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Indian chicken curry recipe

Indian chicken curry recipe


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  • Poultry
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  • Chicken curry

This is a chicken curry from the north of India. Serve with a side of rice and some soft naan bread for a complete meal.

165 people made this

IngredientsServes: 4

  • 5 teaspoons oil
  • 3 large onions, chopped
  • 1 1/2 teaspoons chilli powder
  • 2 teaspoons ground coriander
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 2 black cardamoms
  • 1 stick cinnamon
  • 4 to 5 cloves
  • 2 to 3 black peppercorns
  • salt, to taste
  • 3 teaspoons ginger garlic paste
  • water, as needed for cooking
  • 500g chicken
  • fresh coriander, to garnish

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Heat oil in a deep saucepan. Add chopped onions and fry till golden brown in colour. Add all the dry ingredients, the ginger garlic paste and 2 tablespoons of water and fry till oil separates from masala.
  2. Fry couple of times adding 2 tablespoons of water each time till oil separates from the masala. Then add chicken and cook for 25 minutes, then add 125ml of water. Cover the pan and cook till chicken is done.
  3. Turn off the heat and let it cool. When cooled open the lid and on high flame let the excess water evaporate. Garnish with coriander leaves and serve.

Note

If you don't have ginger garlic paste, use equal amounts of finely grated garlic and ginger root.

Recently viewed

Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

Cardamoms, cloves and peppercorns should be ground after toasting. Best to use also dried chillies also freshly ground.-18 Sep 2011


30 Best Indian Chicken Recipes | Easy Chicken Recipes

Highlights

Chicken Recipes- Among the many reasons that make Indian food a popular cuisine across the globe, one is the use of aromatic spices that truly give our curries an additional edge. Indian cooking offers a beautiful melange of herbs and spices, and if you are a fan of chicken, the you are in for a special treat. There are many lip-smacking options for you to go all out and indulge from a host of chicken dishes like the classic butter chicken to regional ones like chicken chettinad or chicken 65. The list is really endless, and we are not complaining. If you are wondering how to go about preparing mouth-watering Indian chicken dishes at home, we've got you covered with some of the best chicken recipes here.


What Are the Different Types of Curry

There are several different types of curry, but the most common ones are red, yellow and green. Green and yellow stem from Thailand while red originated in India, which is said to be the original.

  • Green curry is said to be the spiciest amongst the 3 curries loaded with spicy green chilies, eggplant, lime leaves, ginger, garlic, basil, and turmeric.
  • Yellow curry is extremely popular and is often associated with coconut curry since there is coconut cream in it. It is medium in spice and It’s usually served with chicken and vegetables and is obviously heavy on turmeric.
  • Red curry which stems from India is said to be the original curry is mild in spice and loaded with assorted spices and fresh produce for an extremely flavorful taste.

There are other popular ones out there which are Massaman, Panang, Madras, Korma, and Vindaloo amongst others.


Andhra Chicken Curry Recipe

Andhra Chicken Curry Recipe is the most famous traditional chicken curry along with chicken fry in the Andhra region. Its simply made with chicken and few spicy ingredients.

Also check out other chicken related recipes like hyderabadi chicken 65 which works as a great snack or perfect to be made during gatherings.

I tried many chicken recipes but this stands apart as this traditional method of regional chicken curry or it is called as kodi kura in telugu lingo is very tasty and quite simple with simple ingredients that are used in everyday cooking.

Today I would like to share how to make south indian chicken recipe in typical andhra style. Many cook different variations of it and every variation is a must try.

There are few special and famous andhra recipes and among them I mostly like gongura mutton , gongura chicken to list a few of them.

I made a traditional variation of this recipe but I would also like to update other variations of it too as I continue my blogging journey.

Also check out other curry recipes on my blog which are quite popular south indian curries.

Every South Indian would love to eat this traditional style chicken curry recipe with rice. It also goes really well with roti or paratha.

The recipe gives an aromatic flavor because of all the spicy garam masala that goes into this andhra style chicken curry. I was always longing to post this recipe on my blog for my viewers to try it out and now here I am with this authentic chicken curry recipe.

I do love to get feedbacks and comments regarding this curry and would be glad enough to receive any other variations to this curry.

Let us check out the details that go into making this yummy chicken curry in andhra style which can be eaten with any rice delicacy like pulav or bagara khana too.

I have also updated my blog with many chicken related recipes be it biryani, curries or starters and please do check them out and do share your feedback with us.


Indian Curry Chicken and Rice

This flavorful Indian chicken curry recipe is fairly easy to make and always a crowd pleaser, especially with a colorful garnish like cilantro or sliced green onions.

There are a lot of spices in Indian curry but if all else fails, just make sure you at least have the curry, cumin, and hopefully coriander.

The cayenne takes the heat level up a notch in Indian Chicken Curry. Leave it out if you're sensitive to heat. Some ground curries are hot and some are mild. Go easy on the curry as well if you don't know and don't like spicy.

Want dairy free? Use coconut milk instead of heavy whipping cream.

Tryin' to up your veggie intake? Add some frozen peas or broccoli to this curry mixture when you add the chicken.

Don't like chicken thighs? Cool, use chicken breast instead but the breast will cook very fast compared to thighs.

What My Man Says

"This curry dish is really flavorful and pretty simple to make."

"Dicing the chicken thighs (9) took me longer than I expected, and as a result my prep time was around 45 minutes."

"Working with all the different spices is a cool sensory experience - they all have powerful smells and the different colors are very pretty and combine to make a rich ocher."

"I found that I really had to turn the temperature back up after I added the chicken to get everything back to a boil / simmer."

"We didn't have any Cilantro, so I omitted it but we did have some frozen peas that I added for a couple of minutes at the very end (turning the temperature up again). The end result was quite delicious and the sauce gets even thicker and richer the next day for the leftovers :-)"


Preparation

  • Heat the oil in a Dutch oven or a deep, wide saucepan set over medium-high heat. Add the onions and stir to coat them with the oil. Spread them in an even layer and cook for 2 min. Stir well, rearrange in an even layer again, and cook for 2 min. the onions should have begun to brown at the edges. Reduce the heat to medium and cook, stirring occasionally, until the onions are a rich brown, another 10 to 12 min. Lower the heat if necessary so the onions caramelize but don’t burn.
  • Meanwhile, put the yogurt in a small bowl, stirring until it’s creamy. Add the cornstarch and mix well.
  • Add the ginger, garlic, and chiles to the onions. Cook over medium heat, stirring frequently, for 2 min. so they meld with the onions. Add all the chicken thighs and cook, stirring occasionally, until they lose their raw color and begin to brown, 5 to 6 min. Lower the heat to medium low and add the coriander, cumin, turmeric, and cayenne. Cook for 2 min., stirring frequently and scraping the bottom of the pan.
  • Add the tomatoes and their juices, the yogurt mixture, the chopped cilantro, and the salt. Stir well, cover with a tight-fitting lid, and bring to a boil. Lower the heat and simmer until the chicken is cooked through, 20 to 25 min. Remove from the heat and taste for salt.
  • To serve, sprinkle on the garam masala, transfer to a serving dish, and garnish with more chopped cilantro.

Make Ahead Tips

You can freeze this curry, in which case you shouldn’t add the garam masala and cilantro garnish until you’re ready to serve. Thaw the curry in the fridge and reheat over low heat. Then sprinkle with the garam masala and a little ground cumin, cover, and let sit for a few minutes to let the aroma infuse the curry. Transfer to a serving dish and sprinkle with the chopped cilantro.


Classic Chicken Curry | Indian Chicken Curry Recipe

Classic chicken curry is the most integral part of our family meal. Our life would have been incomplete without this chicken curry which I have to share with you guys! If there is one Indian recipe which has thousands of versions, each being uniquely delicious on its own, then it has to be chicken curry! I believe every non-vegetarian Indian family has their very own chicken curry recipe which holds their family secret today I am here to reveal ours!

Our family favorite chicken curry has always been a part of any celebratory meal like birthdays or anniversaries. My own version of chicken curry is a fusion of my mum’s and my MIL’s and eventually I have experimented with spices and stuff. Finally, I have arrived at something which I can proudly call my best ever chicken curry and hence it is appearing here in our blog!

During my short trip to Greece couple of years back, I had realized that if there is any Indian dish which is popular abroad then it is definitely curry any curry for that matter. Chicken curry is the most universal of all curries and I strongly believe that one must have a fail-proof recipe of this mind-blowing dish in his/her repertoire! Chicken curry is such a friendly dish that it can be your savior when you have surprise guests coming over for dinner! It not only feeds a crowd but will please them immensely making you the star of the show!

I am sure that as you are reading this you might be comparing your own family chicken curry with mine, but hold on! Don’t compare as I am sure yours is as mind-blowing as mine! I am very sure every family does their chicken curry differently and that’s the beauty of it! The flagship recipe of our country has uncountable number of versions which can make it a cuisine in itself! Don’t you agree?

In my previous recipe of simple Bengali potato curry, I had mentioned about my mum’s lavish Sunday lunch and chicken curry was one of her Sunday specialties. Like any other curry, chicken curry also has the similar flavor base – onion, ginger, garlic and tomatoes. My mum used less amount of tomatoes which I have modified. Also, I love to use whole spices to temper the oil as they emanate a beautiful aroma making the chicken curry even more flavorful.

My personal twist on the classic chicken curry is the two types of onions I mean I used both sliced and pureed onion in the curry as this combination makes a great base for the gravy. And I must tell you that the gravy of this chicken curry is something to die for! It is simply incredible and anything will taste good with this miracle gravy – be it roti or rice or may be some fluffy butter naan if you want your dinner to be a little extra fancy! So this chicken curry is now passed from me to you do let me know how it turned out!


South Indian-Style Chicken Curry

Chicken curries come in many styles depending on where they're from. South Indian variations are rich in aromatic spices and inevitably evoke memories of tangy tastes, like sour kokum fruit and sweet-and-tangy tamarind fruit, in a mixture tempered by the smoothness of coconut cream. Although each region adds its own local ingredients, all chicken curries share the usage of yogurt, cream, or coconut milk to thicken the dish and temper down the spices.

This dish, while South Indian in origin, is a variation on a classic, with an emphasis on fragrant whole spices and a generous amount of delicious and silky gravy. For a more flavorful dish, we suggest using skinless bone-in chicken, but if chicken breast is all that you have on hand, use it. Just don't overcook it, as the pieces can dry out.

This South Indian chicken curry is a great dish for entertaining and, as with most South Indian delicacies, it goes really well with simple, plain basmati rice and vegetables.


Indian Chicken Curry

After many email exchanges, I finally met her in person. Reem is so sweet she came to support my cooking demo at Macy&rsquos and bought me a nice bouquet of flower.

Simply Reem is a blog about cooking, home/garden and more.

I simply adore Reem&rsquos homey recipes on Indian cuisine.

Today, she teaches us how to make Indian chicken curry with dried roasted spices, a family recipe that she learned from her mother.

Enjoy and don&rsquot forget to check out Simply Reem.

I want to start by thanking Bee for giving me opportunity to share my recipe on Rasa Malaysia.

Rasa Malaysia is an excellent blog which brought Asian food and cooking to a new platform.

I have been a sincere follower and fan of Bee and her beautiful space even before I started my blog.

Every craving of Asian food from Noodles to Laksa bought me here, a place where I could find it all and learn.

It is truly an honor for me to be here today.

For me there are few things as reassuring as a bowl of hot steamy curry dish with some rice or bread.

I remember no dinner in my parents home was complete without a curry dish it always faithfully made its way to the dinner table in some form or the other.

Every season has its own version of curry dishes to be enjoyed with your family and friends.

Even though curries are a part of me but for a very long time I feared making one of my own.

It wasn&rsquot so much the procedure or precision that kept me from simmering my own curry but rather a fear of not being able to live up to my own expectation.

Finally, after a long wait I did make curry and I have never looked back since.

Before we move on let me tell you that the word curry itself is one of the most misunderstood culinary term.

Curry literary means a &ldquodish with a sauce,&rdquo curry is not a dish by itself. You add the name of the key ingredient before curry and voila you have the name of the dish&hellipChicken Curry, Mixed Vegetable Curry, Lamb Curry and so on.

Adding a spoon or two of store bought curry powder to a dish is far from anything authentic.

A true home-style Indian curry is a beautiful symphony of simple flavors and spices.

They are not only delicious but really healthy nothing like the ones you are usually served at restaurants loaded with fat and spices.

Simmering gently, bringing all the flavors from herbs, spices and vegetable/meat/chicken/fish together in a form of a delightful dish, curries can be a part of any meal making it more delicious and enjoyable.

Moving on, the recipe of &ldquoIndian Chicken Curry with Dry-Roasted Spices&rdquo I am sharing today is a delightful and absolutely delicious chicken curry you will find in many Indian kitchens.

It is really easy to make the addition of roasted spices at the end of the cooking makes it even more delicious and add a wonderful rich color as well as divine aroma to the dish.

Once more Thanks Bee for having me here.


Easy Indian-Style Butter Chicken Curry Recipe Notes

Spices

Many recipes for butter chicken call for long lists of spices. The flavor of this dish comes mainly from garam masala, which is an Indian “all-purpose” spice blend. Every Indian family has their own recipe and grinds whole spices to make their mix. Luckily, you can find garam masala in just about any spice aisle, or at a local Asian or Indian grocery store. I prefer the ones at the Indian store as they more closely resemble what my mom and grandma make at home.

A brand I love is this one that’s available on Amazon. It has 15 different spices and includes the more “exotic” ones that my family typically adds like green and black cardamom, black cumin, dried musk melon, and fenugreek. Because so much flavor comes from this spice blend, it’s really hard to create this dish without it.

I use cayenne in this recipe, because it’s what I usually have on hand, and also because I’ve never seen a traditional Indian red chili powder outside of a Indian grocery store. (It IS available on Amazon) It can be easily confused with “chili” powder – which is a mix of spices like cumin, paprika, garlic and onion that is used to make Texas-style chili. Indian-style red chili powder is much hotter than cayenne and also comes in a much bolder red color. It’s made of finely ground Kashmiri chilis. If you happen to have it on hand, I’d add less than I call for in my recipe below.

Yogurt Substitution

I usually use yogurt, but I’ve tried this recipe with sour cream (when I didn’t have any yogurt on hand) and it came out delicious!

Garlic-ginger paste

I will often make a paste of garlic and ginger to use in Indian recipes. You can also buy a bottled ginger-garlic paste from the Indian grocery store. I think it makes recipes go a bit more quickly, but it’s absolutely not a necessity. If you don’t happen to have this on hand, just use equal parts of ginger and garlic. If you need 2 tablespoons of garlic-ginger paste, just use 1 tablespoon each of minced ginger and garlic.

Cream Substitution

I prefer the taste of this dish with half-and-half. My mom makes it with heavy cream, which is delicious, but also super rich. You can also stir in a bit of yogurt, or use coconut milk for a dairy-free version. If I use coconut milk, I omit the 1/4 tsp of sugar in the recipe as coconut milk has a natural sweetness already.

To serve

This Easy Indian-Style Butter Chicken Curry is fantastic with hot basmati rice. You can also serve it with fresh roti or naan to soak up the yummy sauce. If you have an Instant Pot, that is my favorite way to cook basmati rice. Take 1 cup of basmati rice and rinse it three times until all the water runs clear. Place in Instant Pot, and add in 1 cup of water, and cook on manual pressure for 6 minutes. Let it naturally release for 10 minutes before opening the pot. The rice cooks perfectly! I think it’s better this way than in a rice cooker. It’s always equal parts rice to water. 2 cups of basmati would need 2 cups of water, etc.