LAHORI CHICKEN CURRY चिकन लाहोरी SPICY CHICKEN CURRY
For all of you Chicken lovers patiently waiting for my next recipe, here's a special one, a recipe I learnt ages ago in the US.
Provided by Ranveer Brar
Categories Main course
Time 30m
Yield 2
Number Of Ingredients 1
Steps:
- In a bowl add chicken pieces with skin, salt and mix it properly then keep aside for further use.
- In a kadai heat oil then add cinnamon sticks, bay leaf, cloves, black pepper cons, green cardamom, onion and saute until light brown.
- Now add the marinated chicken and saute until light golden brown then add ghee, ginger-garlic paste, coriander powder, degi red chilli powder, turmeric powder and saute for a minute then add some water.
- Now cover and cook the chicken at least 70% then add the tomato puree saute for a minute then again cover and cook until the oil starts coming out.
- Remove the lid, stir it once and add curd saute for a minute then again cover and cook until the oil starts separating out.
- Remove the lid and mix everything properly then serve hot in a serving bowl and garnish with ginger julienned, green chilli julienned, coriander leaves.
SIMPLE LAHORI CHICKEN CURRY
From Indian Home Cooking, by Suvir Seran and Stephanie Lyness. This recipe always comes out great "This chicken curry is a staple for Lahoris and a great introduction to chicken curries for the novice Indian cook. Serve it with rice and a Raita."
Provided by dbreslau
Categories Curries
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine the chicken, 1/2 teaspoon of the turmeric, 1/2 teaspoon of the cayenne, and 1/4 teaspoon salt in a bowl and stir to coat the chicken with the spices. Let stand while you make the sauce.
- Finely mince the onions, garlic, and ginger in a food processor and set aside.
- Combine 2 tablespoons of the oil, the cinnamon, cardamom, cloves,and black peppercorns in a large casserole over medium-high heat. Cook, stirring until the cinnamon unfurls, 1 to 2 minutes. Add the minced onion mixture and 1 teaspoon salt, and cook, stirring until the onion browns around the edges, 10 to 15 minutes.
- Remove and discard the cinnamon and stir in the remaining 1/4 teaspoon turmeric and 1/4 teaspoon cayenne. Add the tomatoes and tomato paste and cook, stirring 5 minutes. Transfer to a food processor or blender and puree until smooth; set aside.
- Heat the remaining 1 tablespoon of the oil in the same pan over medium-high heat. Add the chicken and cook, stirring, 2 minutes. Add the yogurt 1 tablespoon at a time and stir well after each addition. Cook, stirring, 2 minutes to evaporate some of the moisture.
- Add the pureed tomato mixture and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer partially covered, until the chicken is cooked through, about 30 minutes. Stir and scrape the bottom of the pan every 5 to 8 minutes to keep the sauce from sticking. Then uncover and cook 5 more minutes to reduce and thicken the sauce. Stir in the cilantro and lemon juice. Taste for salt and serve hot.
Nutrition Facts : Calories 801.5, Fat 58.8, SaturatedFat 14.7, Cholesterol 215.9, Sodium 291.1, Carbohydrate 15.3, Fiber 4.1, Sugar 6.3, Protein 53
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- Combine the chicken, potatoes, 1/2 teaspoon of the turmeric, 1/4 teaspoon of the cayenne pepper, and 1/4 teaspoon of salt in a large bowl and stir to coat the chicken and potatoes with the spices. Let stand while you make the sauce.
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