Chicken Curry For Beginners with Curry Powder - By Vahchef @ vahrehvah.com
This beginners chicken is vary easy to prepare and the speciality of this dish with same one gravy we can prepare four different chicken curries.
Ingredients:
Curry powder 2 tb
Chicken 500 g
Cream 2 tb
Pepper powder 1 tb
Green chilly 3 n
Chopped onion (medium size) 2 n
Tomato 4 n
Coconut milk ¼ cup
Coriander chopped 1 bunch
Ginger garlic paste 1 tb
Oil 2 tb
Directions:
Heat oil in a pan add chopped onions, salt, cook this till golden in colour, add ginger garlic paste, sauté it, add chopped tomatoes, cook it for 2 minutes and add curry powder, mix it and cook this in a slow flame, add chicken pieces, sauté it put the lid on and let it cook for sometime then add water, again put the lid on and let it cook till chicken is tender.
1. Restaurant style of chicken curry :
Take the chicken curry in a pan add cream and mix it and sprinkle some coriander leaves.
2. Indian chicken fry :
Take the chicken curry in a pan add pepper powder, chopped green chilly, curry leaves, coriander leaves, sauté it till the gravy is drys out and chicken fry is ready.
3. South Indian style:
Take chicken curry in a pan add coconut milk, curry leaves, mix this and cook it for 5 minutes.
you can find detailed recipes at my website and also find many videos with recipes at simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods Reach vahrehvah at -
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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
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
PRESSURE COOKER CHICKEN CURRY | CHICKEN CURRY RECIPE | CHICKEN GRAVY
Pressure Cooker Chicken Curry | Chicken Curry Recipe | Chicken Gravy | Tasty Chicken Curry in Pressure Cooker | Chicken Gravy Recipe | Chicken Curry | Chicken Recipe | Chicken Gravy Recipe by Spice Eats
Ingredients for Chicken Curry:
- Chicken, big sized curry cut pieces- 1 Kg
Marinate with:
- Salt- 2 tsp
- Turmeric powder- 1 tsp
- Red Chilli Powder- 2 tsp
Masala Powder:
- Cumin seeds- 2 tsp
- Kashmiri Chillies- 6
- Poppy seeds (Khuskhus)- 4 tsp (White sesame seeds can be used as a substitute)
- Dry Coconut (Khopra), small pieces or shreds- 2 tbsp
Tempering:
- Green Cardamom- 5
- Cloves- 5
- Cinnamon- 2 pieces
- Bay leaf- 2 ( cut into 2)
Other Ingredients:
- Onion, chopped- 4 (total 250 gms)
- Ginger Garlic paste- 4 tsp
- Whisked curd or yogurt- 4 tbsp
- Coriander Powder- 3 tsp
- Garam Masala Powder- 1 tsp
- Refined Oil- 5 tbsp
Preparation:
- Add the items for spice paste in a pan and dry roast on low heat for 3-4 mins.
- Remove into a bowl and set aside to cool.
- Grind it in a blender/grinder to a powder.
- Clean and wash the chicken pieces, drain the water in a colander.
- Marinate the chicken pieces with items indicated and set aside for 30 mins.
- Chop the onions and whisk the curd/yogurt.
Process:
- Heat oil in a pressure cooker (or pan if you don’t have a pressure cooker)
- Add the spices for tempering and give a stir.
- Now add the chopped onions & fry on medium heat for 12 mins till light brown in colour.
- Add the ginger garlic paste, mix it and fry on low heat for 2 mins till the raw smell goes.
- Add in the marinated chicken, mix and sear it on high heat for 2-3 mins.
- Now add the spice powder made earlier and fry on medium heat with a splash of water for 2 mins. You can add splash of water whenever it tends to stick to the bottom while frying.
- Add the coriander powder and Garam masala powder and fry for another 2-3 mins on medium to low heat.
- Now add the whisked curd/yogurt and cook it on low heat for 2-3 mins till oil separates.
- Add 350 ml water, give a mix and close the pressure cooker.
- Pressure cook for 2 whistles- on high heat till the 1st whistle and then on low heat for 1 whistle.
- ( In case you’re using a pan instead of cooker, cover and cook on low heat for around 20 mins till chicken is tender)
- Serve hot with rice or roti.
#pressurecookerchicken #chickencurryrecipe #chickengravy #chickencurry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
BEST Chicken Curry recipe!
This is one of those recipes which sits high up on my list of comfort foods. My mums recipe which is easy to make, so delicious and will become your favourite too.
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
You can find the book in stores and online.
Stay tuned for more exciting recipes.
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
Other videos to watch:
Bacon Wrapped Fried Chicken -
Hainanese chicken -
Cheesy Chicken Afritada -
#ChickenCurry
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