NORTH INDIAN CHICKEN CURRY
This North Indian chicken curry recipe is a warming comforting dish that's easy to make, tastes delicious and is great for a homemade curry night!
Provided by Corina Blum
Categories Main Course
Number Of Ingredients 13
Steps:
- Fry the whole spices in oil for about 20 seconds. Then add the onion and cook for about 5 minutes until softened.
- Stir in the ginger and garlic, then the powdered spices (except garam masala), then the tomatoes. Cook for about 10 minutes.
- Add the chicken and brown for a few minutes. Add the peppers if you're using them. Then cover with water, bring to the boil then lower the heat to a simmer. Cook for about 20-25 minutes.
- Stir in the garam masala at the end. Serve with rice.
Nutrition Facts : Calories 371 kcal, Carbohydrate 10 g, Protein 29 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 112 mg, Sodium 120 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
MUGHLAI CHICKEN RECIPE
Mughlai Chicken is a restaurant style, north Indian recipe with a creamy, dark brown onion gravy that will have you licking the plate! Serve it with parathas, biryani or jeera rice, and feel free to substitute paneer if you are vegetarian.
Provided by Richa
Categories Main Course
Time 55m
Number Of Ingredients 17
Steps:
- To start with, soak cashewnuts in hot water for 10 minutes. Also rub turmeric powder all over the chicken. Set both things aside.
- Heat a tablespoon of ghee in a pan, and add the onions. Sprinkle 1/2 teaspoon salt over the onions and mix. Reduce the flame, cover and cook the onions till they are deep brown in color. During the process of browning the onions, stir them around every 5-6 minutes to prevent them from sticking to the bottom and burning. This whole process of caramelizing the onions should take about 20 minutes.
- Once the onions are brown, transfer them to a food processor along with the soaked cashew nuts, garlic cloves, ginger, green chilies and 1/4 cup water. Grind to a smooth paste.
- Heat the remaining ghee in the same pan, and add cardamom pods, bayleaf, cloves and cinnamon. Saute for a minute or two and add the onion paste. Cook the onion paste on medium high heat, while stirring occasionally for 4-5 minutes. Add coriander powder, chili powder, garam masala powder and salt and saute for another 2-3 minutes.
- Add chicken to the pan along with 1/4 cup water. Cover and cook the chicken for 20 minutes or till cooked through, while stirring the curry occasionally. This will be a thick gravy, but if you like your thinner, feel free to add a little water and bring the curry to a boil.
- Taste for seasoning, and finish it up by stirring in the cream. Switch off the flame. Let the curry sit for 10 minutes before serving with parathas and jeera rice.
Nutrition Facts : Calories 226 kcal, Sugar 4 g, Sodium 112 mg, Fat 17 g, SaturatedFat 8 g, Carbohydrate 11 g, Fiber 3 g, Protein 9 g, Cholesterol 56 mg, ServingSize 1 serving
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
CHICKEN CURRY - NORTH INDIAN STYLE
Make and share this Chicken Curry - North Indian Style recipe from Food.com.
Provided by TDT5603
Categories Curries
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Stir cornflour into yoghurt. Put aside.
- In a large saucepan, heat oil over medium-high heat. Add onions and saute until beginning to colour. Reduce heat to medium and saute onions until dark golden brown.
- Stir in ginger, garlic and chillies. Saute for a further two minutes.
- Increase heat to medium-high and add chicken. Brown well.
- Reduce heat to medium. Sprinkle ground coriander, cumin, turmeric and cayenne pepper over chicken. Mix well and cook for 3 minutes.
- Add tomatoes, yogurt mixture, 1/2 cup fresh coriander and salt. Mix well, cover and bring to boil.
- Reduce heat to low and simmer until chicken is cooked.
- Turn off heat. Stir in garam masala and three tablespoons fresh coriander.
- Garnish with remaining coriander and serve with rice and/or Indian breads.
Nutrition Facts : Calories 379.8, Fat 26.3, SaturatedFat 7.2, Cholesterol 122.4, Sodium 777.8, Carbohydrate 8.9, Fiber 1.7, Sugar 4.5, Protein 26.6
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