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)
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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.
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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.
Printable Version:
More Dinner & Lunch Recipes:
Honey & Soy Chicken Breast:
Salmon Patties:
Shrimp Fettuccine Alfredo:
Spaghetti Aglio e Olio:
Shepherd's Pie:
Greek Moussaka:
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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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Aloo Chicken Curry Recipe | How To Make Chicken Potato Curry | Chicken Curry Recipe By Smita Deo
Chicken Aloo Curry Recipe | Chicken Aloo Curry Restaurant Style | Chicken Curry | How To Make Chicken Curry | Easy Chicken Curry | Chicken Recipe | Chicken Aloo | Aloo Chicken Curry | Chicken Curry With Potatoes | Aloo Chicken | Alu Chicken Curry | आलू चिकन करी | बटाटा चिकन | चिकन आलू | Chicken Gravy Recipe | Authentic Recipe | Smita Deo
Learn how to make Chicken SAloo Curry with our Chef Smita Deo.
Chicken Aloo Curry recipe is a stress-free and very easy to make dish that tops delicious chicken curry with potatoes. Do try this recipe at home and let us know how it turns out.
Potato Chicken Curry Recipe Ingredients -
4 tbsp Oil
1 Inch Cinnamon Stick
5 Green Cardamoms
5 Cloves
10 Black Peppercorns
1 Bay Leaf
1 tsp Cumin seeds
4 Onions (finely chopped)
Salt
1 kg Chicken
3 Potatoes (diced)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
2 Tomatoes (finely chopped)
1 cup Yogurt
1/2 tsp Turmeric Powder
1 1/2 tbsp Red Chilli Powder
1/4 tsp Black Pepper Powder
5 Green Chillies (slit)
1 tsp Garam Masala Powder
1 1/2 liters Water
Salt
Coriander Leaves (chopped)
#AlooChickenCurry #Potato ChickenCurry #GetCurried #SmitaDeo
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CHICKEN ALOO CURRY | CHICKEN CURRY WITH POTATOES | CHICKEN ALOO RECIPE
Chicken Aloo Curry | Chicken Aloo Recipe | Chicken Curry with Potatoes | Chicken Curry | Chicken Aloo ka Salan | Chicken Gravy | Aloo Chicken Recipe
Ingredients for Chicken Aloo Curry
- Chicken, curry cut with bones - 1 kg
- Potatoes, medium sized, halved- 5
For the paste:
- Onions, sliced & fried- 4 medium
- Tomatoes, quartered- 4 medium
- Ginger garlic paste- 2 tbsp
- Cumin seeds- 1 tsp
- Red Chilli powder- 2.5 tsp
- Coriander powder- 2 tsp
- Turmeric powder- 1/2 tsp
Whole Garam Masala/ spices-
- Green cardamom- 5
- Cinnamon- 1” piece
- Cloves- 5
- Black cardamom- 2
- Whole peppercorns-6
- Salt-2 tsp
- Green chillies, slit and halved- 3
- Coriander leaves, chopped- 2 tbsp
- Oil- 5 tbsp
Preparation:
- Fry the sliced onions till golden. Remove & allow to cool. Quarter the 4 tomatoes.
- Grind together the fried onions and the quartered tomatoes into a smooth paste by adding 2 tbsp water.
Process:
- Heat oil (you can use the same oil in which onions were fried) in a kadai or pan and add the cumin seeds.
- Once it splutters, add the ginger garlic paste and fry on low heat for 2 mins.
- Now add the fried onion-tomato paste and fry on medium to low heat for 10 mins till oil separates.
- Add the chicken pieces & cook on high heat for 5 mins till it changes colour.
- Now add all the spice powders and 1.5 tsp salt, fry on medium heat for another 5 mins.
- Continue to ‘bhuno’ the meat for another 3 mins.
- Add 200 ml water, mix and cover & cook on low heat for 10 mins.
- Open the lid and add the potatoes, slit green chillies, whole Garam Masala/spices and 1/2 tsp salt. Give a stir and add 100 ml (or more if required) water.
- Cover and cook for another 10 mins on low heat.
- Open lid and stir once, then cover and cook for another 5 mins till both the chicken and potatoes are tender/ cooked.
- Sprinkle the chopped coriander leaves, mix and simmer for a minute.
#chickenaloocurry #chickenpotatocurry #chickenaloorecipe #chickencurry #chickenrecipe #aloochicken #spiceeats #spiceeatsrecipes #spiceeatschicken
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 ✌????❤️
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