Mustard Chicken | Creamy Mustard Chicken | Chicken Gravy Recipe | Chicken Recipe By Varun Inamdar
Mustard Chicken | How To Make Mustard Chicken | Indian Cuisine | Creamy Mustard Chicken | Chicken in Mustard Gravy | Chicken Gravy Recipe | Chicken Recipe for Dinner | Easy Chicken Recipe | Non-Veg Recipe | Dinner Recipes | Curry Recipe | Gravy Recipe | Chicken Recipes | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Mustard Chicken with our Chef Varun Inamdar.
Introduction
Mustard Chicken is a delectable chicken recipe that can be prepared with ingredients easily available in the kitchen. It is spicy and flavourful and has a unique taste and aroma due to mustard oil and mustard paste which are added to this dish during the cooking process. Mustard Chicken goes well with rice and chapati and can be made on weekends and on days you want to enjoy a chicken dish with a difference. Do try this recipe, and let us know how it turned out to be.
Chef's Trivia
Preparation of Marinade
500 gms Chicken (curry cut)
Salt (as required)
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1/4 tsp Sugar
2 tbsp Mustard Oil
2 tbsp Curd
Chef's Trivia
For the Mustard Paste
25 gms Mustard Seeds (soaked & drained)
8-10 Garlic Cloves (peeled)
4-5 Green Chillies
Cooking the Curry
2 tbsp Mustard Oil
1 Onion (sliced)
1 cup Water
Salt (as required)
For Garnish
Mustard Oil
Green Chillies
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About Chicken Curry
Chicken curry or curry chicken is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain, and the Caribbean. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.
Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce and simmered until cooked through.[1] In south India, coconut and curry leaves are also common ingredients.[2] Chicken curry is usually garnished with coriander leaves, and served with rice or roti. In south India, chicken curry may be thickened using coconut milk.
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World's Hottest Chicken Curry | Angry Chicken Curry | Chicken Curry by Prateek Dhawan
How To Make Phall | Hottest Chicken Curry | Angry Chicken Curry Recipe | Angry Hot Chicken Curry | Hot And Spicy Chicken Curry | Spiciest Chicken Curry | Pepper Chicken Curry | Phall Chicken Curry | Phaal Chicken Curry | Life of a Chef | Prateek Dhawan
Learn how to make Angry Chicken Curry with our Chef Prateek Dhawan.
Introduction
With this phaal curry recipe, you can make the spiciest, hottest curry in the world with chicken, loads of seasonings, and extra fiery ghost peppers. And, we'll show you how to make it even hotter! This is a recipe for true spicy food lovers, so be warned. Do Try this Curry and let us know how you like it!
Angry Chicken Curry Ingredients
For the Marination of the Chicken
500 gms Chicken
1 tsp Turmeric Powder
1 tsp Cardamom Powder
1 tsp Black Pepper Powder
Salt (as required)
2 tsp Oil
Preparation of the gravy
2 tbsp Oil
2 Bay Leaves
3-4 Cardamoms
1 tsp Black Peppercorns
1 tbsp Cumin Seeds
2 Cinnamon Sticks
5-6 Cloves
2 Onions (chopped)
3-4 Bhut Jalokia / Ghoast Pepper (chopped)
2 tbsp Ginger Garlic Paste
1 tsp Spring Onion Greens
2 Tomatoes (chopped)
1 tbsp Red Chillies (chopped)
1 tbsp Green Chilli (sliced)
1 tbsp Red Chilli Powder
1 tbsp Garam Masala Powder
1 tbsp Coriander Seed Powder
1 tbsp Curry Powder
1 tbsp Cumin Powder
3 tbsp Curds
2 tbsp Coriander Leaves (chopped)
Water (as required)
Salt (as required)
1 tsp Black Pepper Powder
For Garnish
Coriander Leaves (chopped)
Chilli Flakes
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Phall, also spelt as fall, faal, phaal, phal or fal, is a curry that originated in the Bangladeshi-owned curry-houses of Birmingham, England and has also spread to the United States. It is not to be confused with the char-grilled, gravyless, finger food phall from Bangalore.
Smokey Chicken Recipe | Laal Mirch Chicken Curry | Chicken Curry By Smita Deo | Get Curried
Laal Mirch Chicken Curry | How To Make Laal Mirch Chicken Curry | Desi Lal Mirch Chicken | Smokey Chicken Recipe | Lal Mirch Ka Murgh | Smokey Red Chicken | Spicy Chicken Recipe | Restaurant Style Spicy Chicken | Chicken Curry Recipe | Chicken Recipe | Curry Recipe | Get Curried | Authentic Recipes By Smita Deo
Learn how to make Laal Mirch Chicken Curry with Smita Deo.
Introduction
Indian cuisine makes great use of the red spice due to its flavour and scent. Deggi Chillies are known for their bright red colour. A tempting bowl of chicken curry is always the perfect dish to light up your dinner table & the Laal Mirch Chicken Curry is one such recipe. Try out this spicy hot chicken curry recipe tonight & let us know your thoughts in the comments.
Laal Mirch Chicken Curry Ingredients -
Preparing the Spice-Mix
1 inch Cinnamon Stick
2 tbsp Deggi Mirch Powder
2 tbsp Mustard Oil
1 inch Ginger (chopped)
10 Garlic Cloves
4 Bay Leaves
3 Green Cardamoms
5 Cloves
15 Dry Red Chillies (soaked)
Salt (as per taste)
Marinating the Chicken
1 kg Chicken
1 tsp Ginger Paste
1 tsp Garlic Paste
¼ cup Coriander Leaves
1 tbsp Mustard Oil
Salt (as per taste)
Searing the Chicken
2 tbsp Mustard Oil
1 tbsp Groundnut Oil
3 Cloves
1 cup Yogurt
1 cup Water
For Tempering
1 tsp Ghee
1 tbsp Coriander Seeds (crushed)
1 tbsp Chilli Flakes
For Smokiness
1 Charcoal
1/2 Cinnamon Stick
1 tbsp Ghee
For Garnish
Coriander Leaves
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How To Make Butter Chicken At Home | Restaurant Style Recipe | The Bombay Chef – Varun Inamdar
Learn how to make Butter Chicken, a heavenly chicken gravy recipe by Chef Varun Inamdar.
Butter Chicken is probably one of the most popular Indian chicken recipes liked by all & hence chef Varun Inamdar brings to your kitchen, your favorite delicacy from the restaurant. So watch and learn how to make butter chicken at home only on Get Curried.
How to Cut & Clean Chicken -
It serves 4-5 people.
Ingredients
For the chicken
300 gms Chicken breast boneless
1 tbsp Ginger garlic paste
1 tbsp Red chilli powder
Salt to taste
Oil to pan fry
For the gravy
500 gms roughly slit tomatoes
100 gms roughly cut onions
1 tbsp garlic paste
50 gms cashew
1 tsp kasoori methi
1/2 tsp garam masala
4 tbsp sugar
2 tbsp kashmiri chilli powder
5 tbsp butter
3 tbsp cream
2 tbsp malt vinegar / 1.5 tbsp White Vinegar
Salt to taste
Method
- Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt and keep it aside for 15 to 20 minutes
- In a pan heat, some oil then fries the marinated chicken pieces in it, once done place it into a bowl.
- In the same pan add onion, oil, a spoonful of butter and once the onions are cooked add tomatoes and cashew nuts
- Add some water and garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix it and let it simmer for 15-20 minutes
- Churn the mixture into a fine puree.
- Strain it back into the same pan make sure there is minimal wastage.
- Add butter, cream, chicken and kasoori meethi and let it simmer for 5-7 minutes.
- Garnish it with cream and kasoori meethi
Butter Chicken is ready to be served!
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Butter chicken curry or murg makhani is a curry of chicken in a spiced tomato, butter and cream sauce. It originated in India as a curry.
The curry was developed in 1947 by the founders of the Moti Mahal restaurant in Delhi, India. The curry was made by chance by mixing leftover chicken in a tomato gravy, rich in butter and Cream In 1974, a recipe was published for Murgh Makhani (Tandoori chicken cooked in butter and tomato sauce). In 1975, the English phrase butter chicken curry first appeared in print, as a speciality of the house at Gaylord Indian restaurant in Manhattan. In Australia and New Zealand, it is also eaten as a pie filling. The curry is common in India and many other countries
Chicken Curry in Pressure Cooker | How To Make Chicken Curry | Chicken Curry Recipe by Varun
Chicken Curry in Pressure Cooker | Pressure cooker Chicken Curry | Chicken Curry | Chicken Gravy Recipes | One Pot Chicken Curry | Chicken Curry Recipe | How To Make Chicken Curry | Get Curried | The Bombay Chef - Varun Inamdar
Learn how to make Chicken Curry in a Pressure Cooker with Varun Inamdar.
Chicken Curry recipe made in Instant Pot or Pressure Cooker. This chicken curry instant pot recipe is made in a simple onion-tomato gravy with the aroma of spices. This is the best Chicken Curry you will ever have!
Chicken Curry in Pressure Cooker Ingredients -
0:54 For the Curry
2-3 tbsp Oil
2 Bay Leaves
½ cup Onions (sliced)
500 gms Chicken
1 Potato (chopped)
1 Tomato (sliced)
4 Green Chillies
¼ cup Curd (whipped)
1 tbsp Ginger Garlic Paste
½ tsp Turmeric Powder
1 tbsp Red Chilli Powder
1 tbsp Garam Masala Powder
⅛ cup Coriander Leaves (chopped)
Salt (as per taste)
2 cup Hot Water
2 methods to make the Curry explained
Chef's Trivia
2 Pressure cooking techniques explained
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Devilled Chicken | Dry Chicken Stir Fry | Chilli Chicken Dry | Chicken Recipe | Get Curried
Devilled Chicken | How To Make Devilled Chicken | Sri Lankan Style Devilled Chicken | Quick & Easy Chicken Recipe | Devilled Chicken Stir Fry | Chicken Chilli Dry | Sri Lankan Cuisine | Restaurant Style Dry Chilli Chicken | Easy Chicken Recipe | Dry Chicken | Chicken Recipe | Get Curried | Life Of A Chef | Chef Prateek Dhawan
Learn how to make Devilled Chicken with our Chef Prateek Dhawan.
0:00- Introduction
Why spend money when you can make a platter of spicy chicken stir fry at home? Devilled chicken is popular a Sri Lankan-style chilli chicken stir-fry. The best part about this dish is just how easy it is to make. Pre-frying the chicken gives the dish a fantastic texture. Get the timing right so your onion retains a bit of bite whilst being palatably soft. This dish is best served alongside steamed white rice, but fried rice is also popular.
Preparation of Marinade
500 gms Chicken (chopped)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
Salt (as required)
1 tsp Oil
Searing the Chicken
2 tbsp Oil
For the Sauce
2 tbsp Oil
1 tbsp Ginger (finely chopped)
1 tbsp Garlic (finely chopped)
1 Onion (cut into wedges)
1 Capsicum (cut into cubes)
1/2 cup Cherry Tomatoes (chopped)
2 tbsp Tomato Ketchup
2 tbsp Oyster Sauce
2 tbsp Soy Sauce
1 tsp Red Chilli Sauce
1 tsp Red Chilli Flakes
1/2 cup Water
1 tbsp Spring Onion Greens (chopped)
For Garnish
Sliced Red Chillies
Spring Onion Greens
#DevilledChicken #ChickenRecipe #GetCurried #PrateekDhawan
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For feedback and suggestions please write to us at: foodcurry47@gmail.com