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How To make Chicken Curry North Indian Style
Ingredients
1
pound
chicken, - drumsticks, thighs, breast pieces
1
cup
plain yogurt
2
md
onions, very finely chopped
4
tablespoon
vegetable oil
2
each
cloves
1/2
teaspoon
mustard powder
2
each
cardamom, pods
1/2
teaspoon
cumin powder
1
teaspoon
garam masala
1
teaspoon
chilli powder
1/2
in
ginger, piece
4
each
garlic cloves, minced
1/3
teaspoon
coriander seeds
1
salt, to taste
1
pepper, freshly ground
Directions:
Remove fat from the chicken. salt and pepper the chicken. Sprinkle
with chili powder. Add yogurt and mix well till the chicken is covered
liberally with yogurt. Use your hands. Set aside for 1 hour before
cooking. If kept in the refrigerator, set aside for at least 4 hours.
Heat oil in a large heavy pan. When oil is hot, add mustard seeds if
using mustard seeds. Add cloves, cardamom, and coriander seeds. Fry for
30 seconds.
Add the onion and fry for two minutes till onion beings to turn. Lower
heat to medium.
Add the ginger garlic paste and fry for 4 - 6 minutes.
Add mustard powder if using powder, add garam masala, add cumin
powder.
Brush excess yogurt off the chicken and put in a large pot. Add
ingredients from frying pan. Cook uncovered over high heat for 4
minutes.
Reduce heat to low and cover. Cook for 25 minutes or till the
chicken is tender, stirring every 5 minutes.
Important note: When chicken is cooked with a cover on the pot, it
releases water that becomes a part of the sauce. If after 10
minutes, there isn't enough sauce in the pot, add 1/4 cup water.
Conversely if there is too much liquid in the pot, cook uncovered
till the liquid evaporates.
Variations There are several variations to the above recipe:
Leave out the yogurt. Add 1/4 cup of water just before turning the
heat to low and covering the pot.
Boil two potatoes for 10 minutes before slicing them thinly. Add
potatoes into the pot when you start cooking the chicken.
This variation is usually called 'Malai Chicken' or literally
'creamy' chicken. Leave out the yogurt. When the chicken is 3/4
done, add one small can of tomato paste. Just before removing add
a small carton of whipping cream and cook for a few minutes.
How To make Chicken Curry North Indian Style's Videos
Easy Chicken Curry | देसी चिकन करी | Punjabi Desi Chicken Gravy | Chef Ranveer Brar
EASY CHICKEN CURRY - A spicy Chicken in gravy is a perfect solution for the 'special' cravings at dinner hours. Watch the complete video and learn how to prepare this Super easy Chicken curry, step by step.
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For more fantastic recipes, check out the Ranveer Brar App ????
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EASY CHICKEN CURRY
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients:
For Marination ????
750 gms chicken on bone, curry cut
½ cup yogurt, beaten
Salt to taste
2-3 green chillies, slit
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
2 green cardamom pods
2 cloves
For Curry ????
1 tbsp ghee
½ tbsp oil
1 black cardamom, crushed
3-4 bay leaves
1 tsp cumin seeds
2 cloves
1 tbsp ginger, chopped
6-7 garlic cloves, roughly crushed
5-6 medium onions, finely chopped
¼ tsp turmeric powder (roast)
Salt to taste
1½ tsp coriander powder
1 tsp red chilli powder
2 medium tomatoes, finely chopped
2 tbsp ghee
Coriander sprig for garnish ????
Process ♨️
• Add chicken, yogurt, salt, green chillies, turmeric powder, red chilli powder, coriander powder, cardamom powder and cloves. Mix well. Set aside to marinate for 15-20 minutes.
• Heat ghee in a pan, add some oil as well. Add black cardamom, bay leaves, cumin seeds and cloves. Saute till fragrant.
• Add ginger and garlic, saute till fragrant. Add onions and saute till they turn brown.
• Add turmeric powder and roast for 2 minutes. Add salt and mix well. Add coriander powder and roast for 2 minutes.
• Add chilli powder, mix well and roast for 2 minutes. Add some water, mix well and cook for a few minutes.
• Add the tomatoes, mix well. Cover and cook till tomatoes leave their oil.
• Add the marinated chicken and mix well. Cook till ghee starts floating on top.
• Add some water, mix well. Cover and cook till the chicken is done.
• Garnish with coriander and serve hot with rice or roti.
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For more fantastic recipes, check out the Ranveer Brar App:
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???????????????? -
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???? Follow Ranveer Brar here too:
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#chickencurry #chickenrecipe #ranveerbrar
#ranveerbrarchickencurry #spicychicken #chickendinner #punjabichickengravy #punjabichickencurry
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
CHICKEN CHANGEZI RECIPE RESTAURANT STYLE | CHANGEZI CHICKEN CURRY | CHICKEN CHANGEZI
Chicken Changezi Recipe Restaurant Style | Changezi Chicken Curry | Chicken Changezi | Chicken Changezi Recipe | Changezi Chicken | How To Make Chicken Changezi | Chicken Curry | Chicken Recipe
Ingredients for Chicken Changezi:
- Chicken, large pieces with bones- 1 kg
For the Marination:
- Salt- 2 tsp
- Red Chilli Powder- 2 tsp
- Ginger Garlic paste- 2 tbsp
- Lemon Juice- 2 tsp
- Whisked Curd/Yogurt (thick) - 6 tbsp (120 ml)
Onion-Cashew Paste:
- Onion, sliced- 2 medium onions (around 160 gms)
- Cashew nuts- 16
Spice Powders:
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 2.5 tsp
- Coriander Powder- 3 tsp
- Garam Masala Powder- 1 tsp
Other Ingredients:
- Ginger Garlic Paste- 2 tsp
- Readymade Tomato Purée- 8 tbsp
- Room temperature Cow Milk - 150 ml
- Fresh Cream-4 tbsp
- Chaat Masala- 1 tsp
- Kasuri Methi, dry roasted and powdered- 2 tsp
- Oil or ghee- 3 tbsps + 2 tbsps for frying the chicken
- Salt for seasoning- 1/2 tsp
Preparation:
- Marinate the chicken pieces with ingredients specified and set it aside for 30 mins.
- Slice the onions.
- Now take a pan, heat 1.5 tbsp oil and add the sliced onions. Fry on medium heat for around 8-10 mins till light brown in color and then add the cashew nuts. Mix and continue to fry on medium heat for another 1-2 mins. The onions should not become too dark in colour.
- Now set aside, cool and grind it to a paste by adding around 2-3 tbsp water.
- To fry the chicken pieces, heat 2 tbsp oil in a large frying pan and place the marinated chicken pieces side by side without the extra marinade. Fry on high to medium high heat for 3 mins and then flip the pieces. Continue to fry on high to medium high heat on this side for 3 mins. Fry for another 2 mins on medium heat on each side till uniformly browned.
- Use readymade tomato purée/paste for this recipe. If not available, blend 2 medium sized red tomatoes and use that instead.
- Use boiled milk cooled to room temperature.
- Dry roast the Kasuri Methi (Fenugreek Leaves) and crush it with your hands when cooled.
Process:
- Heat oil in a pan and add the ginger garlic paste.
- Fry on low heat for 2 mins and then add the tomato purée.
- Give a mix for a minute and then add the Onion-Cashew Paste.
- Mix and fry on medium heat for 4-5 mins till oil separates.
- Add all the Spice Powders and 1/2 tsp salt and cook on medium heat for 3-4 mins till oil separates.
- Now switch off heat and add the room temperature milk (boiled and cooled) and give a mix. Switch on heat.
- Keep stirring for 3-4 mins on low to medium low heat till it’s cooked and oil separates.
- Now add the fried chicken pieces and mix it well.
- Keep mixing and frying the chicken pieces on medium heat for 3-4 mins till oil separates.
- Now add 250 ml water, give a mix and cover and cook on low heat for 15 mins till meat is cooked and oil separates.
- Now add the cream, chaat masala and dry roasted Kasuri Methi.
- Mix and cook on low heat for 2-3 mins.
- Serve with roti, naan or rice.
#chickenchangezi #changezichickencurry #chickenchangezirecipe #chickencurry #chickenrecipe #chickengravy #spiceeats #spiceeatsrecipes #spiceeatschicken
Traditional Chicken Curry Recipe ????
Traditional Chicken Curry Recipe ????
KASHMIRI CHICKEN MASALA RECIPE 2 | CHICKEN MASALA CURRY | CHICKEN MASALA | THE KITCHEN
KASHMIRI CHICKEN MASALA RECIPE 2 | CHICKEN MASALA CURRY | CHICKEN MASALA | THE KITCHEN
#chickenmasala #chickenmasalarecipe #chickenrecipe #chickencurry #chickengravy #chicken #chickendinner #chickengravy #chickengravycurry
#chickenmasalaintamil #kashmirichicken
Nepalese Chicken Curry | Simple | Homefoodbuzz | #shorts
Simply the best Chicken Curry Nepalese style.
Utensils used on this video are:
Kadai :
Wooden Spoon :
#short #shorts