Indian Curry Taste Testing for the Finale | MasterChef New Zealand | MasterChef World
It's the season 3 finale! The home cooks are tasked with identifying a variety of ingredient in this Indian curry, which was cooked with judge and Chef Ray McVinnie.
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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
Village Style Chicken Curry - Chicken Curry For Rice
Ingredients
Chicken – 1 kg
Ginger-1 nos
Garlic – 7 to 8 nos
Onion – 2 nos
Shallots – 2o to 22 nos
Curry leaves – 3 to 4 sprigs
Coconut pieces – ½ cup
Red chilli powder- 2 tbsp
Coriander powder – 1 ½ tbsp.
Garam masala – 1 tbsp
Pepper powder – 1 tbsp
Turmeric powder – ½ tbsp.
Salt – 1 or 2 tsp
Oil – 3 or 4 tbsp
Method
Firstly cut ,clean and wash ,then set aside.
Then we have to crush ginger ,garlic and green chilli ,keep aside.
Again we crush some shallots approximately 10 to 12 nos,keep a side.
Heat a pan add red chilli powder and coriander powder saute for some minutes and set aside.
Take a bowl add crush shallots,crush ginger garlic ,green chilli paste,turmeric powder,sauted red
chilli and coriander powder ,oil and curry leaves mix then well.
Then take a wide bowl add chicken pieces , masala mix like crush shallots, sauted red chilli powder
and coriander powder etc and salt .mix them well and marinated for half an hour.
Heat oil in apan add chopped onion and saute for some minutes .
Then add marinated chicken pieces mix them well ,cover and cook for 7 to 8 minutes.
Now add some water and combine them well .
Cover and cook till the chicken become soften.
Ones the chicken is ready add coconut pieces,garam masala and pepper powder ,cook for some
minutes.
Remove from fire and set aside.
Heat oil in a small pan add chopped shallots and curry leaves ,fry them well .
Then pour the mixture into the chicken curry pan mix them well.
Serve and enjoy the tasty curry with appam .
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Dhaba Style Chicken Curry | Home Cooking
Dhaba Style Chicken Curry
Ingredients
For Marination
Chicken - 1 kg
Turmeric powder - 1/4 tsp
Salt to taste
Ginger garlic paste - 1 & 1/2 tsp
Juice of 1 no. Lemon
Yogurt/Curd - 1 cup
Whole spices
(Bay leaf, Cinnamon, Clove, Green Cardamom & Black Cardamom)
Butter - 2 Tbsp
Onion - 3 nos finely chopped
Kashmiri Red chili powder - 2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Tomato - 4 nos grated
Salt to taste
Green chili - 2 nos slit
Water
Garam Masala powder - 1 & 1/2 tsp
Besan/Gram flour - 2 tsp
Few Kasuri methi
Few chopped Coriander leaves
Method:
1. Take a bowl(Buy : ), add chicken, turmeric , salt, ginger garlic paste, lemon juice, yogurt and mix it all together. Let it marinate for 30 minutes.
2. Roast Bay leaf, green cardamom, cloves, cinnamon and black cardamom.
3. Add butter and onion. Saute till the onion turns light brown.
4. Add kashmiri red chilly powder, cumin powder, coriander powder, grated tomatos, salt, green chillies and let it cook for few minutes.
5. Add the marinated chicken and water. Close the lid (Buy , let it cook for 40 minutes.
6. When the chicken is half cooked, add garam masala, gram flour and close the pot. Let it cook for 15 minutes to 20 minutes.
7. Once the chicken is cooked, add kasuri methi and garnish with coriander leaves.
8. Serve it with Naan, roti or rice.
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How a Michelin Star Indian Chef Makes Chicken Curry at Home | Passport Kitchen | Epicurious
Chef Akshay Bhardwaj joins Epicurious for another episode of Passport Kitchen, today making a chicken curry in the style traditionally prepared by his family in New Delhi, India.
Director: Mel Ibarra
Director of Photography: Kevin Dynia
Editor: Micah Phillips
Host: Akshay Bhardwaj
Sr. Culinary Producer: Kelly Janke
Producer: Mel Ibarra
Senior Producer: Ali Inglese
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Ben Townsend
Audio: Kurt Pierce
Production Assistant: Samantha Cadiff
Researcher: Vivian Jao
Casting: Vanessa Brown
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
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Restaurant Style Chicken Masala/ Chicken Curry Recipe
#ChickenMasala #ChickenCurry
Chicken Masala
Ingredients
Chicken – 500 grams
Finely chopped onion – 2
Tomato – 2
Ginger garlic paste – 2 teaspoon
Turmeric powder
Curd – 3 tbl spoon
Coriander leaves
Oil – 3 tbl spoon
Chilli powder – 1 teaspoon
Coriander powder – 1½ teaspoon
Cumin powder – ¼ teaspoon
Garam masala – ¾ teaspoon
Salt