RESTAURANT STYLE CHICKEN HANDI | CHICKEN HANDI RECIPE | CHICKEN HANDI BY SPICE EATS
Restaurant Style Chicken Handi | Chicken Handi Recipe | Chicken Handi by Spice Eats | Chicken Handi | Chicken Masala | Chicken Recipe | Handi Chicken | Chicken Curry
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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Ingredients for Chicken Handi :
- Boneless Chicken, cut into cubes- 500 gms
- Ginger Garlic paste- 2 tsp
- Salt- 1 tsp
- Onions, fine chopped- 1 big (100 gms)
- Tomatoes, chopped- 4 small (200 gms)
- Green Chillies, cut into big pieces - 3 nos
- Ginger, julienned- 1 tbsp
- Coriander, chopped for garnish- 3 tbsp
Other Ingredients:
- Cumin seeds- 3/4 tsp
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 1 tsp
- Garam Masala Powder- 1/2 tsp (Link to our Garam Masala Recipe:
- Crushed Black Pepper- 1/4 tsp
- Dry Fenugreek Leaves, dry roasted & powdered- 1 tsp
- Whisked Curd or Yogurt- 2 tbsp
- Fresh Cream- 4 tbsp
- Oil- 4 tbsp
Preparation:
- Clean & wash the chicken fillets and pat dry. Cut into one inch cubes.
- Chop the onion, tomatoes and coriander leaves, julienned the ginger and cut the 3 green chillies into small pieces.
- Dry roast and powder the Kasuri Methi (Dry Fenugreek leaves), set aside.
Process:
- Heat 2 tbsp oil in a flat pan and add the ginger garlic paste. Fry on low heat for 1 minute and add the chicken cubes along with 1 tsp salt. Mix and fry on high to medium heat for 3-4 mins. Take it out and set aside.
- Heat 2 tbsp oil in the same pan and add the chopped onions. Fry on medium heat for 5-6 mins till light brown.
- Add the chopped tomatoes & 1/4 tsp salt and cook on medium heat for 3-4 mins till soft.
- Now add the Turmeric, Red Chilli and Coriander powders, mix and add a splash of water.
- Continue to cook for around 3 mins on medium to low heat till oil separates.
- Add the fried chicken cubes and fry on medium heat for 5 mins till water dries up and oil separates.
- Now switch off heat and add the whisked curd/ yogurt. Mix well and cook on low heat for 2 mins till oil separates.
- Add 50 ml water, mix well and cook covered on low heat for 10 mins till the chicken is tender and oil separates.
- Now add the crushed black pepper, garam masala powder and roasted & powdered Kasuri Methi. Mix well and cook for another 2-3 mins.
- Now add the green chilli pieces and ginger juliennes, give a mix and then add the fresh cream. You can add few tablespoons water if required.
- Give a mix and simmer for 2-3 mins till oil separates.
- Garnish with chopped coriander.
#chickenhandi #chickenhandirecipe #handichicken #chickenmasala #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
Chicken Curry - The One Recipe You Need!
Chicken Curry
Check out this delicious Chicken Curry recipe!
Level of Difficulty: 1/5
Ingredients:
3 tbsp Oil
1.5 lbs Chicken Breasts cut into 2 inch cubes
3 tbsp curry powder, divided ( 1/2 tbsp for seasoning chicken)
Salt and Pepper to taste
1 cup Yellow Onion, chopped
3 Cloves Garlic
2 tbsp fresh Ginger
6 oz can Tomato Paste
1 tsp Cumin
1 tsp ground Coriander
1 tsp Ancho Chili Powder
1-15.25 oz can Coconut Milk
1 cup Chicken Broth or Stock
1 tbsp Brown Sugar
Rice for serving
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CHICKEN TIKKA GRAVY | BONELESS CHICKEN GRAVY RECIPE | CHICKEN TIKKA CURRY
Chicken Tikka Gravy | Boneless Chicken Gravy Recipe | Chicken Tikka Curry | Boneless Chicken Gravy | Chicken Recipe | Boneless Chicken Curry Recipe | Chicken Tikka Masala Recipe | Chicken Tikka Masala Handi | Boneless Chicken Tikka Curry
Ingredients for Chicken Tikka Gravy:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken - 500 gms
For Marination:
- Salt- 1 tsp
- Turmeric powder- 1/4 tsp
- Kashmiri Chilli Powder- 1.5 tsp
Tempering:-
- Cumin seeds - 1 tsp
- Whole red Chillies- 4
- Lightly crushed:
- Green Cardamoms- 5
- Cloves- 5
- Cinnamon- 2
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1.5 tsp
- Kashmiri Chilli Powder- 1 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1/2 tsp
- Later:
- Garam Masala Powder- 1/2 tsp
- Kasuri Methi Powder- 1 tsp
Other Ingredients:
- Grated Onion- 150 gms (2 medium)
- Ginger crushed- 1.5 tsp
- Garlic, crushed - 1.5 tsp (6 cloves)-15 gms
- Gram Flour (Besan) - 1.25 Tbsp (can also use chickpea flour)
- Tomato Purée - 5 tbsp
- Green Chillies, sliced - 3
- Fresh cream - 4-5 tbsp
- Salt- 1/2 tsp + 1/4 tsp seasoning
Preparation:
- Take boneless breast and thigh pieces and cut these into bite sized pieces.
- Now add the items for the marinade, give a mix and set aside for 30 mins.
- Grate the onions. You can use a grater or roughly pulse cubed onions in a grinder/blender to get the roughly grated onions. Do not make into a paste.
- Roughly crush the whole garam masalas in a mortar & pestle. Set aside. ( if you don’t like crushed garam masala you can also add whole but there could be variation in flavour. )
- Peel and crush the ginger and garlic in a mortar & pestle. Set aside.
- Slice the green chillies.
- For the Kasuri Methi, dry roast it on low heat for around 30 secs and set aside to cool. Now crush it with your hand and set aside.
Process:
- To fry the chicken pieces, heat 1 tbsp oil in a pan and add the marinated chicken pieces. Fry on high to medium heat for 5 mins till browned. Switch off heat and set aside.
- Heat 3 tbsp oil in a kadhai or pan, add the cumin seeds, the crushed whole garam masalas and the whole red chillies. Mix and stir for 30 secs.
- Now add the grated onion, give a mix and add 1/2 tsp salt,
- Fry on medium to low heat for 4-5 mins.
- Add the crushed ginger & garlic and fry on medium to low heat for 2-3 mins.
- Now add gram flour(besan)/chickpea flour, mix and cook on low heat for 2 mins.
- Also add the spice powders and 100 ml water. Mix and fry on low heat for 3-4 mins till oil separates.
- Add tomato purée & 50 ml water, mix and fry for 3-4 mins on medium to low heat till oil separates.
- Add the fried chicken pieces, give a mix and fry for 2-3 mins on medium heat.
- And sliced green Chillies and fry for 1-2 mins on low heat.
- Next add 250 ml water, give a mix and cover & cook on low heat for 12 mins till meat is tender.
- Add the garam masala powder, dry roasted and powdered Kasuri Methi, pinch of salt and fresh cream. Give a mix.
- You can also add around 50 ml water, based on desired consistency, mix and cook for 3 mins on low heat.
- Serve with roti, naan or rice.
#chickentikkagravy #bonelesschickengravy #chickentikkacurry #chickentikkamasala #chickenrecipe #chickengravy #chickencurry #spiceeats #spiceeatsrecipes #spiceeatschicken
CHICKEN CURRY FOR BACHELORS | SIMPLE CHICKEN CURRY FOR BEGINNERS | CHICKEN GRAVY
Chicken Curry For Bachelors | Simple Chicken Curry For Beginners | Chicken Gravy | Chicken Curry | Bachelor Chicken Curry | Chicken Masala Powder Curry | Easy Chicken Curry | Chicken Masala
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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Ingredients for Simple Chicken Curry:
- Chicken- 1 kg
- Onion, rough chopped- 4 medium
- Ginger, crushed- 2 tsp
- Garlic, crushed- 2 tsp
- Tomatoes, roughly chopped- 3 medium
- Green chillies, thick chopped- 3 nos.
- Turmeric powder- 1/2 tsp
- Red Chilli Powder- 1.5 tsp
- Readymade Chicken Masala- 1 tbsp (store bought)
- Salt- 1.5 tsp
- Refined Oil- 4-5 tbsp
Preparation:
- Clean & wash the chicken pieces and keep it to drain.
- Roughly chop the onions, tomatoes and green chillies.
- Peel and crush the ginger and garlic cloves.
Process:
- Heat oil in a pan or kadai and add the chopped onions.
- Fry on high heat for 10 mins till brown in colour.
- Add the crushed ginger and garlic and fry on medium heat for 2 mins.
- Add the chopped tomatoes and green chillies and fry on medium heat for 2 mins.
- Add the turmeric powder and mix & fry on medium heat for around 3 mins till tomatoes are soft.
- Now add the chicken pieces and fry on high heat for 2-3 mins till the chicken pieces are browned.
- Add the readymade chicken masala, red Chilli powder and salt, mix and bhunno on high heat for 5 mins. Continue to fry on medium heat for another 5 mins.
- Now add 200 ml water and cook on low heat for around 20 mins till the chicken pieces are tender and oil separates.
#chickencurry #simplechickencurry #chickengravy #bachelorchickencurry #easychickencurry #spiceeats #spiceeatsrecipes #spiceeatschicken
The Secret To Making The BEST Jamaican Style Curry Chicken! | Val's Kitchen
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Quick and Easy Chicken Curry Recipe
Quick and easy chicken curry recipe. This is not traditional chicken curry recipe but the easiest way and it so delicious! Follow this recipe to learn how to make creamy chicken curry.
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Ingredients:
900g (2 pounds) chicken breast, cut into cubes
2 onions
3 garlic cloves
1 tablespoon grated ginger
3 tablespoons vegetable oil
2 tablespoon curry powder
1.5 teaspoons salt
1/2 teaspoon black pepper
4 large tomatoes, chopped
1 can (400g/14oz) coconut cream/milk
½ teaspoon garam masala (optional)
Coriander, chopped – for garnish
Directions:
1. In a large pan heat oil. Add chopped onions and sauté until golden, over medium-low heat. stir occasionally.
2. When onions are golden add grated garlic and ginger. Stir and cook for 2 minutes. Add chopped tomatoes and cook, stirring occasionally, until soft. Add curry powder and cook, stirring, for 2 minutes. Add chicken breast, season with salt and pepper, cook for 5 minutes, until golden. Cover the pan and cook for 2-3 minutes more. Add water, cover and cook 10 minutes.
3. Add coconut milk/cream, season with garam masala and salt, stir, and cook until lightly thickens.
Music: Jalandhar by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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