KASHMIRI CHICKEN MASALA RECIPE 2 | CHICKEN MASALA CURRY | CHICKEN MASALA | THE KITCHEN
KASHMIRI CHICKEN MASALA RECIPE 2 | CHICKEN MASALA CURRY | CHICKEN MASALA | THE KITCHEN
#chickenmasala #chickenmasalarecipe #chickenrecipe #chickencurry #chickengravy #chicken #chickendinner #chickengravy #chickengravycurry
#chickenmasalaintamil #kashmirichicken
BEEF HYDERABADI | HYDERABADI BEEF MASALA CURRY | HYDERABAD GOSHT CURRY | NIZAMI BEEF MASALA
BEEF HYDERABADI | HYDERABADI BEEF MASALA CURRY | HYDERABAD GOSHT CURRY | NIZAMI BEEF MASALA
Hyderabadi beef is a delicious Nizami masala curry that can be found in most restaurants in Hyderabad. It's an aromatic dish with delectable spices, full of flavour and deliciousness. Serve it hot with rumali roti, naan or plain steamed rice. Do give this recipe a try and enjoy with your family.
So here’s the recipe from our kitchen to yours.
Ingredients :
500 gms Beef (cut into medium pieces, cleaned & washed)
2 to 3 tbsp Vegetable Oil
½ tsp Caraway Seeds/Black Cumin Seeds (Shahjeera)
10 to 12 nos. Peppercorns (kalimirch)
1 stick Cinnamon (dalchini)
3 nos. Cloves (lavang)
1 no. Black Cardamom (badi elaichi)
3 nos. Green Cardamoms (hari elaichi)
1 no. Bay Leaf (tej patta)
2 large (250 gms) Onions (thinly sliced)
½ tsp Salt (or as per taste)
1 tbsp Ginger Garlic Paste
½ tsp Turmeric Powder
1 tbsp Kashmiri Red Chilli Powder
3 tbsp Fresh Curds/Yogurt
Hot Water as per your requirement (or till you see the meat is submerged)
1 tbsp Coriander Powder
1 tbsp Kashmiri Red Chilli Powder
1 tsp Garam Masala Powder
½ tsp Fennel Seeds Powder (saunf powder)
3 tbsp Clarified Butter (Ghee)
2 nos. Green Chillies (slightly slitted)
¼ tsp Nutmeg Powder (jaiphal powder)
3 to 4 sprigs Coriander Leaves (roughly chopped)
Note : tsp is teaspoon
tbsp is tablespoon
For detailed recipe please watch the video ????
Do try this recipe and write to me in the comment section how you found this recipe.
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#KitchenKravings
#BeefHyderabadi
#HyderabadiBeefMasala
#HyderabadiGoshtCurry
#BeefMasalaCurryHyderabadiStyle
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SPICY HYDERABADI CHICKEN GRAVY | CHICKEN CURRY HYDERABADI STYLE | CHICKEN CURRY
Spicy Hyderabadi Chicken Gravy | Chicken Curry Hyderabadi Style | Hyderabadi Chicken Curry Recipe | Spicy Chicken Curry | Chicken Curry Quick and Easy
Ingredients for Spicy Hyderabadi Chicken Gravy:
- Chicken, curry cut- 1 kg
To marinate:
- Salt- 1.5 tsp or to taste
- Turmeric powder- 1/2 tsp
- Red Chilli powder- 4 tsp
- Coriander powder- 2 tsp
- Garam masala powder- 1 tsp
- Ginger garlic paste- 4 tsp
- Green chillies, slit- 3
- Curd/yogurt whisked- 4 tbsp
- Oil- 1 tbsp
- Onions, sliced- 4 medium
- Coriander leaves, chopped- 1 cup
- Mint leaves, chopped- 1 cup
- Shahjeera- 1/2 tsp
- Green cardamoms- 4
- Cloves- 6
- Cinnamon- 2
- Bay leaf-2
- Garam masala powder- 1/2 tsp
- Oil- 4tbsp
- Coconut milk- 1 cup (or water)
Preparation:
- Slit the green chillies
- Marinate the chicken and set aside for an hour.
- Slice the onions, chop the coriander & mint leaves.
- Prepare the coconut milk or just use ready made.
Process:
- Heat 4 tbsp oil in a kadai/pan and add the whole spices/Garam masala.
- Once it splutters, add the sliced onions and fry on medium heat for around 8-10 mins till the onions start becoming brown.
- Add the marinated chicken pieces and fry on high heat for 3-4 mins mixing it well.Continue to fry it on medium heat for around 3-4 mins.
- Add the chopped coriander and mint, mix well and cook covered on low heat for around 5 mins.
- Remove the lid and add the coconut milk. Give a stir, add 1/2 tsp Garam masala powder, mix again and cover and cook for another 15 mins on low heat.
#spicyhyderabadchicken #hyderabadichickencurry #spicychickencurry #chickencurry #chickengravy #chickenmasala #spiceeats #spiceeatschicken #spiceeatsrecipes
MUGHLAI CHICKEN HANDI | CHICKEN HANDI RECIPE | BONELESS CHICKEN GRAVY
Mughlai Chicken Handi | Restaurant Style Chicken Handi | Chicken Handi Recipe | Chicken Handi by Spice Eats | Chicken Handi | Boneless Chicken Gravy | Chicken Recipe | Handi Chicken | Boneless Chicken Curry Recipe
Ingredients for Mughlai Chicken Handi:
- Boneless Chicken thighs, 1” pieces- 450-500 gms
For Marination:
- Salt- 1 tsp
- Crushed Pepper- 3/4 tsp
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1.5 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1/2 tsp
- Garam Masala Powder- 3/4 tsp
- Kasuri Methi (Dried Fenugreek leaves) - 2 tsp
Other Ingredients:
- Grated Onion- 100 gms (2 small)
- Ginger Garlic paste- 2 tsp
- Readymade tomato purée or paste- 4 tbsp
- Whisked Curd/Yogurt- 3 tbsp
- Cashew paste- 12 cashews
- Green Chillies, sliced- 3
- Refined Oil- 3 tbsp
- Coriander leaves, chopped- 2 tbsp
Preparation:
- Cut the boneless chicken thighs into 1” pieces. Marinate with salt and crushed pepper. Mix and set aside for 30 mins.
- Grate the onion and whisk the curd/yogurt.
- Make a paste of the cashew nuts. To make cashew paste, add the whole cashews into a grinder/blender and coarse grind into a fine powder. Add 3 tbsp water and blend into a smooth paste. Set aside for use later.
- Slice the green chillies and chop the coriander leaves for garnish.
- For tomato purée/paste, use readymade tomato purée available in stores. If not available, blend 2 medium red ripe tomatoes into a paste and use that instead.
- Dry roast the Kasuri Methi (dried Fenugreek leaves) and crush it into a coarse powder with your hand.
Process:
- Heat oil in a wok or kadhai and add the grated onion. Fry on medium heat for 4-5 mins till the colour changes. Add the ginger garlic paste, mix and continue to fry on low to medium heat for 2-3 mins.
- Now add the marinated chicken, mix and fry on high heat for 1-2 mins till the colour changes to white and slightly browned.
- Add all the spice powders other than Garam Masala Powder and Kasuri Methi, mix and fry on medium heat for 3-4 mins.
- Now add the readymade tomato purée, give a mix and fry on medium to low heat for 3-4 mins till it’s cooked and oil separates.
- Now add the cashew paste and whisked curd/yogurt, mix it well and cook on low heat for 2 mins till oil separates.
- Now add 150 ml water and sliced green chillies, give a stir and cover & cook on low heat for 15 mins till the chicken is cooked and oil separates.
- Add the garam masala powder and crushed Kasuri Methi (Fenugreek leaves), give a mix and simmer on low heat for 2-3 mins.
- Garnish with chopped coriander leaves and serve hot.
#mughlaichickenhandi #chickenhandirecipe #chickenrecipe #bonelesschickengravy #handichicken #chickengravy #chickencurry #spiceeats #spiceeatsrecipes #spiceeatschicken
ANDHRA CHILLI CHICKEN CURRY | ANDHRA CHILLI CHICKEN RESTAURANT STYLE
Andhra Chilli Chicken Curry | Andhra Chilli Chicken Restaurant Style | Andhra Style Green Chilli Chicken | Andhra Chilli Chicken | Green Chilli Chicken Curry | Andhra Style Chicken Curry | Chicken Curry | Chicken Recipe
Ingredients for Andhra Chilli Chicken Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Chicken, curry cut with bones - 1 Kg
Green Masala Paste:
- Sautéed onions- small onion, thick slices (40 gms)
- Sautéed Green chillies - 8 nos., halved
- Coriander Leaves, chopped- 1 cup
- Mint leaves- 1/2 cup
- Curry Leaves- 10-12 nos.
Tempering:
- Cumin Seeds-1 tsp
- Cinnamon- 2 pieces
- Curry Leaves- 10-12
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 3 tsp
- Garam Masala Powder- 1 tsp
Other Ingredients:
- Onions, chopped- 2 big ones (200 gms)
- Green Chillies, slit- 3
- Ginger, crushed- 2 tbsp
- Garlic, crushed- 2 tbsp
- Tomato, sliced- 2 small (100 gms)
- Salt- 2.5 tsp or to taste
- Thick coconut milk- 1/2 cup (120 ml)
- Refined Oil- 5-6 tbsp
- Coriander leaves for garnish- 2-3 tbsp
Preparation:
- Peel and make thick slices of 1 small onion. Wash and cut the green chillies into halves.
- To make the Green Masala paste, take a frying pan & heat 1/2 tbsp oil. Now add the thick onion slices and fry on medium heat for 2-3 mins till translucent. Now add the green chillies, give a mix and fry on medium heat for 30 secs. Remove to a plate and let it cool.
- Now chop the coriander leaves and take out the mint and curry leaves.
- Now add all the ingredients for the masala paste into a blender/grinder and coarse grind it. Give it a mix and then blend it into a paste after adding 2-3 tbsp water. Set aside.
- Now, chop the onions, peel and crush the ginger & garlic and slice the tomatoes.
- Also slit the green chillies, take out the curry leaves and chop the coriander leaves for garnishing.
Process:
- Heat oil in a pan and add the cumin seeds, cinnamon and curry leaves. Give a stir and then add the chopped onions & slit green chillies. Fry on medium heat for 8-9 mins till the colour changes.
- Now add the crushed ginger and garlic and fry on medium heat for 2-3 mins.
- Add the sliced tomatoes and 1 tsp salt & fry on medium heat for 2-3 tsp till the tomatoes are soft. Now add all the spice powders other than Garam masala powder and mix and fry in medium heat for 2-3 mins till the spices are cooked and oil separates.
- Now add the chicken pieces and 1.5 tsp salt and mix and fry on high heat for 4-5 mins. Continue to cook on medium heat for another 8-10 mins till the chicken is browned.
- Add the Green Masala paste, coconut milk and Garam masala powder. Give a mix, add 200 ml water and cook covered on low heat for 15 mins till the chicken is tender.
- Now remove the lid, and add chopped coriander leaves. Add little water (if needed) for desired consistency of the gravy. Mix and cook 2 mins on low heat.
- Serve with roti or rice.
#andhrachillichicken #chillichickencurry #spicychickengravy #andhrastylechicken #spicychickenrecipe #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
LAHORI GREEN CHICKEN | CHICKEN GRAVY | SIMPLE GREEN CHICKEN RECIPE | PAKISTANI GREEN CHICKEN RECIPE
LAHORI GREEN CHICKEN | CHICKEN GRAVY | SIMPLE GREEN CHICKEN RECIPE | PAKISTANI GREEN CHICKEN RECIPE
#LahoriGreenChicken #ChickenRecipe #PakistaniGreenChicken
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