Mughlai Chicken Curry Recipe
Ingredients
1. Chicken (8med. Size pieces about 800gms)
2. bay leaves (2)
3. hot spice mix powder or garam masala (1tsp)
4. finely chopped onions (4med.)
5. clarified butter, or butter or oil (2tbsp)
6. yogurt (2tbsp)
7. fresh coriander leaves ( for garnishing)
To be ground:-
1. Green cardamom, pounded (2)
2. cloves (2)
3. cinnamon broken (1” piece)
4. black peppercorns (1tsp)
5. red chili powder (1tsp)
6. blade of mace (1tsp)
7. grated nutmeg (1/2tsp)
8. roasted cumin seeds (1tbsp)
9. roasted poppy seeds (1tbsp)
10. whole dry red chilies roasted (4)
11. cashew nut bits soaked in water (2tbsp)
12. turmeric powder (1/2tsp)
Method of preparation:-
1. Take a pan, place it over heat. Heat clarified butter or ghee in it and fry some of the chopped onions in it until they get brown in color. Keep them to cool and then grind them with all the ingredients to be ground to make paste.
2. Mix this paste in yogurt and add chicken pieces in yogurt mixture. Coat them well and then keep the chicken pieces to marinate in the refrigerator for few hours.
3. Take a heavy bottomed pan, place it over heat and heat the clarified butter or oil in it and add bay leaves in it and fry them for 1 to 2 seconds. Then add the left over chopped onions in it and saute them for about 3 minutes until the onions gets slightly brown in color. Now add chicken pieces, salt according to taste and garam masala in it.
4. Cover the pan and cook the chicken for about 25 minutes on low until the chicken gets fully cooked. When the chicken gets ready then decorate it with fresh finely chopped coriander leaves.
Balti Chicken Curry Recipe
Ingredients
1. Chicken (8med.size pieces about 800gms)
2. hot spices mix or garam masala (1/2tsp)
3. red chili powder (1tsp)
4. black cumin seeds (1/2tsp)
5. black peppercorns (4)
6. black cardamom (2)
7. cinnamon stick (1” piece)
8. garlic paste (1tsp)
9. ginger paste (1tsp)
10. finely chopped green chilies (4tsp)
11. sliced tomato (2)
12. finely sliced onions (2)
13. oil (2tbsp)
14. lemon juice (2tsp)
15. thick yogurt beaten till smooth (2tbsp)
16. salt (to taste)
17. finely chopped fresh coriander (for garnish)
18. tomato puree (2tbsp)
Method of preparation:-
1. Take a cauldron or kadhai place it over heat. Heat oil in it and add onion slices in it and then fry them for about 4 minutes until the color of onions changes to golden brown.
2. Then add garlic paste, ginger paste, green chilies and chopped tomatoes in it and saute them. Add garam masala, red chili powder, black cumin seeds, black peppercorns, cardamom and cinnamon sticks in it and saute them for about 4 minutes. Now add chicken pieces and fry them for about 5 minutes. Then add the puree of tomatoes and salt in it.
3. Turn down the heat and add yogurt in it. Stir this mixture rapidly to avoid the curdling. Cover the pan and keep it to simmer for about 15 minutes until the chicken gets soft and the curry gets thickened. Mix lemon juice in it and decorate it with chopped coriander leaves and then serve it.
Number of servings – 4
Chicken Sausage Curry Recipe
Ingredients
1. Chicken franks, sausage, hot dogs (6)
2. chicken masala powder (1tbsp)
3. curry leaves (a sprig)
4. water (1/4c)
5. pepper powder (1/2tsp)
6. coriander powder (1tsp)
7. chilly powder (1tsp)
8. ginger paste (1tsp)
9. garlic paste (1tsp)
10. chopped tomatoes (1med.)
11. sliced onion (1med.)
12. salt (to taste)
13. oil (2tbsp)
14. water (1/4 c)
Method of preparation:-
1. Take a pot, place it over heat. Boil chicken/sausage/hot dogs in it for about 5 to 8 minutes. Then drain the water and cut it into round pieces of medium size.
2. Take a pan, heat oil in it and saute onions in it until they get soft. Then add curry leaves, garlic paste and ginger paste in it and saute them for few minutes. Add tomatoes and salt in it and mix them until they get mashed properly. Then add chicken masala, pepper powder, coriander powder and chilly powder and mix them for few seconds until the oil gets separate from the masala.
3. Now add ¼ cup of water in it to make gravy. Then add the chicken sausage slices in the pan and mix them well. Add pepper powder in it. Cover the pan and keep it to cook for about 5 minutes until the chicken franks get coated with gravy.
Chicken Kundapuri Recipe
Ingredients
1. Chicken (8med. Size pieces about 800gms)
2. clarified butter or ghee (1tbsp)
3. grated coconut (2c)
4. finely chopped coriander leaves (2tbsp)
5. chopped onions (2)
6. lemon juice (2tsp)
7. green chilies slit (4)
8. hot spice mix or garam masala (1tsp)
9. salt (to taste)
10. oil (4tbsp)
11. red chili powder (1tsp)
Method of preparation:-
1. Take a heavy-bottomed pan, place it over heat. Heat clarified butter and oil in it and then saute onions in it for about 3 minutes until the color of onions changes to golden brown. Then add green chilies slits in it and fry them for about few seconds. Now add chicken pieces in the pan and sprinkle salt over them.
2. Cover the pan and cook the chicken for about 20 minutes until the chicken gets cooked. Then add red chili powder, hot spice mix, coconut shavings in the pan and mix it well.
3. Cover the pan and cook it for about 5 minutes on low level until the chicken gets fully cooked. Mix coriander leaves, lemon juice in it and keep the pan covered for about 1 to 2 minutes and then serve it.
Number of servings – 4
Kerala Curry Chicken Recipe
Ingredients
1. Chicken, cut into medium size pieces (800gms)
2. grated coconut (2c)
3. sliced onions (2med.)
4. juliennes of ginger (1tbsp)
5. red chili powder (1tbsp)
6. coriander powder (1tbsp)
7. garlic (8cloves)
8. water (2c)
9. oil (2tbsp)
10. curry leaves (12)
11. turmeric powder (1tsp)
12. whole red chilies (2)
13. green chilies slits (2)
14. finely chopped coriander leaves (for garnishes)
15. salt (to taste)
Method of preparation:-
1. Take a heavy bottomed pan, place it over heat. Heat half of the oil in it until it gets hot to medium level. Add coconut, red chili powder, coriander and garlic in it. Roast this mixture by stirring it regularly on low heat until the coconut gets dark brown and fragrant.
2. Keep this mixture to cool and then grind it by mixing little water in it to make thick paste. Now heat the left over oil in the same pan and add chopped onions, green chilies, ginger and curry leaves in it. Fry them for about 3 minutes on medium level until the onions get changes its color to light brown.
3. Now add chicken, whole red chilies, turmeric powder, water and coconut paste in it. Mix salt in it according to taste.
4. Cover the pan and cook it for about 25 minutes to low heat until the chicken gets soft. When chicken gets ready then decorate it with chopped coriander and serve it.
Thai Chicken Curry Recipe
Ingredients
1. Boneless, skinless chicken breasts, cut into bite size pieces (1 1/2pounds)
2. unsweetened light coconut milk (1can about 13.5oz)
3. curry powder (1tsp)
4. paprika (2tsp)
5. red pepper flakes (1/2tsp)
6. grated lemon rind (1tsp)
7. chopped onion (1small)
8. minced garlic (1clove)
9. chopped fresh ginger (1tbsp)
10. salt (1/2tsp)
11. fresh basil leaves, cut into strips (1/2c)
12. baby spinach (2bags about 6oz)
13. fish sauce (1 to 2 tbsp)
Method of preparation:-
1. Take a blender, put onion, garlic, ginger, coconut milk, curry powder, paprika, pepper flakes, lemon rind in it. Then make the paste of this mixture by blending them.
2. Take a frying pan; place it over medium high heat. Add coconut mixture in it and cook it for about 2 minutes. Then add chicken, fish sauce and left over coconut milk in it and keep it to boil.
3. Turn down the heat to low, uncover the pan and keep it to simmer for about 8 to 10 minutes until the chicken gets cooked. Add salt, basil and spinach in it and cook it until the spinach gets wilted. When it gets ready then take off the pan from heat and serve it with naan or rice.
Punjabi Chicken Curry Recipe
Ingredients
1. Chicken (250gms)
2. oil (1tbsp)
3. chopped onion (1large)
4. turmeric powder (1pinch)
5. coriander powder (1tsp)
6. chili powder (1tsp)
7. ginger-garlic paste (1 to 2tsp)
8. curd (1/4c)
9. tomatoes, pureed (3small)
10. fresh coriander, chopped (4 to 5 sprigs)
11. salt (to taste)
Whole masala:-
1. Cinnamon (1inch)
2. cloves (3)
3. cardamoms (2)
4. bay leaves (2)
Ground Masala:-
1. Cumin or jeera seeds (1/2tsp)
2. peppercorn (1/2tsp)
3. cinnamon (1inch)
4. cloves (2)
5. cardamom (2)
Dry roast all these ingredients and then grind them to make fine powder.
Method of preparation:-
1. Take a chicken, clean it and then wash it. Take a saucepan, place it over heat, Heat oil in it and add onions and ginger garlic pastes in it. Fry them for few minutes and make the fine paste of this mixture.
2. Add the ingredients of whole masala in paste and cook them until the mixture gets golden brown. Then add salt, chili powder, turmeric powder, coriander powder in it. Fry them for few seconds. Now add tomato puree in it and cook it until the oil gets separate. Add the chicken pieces in it and cook them for about 5 minutes over medium heat.
3. Now turn down the heat to low and cook the chicken for about 5 to 10 minutes. Then add ground masala and curd in the center of the pan. Gently mix the chicken pieces in it and cook them until the chicken gets cooked. When the chicken gets ready then decorate it with chopped coriander and serve it in serving bowl.