Country Captain Chicken Recipe
In this video, you will get to learn how to make Country Captain Chicken recipe at home. It’s an easy and delicious recipe that can be quickly made at home. It’s an Anglo-Indian dish that has been recreated by celebrity chef Vikramjit Roy, co-founder, The Tangra Project, and celebrates the flavours of the bygone era. To make this easy chicken recipe, you need mustard oil, black pepper, onion paste, ginger garlic paste, cooked tomato puree, Kashmiri red chilli, turmeric powder, salt, sugar, water, chicken, black pepper powder, bell pepper, fried onion, beetroot cracker, and microgreens. To know the method of making this easy chicken recipe, click on the play button. For more interesting Anglo-Indian recipes, keep watching Times Food.
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Country Captain Chicken Curry / An East Indian recipe by Kalpana Talpade
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Country Captain Chicken | Chicken Recipe |
There are so many version of the country captain chicken, some say they found it in their grandmothers recipe book, some say this dish was very popular in the clubs during the British times in Kolkata, some say a British officers grandmother made the dish adapting with Indian spices, or maybe not I really don’t know..
But we can across this during our first recipe book for a client.
After that its a huge hit in our house...
Ingredients
- Chicken, curry cut pieces with bones- 500 gms
- Onions, chopped- 2 large
- 1 heaped tsp of freshly grated ginger
Powder:
- 1 tsp of coriander powder,
- 1 tsp of cumin powder,
- 2 tsp of Kashmiri red chili powder,
- Oil- 4 tbsp
- Salt- 1 tsp
- 2 tsp of vinegar
- Sugar
Preparations:
Take 500 gms of chicken with bones- originally country chicken was used for this recipe but you can use any chicken
Take a frying pan and heat oil, add 2 large onion slices and gently soften them. Add the chicken pieces and brown the chicken pieces with the onion. After that add 1 tsp of coriander powder, 1 tsp of cumin powder, 2 tsp of Kashmiri red chili powder, salt to taste and 1 heaped tsp of freshly grated ginger. Sprinkle water and let the spices coat the chicken pieces over medium to low heat. Continue frying the chicken pcs and then sprinkle some for water and cover and let the chicken cook over very low heat
Once done, add 2 tsp of vinegar and sugar to taste. You can add torn red chilies in the beginning if you like your food spicy. Finally add coriander leaves and serve with fried potato wedges on the side
Hope you enjoyed this recipe.
#chicken #chickenrecipe #spicychicken #countrycaptainchicken #chickendinner
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Chicken Country Captain
Gourmet Gorman cooks a delicious traditional Anglo Indian curry using left over roast chicken, potatoes, tumeric, black pepper and yoghurt.
COUNTRY CAPTAIN, CHICKEN COUNTRY CAPTAIN, COUNTRY CAPON RECIPE FOR COLONIAL CHICKEN COUNTRY CAPTAIN
COUNTRY CAPTAIN CHICKEN / COUNTRY CAPON
Ingredients:
500 grams Chicken on the bone, cut into medium size pieces
3 large onions sliced finely
1 teaspoon chillie powder
¼ teaspoon turmeric powder
2 tablespoons oil
Salt to taste
1 teaspoon garlic and ginger paste
2 small sticks cinnamon
4 cloves
6 or 8 whole pepper corns
2 Dry Red Chillies broken into bits
Heat oil in a pan and add the onions, cinnamon, cloves, red chillies and pepper corns. Fry till golden brown. Remove half the quantity of fried onions from the pan and keep aside
While the onions are frying, mix the chicken with the chillie powder, turmeric, ginger garlic paste and salt. Keep aside.
In the same oil, add the chicken, and sauté for about 5 minutes on medium heat.
Add ½ cup of water or stock and cook till the chicken is tender and the gravy is quite thick.
Add the onions that were fried earlier and mix gently.
Note: This recipe can be adapted to meat as well. Left over Beef or Lamb Roast can be made into a delicious County Captain Fry or a cold meat curry if desired.
#countrycaptain #chicken #chickencurry #angloindianfood #easyrecipes #angloindianrecipes #easyangloindianrecipes #simpleangloindianrecipes #angloindiancuisine
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My name is Bridget White-Kumar. I am a Cookery Book Author and Independent Food Consultant and Trainer in Colonial Anglo-Indian Cuisine at Bangalore, India. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era.
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