This Creamy Coconut Chicken Curry Will Be Your New Favorite
Here is what you'll need!
Boneless chicken thigh 500 gm
Coconut milk 1 cup
Cooking oil 3 tbsp
Sliced onion 1/2 cup
Ginger paste 1 tsp
Garlic paste 1 tsp
Green chili paste 1 tsp (3-4 pcs)
Coriander/ dhone pata 3-4 tbsp
Spices:
Black mustard seeds 1/2 tsp
Bay leaf / Tej pata 1
Cardamom / Elachi 3 pcs
Dry red chili / sukno morich 3 pcs
Cumin / Jeera 1 tsp
Red chili powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Salt to taste
Enjoy!
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Chettinad Chicken | South Indian Chicken Curry | How to make Chicken Chettinad | Varun Inamdar
Learn How To Make Chettinad Chicken Curry Recipe, a South Indian Chicken Recipe by Chef Varun Inamdar. Make this delicious and spicy Chettinad Chicken Recipe in simple, quick and easy method, at your home and share your experience with us in the comments below.
Ingredients:-
For Marination:-
½ kg Chicken, Curry cut
½ tsp. Turmeric Powder
1 tbsp. Lemon juice
Salt as required
For Seasoning:-
2 tbsp. Sesame Oil
15 nos. Shallots (sliced)
Salt as required
3 sprigs curry leaves
For Chettinad Masala:-
1 tbsp. seasame oil
¼ cup fresh Coconut grated
2 nos. Bay leaves
3 tbsp. Coriander Seeds
6 nos.Red Chilli Bedgi
1 tbsp. Black Pepper
1 tsp. Cumin Seeds
1 tsp. Fennel Seeds
1 Green Cardamom
1 Black Cardamom
2 Black Stone Flowers
1 Star Anise
8 Cloves
1 blade of Mace
1 inch piece Cinnamon
6-8 cloves of garlic
1 inch Ginger
1 tsp. Tamarind paste
Pinch of fenugreek seeds
Water as required
Corriander for garnishing
Method:-
The marination:-
- Mix the curry cut chicken with lemon juice, turmeric powder and salt. Keep aside for 30 minutes.
The Chettinad Masala:-
- In a pan heat oil and add coriander seeds, fennel seeds, cumin seeds, black peppercorn, blades of mace, cloves, cinnamon stick, star anise, green cardamom and black cardamom. Saute while keeping the flame on moderate.
- Now add bay leaves, stone flower, garlic, dry red chillies and toast these spices till deep brown in colour.
- Transfer the roasted spices onto a plate and let it cool down to room temperature.
- In the same pan roast grated coconut on moderate flame until brown in colour and trasnfer onto a plate and let it cool down to room temperature.
- Once the roasted spices and cocont have cooled down, transfer them into a mixer/grinder and add fenugreek seeds, ginger, tamarind past and water. Grind everything to a fine paste.
The Seasoning:-
- Heat oil in a pan and add shallots, curry leaves and saute on medium flame until shallots are golden brown.
- Now add the marinated chicken and turn the flame on high and saute for 2-3 minutes.
- Once the chicken has seared well, add the Chettinad Masala, water, salt and bring it to a boil.
- Lower the flame, cover with a lid and let it cook for 15-10 minutes.
- Garnish with coriander leaves and serve hot.
Chicken Chettinad is ready! HAPPY COOKING!!!
Host: Varun Inamdar
Copyrights: REPL
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Chicken Chettinad or Chettinad chicken is a classic Indian recipe, from the cuisine of Chettinad. It consists of chicken marinated in yogurt, turmeric and a paste of red chillies, kalpasi, coconut, poppy seeds, coriander seeds, cumin seeds, fennel seeds, black pepper, ground nuts, onions, garlic and gingelly oil. It is served hot and garnished with coriander leaves, accompanied with boiled rice or paratha.
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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Pakistani Dhaba Chicken Curry | One Pot Chicken Curry | Pakistani Cuisine | Chicken Curry By Prateek
Pakistani Dhaba Chicken Curry | How To Make Pakistani Dhaba Chicken Curry | Dhaba Style Chicken Curry | One Pot Chicken Curry | Karachi Street Food | Pakistani Street Food | Chicken Gravy | Chicken Karahi Recipe | Dhaba tyle Chicken Karahi | How To Make Chicken Curry At Home | Easy Chicken Curry | Dinner Recipe | Non-Veg Recipes | Chicken Curry | Chicken Recipe Curry Recipe | Get Curried | Life Of A Chef | Chef Prateek Dhawan
Learn how to make Pakistani Dhaba Chicken Curry with our Chef Prateek Dhawan.
Introduction
The highlights of this Pakistani Dhaba Chicken Curry recipe are its redolent, savory spices and flavors and the cooking technique. The key ingredients in this tantalizing curry are chicken, onions, and tomatoes. You just need the basic Indian spices for this tangy and buttery stir-fried curry. This is the kind of chicken curry you get on Dhabas (food stalls) in Pakistan. You don't need a road trip to the country, just follow these simple steps and bring home the flavours of Pakistan with the steaming hot, Pakistani Dhaba Chicken Curry. Try out this delicious chicken curry recipe today & let us know how you like it in the comments.
Preparation of the Curry
2-3 tbsp Oil
2-3 tbsp Ghee
1 tbsp Ginger-Garlic Paste
500 gms Chicken
2-3 Green Chillies (sliced)
2 Onions (sliced)
3 Tomatoes (chopped)
1/2 tsp Turmeric Powder
2 tbsp Red Chilli Powder
1 & 1/2 tbsp Coriander Powder
1 tbsp Cumin Powder
1 tbsp Garam Masala Powder
Salt (as required)
Black Pepper Powder (as required)
Water (as required)
2 tsp Curd
2-3 tbsp Cream
1 tbsp Butter
1 cup Coriander Leaves (chopped)
Ginger Juliennes (for garnish)
Tomato Juliennes (for garnish)
Mint Leaves (for garnish)
#PakistaniDhabaChickenCurry #ChickenRecipe #GetCurried #PrateekDhawan
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Host: Prateek Dhawan
Copyrights: REPL
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About Chicken Curry
Chicken curry 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.
For feedback and suggestions please write to us at: foodcurry47@gmail.com
HYDERABADI CHICKEN GRAVY RECIPE | HYDERABADI CHICKEN CURRY
Hyderabadi Chicken Gravy Recipe | Hyderabadi Chicken Curry | Hyderabadi Chicken Gravy | Hyderabadi Chicken Recipe | Hyderabadi Masala Chicken | Chicken Curry | Chicken Gravy | Chicken Recipe | Spice Eats Chicken Curry | Spice Eats Chicken Recipes | Spice Eats Recipes
Ingredients for Hyderabadi Chicken Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Chicken - 1 kg (large pieces with bones)
For Marination:
- Turmeric Powder- 3/4 tsp
- Red Chilli Powder- 3.5 tsp
- Coriander powder- 3 tsp
- Garam Masala Powder-1 tsp
- Salt- 2 tsp
- Ginger garlic paste-4 tsp
- Whisked Curd/ plain yogurt -250 ml
- Coriander leaves, fine chopped- 6 tbsps
- Mint leaves, fine chopped- 4 tbsps
Other Ingredients:
- Fried onions, crushed- 4 medium onions (from 300 gms sliced onions)
- Kashmiri Chilli powder- 2 tsp
- Green chillies- 4 slit
- Tomato Sauce- 2 tbsp
- Garam Masala Powder- 1/4 tsp
- Oil - 4-5 tbsp
Preparation :
- Whisk the curd/plain yogurt.
- Fine chop the coriander leaves and the mint leaves.
- Marinate the chicken pieces with the items specified and set aside in room temperature for an hour.
- Now slice the onions and fry in oil on medium heat till golden. Remove from oil and spread on a plate to cool.
- Once cooled, crush it lightly with your hand and keep it for use later.
- Slit the green chillies.
Process :
- In a curry pan or kadhai, heat oil & add the marinated chicken. Fry on high heat for 5 mins till oil separates.
- Now add the crushed fried onions, mix well and fry on medium heat for 3-4 mins till the masala is cooked and oil separates.
- Now add the Kashmiri Chilli Powder, give a mix and continue cooking on medium heat for another 4-5 mins.
- Add the slit green Chillies, give a mix and cook for 1-2mins.
- Now add 200 ml water, give a mix and cook covered on low heat for 12 mins till the chicken is tender.
- Add 1/4 tsp Garam Masala Powder and 2 tbsp Tomato Sauce, give a mix and simmer for 2-3 mins on low heat.
- Serve hot with rice, naan or roti
#hyderabadichickengravy #chickenhyderabadi #chickengravy #hyderabadichickencurry #chickencurry #chickenmasala #chickenrecipe #spiceeatschicken #spiceeatsrecipes
PUNJABI CHICKEN GRAVY RECIPE | TARI WALA CHICKEN | PUNJABI CHICKEN CURRY
Punjabi Chicken Gravy Recipe | Tari Wala Chicken | Punjabi Chicken Curry | Chicken Curry | Chicken Gravy Recipe | Punjabi Chicken Recipe
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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Ingredients for Punjabi Chicken Gravy Recipe:
- Chicken, curry cut with bones- 500 gms
Marinate with:
- Whisked curd/yogurt- 1/2 cup
- Salt- 1 tsp
- Turmeric powder- 1/4 tsp
For paste, to be fried & blended:
- Cumin seeds- 1 tsp
- Green cardamom- 4
- Cloves-3
- Cinnamon- 1/2 inch piece
- Black cardamom-1
- Bay leaf-1
- Onion sliced-2 medium
- Ginger chopped-1” piece chopped
- Garlic cloves- 5
- Oil- 1.5 tbsp
- Tomato purée- 1 cup or purée of 2 fresh tomatoes
- Red Chilli powder- 1 tbsp
- Coriander powder-2 tsp
- Cumin powder-1 tsp
- Garam masala powder- 1/2 tsp (Link to our Garam Masala Recipe:
- Kasuri Methi (Roasted and Crushed) - 1 tsp
- Amchur powder (Dry Mango Powder)- 1/4 tsp
- Oil- 3-4 tbsp
Preparation:
- Marinate the chicken pieces with turmeric powder, curd/yogurt & salt as specified. Set aside for 30 mins.
- To make the paste, heat oil in a pan & add all the whole spices as specified above, sliced onions, ginger & garlic. Mix well & fry it on medium heat for 4-5 mins till the onions are soft & start changing colour. Remove and cool. Grind it into a coarse paste first, then add 3 tbsp of water & blend it into a smooth paste.
- Make a purée of 2 medium sized tomatoes. Alternatively use readymade tomato purée.
Process:
- Heat oil in a kadai or pan & add the blended paste.
- Sauté & stir on medium heat for around 4 mins till the mixture is fried & oil separates. Make sure the colour doesn’t become brown.
- Now add the tomato purée and sauté for around 2 mins till oil separates.
- Add the Red Chilli powder, Coriander and Cumin powder, mix well and sauté on medium to low heat for around 5 mins till oil separates. You can add a splash of water and continue sautéing if the masala tends to stick to the pan.
- Now add the marinated chicken and fry & stir it on high heat for around 3 mins.
- Continue to bhunno(sauté)on medium heat for another 10 mins.
- Mix it well, lower heat to minimum and cover & cook for 5 mins.
- Remove lid, add garam masala powder, give a stir and then add 250 ml water and 1/4 tsp salt.
- Mix it well and cover & cook on low heat for 15 mins.
- Now add the fenugreek leaves & amchoor powder. Mix it and simmer for 3-4 mins.
- Serve hot with roti or rice.
#punjabichickengravy #tariwalachicken #punjabichickencurry #chickencurry #chickenmasala #punjabichicken #spiceeats #spiceeatschicken #spiceeatsrecipes