Dhaba Style Chicken Curry Recipe | ढाबे के जैसी चिकन करी | Chef Sanjyot Keer
Full written recipe Dhaba style chicken curry
Prep time: 20-25 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people
Ingredients:
For marination
• Chicken 1 kg
• Salt to taste
• Haldi (turmeric powder) powder ½ tsp
• Lal mirch powder (red chilli) powder 1 tbsp
• Ginger garlic paste 1 tbsp
• Dahi (curd) 3/4th cup (whisked well)
For curry
• Ghee 2 tbsp + oil 1 tbsp
• Whole spices:
1. Jeera (cumin seeds) 1 tsp
2. Dalchini (cinnamon) 1 inch
3. Laung (cloves) 3-4 nos.
4. Hari elaichi (green cardamom) 3-4 pods
5. Badi elaichi (black cardamom) 1 no.
6. Tej patta (bay leaf) 1 no.
• Onions 5 medium size / 400 gm (chopped)
• Ginger garlic & green chillies ½ cup (roughly chopped)
• Powdered spices:
1. Haldi (turmeric) powder ½ tsp
2. Teekhi lal mirch (spicy red chilli) powder 2 tsp
3. Kashmiri lal mirch (kashmiri red chilli) powder 1 tbsp
4. Dhaniya (coriander) powder 2 tbsp
5. Jeera (cumin) powder 1 tsp
• Water as required
• Tomatoes 4 medium size (chopped)
• Salt to taste
• Fresh garam masala 1 tsp
• Kasuri methi 1 tsp
• Ginger 1 inch (julienned)
• Green chillies 2-3 nos. (slit)
Method:
• Wash & clean the chicken well and add in a mixing bowl, further add all the remaining ingredients of the marinade, mix well and keep it marinated until used for making the curry.
• Now, for making the curry, set a wok or utensil as per your preference to make the chicken curry, add ghee, whole spices and onions, stir and cook until the onions are translucent.
• Further add, ginger, garlic & green chillies, stir and cook for 3-4 minutes on medium flame.
• Lower the heat & add the powdered spices, mix well and add few splashes of water to avoid the spices from burning. Increase the flame to medium heat, stir and cook until the ghee is released.
• Now add tomatoes & salt to taste, stir & cook well for 8-10 minutes.
• Further keep stirring & cook the masala really well until the ghee has separated & the tomatoes has mushed well with the masala. You can add some hot water if the masala gets too dry during the cooking process.
• Further lower the flame and add the marinated chicken, stir continuously for 2-3 minutes to avoid the curd from curdling, make sure you do not be too harsh while stirring, as the chicken pieces may break.
• Increase the flame & cook on high flame for 5-6 minutes, further lower the heat to low & cover & cook for 10 minutes. Stir in intervals.
• Further cover & cook for 20-25 minutes on low flame until the chicken is cooked & tender.
• After cooking for 20-25 minutes, add the garam masala, kasuri methi, ginger and green chillies, stir well, at this stage you can serve the chicken as latpata chicken masala finish with some freshly chopped coriander leaves, or else you can add hot water and make chicken curry just the way am going to do.
• As am making the tari wala chicken, ill add hot water, stir and bring to a boil & let it simmer for 5-6 minutes, you can adjust the quantity of water depending on how thin or thick you want your chicken curry to be.
• After simmering, check for the seasoning and adjust accordingly, finish with freshly chopped coriander leaves. Your dhaba style chicken curry is ready, serve hot tandoori roti or any indian bread of your choice.
Homemade garam masala
Ingredients:
• Sukha dhaniya (Coriander seeds) - 5 gm
• Sabut kaali mirch (Black peppercorns) - 5 gm
• Jeera (Cumin seeds) - 5 gm
• Choti elaichi (Green cardamom) - 5 gm
• Badi elaichi (Black cardamom) - 10 gm
• Dal chini (Cinnamon) - 5 gm
• Chakri phool (Star anise) - 5 gm
• Saunf (Fennel seeds) - 3 gm
• Laung (Cloves) - 5 gm
• Tej patta (Bay leaves) - 5 gm
• Salt a pinch
Method:
• Set a pan on medium heat, heat the pan until its moderately hot, add all the spices and swirl pan or stir with a spatula to avoid the burning of spices, lower the flame & roast the spices until aromatic.
• Remove on a plate & cool down to room temperature, add the roasted spices in a grinding jar, add a pinch of salt as well, grind to make a fine powder.
• Once grinded, use a sieve and sift the powdered masala to get even fine powder.
• If the spice chunks in the sieve are too much regrind to make fine powder to avoid wastage. Your homemade garam masala is ready, store in an airtight container and use accordingly.
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Quick and Easy Chicken Curry Recipe
Quick and easy chicken curry recipe. This is not traditional chicken curry recipe but the easiest way and it so delicious! Follow this recipe to learn how to make creamy chicken curry.
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Ingredients:
900g (2 pounds) chicken breast, cut into cubes
2 onions
3 garlic cloves
1 tablespoon grated ginger
3 tablespoons vegetable oil
2 tablespoon curry powder
1.5 teaspoons salt
1/2 teaspoon black pepper
4 large tomatoes, chopped
1 can (400g/14oz) coconut cream/milk
½ teaspoon garam masala (optional)
Coriander, chopped – for garnish
Directions:
1. In a large pan heat oil. Add chopped onions and sauté until golden, over medium-low heat. stir occasionally.
2. When onions are golden add grated garlic and ginger. Stir and cook for 2 minutes. Add chopped tomatoes and cook, stirring occasionally, until soft. Add curry powder and cook, stirring, for 2 minutes. Add chicken breast, season with salt and pepper, cook for 5 minutes, until golden. Cover the pan and cook for 2-3 minutes more. Add water, cover and cook 10 minutes.
3. Add coconut milk/cream, season with garam masala and salt, stir, and cook until lightly thickens.
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TASTY PINOY STYLE CREAMY CHICKEN CURRY! EASY TO COOK!
This is a creamy version of chicken curry that is very easy to cook and the ingredients are very simple and easy to find.
Chicken Curry Ingredients:
1 kilo chicken your choice of cuts (e.g. legs, wings or thigh) or 1 whole dressed chicken
2 large onions quartered
3 pcs red and green bell peppers cut into strips
3 stalks celery cut 1 inch long
3 pcs medium sized potatoes cut into large cubes and fried
2 Tbsp. curry powder
1/2 tsp. ground pepper
1 tsp. MSG or granulated seasoning optional
1 Tbsp. patis
1 tsp. salt
4 cloves garlic crushed
1 cup coconut milk or evaporated milk
1/2 cup water
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Chicken Curry - The One Recipe You Need!
Chicken Curry
Check out this delicious Chicken Curry recipe!
Level of Difficulty: 1/5
Ingredients:
3 tbsp Oil
1.5 lbs Chicken Breasts cut into 2 inch cubes
3 tbsp curry powder, divided ( 1/2 tbsp for seasoning chicken)
Salt and Pepper to taste
1 cup Yellow Onion, chopped
3 Cloves Garlic
2 tbsp fresh Ginger
6 oz can Tomato Paste
1 tsp Cumin
1 tsp ground Coriander
1 tsp Ancho Chili Powder
1-15.25 oz can Coconut Milk
1 cup Chicken Broth or Stock
1 tbsp Brown Sugar
Rice for serving
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Sri Lankan Black Chicken Curry | Spicy Chicken Curry | Sri Lankan Delicacy | Chicken Recipe By Varun
Sri Lankan Black Chicken Curry | How To Make Sri Lankan Black Chicken Curry | Chicken Kalupol Curry | Spicy Chicken Curry | Sri Lankan Chicken Curry | Sri Lankan Cuisine | How To Make Chicken Curry | Dark Chicken Curry | Chicken Curry Sri Lankan Style | Easy Chicken Curry | Chicken Gravy | Chicken Masala | Non Veg Recipe | Dinner Recipes | Chicken Curry Recipe | Chicken Recipe | Curry Recipe | Get Curried | The Bombay Chef | Varun Inamdar
Learn how to make Sri Lankan Black Chicken Curry with our Chef Varun Inamdar.
Introduction
Sri Lankan Black Chicken Curry is one of the most popular Sri Lankan curries. It's spicy and so flavourful. Using pepper as the key ingredient and Sri Lankan curry powders, here’s how you make a delicious pepper chicken curry with coconut milk. The fresh ground pepper gives this dish a unique flavour. Black pepper is known for its health benefits, especially when it comes to digestion and antibacterial quality. If you are serving a Sri Lankan menu for lunch, you can definitely make this coconut milk-based curry. It can be served with parathas, roti, chapati, or rice. Do try this delicious chicken curry recipe today and let us know how you like it.
Chef's Trivia
Marinating the Chicken
1 kg Chicken
2 tbsp Oil
Salt (as required)
1 tbsp Ginger-Garlic Paste
2 tbsp Dark Soy Sauce
Cooking The Curry
2 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1-inch Cinnamon Stick
3 Cloves
5 Green Cardamom Pods (crushed)
10-12 Curry Leaves
1 cup Onion (sliced)
3 Green Chillies
2 Bay Leaves
1 tbsp Red Chilli Powder
1/4 tsp Turmeric Powder
1 tsp Coriander Seed Powder
2 tbsp Black Pepper (finely ground)
1 & 1/2 cup Coconut Milk
2 Banana Peppers (chopped)
1 Tomato (quartered)
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About Sri Lankan Cuisine
Sri Lankan food offers a vivid array of flavor combinations: sweet caramelized onion relishes, bitter melon, spicy scraped coconut, and the burn of curry tamed by mild rice, and palm sugar sweetened desserts. Samosas and dhal (lentil curry) look familiar, but upon closer inspection, these, too, have a definitively Sri Lankan spin: these thinner curries tend to be more heavily spiced than many Indian versions, and the cuisine is more inclusive of non-native ingredients, brought by international trade moving through the island. Foods that seemed to be known territory find exciting new applications in Sri Lanka, where noodles come in pancake form and pancakes serve as both bowl and base of the feast.
Sri Lankan food is not for the timid eater: the fiery curries, sweet caramelized onion in seeni sambal (onion relish), and sour lime pickle are all dominant, powerful flavors that startle awake senses dulled by the thick, hot island air. Rice is an ever-present antidote to these big flavors. A meal in Sri Lanka is called rice and curry—a term that's almost synonymous with food in general. There's rice, of course, and usually a curry with a thin broth and large chunks of the featured protein (beef, pork, fish, goat, and on from there), plus an assortment of side dishes—anywhere from four to nine or ten, depending on the time and place. For a quicker bite, there are short eats, a Sri Lankan term essentially denoting snacks—often a coconut roti with hot sauce, a newspaper cone of fried spiced chickpeas, or maybe a samosa.
75% of Sri Lankans are Sinhalese (mostly Buddhist), and the food generally described as Sri Lankan is their food. Tamils (mostly Hindus), especially those in the north, use slightly different spices and other ingredients in their curries, but the format of the dishes is similar to food found on the rest of the island. Many Westerners' only reference to Tamil culture is the Tamil Tigers, a group of militant separatists from the north.
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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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