Dry Chicken Recipes Indian Food

SOUTH INDIAN STYLE DRY CHICKEN CURRY

Steps:

• Once you have all the ingredients ready as listed. Put the pan on heat and saute onions add garlic cloves till its light brown and add Fennel seeds, Cinnamon sticks, Star Anise and Curry leaves as well. This should take about 5-7 mins on medium heat.
• Now add ginger (cut into small pieces, you can grate too), along with green chillies, bay leaves red chilli powder, turmeric powder and garam masala, roast this for 2-3 minutes.
• Now add chopped tomatoes and still it for 2-3 minutes.
• Finally add diced chicken and mix well with spices in the pan. Add salt and let it cook for 20-22 minutes till chicken is well done. Keep stirring the pan, every now and then to ensure chicken is well cooked and spices are infused well on the chicken.
• Your dry chicken curry is ready to be served. Serve with Chappati / Indian bread.

CHICKEN ROAST RECIPE | SOUTH INDIAN DRY CHICKEN RECIPES

Steps:

• Cut chicken to small cubes.
• Add one tsp. oil to a heavy bottom or non stick pan. Spread the oil across the pan.
• Add bay leaf, cardamom, cloves and cinnamon.
• When they begin to sizzle, lower the flame and add chicken.
• Spread ginger garlic over the meat and sprinkle salt.
• Lower the flame to minimum.Cover and cook for 3 to 4 minutes. It begins to release moisture.
• Stir the meat or flip the pieces.Cover again and simmer for another 3 to 4 minutes.
• Add onions, turmeric and curry leaves.
• Fry till the onions turn transparent.
• Add red chili powder, garam masala and stir. Cover again and continue to cook on the low flame till the meat is soft cooked and tender.
• Add one more tsp oil and fry for about a minute. Cover and off the stove. Let it rest for about 15 minutes.
• Garnish with coriander leaves.
• Serve chicken dry with rice and rasam or any flavored rice and raita.

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.