Chicken Masala Curry Recipe By Food Fusion
A Chicken Masala Curry recipe that you would treasure. Make it, eat it, share it and love it. #HappyCookingToYou #SimplySufi #Sufioilandghee #FoodFusion
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Chicken Masala Curry
Serves 5-6
Recipe in English:
Ingredients:
-Simply Sufi karhai cut 12 pieces
-Dhania (Coriander seeds) 1 tbs
-Sabut lal mirch (Button red chilies) 5-7
-Zeera (Cumin seeds) 1 tsp
-Laung (Cloves) 3-4
-Hari elaichi (Green cardamom) 2
-Darchini (Cinnamon stick) 1
-Jaifil (Nutmeg) 1 small piece
-Javatri (Mace) 1 small piece
-Kashmiri lal mirch (Kashmiri red chili) 2
-Pyaz (Onion) 1 small
-Adrak (Ginger) ½ inch piece
-Neem garam pani (Lukewarm water) ¼ Cup or as required
-Dahi (Yogurt) whisked 1 Cup
-Lal mirch powder (Red chili powder) ¼ tsp or to taste
-Namak (Salt) 1 tsp or to taste
-Haldee powder (Turmeric powder) ½ tsp
-Pyaz (Onion) fried ½ Cup
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Sufi cooking oil 3-4 tbs
-Hara dhania (Fresh coriander) chopped
Directions:
-Wash & pat dry chicken pieces & set aside.
-In frying pan,add coriander seeds,button red chilies,cumin seeds,cloves,green cardamom,cinnamon stick,nutmeg,mace,kashmiri red chilies and roast until fragrant.
-In spice mixer,add roasted spices and grind to make a fine powder.
-Add onion,ginger,lukewarm water and grind to make a paste & set aside.
-In bowl,add chicken,yogurt,red chili powder,salt,turmeric powder,fried onion,ginger garlic paste,mix well & marinate for to 1 hour.
-In pot,add sufi cooking oil,prepared grinded paste,mix well and cook for 4-5 minutes.
-Now add marinated chicken,mix well and cook on high flame for 5 minutes.
-Cover and cook on low flame for 20 minutes or until tender then cook on high flame until oil separates.
-Sprinkle fresh coriander & serve!
Recipe in Urdu:
Ajza:
-Simply Sufi karhai cut 12 pieces
-Dhania (Coriander seeds) 1 tbs
-Sabut lal mirch (Button red chilies) 5-7
-Zeera (Cumin seeds) 1 tsp
-Laung (Cloves) 3-4
-Hari elaichi (Green cardamom) 2
-Darchini (Cinnamon stick) 1
-Jaifil (Nutmeg) 1 small piece
-Javatri (Mace) 1 small piece
-Kashmiri lal mirch (Kashmiri red chili) 2
-Pyaz (Onion) 1 small
-Adrak (Ginger) ½ inch piece
-Neem garam pani (Lukewarm water) ¼ Cup or as required
-Dahi (Yogurt) whisked 1 Cup
-Lal mirch powder (Red chili powder) ¼ tsp or to taste
-Namak (Salt) 1 tsp or to taste
-Haldee powder (Turmeric powder) ½ tsp
-Pyaz (Onion) fried ½ Cup
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Sufi cooking oil 3-4 tbs
-Hara dhania (Fresh coriander) chopped
Directions:
-Chicken pieces ko dho ker pat dry ker lein & side per rakh dein.
-Frying pan mein dhania,sabut lal mirch,zeera,laung,hari elaichi,darchini,jaifil,javatri aur kashmiri lal mirch dal dein aur khushbu anay tak roast ker lein.
-Spice mixer mein roasted spices dal dein aur grind ker ka powder tayyar ker lein.
-Pyaz,adrak aur neem garam pani dal dein aur grind ker ka paste tayyar ker lein & side per rakh dein.
-Bowl mein chicken,dahi,lal mirch powder,namak,haldee powder,fried pyaz aur adrak lehsan paste dal ker ache tarhan mix karein aur 1 hour kliya marinte ker lein.
-Pot mein sufi cooking oil aur tayyar grinded mixture dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
-Ab marinated chicken dal ker ache tarhan mix karein aur tez ancch per 5 minutes kliya paka lein.
-Dhak dein aur halki ancch per 20 minutes ya gul janay tak paka lein phir tez ancch per oil alag hunay tak paka lein.
-Hara dhania dal ker serve karein!
The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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#chickencurry #curry #easycurry
Chicken Pasta | Italian Dishes | Chef Nupur Arora | Queens Curry Kitchen | NewYork |
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