Indian Chicken Curry Recipes, Chicken Curries
indian chicken recipes, indian chicken curry recipes, chicken curry
recipes, indian curry recipes. how to make Indian curry
Indian chicken curries seem to be popular all over the world.
Here are 6 classic regional favorites. Every region in India has there own version of
curry or chicken cooked with gravy. Curries sometimes take long to make and you need
many spices at hand. Many of us use pre mixed Indian spices and also pre made Indian
spice pastes which are available in our store. It makes Indian cooking fun and convenient
and it is easy to enjoy spice blends that are blended for specific dishes.
Here I have listed recipes that can be made from scratch. Enjoy the selections.
If you
prefer you may buy the following spice blends from our store
Chicken Curry Recipe from the
Indian State of Kerala
Ingredients:
Chicken- 2 Lbs. (wash & cut into pieces)
Fresh green peas or green and red bellpepper- 1/4 cup
Carrot- 1 (cut into thin strips)
Small baby potatoes- 7 boiled and peeled
Onions- 2 (chopped)
Grated ginger- 1.5 inch piece
Garlic- 6 cloves (chopped)
Green chilies- 3
Coconut milk- 1 1/2 cups
- Spices
-
Cinnamon- 1 piece
Bay leaves- 2
Cloves- 2
Black peppercorns- 1 tsp.
Turmeric powder- 1/2 tsp.
Garam masala powder- 1/4 tsp.
Mustard seeds- 1/2 tsp.
Ghee- 2 tablespoons
Oil- 2 tablespoons
A bunch of curry leaves (optional)
Salt to taste
Method:
1. Grind the ginger, peppercorns, turmeric powder, onions and green chilies to make
a coarse paste.
2. Heat oil and ghee in a large pan and add mustard seeds. When it pops add
cinnamon, bay leaves & cloves. When it turns brown add garlic and curry leaves.
3. After a few seconds add the onion, ginger and chili paste. Fry for a couple
of minutes. Then add the chicken pieces and fry. Add potatoes, carrots, garam masala
and salt.
4. Cover the pan and cook for 5 minutes.
5. Then pour the coconut milk and add the green peas. Cover and cook until the
chicken is fully cooked.
Chicken Do-Piaza Recipe
3 lb. roasting chicken cut into bite size
size
6 medium onions
- Spices
-
4 fresh green chilies, seeded
4 teaspoons chopped garlic
1 1/2 tablespoons finely grated fresh ginger
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground clove's
3 tablespoons ghee
3 tablespoons oil
3 ripe tomatoes, peeled and chopped
1 cup water
3 teaspoons salt
Method:
Thinly slice half the onions and set aside. Roughly chop the rest of the onions and put
into electric blender with the chilies, garlic and ginger. Blend to a puree. Mix in the
ground spices. Heat ghee and oil in a large saucepan and fry the sliced onions, stirring
frequently, until they are golden brown. Remove onions from pan with slotted spoon. Add
the blended mixture to oil remaining in pan mid fry, stirring until color darkens and oil
appears around the edges. Add tomatoes, stir and cook until liquid from tomatoes is almost
evaporated. Add the chicken pieces and stir well. Add water and salt, cover and cook for
35 minutes or until chicken is tender. Add reserved fried onions, cover and simmer 5
minutes longer. Serve with rice or parathas.
Murgh Xaguti Masala or
Goan Chicken Curry Recipe
2 tablespoon(s) oil
2 onions finely chopped
12 medium pieces (about 800 grams) of chicken in cubes
½
teaspoon(s) turmeric powder
2 cup(s) water
salt to taste
1 tablespoon(s) tamarind pulp
½ teaspoon(s) equal mix of mace and nutmeg powders
For the Curry Paste
1 cup(s) grated coconut
10 whole dry red Kashmiri chillies
4 cloves
2 cinnamon sticks of 1" each
2 tablespoon(s) each coriander and poppy seeds (khus khus)
1 teaspoon(s) each of blackpeppercorns, carom and cumin seeds
2 star anise (phoolpatri)
1 tsp garlic paste
Dry roast the grated coconut in a non-stick
pan on low heat stirring every now and then for about 3 minutes or till it is
reddish-brown and aromatic. Remove onto a plate. In the same pan dry roast all other
ingredients for the paste except the garlic briefly till they turn a shade darker and give
off an aroma. Grind to a paste with the coconut, garlic and water as required to make a
thick fine paste.
Heat the oil in a thick-bottomed pan and add
the onions. Saute on medium level for about 4 minutes or till they are browned
Add the chicken pieces and fry on medium-low
heat for about 5 minutes or till golden on all sides.
Add the ground paste and turmeric powder.
Fry on medium-low heat for about 5 minutes ot till oil separates
Add water, salt and mix well. Bring to a
boil. Add the tamarind pulp and the mace-nutmeg powders. Cover and simmer low heat for
about 12 minutes or till the chicken is fully cooked and tender.
Badami Murgh Recipe - Chicken Curry with One Hundred Almonds (North India)
Ingredients
-
3 lb. roasting chicken
5 medium onions
2 tablespoons oil
- Spices
-
2 tablespoons ghee
3 teaspoons finely chopped garlic _
3 teaspoons finely grated fresh ginger
I tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground fennel
1 teaspoon chili powder, optional
3 teaspoons salt
3 large ripe tomatoes, peeled and chopped
1/2 cup chopped fresh coriander or mint leaves
100 blanched almonds
oil for frying
1 cup yogurt
1 teaspoon garam masala
Method:
Cut chicken into curry pieces. Peel onions, chop 3 onions finely and slice the
remaining 2 very fine. Heat ghee and oil in a large heavy saucepan and fry the 2 sliced
onions, stirring, until golden brown. Remove from pan and set aside. Add the chopped
onion, garlic and ginger to the oil left in pan and fry on low heat, stirring
occasionally, until very soft and turning golden. Long, slow cooking at this stage is
essential if the curry is to have good flavor.
Add the coriander, cumin, turmeric,
fennel and chili powder and fry, stirring, for 1-2 minutes. Add salt, tomatoes and half
the fresh herbs, stir well and cook until tomatoes are pulpy. Cover pan to hasten this
process, but uncover and stir now and then to ensure mixture does not stick to base of
pan.
Put in the chicken pieces and stir
well so that each piece is coated with the mixture. Cover pan and cook on very low heat
for 40 minutes or until chicken is tender. Meanwhile heat oil and fry half the almonds
until golden. Grind remaining almonds. Beat the yogurt with a fork until it is quite
smooth and stir into the curry together with the fried almonds. Simmer 5 minutes,
uncovered. Stir in the garam masala, reserved fried onions, ground almonds and remaining
chopped herbs. Heat through and serve.
Moglai Murgi Recipe -Whole Chicken with Rice, Moghul Style
Ingredients
4 lb. roasting chicken
2 tablespoons almonds
1 tablespoon chironji seeds or pistachios
- Spices
-
2 tablespoons white poppy seeds
1 teaspoon caraway seeds
1 teaspoon cumin seeds
1 teaspoon chili powder, optional
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon saffron strands
2 tablespoons boiling water 1 cup yogurt
Salt to taste
3 hard boiled eggs
2 tablespoons ghee or oil
2 large onions, finely sliced
2 tablespoons finely chopped fresh coriander
1 tablespoon finely chopped fresh mint
2 or 3 fresh green chilies, seeded and chopped
1 cup hot water
2 cups basmati or other long grain rice
1/2 cup sultanas or raisins
1/2 cup shelled peas
Garnish:
silver leaf, optional
1/2 cup almonds or cashews, fried
Method:
Wash and dry the chicken well and with a very sharp knife make slits in the flesh
of the breast, thighs and drumsticks to allow spices to penetrate.
In electric blender grind almonds,
chironji or pistachios, poppy seeds, caraway and cumin. Combine these with the chili
powder, if used, and the ground coriander and turmeric. Pound saffron strands in mortar
and pestle and dissolve in the boiling water, mix into yogurt together with ground spices.
Add lei teaspoons salt. Rub this marinade well into the chicken, inside and out, and let
it marinate for at least l hour in the refrigerator. Put the hard boiled eggs into the
cavity of the chicken and truss the bird, tucking its wing tips under and tying the
drumsticks together.
In a large, heavy saucepan, with a
tight cover, heat the ghee or oil and fry onion until golden brown. Remove onion from pan
and reserve. Scrape excess marinade from outside of chicken, put chicken in pan and.fry
on all sides by turning it, taking care not to let it burn. Add the marinade, coriander,
mint and chilies, the fried onion and hot water. Allow to come to simmering point, cover
and simmer for 40 minutes. While chicken is cooking, wash rice well and soak in cold water
for 30 minutes, then drain in colander.
Carefully lift chicken from pan.
Measure stock in pan and add water to make up to 4 cups if necessary. Return to pan, add
remaining 2 teaspoons salt and the drained rice and bring to the boil, stirring to scrape
any spice from base of pan. Put chicken on top of rice, sprinkle sultanas and peas around
it, cover tightly and continue cooking for a further 30 minutes without lifting lid. Serve
chicken surrounded by rice and garnished with silver leaf and fried nuts.
Chicken in a Clay Pot (Recipe
conceived in The Royal Kitchens of India))
Ingredients:
3 lb. roasting chicken
1/2 teaspoon crushed garlic
- Spices
-
1/2 teaspoon finely grated fresh ginger
1 tablespoon grated onion
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon ground mace
salt to taste
1/4 teaspoon saffron strands
I tablespoon boiling water
3 tablespoons ghee or butter
1/3 cup strong chicken stock
1 bay leaf
Stuffing:
1 tablespoon, ghee of oil
1 large onion, finely chopped
1 teaspoon finely chopped garlic
3 teaspoons ground coriander
I teaspoon ground cumin
250 g (8 oz) minced lamb
1/2 teaspoon dried fenugreek leaves, optional
1 bay leaf
11/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon each ground cardamom, cinnamon and cloves
1 cup long grain rice
2 cups hot water
Method
Remove skin of chicken.
Make small slashes in the flesh of the breast, thighs and drumsticks. Combine garlic,
ginger, onion, cardamom, turmeric, mace and salt. Dissolve saffron in boiling water and
add. Rub the mixture well into the chicken, cover and marinate overnight in refrigerator
or for at least 2 hours at room temperature.
Fill the chicken with cooked and cooled stuffing, truss the bird and place in clay
casserole breast downwards. The chicken breast must be at the bottom or downwards when
cooking so that the breast is immersed in stock and remains moist. Melt the ghee or butter
and pour over the chicken. Pour stock into the casserole and add the bay leaf. Cover with
lid so that none of the fragrant steam is lost.
Bake in a moderately slow oven 160 °C (325°F) for 2 hours or a slow oven 150C
(300°F) for 4 flours if this is more convenient. Take the dish to table and uncover it
there so that the guests have the experience of enjoying the aroma as it first escapes the
clay casserole.
Stuffing: Heat ghee or oil and fry onion and garlic until soft and
starting to turn golden. Add ground coriander and cumin and fry 1 minute, then add lamb
and fry, stirring, until lamb is browned. Add all remaining ingredients except rice and
water. Cover and cook on low heat for 15 minutes, stirring occasionally. Add rice and hot
water, bring to a boil, stirring. Then turn heat very low, cover tightly and cook for
20-25 minutes or until liquid is absorbed by rice. Cool before using.
Serve with rice or breads, salads
and sweet mango chutneys
tags: Chicken Curries, indian chicken recipes, indian chicken curry
recipes, chicken curry recipes, indian curry recipes. how to make Indian curry, Indian
Chicken Curry Recipes & Indian Chicken Recipes from India : Indian Non-Vegetarian
Recipe, Indian Chicken Recipes, Indian chicken curry recipes, chicken curry, south indian
chicken curry, north indian chicken curry, indian chicken dishes, easy simple chicken
curry, Indian Chicken Recipes, Indian chicken curry recipes, chicken curry, indian chicken
curry recipes, tandoori chicken, easy chicken curry recipes, thai chicken curry recipes,
chicken curry recipes with coconut milk, thai curry recipes, vegetarian curry recipes.
easy curry recipes, indian curry recipes, japanese curry recipes, coconut curry recipes,
beef curry recipes, curry spices
|
