes before slicing them thinly. Add
potatoes into the pot when you start cooking the chicken.
This variation is usually called 'Malai Chicken' or literally
'creamy' chicken. Leave out the yogurt. When the chicken is 3/4
done, add one small can of tomato paste. Just before removing add
a small carton of whipping cream and cook for a few minutes.
How To make Chicken Curry North Indian Style's Videos
PUNJABI CHICKEN GRAVY RECIPE | TARI WALA CHICKEN | PUNJABI CHICKEN CURRY
Punjabi Chicken Gravy Recipe | Tari Wala Chicken | Punjabi Chicken Curry | Chicken Curry | Chicken Gravy Recipe | Punjabi Chicken Recipe
***********************
For Vegetarian Recipes follow our sister channel @SpiceSwad
***********************
Ingredients for Punjabi Chicken Gravy Recipe:
- Chicken, curry cut with bones- 500 gms
Marinate with:
- Whisked curd/yogurt- 1/2 cup
- Salt- 1 tsp
- Turmeric powder- 1/4 tsp
For paste, to be fried & blended:
- Cumin seeds- 1 tsp
- Green cardamom- 4
- Cloves-3
- Cinnamon- 1/2 inch piece
- Black cardamom-1
- Bay leaf-1
- Onion sliced-2 medium
- Ginger chopped-1” piece chopped
- Garlic cloves- 5
- Oil- 1.5 tbsp
- Tomato purée- 1 cup or purée of 2 fresh tomatoes
- Red Chilli powder- 1 tbsp
- Coriander powder-2 tsp
- Cumin powder-1 tsp
- Garam masala powder- 1/2 tsp (Link to our Garam Masala Recipe:
- Kasuri Methi (Roasted and Crushed) - 1 tsp
- Amchur powder (Dry Mango Powder)- 1/4 tsp
- Oil- 3-4 tbsp
Preparation:
- Marinate the chicken pieces with turmeric powder, curd/yogurt & salt as specified. Set aside for 30 mins.
- To make the paste, heat oil in a pan & add all the whole spices as specified above, sliced onions, ginger & garlic. Mix well & fry it on medium heat for 4-5 mins till the onions are soft & start changing colour. Remove and cool. Grind it into a coarse paste first, then add 3 tbsp of water & blend it into a smooth paste.
- Make a purée of 2 medium sized tomatoes. Alternatively use readymade tomato purée.
Process:
- Heat oil in a kadai or pan & add the blended paste.
- Sauté & stir on medium heat for around 4 mins till the mixture is fried & oil separates. Make sure the colour doesn’t become brown.
- Now add the tomato purée and sauté for around 2 mins till oil separates.
- Add the Red Chilli powder, Coriander and Cumin powder, mix well and sauté on medium to low heat for around 5 mins till oil separates. You can add a splash of water and continue sautéing if the masala tends to stick to the pan.
- Now add the marinated chicken and fry & stir it on high heat for around 3 mins.
- Continue to bhunno(sauté)on medium heat for another 10 mins.
- Mix it well, lower heat to minimum and cover & cook for 5 mins.
- Remove lid, add garam masala powder, give a stir and then add 250 ml water and 1/4 tsp salt.
- Mix it well and cover & cook on low heat for 15 mins.
- Now add the fenugreek leaves & amchoor powder. Mix it and simmer for 3-4 mins.
- Serve hot with roti or rice.
#punjabichickengravy #tariwalachicken #punjabichickencurry #chickencurry #chickenmasala #punjabichicken #spiceeats #spiceeatschicken #spiceeatsrecipes
KASHMIRI CHICKEN MASALA RECIPE | CHICKEN MASALA CURRY | CHICKEN MASALA | THE KITCHEN
KASHMIRI CHICKEN MASALA RECIPE | CHICKEN MASALA CURRY | CHICKEN MASALA | THE KITCHEN
#KashmiriChickenMasala
PAHADI CHICKEN CURRY RECIPE | HOW TO MAKE PAHADI CHICKN CURRY | SPICY CHICKEN CURRY RECIPE
PAHADI CHICKEN CURRY RECIPE | HOW TO MAKE PAHADI CHICKN CURRY | SPICY CHICKEN CURRY RECIPE
#chickencurry #chickengravy #chickenmasala #chickenrecipe #chickenmasalagravy #chickenmasalarecipe #chickenmasalacurry
#chickendryrecipe
Dhaba Style Chicken Curry????| चिकन करी बनाने की परफेक्ट रेसिपी | Chicken Curry | Chef Ashok
ढाबा स्टाइल चिकन करी बनाने की रेसिपी | Chicken Curry Recipe | Chef Ashok
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About This Video:
Is Video mai Maine Chicken Curry Bnane ki Perfect Recipe share ki hai is Tarike se aap chicken banaye ge To apka chicken Soft Juicy Aur bahut hi Tasty banega Aap Eak Bar Is Chicken Curry ki Recipe ko Try karke Jarur Dekhen Aur Mere Batayen Steps Ko Follow karen.
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#dhabastylechickengravy
#Punjabichickencurry
#Cookingwithchefashok
RESTAURANT STYLE CHICKEN GRAVY | CHICKEN GRAVY RECIPE | CHICKEN RECIPE
Restaurant Style Chicken Gravy | Chicken Gravy Recipe | Restaurant Style Chicken Curry | Chicken Gravy Recipe by Spice Eats | Chicken Curry | Chicken Gravy | Chicken Recipe
***********************
For Vegetarian Recipes follow our sister channel @SpiceSwad
***********************
Ingredients for Restaurant Style Chicken Gravy:
- Chicken, curry cut pieces with bones- 500 gms
- Onions, chopped- 2 medium
- Ginger Garlic paste- 2 tsp
Cashew-Red Chilli-Tomato paste:
- Cashew nuts- 10
- Whole red chillies- 5-6
- Red ripe tomatoes-2 medium
Powders:
- Turmeric powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Coriander powder- 2 tsp
- Garam Masala Powder- 1/2 tsp (Link to our Garam Masala Recipe:
- Kasuri Methi (Fenugreek Leaves)- 1 tsp (roasted and crushed)
- Oil- 4 tbsp
- Salt- 1 tsp
Preparation:
- Chop the onions and quarter the 2 red tomatoes
- Dry roast the cashew nuts and the red chillies in a pan on low heat for 2-3 mins. Set aside to cool. Coarse grind first and then add the quartered tomatoes. Continue to blend it into a smooth paste.
- Dry roast the fenugreek leaves in a pan, allow it to cool and then crush lightly with your hand.
Process:
- Heat oil in a pan/kadai.
- Add the chopped onions and fry on medium heat for 5-6 mins till translucent.
- Now add the Ginger garlic paste and fry for 2 mins on low heat.
- Add turmeric, red chilli and coriander powders and mix it well. Fry it on low heat for 2-3 mins after adding a splash of water.
- Now add the chicken pieces, mix well and fry it on medium heat for 5-6 mins till the chicken is browned well.
- Add the salt and mix it well.
- Now add the cashew-red chilli-tomato paste, mix well and fry for 5-6 mins on medium heat till oil separates.
- Add the Garam Masala Powder, mix and cook for 1 min.
- Add 200 ml water, mix and cover & cook for 15 mins.
- Remove the lid and add Kasuri Methi, mix and simmer for around 2 minutes.
- Serve with chapati or rice.
#restaurantstylechicken #chickengravyrecipe #chickencurry #chickenrecipe #chickengravy #spiceeats #spiceeatsrecipes #spiceeatschicken
North Indian Style Chicken Curry | Spicy Chicken Curry | Homemade Chicken Curry | Chicken Curry
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INGREDIENTS:
For The Marinate:
Chicken= 600 gm
Salt= 1 tsp
Deggi Mirch Powder= 1 tsp
Turmeric Powder= 1/2 tsp
Oil= 1 cup
For The Tadka
Mustard Oil= 1/2 cup
Garlic Clove= 30
Ginger= 2 inch
Onion= 300 gm
Tomato= 250 gm
Salt= 1 tbsp
Red Chilli Powder= 2 tbsp
Turmeric Powder= 1 tsp
Cumin Powder= 1 tbsp
Garam Masala= 1 tbsp
Coriander Powder= 2 tbsp
Kasuri Methi Powder= 1/2 tsp
Water= 1 cup
Water= 2 cup
Coriander Leave= 2 tbsp
Green Chilli= 4
Water= 2 cup
Coriander Leave= 2 tbsp
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