INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
MURGH HANDI (SPICY CHICKEN WITH TOMATOES)
A handi is an earthenware pot used for slow-cooking in Pakistan. Dishes made in a handi are famous for having a wonderful earthy flavour. I saw this recipe on a Pakistani TV show - it uses a traditional recipe for chicken handi, but for modern convenience is made in a regular karhai or wok.
Provided by Piya.HMO
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat karhai/wok over medium-high and add 1/4 cup oil. Fry chicken, stirring often for 3 minutes, and then remove to a bowl.
- In the same karhai (adding some oil if necessary), add the onions over medium-high. Stir often until coloured, about 2 minutes. Lower heat to medium, then add 1-2 tbsp water and mix through. Add ginger-garlic and stir for 1 minute. The mixture should be browning.
- Add 1 tsp of the coarsely ground cumin seeds and stir for 30 seconds. Add chilli powder and stir constantly until combined. Add a few tbsp water and stir for 30 seconds, then add the tomatoes. Mix through, and then cover over medium for 5 minutes. Stir, and then cover further 3 minutes. The tomatoes should be soft.
- Add chicken and mix in over high for 1 minute. Add the dried fenugreek and stir through. Add the sliced green chillies and fry for 1 minute. Stir through the black pepper powder, then add the garam masala and cook 1 minute. Make sure to stir regularly so the mixture doesn't stick. Add the remaining 1/2 tsp of ground cumin seeds, and stir to combine, then reduce heat to medium-low.
- Stir through the coconut, and cook for 1 minute. Add the yogurt and stir slowly over medium-low for 2 minutes, until well combined. Now add the cream, and stir slowly for further 2 minutes. Add the flour and mix well, then cover for 5 minutes or until chicken is cooked.
- Uncover the dish and increase flame to high. Add the ginger and stir through the dish, then add half of the coriander. Stir 1-2 minutes over high to dry any excess water. Serve, garnished with a dollop of ghee over the top (optional) and the remainding fresh coriander.
- N.B. Put the required amount of yogurt and cream in bowls before you start cooking, so it is room-temperature when you have to add it to the chicken; it will blend through the dish easier.
Nutrition Facts : Calories 361, Fat 24.4, SaturatedFat 8.7, Cholesterol 111.3, Sodium 112, Carbohydrate 10.1, Fiber 2, Sugar 4.7, Protein 25.5
MURGH MAKHANI (INDIAN BUTTER CHICKEN)
This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.
Provided by DHANO923
Categories World Cuisine Recipes Asian Indian
Time 1h50m
Yield 4
Number Of Ingredients 15
Steps:
- Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
- Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
Nutrition Facts : Calories 474.4 calories, Carbohydrate 12.9 g, Cholesterol 179.4 mg, Fat 30.4 g, Fiber 2.6 g, Protein 38.1 g, SaturatedFat 11.5 g, Sodium 1140.7 mg, Sugar 5.4 g
TOFU MAKHANI (INDIAN BUTTER TOFU)
This recipe is a vegetarian riff on butter chicken, or murgh makhani, a classic Indian dish in which chicken simmers in a rich, dairy-laden tomato sauce that's seasoned with heady spices like turmeric, cumin, garam masala and cardamom. This weeknight-friendly version has a toned-down ingredient list, and the tofu doesn't require hours of marinating, which means you can get everything on the table in under an hour if you start the rice as the tomatoes are cooking down. Heavy cream gives this dish a rich finish, but full-fat coconut milk makes a fine substitute. Whatever you do, don't substitute anything for the butter or ghee (sorry, vegans) - it's the signature ingredient.
Provided by Sarah Copeland
Categories dinner, lunch, weekday, curries, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk the lemon juice, cumin and 1 heaping tablespoon turmeric with 1 tablespoon water to make a thin paste. Drain and pat the tofu dry then cut it into 1-inch cubes. Add it to the turmeric marinade, gently stirring to coat. Set aside at room temperature while you prepare the remaining ingredients, or cover and refrigerate for up to 1 day.
- In a large pot over medium heat, melt the butter. Add the onions and chile powder, and cook, stirring frequently, until onions are translucent, about 5 minutes. Lower the heat, add the ginger and garlic and cook, stirring occasionally, until the onions are starting to brown, about 5 minutes.
- Add the tomatoes and their juices, gently crushing the tomatoes with your hands as you go. Add the cinnamon stick, paprika and sea salt along with the remaining 1 teaspoon turmeric. Cook until the tomatoes and onions break down and the sauce is the consistency of a thick ragù, about 10 minutes. Blend with an immersion blender, or transfer to a blender and purée until smooth. Return to the pot.
- Gently stir in the cream and the tofu and its marinade. Simmer over low heat, uncovered, until the tofu has taken on the color of the sauce and is flavored all the way through, about 5 minutes. Stir occasionally but gently, so the tofu doesn't fall apart. Transfer the tofu and sauce to a deep platter or large shallow serving bowl and sprinkle with scallions and cilantro. Serve with warm naan, rice, yogurt and cucumbers.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 21 grams, Carbohydrate 20 grams, Fat 50 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 25 grams, Sodium 783 milligrams, Sugar 7 grams, TransFat 1 gram
CHICKEN WITH GREEN TOMATO (MURGH HARA TAMATER)
Make and share this Chicken With Green Tomato (Murgh Hara Tamater) recipe from Food.com.
Provided by philip dreger
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients for the marinade.
- Put chicken in marinade for 15 minutes.
- Heat 2 tbsp oil, when hot drop in cumin seeds, when they darken, add the onion.
- Add green tomatoes and ginger paste, cook until soft and well blended.
- Add cilantro and season with salt, remove from heat and set aside.
- Heat the remaining oil, when hot add chicken pieces and salt to taste.
- Stir till done, about 15 minutes.
- Serve a cluster of chicken, topped with a dollop of the green tomato chutney.
Nutrition Facts : Calories 388.7, Fat 31, SaturatedFat 5.7, Cholesterol 72.6, Sodium 77.8, Carbohydrate 3.1, Fiber 0.6, Sugar 2, Protein 24.3
(MURGH MAKHANI) BUTTER CHICKEN
Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.
Provided by Sam Sifton
Categories dinner, lunch, weekday, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
- In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
- Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
- Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
- Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
- Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.
Nutrition Facts : @context http, Calories 1017, UnsaturatedFat 40 grams, Carbohydrate 18 grams, Fat 85 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 37 grams, Sodium 1197 milligrams, Sugar 8 grams, TransFat 1 gram
DAHI TAMATARWALA MURGH (CHICKEN IN YOGURT N TOMATO GRAVY)
This chicken recipe is so good. It is nice and tangy--the flavor of yogurt and tomatoes is so well blended. A must-try recipe by chef Sanjeev Kapoor.
Provided by jas kaur
Categories Whole Chicken
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In a bowl whisk three-fourth cup of yogurt, green chili paste, black pepper powder, one teaspoon of ginger paste, one teaspoon of garlic paste and salt.
- Rub this marinade on the chicken pieces and keep them in the refrigerator for an hour.
- Heat oil in a pan, add black cardamoms, cloves, cinnamon and bay leaves. Stir-fry for a few seconds and add sliced onions. Sauté until golden brown. Add the remaining ginger and garlic pastes. Sauté for two minutes.
- Add the marinated chicken and sauté on high heat for two minutes stirring constantly. Lower the heat and put it to simmer for another two minutes.
- Add the coriander powder, turmeric powder and red chili powder. Cook further for three to four minutes.
- Whisk the remaining yogurt and add. Cook for two to three minutes.
- Add fresh tomato puree and cook until the raw flavours of tomato are gone. Simmer until the chicken is cooked.
- Sprinkle green cardamom and nutmeg powder. Stir and remove from heat.
- To serve, arrange in a bowl and garnish with mint sprigs. This chicken goes very well with tandoori roti.
Nutrition Facts : Calories 593.8, Fat 41.9, SaturatedFat 10.8, Cholesterol 154, Sodium 175.2, Carbohydrate 13.4, Fiber 3.1, Sugar 7.2, Protein 40.4
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