Easy Chicken Curry Recipe/ Chicken Masala Recipe/ Chicken Gravy
Chicken Curry
Chicken – ½ Kg
Ginger garlic paste – 1 tbl spoon
Curd – 3 tbl spoon
Turmeric powder
Chilli powder – 1 teaspoon
Coriander powder – 1½ teaspoon
Onion – 2
Tomato – 1
Mint leaves
Cumin seeds – ½ teaspoon
Oil – 3 tbl spoon
Fresh cream – 3 teaspoon (optional)
Garam masala – ½ teaspoon
Pepper – ¼ teaspoon
Coriander leaves
Salt
INSTANT POT CHICKEN CURRY | PRESSURE COOKER CHICKEN CURRY | SPICE EATS
Instant Pot Chicken Curry | Pressure Cooker Chicken Curry | Chicken Curry Recipe | How To Make Chicken Curry | Instant Pot Curry | Chicken Gravy Recipe | Chicken Recipe | Chicken Curry With Coconut Milk
Ingredients for Instant Pot Chicken Curry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Chicken, curry cut with bones- 1 kg (2 lbs)
Whole Spices:
- Green Cardamom- 5-6
- Cloves- 5-6
- Cinnamon- 2
- Star Anise- 1.5
Spice Powders:
- Turmeric Powder- 3/4 tsp
- Red Chilli Powder- 1 tsp
- Kashmiri Chilli Powder- 2 tsp
- Curry Powder- 3 tsp
- Garam Masala Powder- 3/4 tsp
Other Ingredients:
- Onions chopped - 3 medium (225 gms)
- Ginger Garlic paste- 3 tsp
- Tomatoes, sliced - 2 medium (150 gms)
- Green Chillies, slit- 3
- Coconut milk- 1 US cup, around 225 ml
- Oil- 4 tbsp
- Coriander leaves, chopped- 2-3 tbsp
Preparation:
- Chop the onions and slice the tomatoes. Also slit the green chillies and chop the coriander leaves.
- For the coconut milk, you can use readymade coconut milk available in tetrapack or can. You can also use coconut milk powder to be mixed in water and used.
Process :
- In case you’re using an Instant Pot, choose the Sauté function (Normal) and keep at the default time of 30 mins.
- Now heat oil and add the whole spices. Give a stir and then add the chopped onions. Continue frying on the same heat for 9-10 mins till light brown.
(For Pressure Cooker or Pan/Kadhai, fry on medium heat for 10 mins till light brown.)
- Press the Sauté function to choose the heat level to “Less”. Now add the Ginger Garlic paste, give a mix and fry on low heat for 2 mins.
( For Pressure Cooker/pan fry on low heat for 2 mins.)
- Add the chicken pieces, give a stir and change heat level to Normal by pressing the Sauté function.
- Stir and fry the chicken pieces for 2-3 mins till colour changes to white.
(For Pressure Cooker/pan, stir and fry on high heat for 2-3 mins till the colour has changed)
- Now add the spice powders and 3 tbsp water, mix and fry on Normal heat level for 3-4 mins.
(In case of Pressure Cooker/ pan, mix & fry on medium heat for 4 mins)
- Add the sliced tomatoes and 2 tsp salt and fry on Normal heat level for around 3 mins till tomatoes are soft.
(In case of Pressure Cooker/ pan, fry on medium heat for around 3 mins till tomatoes are soft.)
- Now add the coconut milk, 150 ml water and the slit green chillies and give a mix.
- Cancel Sauté function in instant pot.
For Instant Pot,
1. Close the lid and turn into the lock position
2. Make sure the venting valve in sealing position.
3. Select the pressure cook function and set it for 10 mins
4. The countdown will start once the pressure has built up.
5. Pressure Cook in normal mode for 10 mins.
6. Tune the venting valve to release the pressure
- Open lid and garnish with chopped coriander leaves
- Simmer for 2-3 mins on sauté function (Normal)
(In case using Pressure cooker, pressure cook for 2 whistles- High heat till 1st whistle + 1 whistle on low heat around 10 mins)
#instantpotchickencurry #instantpotrecipes #instantpotindianrecipes #instantpotdinners #chickenrecipe #chickencurry #chickengravy #spiceeatsrecipes #spiceeatschicken
1 kg ചിക്കൻ കറിയുടെ പെർഫെക്റ്റ് റെസിപ്പി | 1 kg Chicken Curry Recipe Kerala Style | Easy Kozhi Curry
Alappuzha Style Chicken Curry | Kuttanadan Style Chicken Curry | Oru Kilo Kozhiyude Curry | ഒരു കിലോയുടെ ചിക്കൻ കറി | Easy Chicken Curry Recipe Malayalam | Chicken Curry Recipe Malayalam | Kerala Chicken Curry
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Email : bincyskitchen@gmail.com
Simple Curry Chicken ????????????????????
Yo ain’t nobody called this AUTHENTIC or SINGAPOREAN so yall better chill…
I said simple & broke boyz ????
Just saying cuz i see y’all “authentic ingredient police” tryna catch people slippin. ????
On a serious note…
If you were scared to make curry from scratch, this is a super easy way to learn the basics.
I’ve been eating this curry chicken 4 days straight and wifey had to tell me to chill with the curry. lol that’s how much I like this recipe.
Hope ya enjoy!!
Peace & Sarang ✌????❤️
HYDERABADI CHILLI CHICKEN CURRY | HYDERABADI CHILLI CHICKEN RESTAURANT STYLE
Hyderabadi Chilli Chicken Curry | Hyderabadi Chilli Chicken Restaurant Style | Hyderabadi Style Green Chilli Chicken | Hyderabadi Chilli Chicken | Green Chilli Chicken Curry | Hyderabadi Style Chicken Curry | Chicken Curry | Chicken Recipe
Ingredients for Hyderabadi Chilli Chicken Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Chicken, curry cut with bones - 1 Kg
Onion-Chilli Green paste:
- Onion, cubed- 2 medium (160 gms)
- Ginger, chopped- 2 inches (20 gms)
- Garlic cloves- 12-14( 15 gms)
- Green Chillies- 10 (25 gms)
- Coriander Leaves, chopped- 8 tbsp (40 gms)
For the Marination:r
- Turmeric powder-1 tsp
- Salt- 2 tsp
- Whisked curd/yogurt- 8 tbsp (200 gms)
- Green paste made in grinder
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1.5 tsp
- Later,
- Garam Masala Powder- 2 tsp
Other Ingredients:
- Green Chillies, cut- 4-5
- Oil -5-6 tbsp
For Garnish:
- Coriander leaves, chopped- 4 tbsp
Preparation:
- To make the Green paste, peel and cube/thick slice the onions, peel the ginger and garlic and chop the ginger & coriander leaves. Also cut the green chillies into two.
- To make the paste, add all these items to a grinder and grind into a paste.
- Whisk the yogurt and set it aside.
- Marinate the chicken pieces with the green paste, turmeric, whisked curd/yogurt and salt.
- Set aside for 30 mins.
Process:
- Heat oil in a pan or kadhai and then add the green chillies. Give a stir and lower the heat. Add the spice powders other than Garam Masala powder and give a mix for 15 secs.
- Add the marinated chicken, give a mix and fry on high heat for around 5 mins till chicken turns white and oil starts to leave the sides.
- Now cover & cook on low heat for around 20 mins till the masala is cooked, chicken is tender and oil separates. Do stir it once after 10 mins.
- Now add the garam masala powder, give a mix and cover & cook for another 5 mins.
- Lastly garnish with chopped coriander leaves
#hyderabadichillichicken #chillichickencurry #spicychickengravy #hyderabadistylechicken #spicychickenrecipe #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
DHABA CHICKEN GRAVY RECIPE | TARI WALA CHICKEN CURRY RECIPE
Dhaba Chicken Gravy Recipe | Tari Wala Chicken Curry Recipe | Dhaba Style Chicken Curry | Dhaba Chicken Curry Recipe | Chicken Gravy Recipe | Restaurant Style Chicken Gravy | Dhaba Style Chicken Gravy | Chicken Recipe
Ingredients for Dhaba Chicken Gravy:
- Chicken Curry cut pieces- 500 gms
Tempering:
- Cumin Seeds- 1 tsp
- Red Chillies- 3
- Green Chillies, cut & slit- 3
Masala Mix: Spice powders mixed in 6 tbsp water
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1.5 tsp
- Coriander Powder- 1.5 tsp
- Garam Masala Powder- 1/2 tsp
Other Ingredients:
- Onions grated- 2 medium (130 gms)
- Ginger Garlic paste- 1.5 tsp
- Kashmiri Chilli Powder- 1/2 tsp
- Readymade Tomato Puree (or paste)- 5 tbsp
- Coriander leaves, rough chopped- 5 tbsp
- Kasuri Methi (Dry Fenugreek Leaves)- 2 tsp
- Oil-3 tbsp
- Salt- 1 tsp
Preparation:
- Grate the onions and cut & slit the green chillies.
- Also cut the red chillies into two and rough chop the coriander leaves.
- Dry roast the Kasuri Methi (Dry Fenugreek leaves) and then crush it once cooled.
- Readymade tomato purée can be used for this recipe but if not available, you can blend 2 red tomatoes to give around 120 gms of paste.
- Add all the spice powders in a bowl and add around 6 tbsp water. Mix it well and keep it aside.
Process:
- Heat the oil in a wok/kadhai and then add the cumin seeds. Once it splutters, add the slit green chillies & the dried red chillies and give a mix.
- Now add the grated onion and fry on medium heat for 4-5 mins.
- Add the ginger garlic paste, mix & continue to fry on medium to low heat for 2-3 mins till the colour of the paste starts turning brown.
- Now add the chopped coriander leaves, mix and fry for a minute on low heat.
- Add the Spice mix and fry on low to medium heat for around 2 mins till oil separates.
- Now add the chicken pieces and fry on high heat for a minute. Add salt, give a mix and continue to fry on medium heat for 3-4 mins. Now add the Kashmiri Chilli Powder, give a mix and fry on medium heat for 1 minute.
- Add the readymade Tomato purée, give a mix and fry on medium heat for around 2-3 mins till oil separates. (In case you’re using fresh blended tomato paste, you will need to fry for around 4-5 mins)
- Now add 250 ml water, give a mix and cover & cook on low heat for 20 mins till chicken is tender and oil separates.
- Now add roasted Kasuri Methi and mix & simmer on low heat for 2-3 mins.
- Serve with roti or naan.
#dhabachickengravy #tariwalachickencurry #dhabachickencurry #desichickencurry #chickengravyrecipe #highwaychickencurry #chickencurry #spiceeatschicken #spiceeatsrecipes