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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.
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Dahi Chicken Recipe | Indian Style Chicken Curry Recipe | Chicken in Yogurt Gravy | Yogurt Chicken
Dahi Chicken Recipe | Indian Style Chicken Curry Recipe | Chicken in Yogurt Gravy | Yogurt Chicken
Detailed written recipe -
Dahi Chicken recipe - A tasty and simple chicken recipe! This Indian chicken curry is made with tender chicken cooked in a thick, creamy sauce made of yogurt and flavorful spices.
We'll walk you through the step-by-step process of making Dahi Chicken in this cooking video. You'll learn all the techniques to make your dish tasty and moist, from marinating the chicken to cooking it to perfection.
For dahi chicken marinade
• 600 g chicken
• 1 cup Yogurt/Curd
• Salt to taste
• 1 tsp cumin powder
• 1/2 tsp turmeric
• 1/2 tsp spicy red chili powder
• 1 tsp Kashmiri red chili powder
• 2 tbsp ginger-garlic paste
• 2 tsp coriander powder
• 1/2 tsp crushed black pepper
Other ingredients to make dahi chicken curry
• Whole Spices
• 4 cloves
• 2 green cardamoms
• 1-inch cinnamon
• 2 onions, chopped
• 1 tsp Kasuri Methi (roasted and crushed)
• 1 Green Chili
• Coriander Leaves
So gather your supplies and let's start cooking! For more savory recipe videos, don't forget to subscribe to our channel.
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RESTAURANT STYLE CHICKEN GRAVY | CHICKEN GRAVY RECIPE | CHICKEN RECIPE
Restaurant Style Chicken Gravy | Chicken Gravy Recipe | Restaurant Style Chicken Curry | Chicken Gravy Recipe by Spice Eats | Chicken Curry | Chicken Gravy | Chicken Recipe
***********************
For Vegetarian Recipes follow our sister channel @SpiceSwad
***********************
Ingredients for Restaurant Style Chicken Gravy:
- Chicken, curry cut pieces with bones- 500 gms
- Onions, chopped- 2 medium
- Ginger Garlic paste- 2 tsp
Cashew-Red Chilli-Tomato paste:
- Cashew nuts- 10
- Whole red chillies- 5-6
- Red ripe tomatoes-2 medium
Powders:
- Turmeric powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Coriander powder- 2 tsp
- Garam Masala Powder- 1/2 tsp (Link to our Garam Masala Recipe:
- Kasuri Methi (Fenugreek Leaves)- 1 tsp (roasted and crushed)
- Oil- 4 tbsp
- Salt- 1 tsp
Preparation:
- Chop the onions and quarter the 2 red tomatoes
- Dry roast the cashew nuts and the red chillies in a pan on low heat for 2-3 mins. Set aside to cool. Coarse grind first and then add the quartered tomatoes. Continue to blend it into a smooth paste.
- Dry roast the fenugreek leaves in a pan, allow it to cool and then crush lightly with your hand.
Process:
- Heat oil in a pan/kadai.
- Add the chopped onions and fry on medium heat for 5-6 mins till translucent.
- Now add the Ginger garlic paste and fry for 2 mins on low heat.
- Add turmeric, red chilli and coriander powders and mix it well. Fry it on low heat for 2-3 mins after adding a splash of water.
- Now add the chicken pieces, mix well and fry it on medium heat for 5-6 mins till the chicken is browned well.
- Add the salt and mix it well.
- Now add the cashew-red chilli-tomato paste, mix well and fry for 5-6 mins on medium heat till oil separates.
- Add the Garam Masala Powder, mix and cook for 1 min.
- Add 200 ml water, mix and cover & cook for 15 mins.
- Remove the lid and add Kasuri Methi, mix and simmer for around 2 minutes.
- Serve with chapati or rice.
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My Favorite Curry Chicken Recipe
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
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PAHADI CHICKEN CURRY RECIPE | HOW TO MAKE PAHADI CHICKN CURRY | SPICY CHICKEN CURRY RECIPE
#chickencurry #chickengravy #chickenmasala #chickenrecipe #chickenmasalagravy #chickenmasalarecipe #chickenmasalacurry
#chickendryrecipe