నాటు కోడి కూర|నిజమైన తెలంగాణా స్టైల్|Telangana Style Spicy Country Chicken|Natu Kodi In Telugu
నాటు కోడి కూర|నిజమైన తెలంగాణా స్టైల్|Telangana Style Spicy Country Chicken|Natu Kodi In Telugu
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నాటు కోడి కూర|నిజమైన తెలంగాణా స్టైల్|Telangana Style Spicy Country Chicken|Natu Kodi In Telugu #natukodikura #TelanganaStyleCountryChicken
Andhra Style Chicken Curry | Spicy Chicken Curry | Chicken Gravy | Chicken Recipe By Prateek Dhawan
Andhra Style Chicken Curry | Spicy Chicken Curry | Chicken Gravy | Chicken Recipe By Prateek Dhawan
Andhra Style Chicken Curry | How To Make Andhra Style Chicken Curry | South Indian Delicacy | Andhra Cuisine | Indian Cuisine | Chicken Curry Recipe | Curry Recipe | Chicken Gravy | Chicken Stew | How To Make Andhra Curry Masala At Home | Andhra Curry Masala Recipe | Curry Masala Recipe | Chicken Curry Masala Recipe | Main Course | Dinner Recipe | Non Veg Recipes | Chicken Recipe | Curry Recipe | Get Curried | Life Of A Chef | Chef Prateek Dhawan
Learn how to make Andhra Style Chicken Curry with our Chef Prateek Dhawan.
Introduction
Andhra Style Chicken Curry, also known as Andhra Kodi Kura, is a South Indian style chicken curry. The classic Andhra Style Chicken Curry is a delicious chicken curry made with a freshly ground masala that lends great flavour to the dish. An authentic Andhra recipe is full of flavourful spices and rich gravy. Andhra cuisine is famous for its spicy food and this chicken recipe is no exception. It is a real quick and easy chicken recipe that can be cooked within an hour and looks quite exquisite and elaborate for a perfect lunch or dinner. Full of rich spices and herbs, this one is not to be missed! Try out this amazing curry recipe today and let us know how you like it in the comments.
Preparation of Marinade
500 gms Chicken
1 tsp Salt
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
Preparation of Spice-Mix (Andhra Curry Masala)
1 tbsp Coriander Seeds
2 tbsp Poppy Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
2-inch Cinnamon Sticks
3 Green Cardamom Pods
4-6 Cloves
For the Curry
2 tbsp Oil
3-4 Green Chillies (chopped)
1/4 Curry Leaves (as required)
2 Onions (chopped)
1 tbsp Ginger-Garlic Paste
2 tbsp Andhra Curry Masala
Water (as required)
2 Tomatoes (chopped)
Salt (as required)
1 tsp Black Pepper Powder
150ml Water
Coriander Leaves (for garnish)
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About Chicken Curry
Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain, and the Caribbean. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.
Indian cuisine has a large amount of regional variation, with many variations on the basic chicken curry recipe. Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce and simmered until cooked through. In south India, coconut and curry leaves are also common ingredients. Chicken curry is usually garnished with coriander leaves and served with rice or roti. In south India, chicken curry may be thickened using coconut milk.
This dish was introduced to the Caribbean by indentured Indian girmitya workers. At that time, the dish was very similar to the chicken curry dish of India, consisting mostly of sauce with a few chicken pieces. However, poultry in Trinidad and Tobago was so readily available, that the dish began consisting of mainly chicken, flavored with curry spices. Curry chicken and its derivatives are also popular in Suriname, Guyana, Jamaica, and other Caribbean territories with Indian and South Asian influence.
In Southeast Asia, where coconuts and different spices originated, various native dishes made with coconut milk or curry pastes and eaten with rice are often collectively referred to as curries in English.
Country captain chicken is a stewed chicken dish flavored with curry powder, popular in parts of the Southern United States. |
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BUTTER CHICKEN | Delicious Healthy Country Chicken Recipe | Chicken Curry Recipes | Village Cooking
Today we made a healthy country chicken recipe with butter. Butter chicken recipe is everyone is love because butter is more delicious to eat.
We use country chicken which is available in our village and this free-range chicken meat is healthiest for our body.
We made chicken gravy recipe by grinding masala in a traditional hand grinder and finally, the chicken curry recipe is more yummy!
Dhaba Style Chicken Curry Recipe | ढाबे के जैसी चिकन करी | Chef Sanjyot Keer
Full written recipe Dhaba style chicken curry
Prep time: 20-25 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people
Ingredients:
For marination
• Chicken 1 kg
• Salt to taste
• Haldi (turmeric powder) powder ½ tsp
• Lal mirch powder (red chilli) powder 1 tbsp
• Ginger garlic paste 1 tbsp
• Dahi (curd) 3/4th cup (whisked well)
For curry
• Ghee 2 tbsp + oil 1 tbsp
• Whole spices:
1. Jeera (cumin seeds) 1 tsp
2. Dalchini (cinnamon) 1 inch
3. Laung (cloves) 3-4 nos.
4. Hari elaichi (green cardamom) 3-4 pods
5. Badi elaichi (black cardamom) 1 no.
6. Tej patta (bay leaf) 1 no.
• Onions 5 medium size / 400 gm (chopped)
• Ginger garlic & green chillies ½ cup (roughly chopped)
• Powdered spices:
1. Haldi (turmeric) powder ½ tsp
2. Teekhi lal mirch (spicy red chilli) powder 2 tsp
3. Kashmiri lal mirch (kashmiri red chilli) powder 1 tbsp
4. Dhaniya (coriander) powder 2 tbsp
5. Jeera (cumin) powder 1 tsp
• Water as required
• Tomatoes 4 medium size (chopped)
• Salt to taste
• Fresh garam masala 1 tsp
• Kasuri methi 1 tsp
• Ginger 1 inch (julienned)
• Green chillies 2-3 nos. (slit)
Method:
• Wash & clean the chicken well and add in a mixing bowl, further add all the remaining ingredients of the marinade, mix well and keep it marinated until used for making the curry.
• Now, for making the curry, set a wok or utensil as per your preference to make the chicken curry, add ghee, whole spices and onions, stir and cook until the onions are translucent.
• Further add, ginger, garlic & green chillies, stir and cook for 3-4 minutes on medium flame.
• Lower the heat & add the powdered spices, mix well and add few splashes of water to avoid the spices from burning. Increase the flame to medium heat, stir and cook until the ghee is released.
• Now add tomatoes & salt to taste, stir & cook well for 8-10 minutes.
• Further keep stirring & cook the masala really well until the ghee has separated & the tomatoes has mushed well with the masala. You can add some hot water if the masala gets too dry during the cooking process.
• Further lower the flame and add the marinated chicken, stir continuously for 2-3 minutes to avoid the curd from curdling, make sure you do not be too harsh while stirring, as the chicken pieces may break.
• Increase the flame & cook on high flame for 5-6 minutes, further lower the heat to low & cover & cook for 10 minutes. Stir in intervals.
• Further cover & cook for 20-25 minutes on low flame until the chicken is cooked & tender.
• After cooking for 20-25 minutes, add the garam masala, kasuri methi, ginger and green chillies, stir well, at this stage you can serve the chicken as latpata chicken masala finish with some freshly chopped coriander leaves, or else you can add hot water and make chicken curry just the way am going to do.
• As am making the tari wala chicken, ill add hot water, stir and bring to a boil & let it simmer for 5-6 minutes, you can adjust the quantity of water depending on how thin or thick you want your chicken curry to be.
• After simmering, check for the seasoning and adjust accordingly, finish with freshly chopped coriander leaves. Your dhaba style chicken curry is ready, serve hot tandoori roti or any indian bread of your choice.
Homemade garam masala
Ingredients:
• Sukha dhaniya (Coriander seeds) - 5 gm
• Sabut kaali mirch (Black peppercorns) - 5 gm
• Jeera (Cumin seeds) - 5 gm
• Choti elaichi (Green cardamom) - 5 gm
• Badi elaichi (Black cardamom) - 10 gm
• Dal chini (Cinnamon) - 5 gm
• Chakri phool (Star anise) - 5 gm
• Saunf (Fennel seeds) - 3 gm
• Laung (Cloves) - 5 gm
• Tej patta (Bay leaves) - 5 gm
• Salt a pinch
Method:
• Set a pan on medium heat, heat the pan until its moderately hot, add all the spices and swirl pan or stir with a spatula to avoid the burning of spices, lower the flame & roast the spices until aromatic.
• Remove on a plate & cool down to room temperature, add the roasted spices in a grinding jar, add a pinch of salt as well, grind to make a fine powder.
• Once grinded, use a sieve and sift the powdered masala to get even fine powder.
• If the spice chunks in the sieve are too much regrind to make fine powder to avoid wastage. Your homemade garam masala is ready, store in an airtight container and use accordingly.
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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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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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#ranveerbrarchickencurry #spicychicken #chickendinner #punjabichickengravy #punjabichickencurry