Homemade food recipes

Homemade food recipes
Check below to read the recipes in detail
Showing posts with label Indian Style Chicken Curry. Show all posts
Showing posts with label Indian Style Chicken Curry. Show all posts

Thursday, June 28, 2012

Best Butter Chicken Recipe


Ingredients:

Chicken- 1 kg
Plain yogurt/thick Curd- 150 ml
Cashews/Almonds whichever you like or available- 50gms
Cinnamon- 1/2 stick
2-3 Cloves
1-2 Bay leaves- fresh or dried
4 Green cardamom
Ginger and garlic paste 1 tablespoon
1 big diced tomato
2 chopped onions
4 tablespoon Fresh cream (optional)
Chilli powder- 1 teaspoon or as desired or colored chilli powder.
Garam masala powder- 1teaspoon
Salt as per taste
Oil- 1-2 tablespoon
Butter- 2 cubes
1/2 cup water
 
Preparation Method:
  • Use drilled chicken or Grill your chicken (refer recipe: http://foodfunfreak.blogspot.com.au/2011/05/tandori-chickendesi-roasted-chicken.html or http://foodfunfreak.blogspot.com.au/2010/12/perri-perri-grilled-chicken.html whichever you like). Point to use any grilled chicken to get authentic butter chicken taste.
  • For curry: Heat oil in a pan add bay leave,cloves, cardamom, cinnamon, wait for some aroma to come.
  • Now add chopped onions and fry until golden brown.
  • Now add ginger garlic paste and diced tomatoes and cook until you see everything mixed up nicely together and start releasing some oil.
  • Add cashew/almond paste and cook for 2-3 mins. Stir it continuously, make sure it doesn't burn. 
  • Add salt, garam masala, coriander powder and chilli powder/ colored chillies and mix well.
  • Now add yogurt/thick curd and cook for 5 mins.
  • Add your tandori chicken/grilled chicken pieces to your curry and cook until curry is thickened.
  • Top it with melted butter and garnish with fresh cream( optional), kasuri methi/coriandar leaves
  • Serve hot with parathas, chapati, roti or rice....yummmm!!

Saturday, December 11, 2010

Roasted Chicken Curry



Ingredients

1/2 Kg chicken
4 medium size onions
1 medium size tomato
1 tablespoon ginger garlic paste
1 tablespoon coriander powder
½ tablespoon red chili powder
½ tablespoon turmeric powder
½ tablespoon garam masala/ meat masala
1 black cardamom
4-5 peppercorns
3-4 tablespoon oil (any kind)
1 cup water


Preparation Method 

*   Heat oil in a pan and add cinnamon stick, cardamom, peppercorns and then add chopped onions 
* Once your onions are golden brown add ginger garlic paste. Now, add red chili powder, coriander powder and pinch of turmeric and mix well. 
* Now add roasted chicken or keep cooking chicken with the masala we made open lid and without adding any water to it 
* Cook until all the water is evaporated and oil starts showing and chicken looks nicely roasted with golden brown patches on it. 
* Once everything is nicely cooked and roasted add 1 cup water and close the lid for 10mins
* Serve hot with rice or chapattis

Monday, October 4, 2010

Chicken Curry



Ingredients:

1/2 Kg chicken
4 medium size onion
1 tablespoon ginger garlic paste
½ yogurt/ cream
1 tablespoon coriander powder
½ tablespoon red chili powder
½ tablespoon turmeric powder
½ tablespoon garam masala/ meat masala
1 cinnamon stick
1 black cardamom
4-5 peppercorns
3-4 tablespoon oil (any kind)
2 cup water

Preparation Method
  • Start with marinating chicken with yogurt/cream, turmeric powder, ½ spoon or ginger garlic paste and keep it aside for 20-30mins
  •   Heat oil in a pan and add cinnamon stick, cardamom, peppercorns and then add chopped onions
  •  Once your onions are golden brown add red chili powder, coriander powder and pinch of turmeric and mix well.
  • Now add marinated chicken and cook until all the water is evaporated and oil starts showing
  • Once everything is nicely cooked and roasted add 2 cup water and close the lid for 10mins
  •  Serve hot with rice or chapattis

Friday, September 24, 2010

Sausage curry



Ingredients:

3-4 Chicken sausage (4 serving)
3-4 medium size Onions
1 tablespoon ginger garlic paste
1 medium size tomato
1teaspoon cumin seeds
1 cinnamon stick
3-4 peppercorns
3-4 table Oil
1 teaspoon coriander powder
1 teaspoon red chili powder
1 teaspoon garam masala/meat masala
Salt to taste
1 tablespoon yogurt

Preparation Method: 
  •  Heat oil in a pan. Add cumin seeds. After they splutter add chopped onion and sauté them till golden brown. 
  •  Now add ginger garlic paste and sauté for some more time and add chopped tomato and cook till they are nicely mashed and blend with onion mixture. 
  •   Add coriander powder, chili powder and salt and mix well. 
  •   Now add yogurt and cook for few more mins until it releases some oil on top 
  •    Parallely pan fry sausages or cook them in Oven on 154 F for 20mins 
  •   Once done cut them into bite size pieces and add it to the masala. 
  •    Give it a nice mix and add some water to it. 
  •   Cook for few more minutes and serve with rice or chapattis.

Thursday, September 23, 2010

Chicken Liver Curry





       
Ingredients:
½ kg chicken liver cut into medium size pieces
2-3 medium size onion finely chopped
1 medium size tomatoes pureed
1 tablespoon Ginger garlic paste
1 tsp coriander powder
1 tsp red chili powder
1 tsp turmeric powder
Salt to taste
1 tsp cumin seeds
1 small stick of cinnamon
Few coarsely ground peppercorn
1 black cardamom
½ tablespoon garam masala/meat masala
½ cup yogurt

Preparation Method: 
  • Start with marinating chicken liver with yogurt, turmeric and red chili powder and keep it aside for 15mins minimum. 
  • Now heat oil in a pan and add cumin seeds, cardamom, peppercorns and cinnamon stick. Once they splutter add chopped onion and fry until golden brown. Keep mixing in between. 
  • Now add ginger garlic paste to it and give a nice mix. Once it’s slightly cooked add tomatoes puree and mix again. 
  • Once the mixture starts releasing some oil add turmeric powder, chili powder and coriander powder to it and mix well. 
  • Add marinated chicken liver to the end once masala/paste is properly done. Because liver cooks very quickly and gets mashed up if cooked for long. 
  • Cook until liver is nice and tender. This would take about 5 mins on high. You could add some water to it if the mixture is quiet thick. And cook for few more mins. 
  • Serve hot with rice or chapattis

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