RESTAURANT STYLE CHICKEN GRAVY | CHICKEN GRAVY RECIPE | CHICKEN RECIPE
Restaurant Style Chicken Gravy | Chicken Gravy Recipe | Restaurant Style Chicken Curry | Chicken Gravy Recipe by Spice Eats | Chicken Curry | Chicken Gravy | Chicken Recipe
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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Ingredients for Restaurant Style Chicken Gravy:
- Chicken, curry cut pieces with bones- 500 gms
- Onions, chopped- 2 medium
- Ginger Garlic paste- 2 tsp
Cashew-Red Chilli-Tomato paste:
- Cashew nuts- 10
- Whole red chillies- 5-6
- Red ripe tomatoes-2 medium
Powders:
- Turmeric powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Coriander powder- 2 tsp
- Garam Masala Powder- 1/2 tsp (Link to our Garam Masala Recipe:
- Kasuri Methi (Fenugreek Leaves)- 1 tsp (roasted and crushed)
- Oil- 4 tbsp
- Salt- 1 tsp
Preparation:
- Chop the onions and quarter the 2 red tomatoes
- Dry roast the cashew nuts and the red chillies in a pan on low heat for 2-3 mins. Set aside to cool. Coarse grind first and then add the quartered tomatoes. Continue to blend it into a smooth paste.
- Dry roast the fenugreek leaves in a pan, allow it to cool and then crush lightly with your hand.
Process:
- Heat oil in a pan/kadai.
- Add the chopped onions and fry on medium heat for 5-6 mins till translucent.
- Now add the Ginger garlic paste and fry for 2 mins on low heat.
- Add turmeric, red chilli and coriander powders and mix it well. Fry it on low heat for 2-3 mins after adding a splash of water.
- Now add the chicken pieces, mix well and fry it on medium heat for 5-6 mins till the chicken is browned well.
- Add the salt and mix it well.
- Now add the cashew-red chilli-tomato paste, mix well and fry for 5-6 mins on medium heat till oil separates.
- Add the Garam Masala Powder, mix and cook for 1 min.
- Add 200 ml water, mix and cover & cook for 15 mins.
- Remove the lid and add Kasuri Methi, mix and simmer for around 2 minutes.
- Serve with chapati or rice.
#restaurantstylechicken #chickengravyrecipe #chickencurry #chickenrecipe #chickengravy #spiceeats #spiceeatsrecipes #spiceeatschicken
Forget all the recipes| This is the most delicious chicken I have ever eaten! Namkeen Chicken|
#namkeen #namkeenchicken #namkeenpyazchicken #pyazichicken #chickenpyazi
ingredients:
500-600 g chicken
2 onion ( 260 g )
2 green chilli
6 cashews
6 almonds
coriander stem
½ cup curd
1 mace
4-5 green cardamom
1/8 nutmeg
oil ½ cup
1 tbsp ginger garlic paste
1 tsp salt
1 tsp garam masala
1 tsp cumin powder
1 tsp crushed chilli
1 tsp crushed coriander seeds
coriander leaves
green chilli
ginger julian
Carote pan 24 cm:
carote handi 24 cm :
carote deep frying pan 28 cm :
Measuring Cups and Spoons:
Biryani Pot 8 liter:
Background for Photography:
Kitchen Weighing scale:
Shan biryani masala:
silicon food tong:
Background for Photography:
Panko breadcrumbs:
Background for Photography:
Dry fruits grater:
induction cooktop:
nutriblender:
Grill net :
Silicon Spatula:
masala box :
Whipping Cream:
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This Chicken Recipe Surprised my Family! Everyone Loved it! Chicken Mumtaz Recipe ❤️
Mutton mumtaz :
Ingredients:
2 onion
20-22 almonds/ cashews
5-6 green chillies
750 g chicken
1½ tbsp ginger garlic paste
¾ cup curd (150 g )
1 tsp crushed coriander seeds
1 tsp cumin seeds
1 tsp black pepper crushed
1 tsp salt
½ cup oil
1 tsp cumin seeds
½ tsp black pepper
1 mace
7-8 green cardamom
1 black cardamom
cinnamon stick
6-7 cloves
2 bay leaves
coriander leaves
green chillies
Maggie Chicken Cube:
Dried Black Lemon:
Measuring Cups and Spoons:
Biryani Pot 8 liter:
Background for Photography:
Kitchen Weighing scale:
Shan biryani masala:
silicon food tong:
Background for Photography:
Panko breadcrumbs:
Background for Photography:
Dry fruits grater:
induction cooktop:
nutriblender:
Grill net :
Silicon Spatula:
masala box :
Whipping Cream:
Black diamond serving dish:
#chicken #chickenrecipe #chickenmumtaz #chickencurry #chickendinner #chickenrecipes #lunchrecipe #dinnerrecipe #
Amazing Chicken and Potato Recipe! It's so delicious that you'll be cooking it almost every day!
???? Watch the full video:
▶️ Ingredients:
Chicken breast - 3
Potatoes - 4 medium-sized
Onion - 2 medium-sized
Eggs - 2
Heavy cream - 200 ml
Tomato - 2 medium-sized
Gruyère cheese - 120 g
Salt - 2 tsp
Black pepper - 1 tsp
Red pepper - 1/2 tsp
Curry - 1 tsp
Provencal herbs - 2 tsp
Chives - some
Olive oil
#shorts
Restaurant Style Chicken Barra With Super Delicious Gravy ❤️ | A Must Must Try Chicken Recipe
#chicken #chickenrecipe #dinner #chickencurry #Chickenbarra #chickenbarra #chickenbarragravy
Ingredients:
1 kg chicken
½ cup curd
1 tsp salt
1 tsp chili powder
1 tsp Kashmiri mirch
1 tsp garam masala
1 tsp black pepper powder
2 tsp chat masala
1 tvsp ginger paste
1 tbsp lemon juice
food color
coriander leaves + green chillies = paste
1 fried onion paste
2 tbsp oil
1 tbsp butter
2 tbsp oil
1 tbsp butter
fresh cream 1 cup
¼ tsp salt
1 tsp chat masala
2 tbsp green paste
milk as require
coriander leaves
butter for serving
Maggie Chicken Cube:
Dried Black Lemon:
Measuring Cups and Spoons:
Biryani Pot 8 liter:
Background for Photography:
Kitchen Weighing scale:
Shan biryani masala:
silicon food tong:
Background for Photography:
Panko breadcrumbs:
Background for Photography:
Dry fruits grater:
induction cooktop:
nutriblender:
Grill net :
Silicon Spatula:
masala box :
Whipping Cream:
Black diamond serving dish:
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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.
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