Posts Tagged ‘chicken curry’

Chicken curry

chicken curry


=> 1 large onion
=> 6 garlic cloves, roughly chopped
=> 50g ginger, roughly chopped
=> 4 tbsp vegetable oil
=> 2 tsp cumin seed
=> 1 tsp fennel seed
=> 5cm cinnamon stick
=> 1 tsp chilli flakes
=> 1 tsp garam masala
=> 1 tsp turmeric
=> 1 tsp caster sugar
=> 400g can chopped tomatoes
=> 8 chicken thighs, skinned, boneless (about 800g)
=> 250ml hot chicken stock
=> 2 tbsp chopped coriander


=> Roughly chop the on, transfer to a small food processor, and add 3 tablespoons of water – process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.recipe-image-legacy-id--908515_10

=> Put the chopped garlic and ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

=> Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go.  Swirl everything around for about 30 secs until the spices release a fragrant aroma.

=> Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden – this should take about 7-8 mins.  Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

=> Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

=> Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in

the juices, and then pour over the hot chicken stock. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it. Sprinkle with chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

Mumma’s Chicken Curry

Mumma's Chicken Curry

=> 1/4 tspn turmeric powder
=> 1 tspn red chilli powder
=> 1 tspn coriander powder
=> 1 tspn cumin powder
=> 1 tspn meat masala
=> salt to taste
=> fresh coriander sprig for garnishing

Mumma's Chicken Curry1

=> Cut onions into halves and slice.
=> Heat oil in a pan. Add cloves, cinnamon and green cardamom and sauté healthy.
=> Add onions and sauté for 15-20 minutes.
=> Approximately chop tomatoes.
=> Add ginger-garlic stick, mix well and sauté for 2 minutes.

Lemongrass Chicken

Lemongrass Chicken

Ingredients :
=> 4-5 chicken legs
=> Juice of 1-2 lemons
=> 1 tsp ginger paste
=> 1 tsp garlic paste
=> Salt – to taste
=> Pepper – to taste
=> 2 tsp honey
=> Oil – for shallow frying
=> 4-5 Tbsp water
=> A bunch of fresh lemon grass
Lemongrass Chicken

=> Marinate the chicken in lemon juice, ginger glue, garlic glue, salt and pepper.

=> Heat some oil in a non stick dish, include the chicken marinade and blend for a couple of minutes.

=> Drop in the lemon grass, blend and include the water.

=> Cover and stew for around 20 minutes or till chicken is carried out.

=> Now include the nectar, blend well and cover again for a couple of minutes.

=> Serve the chicken with a lemon wedge.

Chicken Rogini

Chicken Rogini

Ingredients :
=> 1 kg chicken-cut into 8 pieces-marinated with 2 tsp each of ginger & garlic paste for an hour
=> 1/4 cup ghee
=> 4 cloves
=> 1/8 tsp cinnamon-broken small
=> 1 tsp chilli powder
=> 1/2 cup hung curd
=> 1 1/2 tsp salt or to taste
=> 1/2 tsp garam masala
=> 1/2 tsp kewra essence or water


=> Heat the ghee and include the cloves, cinnamon and bean stew powder.

=> Add the chicken and saute over high hotness, till somewhat misty. (around 5-7 minutes)

=> Add the yogurt and keep sauteeing over high hotness till decently blended.

=> Lower the hotness and stew uncovered, till fat divides, blending sporadically to abstain from searing.

=> Add the salt, garam masala and kewra.

Chicken Vindaloo

Chicken Vindaloo

Ingredients :
=> 250 gm boneless chicken
=> Salt to taste
=> Turmeric powder to taste
=> Butter to taste

For Vindaloo Masala:
=> Fenugreek seeds and cumin seeds in equal proportions

For the Main Preparation:
=> 4 Tbsp olive oil
=> 4 Tbsp chopped shallots
=> 1 1/2 tsp ginger garlic paste
=> 1/2 tsp red chilli powder
=> 1/2 tsp turmeric powder
=> 1/2 cup tomato puree
=> Salt to taste
=> 1 1/2 tsp vindaloo masala
=> 3 tsp tamarind water
=> Coriander leaves to garnish


=> Marinate the chicken with salt and turmeric powder.

=> Saute the marinated chicken in spread for around 10 minutes. The chicken is prepared.

For the Vindaloo Masala:

=> Roast the fenugreek seeds and the cumin seeds in an open dish and afterward crush them together to a masala.

For the Main Preparation:

=> Heat oil in dish. Include hacked shallots, ginger garlic glue, red stew powder , turmeric powder, tomato puree, salt, chicken, vindaloo masala and tamarind water.

=> Mix it well. Vindaloo chicken is prepared. Trim with coriander leaves and serve hot with rice.

Chicken Tagine and Couscous

Barbequed Chicken

Dig in this healthy couscous with the goodness of pomegranate and mint. Served with an easy to make chicken tagine cooked with preserved lemons, saffron and olives.

Ingredients :
For Chicken Tagine:
=> 6-7 threads of saffron
=> 1/2 liter chicken stock
=> 4 Tbsp olive oil
=> 1 onion (chopped)
=> 1 tsp ginger (chopped)
=> 2 tsp garlic flakes
=> 1/2 tsp cumin powder
=> 1 preserved lemon
=> 1 Tbsp parsley (chopped)
=> 1 free chicken, joined

For Couscous:
=> 500 gms couscous
=> Salt
=> Pepper
=> 1/2 tsp chilli powder
=> 1 small bowl pomegranate
=> 2 Tbsp mint (chopped)
Chicken Tagine and Couscous

=> Add some saffron threads to the chicken stock.

=> In a pan, heat olive oil; add onions, ginger, garlic flakes, and cumin powder. Cook until golden brown and saute.

=> Add chicken pieces to the cooked onions. Add saffron infused chicken stalk, pepper and preserved lemon. Cook on low simmer.

=> Now, place the chicken into the tagine and bake for 30-40 minutes at 150 C. Garnish with chopped parsley.

=> Take couscous in a deep bowl, add water, salt, chilli. Cover the bowl with a cling and keep it aside for 5-6 minutes.

=> Add pomegranate, mint and toss them together.

Chicken Cacciatore

Chicken Cacciatore

Its spicy and the addition of mushroom and olives adds all the taste. Thinly beaten chicken fillets marinated and baked with a tasty wine and tomato sauce.
Ingredients :
=> 6 boneless skinless chicken breast fillets , thinly beaten
=> 2 tins of Italian chopped tomatoes
=> 1/4 cup red wine
=> 1 cup mushrooms thinly sliced
=> oregano,fresh basil salt and pepper
=> 1 small onion chopped
=> 2 Tbsp garlic paste
=> coriander or parsley for garnish
=> Optional: sliced olives as garnish
=> Olive oil

Marinade for Chicken Breast:
=> Lemon juice
=> Salt
=> Red chilli flakes
=> Ginger juice, little bit
Chicken Cacciatore

=> Marinate the chicken breast in lemon juice, salt, red chilli flakes and a little bit of ginger juice.

=> Heat 2 tbsp olive oil in a pan and put in marinated chicken breast fillets till lightly browned both sides (not fully cooked).

=> Take fillets out and keep aside.

=> In the same oil caramelize onions.add mushrooms and garlic paste. Cover on low 5 minutes.

=> Add 1.5 cans of the tomato sauce and simmer 25 minutes.

=> Add 1/4 cup red wine, salt, pepper, chilli flakes and oregano. Add 1/4 cup red wine and continue to simmer.completely. Let sauce reduce a bit.

=> Now take olive oil n butter and lightly sear chicken breasts both sides.remove and put in baking dish.

=> Add sauce and bake at 180 for 15 minutes or till chicken completely cooks.

=> Add a few basil leaves.spoon chicken with sauce on a plate and garnish with parsley/coriander.

Chicken Chettinad

Chicken Chettinad

Here is a spicy chicken recipe as made by Chettiars. Full of flavor and masalas this chicken chettinad recipe will wow your guests.

Ingredients :
-> 500 gm chicken
-> 75 ml oil
-> 150 gm onions
-> 100 gm tomatoes
-> 2 gm cinnamon sticks
-> 2 gm cloves
-> 2 gm cardamoms
-> 5 gm cumin
-> 2 gm curry leaves
-> 10 gm turmeric powder
-> Salt
-> 25 gm coriander leaves
-> 100 gm onions
-> 50 gm ginger
-> 50 gm garlic
-> 50 gm fennel seeds
-> 20 gm cumin seeds
-> 25 gm peppercorns
-> 10 gm red chillies
-> 100 gm coconut

Method :

-> Grind the ingredients for the paste.
-> Clean and cut the chicken into 16 pieces. Marinate the chicken with the paste.
-> Chop the tomatoes, coriander leaves and the onions.
-> Heat oil and add the cinnamon, cardamom, cloves and cumin, Saute.
-> Add the chopped onions and the curry leaves. Saute until the onions are golden.
-> Add the tomatoes and saute for 5 minutes.
-> Add the marinated chicken and turmeric powder. Saute for 10 minutes, sprinkling water at intervals.
-> Add enough salt, cover with a lid and cook until done. Add more chilli or pepper if required.
-> Serve garnished with coriander leaves.

Murgh Malaiwala

Murgh Malaiwala

Chicken drumsticks marinated with ginger-garlic and cooked in milk, cream, chillies, saffron and a rose petal garam masala.
For the gravy:
=> 1 cup cream
=> 3 green chillies, chopped
=> 1 onion, chopped
=> 2 1/2 cup milk
=> 1 tsp green cardamom powder
=> 1 tsp chopped ginger
=> 2 Tbsp chopped coriander leaves
=> 1/2 tsp dry ginger powder
=> 1 tsp white pepper powder
=> 1 tsp kasoori methi
=> 2 tsp garam masala
=> A pinch of saffron
=> 2 tsp chopped almonds
=> Salt, to taste

For the marinade:
=> 5 chicken drumsticks
=> 1 tsp ginger paste
=> 1 tsp garlic paste
=> 2 tsp white pepper powder

For the garam masala:
=> 1 black cardamom (badi elaichi)
=> 6-8 green cardamoms (choti elaichi)
=> 1 piece mace (javitri)
=> 2 tsp cumin seeds (zeera)
=> 4-5 cloves (laung)
=> 1 cinnamon (dalchini)
=> 4-5 black peppercorns (kali mirch)
=> 6-7 dried rose petals

Method :

For the marination:

=> Make small incisions in the drum sticks of chicken. Marinate with ginger, garlic paste and white pepper for thirty minutes.

For the garam masala:

=> Dry roast the garam masala ingredients and grind them in a mortar and pestle or mixie.

For the gravy:

=> Heat a pan and add cream, onions, green chillies, and cook till the onions are soft.

=> Now add the milk and the marinated chicken, mix well.

=> Add green cardamom powder, chopped ginger, dry ginger powder, coriander leaves, white pepper powder, kasoori methi, garam masala, a pinch of saffron. Let it simmer.

=> Saute well and cook for some time (about 7-10 minutes). Add salt. Mix well.

=> Garnish with chopped almonds and serve hot.

Chana Aur Khatte Pyaaz Ka Murgh

Chana Aur Khatte Pyaaz Ka Murgh

Chicken morsels cooked with pickled shallots and chickpea gravy, served with parantha.
=> 500 gm chicken
=> 10 Tbsp ginger garlic paste
=> Salt to taste
=> Juice of 2 lemons
=> 1 1/2 Tbsp coriander powder
=> 1 1/2 Tbsp cumin powder
=> 1 Tbsp red chilli powder
=> 1 Tbsp chaat masala
=> 1 Tbsp anardana powder
=> 1 Tbsp garam masala powder
=> 1 Tbsp yellow chilli powder
=> 1 cup chickpeas (chana)
=> 1 bay leaf
=> 1 Tbsp turmeric powder
=> 1 cup ghee
=> 1/2 cup oil
=> 1 1/2 Tbsp cumin seeds
=> 200 gm onions, chopped
=> 1 1/2 Tbsp whole garam masala
=> 150 gm tomatoes
=> 4 Tbsp ginger, chopped
=> 6-8 green chillies
=> 3/4 cup yogurt
=> 1 bunch mint
=> 1/2 cup fresh cream
=> 50 gm fresh coriander (for garnish)
=> 4 Tbsp pickled onions (for garnish)
For ajwaini parantha:
=> 3/4 cup refined flour (maida)
=> 1 Tbsp carom seeds (ajwain)
=> Salt to taste
=> Oil, for kneading
Method :
=> Marinate the chicken pieces with ginger-garlic paste as required, salt, lemon juice and dry spices.
=> Boil the chickpeas with bay leaf and turmeric powder. Once the chickpeas is boiled, cool it in a bowl.
=> Take a pan and add ghee, marinated chicken and cook it for some time till it is golden brown.
=> Take oil in a separate pan and heat the oil. Now add cumin seeds, onions and whole garam masala.
=> Once the onions are gold brown add the remaining ginger garlic paste.
=> Add the tomatoes and cook for a while. Now add the chana and cook for 10 minutes.
=> Once it is done, grind the onions-tomato masala with ginger, green chillies into a paste and pass through a sieve.
=> Add some yoghurt, mint and cook again for a while. Finish with adding the chicken and the cream.
=> Garnish with coriander and sliced pickle onions.
For ajwaini parantha:
=> Make dough with the maida, carom seeds, salt, oil and little water as required.
=> Make dumpling, roll as a flat bread and cook it on a tawa.
=> Garnish with the fresh herbs.