How To make Curried Chicken Breasts
6 chicken breast halves
1/2 cup all-purpose flour
3 tablespoons butter
1/2 cup finely chopped onion
2 cloves garlic
finely minced
1 to 2 Tbsp curry powder :
* see note
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground pepper
2 tablespoons lime (or lemon) juice
2 cups chicken broth
Roll each breast piece in flour to coat completely. melt the butter in a large skillet. Add the chicken pieces and brown lightly on all sides. Remove and place in an oven-safe baking dish. Add the chopped onion and garlic to the butter remaining in the skillet and cook until onion is golden. Add the curry powder, salt, ginger, cinnamon, and pepper and cook for 2 or 3 minutes while you stir constantly. Add the chicken broth all at once and, using a small whisk, stir into a smooth sauce. Pour the sauce over the chicken breast pieces, cover and bake at 350F for 1 hour. Carefully pour the sauce off the chicken and into a small saucepan and add the lime or lemon juice. Keep the chicken warm while you bring the sauce to a boil and reduce its volume slightly. To serve, arrange the chicken on a bed of rice pilaf and pour some of the sauce over it. The rest of the sauce can be served separately. (The sauce can be strained to remove onion and garlic if you like.)
YIELD: 6 servings
How To make Curried Chicken Breasts's Videos
How To Make A Chicken Curry From Scratch | Boneless Chicken Masala - With My Little Kitchen
Chicken Masala Curry Recipe
Ingredients
1 diced chicken breast
¼ cup of oil
1 onion sliced
2 diced tomatoes
1 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon garam masala
Method
Fry the onion until golden brown
Add tomatoes, salt, turmeric, chilli powder, coriander powder, ginger, garlic paste and stir well.
Add ¼ cup of water and let it simmer for 5-8 mins
Add ½ cup of water and cook until tomatoes and onions soften, stirring occasionally.
Add 2 more teaspoons of oil and add the chicken breast, stir well.
Add ¼ cup of water and simmer for 8-10 mins, stirring occasionally until the oil starts to separate.
Throw in in 3 fresh green chillies (not for eating)
Add the garam masala and stir well.
Garnish with fresh coriander and serve with fresh Chapattis or Basmati Rice
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CHICKEN TIKKA GRAVY | BONELESS CHICKEN GRAVY RECIPE | CHICKEN TIKKA CURRY
Chicken Tikka Gravy | Boneless Chicken Gravy Recipe | Chicken Tikka Curry | Boneless Chicken Gravy | Chicken Recipe | Boneless Chicken Curry Recipe | Chicken Tikka Masala Recipe | Chicken Tikka Masala Handi | Boneless Chicken Tikka Curry
Ingredients for Chicken Tikka Gravy:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken - 500 gms
For Marination:
- Salt- 1 tsp
- Turmeric powder- 1/4 tsp
- Kashmiri Chilli Powder- 1.5 tsp
Tempering:-
- Cumin seeds - 1 tsp
- Whole red Chillies- 4
- Lightly crushed:
- Green Cardamoms- 5
- Cloves- 5
- Cinnamon- 2
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1.5 tsp
- Kashmiri Chilli Powder- 1 tsp
- Coriander Powder- 2 tsp
- Cumin Powder- 1/2 tsp
- Later:
- Garam Masala Powder- 1/2 tsp
- Kasuri Methi Powder- 1 tsp
Other Ingredients:
- Grated Onion- 150 gms (2 medium)
- Ginger crushed- 1.5 tsp
- Garlic, crushed - 1.5 tsp (6 cloves)-15 gms
- Gram Flour (Besan) - 1.25 Tbsp (can also use chickpea flour)
- Tomato Purée - 5 tbsp
- Green Chillies, sliced - 3
- Fresh cream - 4-5 tbsp
- Salt- 1/2 tsp + 1/4 tsp seasoning
Preparation:
- Take boneless breast and thigh pieces and cut these into bite sized pieces.
- Now add the items for the marinade, give a mix and set aside for 30 mins.
- Grate the onions. You can use a grater or roughly pulse cubed onions in a grinder/blender to get the roughly grated onions. Do not make into a paste.
- Roughly crush the whole garam masalas in a mortar & pestle. Set aside. ( if you don’t like crushed garam masala you can also add whole but there could be variation in flavour. )
- Peel and crush the ginger and garlic in a mortar & pestle. Set aside.
- Slice the green chillies.
- For the Kasuri Methi, dry roast it on low heat for around 30 secs and set aside to cool. Now crush it with your hand and set aside.
Process:
- To fry the chicken pieces, heat 1 tbsp oil in a pan and add the marinated chicken pieces. Fry on high to medium heat for 5 mins till browned. Switch off heat and set aside.
- Heat 3 tbsp oil in a kadhai or pan, add the cumin seeds, the crushed whole garam masalas and the whole red chillies. Mix and stir for 30 secs.
- Now add the grated onion, give a mix and add 1/2 tsp salt,
- Fry on medium to low heat for 4-5 mins.
- Add the crushed ginger & garlic and fry on medium to low heat for 2-3 mins.
- Now add gram flour(besan)/chickpea flour, mix and cook on low heat for 2 mins.
- Also add the spice powders and 100 ml water. Mix and fry on low heat for 3-4 mins till oil separates.
- Add tomato purée & 50 ml water, mix and fry for 3-4 mins on medium to low heat till oil separates.
- Add the fried chicken pieces, give a mix and fry for 2-3 mins on medium heat.
- And sliced green Chillies and fry for 1-2 mins on low heat.
- Next add 250 ml water, give a mix and cover & cook on low heat for 12 mins till meat is tender.
- Add the garam masala powder, dry roasted and powdered Kasuri Methi, pinch of salt and fresh cream. Give a mix.
- You can also add around 50 ml water, based on desired consistency, mix and cook for 3 mins on low heat.
- Serve with roti, naan or rice.
#chickentikkagravy #bonelesschickengravy #chickentikkacurry #chickentikkamasala #chickenrecipe #chickengravy #chickencurry #spiceeats #spiceeatsrecipes #spiceeatschicken
Easy Chicken Curry Recipe
Quick, easy and delicious chicken curry recipe.
►Full written recipe:
► Equipment I used in this video:
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CHICKEN CURRY FOR BACHELORS | SIMPLE CHICKEN CURRY FOR BEGINNERS | CHICKEN GRAVY
Chicken Curry For Bachelors | Simple Chicken Curry For Beginners | Chicken Gravy | Chicken Curry | Bachelor Chicken Curry | Chicken Masala Powder Curry | Easy Chicken Curry | Chicken Masala
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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Ingredients for Simple Chicken Curry:
- Chicken- 1 kg
- Onion, rough chopped- 4 medium
- Ginger, crushed- 2 tsp
- Garlic, crushed- 2 tsp
- Tomatoes, roughly chopped- 3 medium
- Green chillies, thick chopped- 3 nos.
- Turmeric powder- 1/2 tsp
- Red Chilli Powder- 1.5 tsp
- Readymade Chicken Masala- 1 tbsp (store bought)
- Salt- 1.5 tsp
- Refined Oil- 4-5 tbsp
Preparation:
- Clean & wash the chicken pieces and keep it to drain.
- Roughly chop the onions, tomatoes and green chillies.
- Peel and crush the ginger and garlic cloves.
Process:
- Heat oil in a pan or kadai and add the chopped onions.
- Fry on high heat for 10 mins till brown in colour.
- Add the crushed ginger and garlic and fry on medium heat for 2 mins.
- Add the chopped tomatoes and green chillies and fry on medium heat for 2 mins.
- Add the turmeric powder and mix & fry on medium heat for around 3 mins till tomatoes are soft.
- Now add the chicken pieces and fry on high heat for 2-3 mins till the chicken pieces are browned.
- Add the readymade chicken masala, red Chilli powder and salt, mix and bhunno on high heat for 5 mins. Continue to fry on medium heat for another 5 mins.
- Now add 200 ml water and cook on low heat for around 20 mins till the chicken pieces are tender and oil separates.
#chickencurry #simplechickencurry #chickengravy #bachelorchickencurry #easychickencurry #spiceeats #spiceeatsrecipes #spiceeatschicken
SECRETS To Cooking A PERFECT Indian Style CHICKEN CURRY (STEP BY STEP INSTRUCTIONS)
How To Cook Indian Style Chicken Curry - Chicken Curry Recipe For Beginners
If you follow this video step by step then I assure you that you will be making the best Indian style chicken curry. I tried my best to explain everything in detail and all the tips and tricks possible that go into making chicken curry.
Ingredients for making a chicken curry - serves 6 to 7
* 2.2 lb/ 1 kg chicken on bones. Please note that I preferably use chicken on bones for making a chicken curry. It's not that you cannot use boneless chicken but the gravy won't be as tasty.
* 2 large potatoes quartered or medium potatoes halved. I did not boil the potatoes before adding them.
* 1 very large onion or 2 medium sized onions. I used quarter of the onion for making a paste.
* 2 inch length ginger
* 10 large garlic cloves
* 1 large tomato
* 2 green chillies (optional)
* 2 large dry bay leaf
* 1 inch length cinnamon stick
* 6 to 7 green cardamoms
* 4 to 5 cloves
* 1/4 th cup plain unflavored yogurt
* 1 teaspoon turmeric powder
* 2 heaped teaspoons Kashmiri red chilli powder. You can even use regular red chilli powder but in that case please use less. Adjust the proportion of any chilli powder according to your tolerance of heat level. Add only half a teaspoon to start with, do a taste test at the end and add more if you feel you want more chilli heat.
* 1 tablespoon ground coriander
* 1 teaspoon garam masala powder.If you want to make garam masala powder at home then here is the recipe -
* 1/4 th teaspoon ground mace (optional)
* 1/4 th teaspoon ground nutmeg (optional)
* 2 teaspoons salt (add less to start with, you can always add later)
* 1 teaspoon sugar(optional)
* 1 cup hot water. You can go up to a total of 1 & 1/2 cups of hot water if you want more gravy.
* 1/4th cup oil ( 4 to 5 tablespoons)
Serve this with rice/roti/paratha/naan.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.