Showing posts with label Chicken Curry. Show all posts

Monday, November 23, 2020

Butter Chicken Masala | Murgh Masala

Butter chicken Masala needs no introduction, right? It's one of the famous Indian curries around the world. It's creamy and delicious, tastes good with both rice and any rotis or flat breads. There are so many variations in this recipe and here i'm gonna share the simple home style version of butter chicken masala with basic ingredients. It's one of the most requested recipes for years now by friends and readers. I don't know why i took such a long time to share this simple recipe.Better late than never, right? So without further due, let's dive into the recipe. For any substitute ideas or doubts check out the below FAQs !!

Why is my butter chicken not as orange as a restaurant?

The bright orange color comes from the red chili powder and tomatoes.

Using kashmiri red chili powder gives bright orange color without increasing the spice level.
Use well ripened tomatoes.
To be honest, most restaurants use food color, so don't compare home made with restaurant.

What do I substitute for cream?

Cream is for extra richness and mild sweetness in the curry. So,instead of cream, you can add a little bit of milk also.

Any tips for beginners ?

Don't try to achieve the bright color by adding more tomatoes, it turns the sauce more tangy.
I like capsicum in my chicken curry, but it's totally optional in this recipe.
Don't reduce the amount of butter. It gives silkiness, flavor and richness to the curry.

Butter Chicken Masala

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Boneless Chicken - 1/2 lb

Onion -1/2

Capsicum - 1/2

Red chili powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Coriander powder - 1 tsp

Dried methi / fenugreek leaves - 1/2 tsp

Butter - 1 & 1/2 tbsp

Cream - 1 tbsp

Salt - to taste

To grind

Tomato - 1 (large about 1/2 lb)

Ginger - 1/2 inch piece

Garlic - 2 gloves

Cashews - 4

Procedure

First clean the chicken and cut into bit size pieces . In a bowl, add chicken and the half of all spices(turmeric, red chili, coriander and garam masala powder) and salt (just enough for the chicken). Mix it well and let it marinate for 20 mins.

In the mean time, boil the tomato in hot water for around 5 mins and then remove the skin and put into the blender along with all other ingredients listed under "To grind" and grind into smooth puree.

Chop the onions, capsicum into small cubes. Heat the pan with 1/2 tbsp of butter.

Add the onions and capsicum along with pinch of salt and saute till they are soft and keep aside.

In the same pan add 1/2 tbsp of butter and add the chicken, saute it in butter for around 5-7 mins and keep it aside.

In the same pan add the tomato puree and all the spices(turmeric,red chili,coriander and garam masala powder) ,salt and 1/4 cup of water. Let it simmer until all the raw smell of the spices leaves.

Then add the chicken and the remaining 1/2 tbsp of butter, cover the pan and let the chicken cook thoroughly.

Finally add the onion, capsicum, dried methi & cream into the curry. Mix it well and switch off the flame.

Delicious and creamy Butter Chicken Masala is ready. Serve it with rice or roti. We had it with chapathi.

For soft roti/chapati, check out my recipe here and for more chicken and non veg recipes, check out here

Notes:

The color of the curry greatly depends on the color of the tomato and chili powder. So use bright tomatoes and red chili powder for vibrant color.
I have used chicken breast for this recipe.

Tuesday, May 19, 2020

Restaurant Style Chicken Curry for Roti & Chapati

Restaurant Style Chicken Curry, a simple to make chicken curry with wonderful taste & flavors. It comes together faster than take-out chicken curry reaches your home. So why do we need take out when we can make such a delicious curry at home, right?? It tastes so good with roti,chapati or with any indian flat bread.

In India, every region has its own way of making curries and each has its unique flavor and taste. Indian curries are basically onion & tomato based and flavored with aromatic Indian spices. And for thicken the curry, coconut or yogurt is used depending on the region.

Down south in India, where I'm from, we have an abundance of coconut throughout the year, so it reflects in our cooking also, we used to add a lot of coconut in our curry for both veg and non-veg recipes.

Related : How to make Hariyali Chicken Kebab

Curries without coconut are alien to me once and got to know mainly through restaurants only. In most of the restaurants, to enhance the taste and for the richness, little amount of cream is used in the curries, that gives such a silky smooth gravy, mild sweetness and amazing richness to the curry. Couple of tsp of cream makes all the difference.

Next for the flavor, as far as i have seen, dried kasturi methi is widely used in restaurants across North America because of the limitation of fresh Indian herbs availability here. Both cream & kasturi methi totally elevates the curry to a whole new level.

Related : How to make Chicken Salna

In addition to the usual indian spices, cream & kasturi methi is also recommended to recreate restaurant style Chicken Curry. But if you find it hard to get kasturi methi, you can skip it. Now let's check out how to make this delicious chicken curry.

Restaurant Style Chicken Curry

Preparation Time : 10 min | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Chicken - 1/2 lb / 200 gms approx
Onion -1(small)
Tomato -1(small)
Green chili -2
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1
Ginger garlic paste - 2 tsp
Salt - to taste
Coriander leaves - few
Red chili powder - 3/4 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Cream - 2 tbsp
Kasthuri Methi - 1 tsp

Procedure

First chop the onions, tomato into small pieces, slit the green chili into half. Heat the pressure cooker with oil, add the whole gram masala(cinnamon,cloves & cardamom) in it. Let it fry in oil for 30 secs.

Next add the onion & green chili along with pinch of salt. Saute till they are soft, then add the ginger garlic paste and chicken.

Saute it in the oil for 2-3 mins or until the chicken turns white on top.Next add the tomatoes and spices(red chili,turmeric & coriander powder). Give a good mix.

Then add 1/2 cup of water and cover the cooker with lid and whistle. Cook for 3 whistle or until the chicken is tender and well cooked.

Let the pressure in the cooker released itself and open the lid. Add the salt & cream.

Bring into lite simmer and finally crush kasthuri methi in between your palms and add into the curry.

Simple and tasty Restaurant style chicken curry is ready. Serve it with your favorite rotis. We had it with chapathi.

More more non veg recipes, check out here and for more roti recipes, check out here .

Related: How to make Chettinad Chicken Biryani

Notes:

After adding the cream, don't boil the curry vigorously.
The curry is little bit on spicer side because of use of green chili and red chili powder.
For mild spice curry, you can skip the green chilies
For more flavor, you can add 1/2 tsp of garam masala at the end.

Thursday, September 12, 2019

Kadai Chicken | Chicken Capsicum Masala | Chicken Curry

Kadai Chicken, a delicious & spicy chicken curry with wonderful flavor. Kadai chicken is one of the popular chicken recipe in any Indian restaurant.

Kadai is actually a indian cooking utensil with two handle on the sides and in tamil we call kadai as "Vanali(வாணலி )" or "thalikura sati(தாளிக்கிற சட்டி ) ", back in days, almost all cooking were made in kadai and i don't know why some dishes alone got the name "Kadai" as their prefix. Whoever named the dish might be simply out of ideas and name it from the utensil it was made.

But it's a genius thing to do because it gives authentic & rustic feel to the dish and typically every restaurant serve this dish in a small kadai itself to justify its name :-). I still remember the first time that i ordered this dish at restaurant for its name only. Such a catchy name, is it?? If you know any other reason why it's called as kadai chicken, do let me know in the comments.

Ok, enough with the analysis of the name, now coming to the recipe, it's my attempt to recreate the restaurant style kadai chicken that i had from various restaurant. When i search online for kadai chicken recipe, the result quite varies from gravy type chicken to dry roast type chicken under the name "Kadai Chicken". So i come up with my own recipe with what i remember from eating out,the recipe that i'm sharing today is semi gravy type and it tastes best with roti,chapati or any indian flat bread and pulao.

It's not a ideal chicken curry for plain rice, for steamed rice, you can try this and this chicken curries. As far i remember, in most of the places, kadai chicken has bell pepper in it, so i have added in this recipe. It gives nice flavor to the curry and also combination is good. Now let's check out on how to make restaurant style kadai chicken.

I don't have the small kadai to serve this dish to justify its name, so simply serve it in bowl 😊. That's the typical problem of moving frequently, most of my serving utensils were lost. Some are broken/damaged in the shipping, some are left back in India because of luggage issue and remaining some, honestly i don't have any idea now 😂 .

Kadai Chicken | Chicken Capsicum Masala

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Chicken - 1 lb
Onion(big size) - 1
Tomato - 1
Capsicum -1/2
Green Chili - 1
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 to 1 tsp
Coriander powder - 2 1/2 tsp
Garam masala powder - 1/2 tsp
Pepper powder - 1 tsp
Kasthuri Methi(dried) - 1/2 tsp
Salt - to taste
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Curry leaves - few
Coriander leaves - few
Oil - 1&1/2 tbsp
To powder
Cinnamon - 1/2 inch piece
Cloves - 2
Cardamon - 2 (seeds only)

Procedure

Clean the chicken and keep it ready. Next cut 3/4 of the onion into small pieces and the remaining onion & capsicum into small squares. Cut the tomato roughly into small pieces and slit the chili. Heat the pressure with oil and then add the cinnamon, cloves and cardamon into it. Let it fry in oil for 30 secs.

Add the finely chopped onions, curry leaves & green chili. Saute it for 2 mins, then add the ginger garlic paste, give a good mix and then add the chicken pieces.

Give a good mix and puree the tomato and add into the chicken.

Add spices(turmeric, red chili,coriander and garam masala powder) and salt. Mix it all well and pressure cook for 2 whistle.

In the meantime, add the ingredients listed under "To Powder" into the hand motor & pestle and ground into fine powder. Once the pressure is automatically released from the pressure cooker, open the lid.

Transfer the chicken into bigger pot and keep it on flame and let it reduce until the preferred consistency. Once it about to reach required consistency, add the grounded powder and pepper powder & mix it well.

Finally in an another pan, saute the capsicum and the onions(small square shape)with pinch of salt till they are tender and add into the chicken along with crushed methi leaves. Let it in the flame for 2 mins and switch off the flame.

Tasty Kadai Chicken is ready. Serve it roti/chapati and/or pulao/. We had with chapathi, ghee rice and onion raita

Related : How to make Butter Chicken Masala

Notes:

Freshly grounded spice powder gives nice aroma to the curry. But if you don't have hand motor & pestle, skip it and add extra 1/2 tsp of garam masala powder.
Adding capsicum & onions at the last gives nice texture to the curry.
If you're using boneless chicken, no need to pressure cook the curry. It will get done in the open pot itself.
Adjust the spice according to your taste. The given quantity is for mild spice.

Friday, January 19, 2018

Srilankan Chicken Curry | Chicken Curry | Chicken Gravy

Srilankan Chicken Curry, an another famous recipe from the Srilanka. When comes to different cuisine, i'm always reluctant to try except few, Srilankan cuisine falls to that expectation category :-).

Since the ingredients used in their cuisine are almost same as of my everyday cooking and i knew how it would tastes, hence i'm quite comfortable in give it a try. When i browsed through the Srilankan recipe, i noticed that their recipes are almost similar to south Indian recipes especially south Tamilnadu and Kerala!!!

As I said in my previous pol roti post, this curry is one such delicious side dish for roti and rice. The ingredients that go into that curry powder gives the curry a wonderful aroma and taste to the curry. The flavor from the coconut oil, coconut milk along with the curry powder takes this dish to a whole new level and wanting you to eat more & more(personal experience), it's really hard to stop !!!

In this recipe, tamarind is used to marinate the chicken instead of curd. Normally we use curd or tomato for tanginess when it comes to non veg dishes except fish, so i wondered how chicken would taste in tamarind base, honestly it's not at all overpowering & the slight sweet from the tamarind goes well with chicken.

I'm sure that from now on, this will be a regular dish in my home !!! For vegetarians, try the same with yellow pumpkin. After I had prepared my own Curry powder, I tried the same curry with pumpkin instead of chicken and it turned out so delicious. ST normally doesn't like any pumpkin curry, but he also liked this very much. Ok, enough with the stories, now let's check out the recipe.

Srilankan Chicken Curry

Preparation Time : 30 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Srilankan

Ingredients
Chicken - 1/2 lb
Tamarind - a gooseberry size
Onion - 1/2
Tomato - 1 small
Green chili - 2
Ginger - 1 inch piece
Garlic - 4 cloves
Curry leaves - few
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Srilankan Curry powder - 1 & 1/2 tsp
Homemade Coconut milk - 1/2 cup
To Temper
Coconut oil - 1 tbsp
Cinnamon - 1/2 inch piece
Cloves - 2
Cardamom -2

Procedure

First soak the tamarind in 1/4 cup of water for 30 mins, clean the chicken and wash it with turmeric powder and keep it ready.
Extract the tamarind juice from the soaked tamarind and add the chicken & salt and mix it well. Let it soak for 30 mins, in the mean time, cut the onion into thin slices, tomato into small pieces, slit the chili and thinly slice the garlic and ginger and keep everything ready.

Heat the pressure cooker add the coconut oil and the tempering ingredients. Let it fry in oil for 30 secs.

Add the onions,ginger,garlic, green chili & curry leaves and saute till the onions becomes translucent and then add the tomatoes & give a good mix.

Add the chicken along with the tamarind juice and then add turmeric & chili powder.

Add the srilankan curry powder & enough water,mix it all well together and cook it for 3 whistle.

Once the pressure is released from the cooker, open the lid ,put it on low flame and then add the salt (remember we already added the salt while marinating the chicken,so this is for curry only )& coconut milk.

Let it simmer for 10 mins in the medium flame & switch off the flame.

Tada, Srilanka Chicken Curry is ready. Serve it with roti or rice.

Related : How to make Pol Roti / Srilankan Coconut Roti

Related : How to make Srilankan Curry powder

Notes:

If you have tamarind paste, use 1 &1/2 to 2 tsp instead of tamarind.
After adding the coconut milk, keep the flame in low to prevent curdling.
Freshly grounded srilankan curry powder gives great flavor to the curry but you can use the store bought curry powder also
Use bone meat for best flavor.
If you're using store brought srilankan curry powder, depends on the spice level of curry powder, adjust the amount of red chili powder. Many store brought powder have added the red chili too.
I have used home made coconut milk, but you can use store brought also.

Wednesday, December 13, 2017

Naatu Kozhi Kuzhambu | Chicken Curry | Cornish Hen Gravy

Naatu Kozhi Kuzhambu, the flavorful chicken curry made from cornish hen and indian spices. Recently i came to know from mullai blog that the cornish hen available in US, have the taste and flavor almost similar to our naatu kozhi. And i mentioned the same to ST who is fond of naatu kozhi very much. Immediately he said that on our next visit to walmart, we will buy one and try !!!

So on our last weekend grocery shopping, we bought this chicken,compared to leghorn chicken, it's very small in size even the whole chicken weight is less than 1 lb. As this was the first time, we had bought whole chicken, i was bit hesitate to cut the chicken into pieces,but ST gladly did all the cutting & cleaning process !!!
The flavor of this curry was way beyond our expectation. The taste and texture of the chicken is so close to naatu kozhi.So if you like naatu kozhi flavor, then i highly recommend to try this cornish hen, just like me, you would be amazed by its taste and texture.

Naatu Kozhi Kuzhambu

Preparation Time : 1 hr | Cooking Time : 20 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients
Naatu Kozhi/Chicken - 1 lb
Pearl onion - 15
Tomato - 1
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 to 1 tsp
Coriander powder - 2 1/2 tsp
Salt - to taste
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Curry leaves - few
Coriander leaves - few
Gingelly/Sesame Oil - 1& 1/2 tbsp
To Grind
Coconut - 1/4 cup
Cashew - 2
Fennel seed - 1/4 tsp

Procedure

First cut & wash the chicken thrice in running water and then finally add some turmeric powder to the chicken and wash it once & keep aside. Peel the pearl onion and chopped them roughly, cut the tomato into small pieces.Heat the cooker with oil.Add the cinnamon,cloves and cardamom.Fry it for 30 sec.

Then add the onions & curry leaves ,saute till the onions become translucent.

Add the chicken pieces,saute the chicken in oil for 1 min,then add the ginger garlic paste, saute till the raw smell leaves.

Add the tomatoes, give a quick stir, then add the spices one by one (turmeric,chili ,coriander powder) & mix the spices well with chicken.

Add enough water, cover the cooker, put on lid and cook for 5 whistle or until the chicken is soft.

In the mean time, grind the ingredients listed under "To Grind" into smooth paste.Once the pressure is automatically released from the cooker, open the lid & keep the cooker in flame again.Add the coconut paste and add water as needed.

Add enough salt & mix well and bring into boil, keep the flame in low, until the oil floats on the top.Finally garnish with coriander leaves and switch off the flame.

Tasty Naatu Kozhi Kuzhambu is ready to serve.

Notes:

Pearl onion and gingelly oil gives great taste to the kulambu, highly recommend to use this.
If you want more thicker gravy, soak 1 tsp of poppy seed for 30 mins and grind it along with coconut and add it in kulambu
If you wish, add a tsp of garam masala at the end for extra flavor.
I have used cornish hen here, it gives naatu kozhi flavor.
Cornish hen take little longer time than the broiler/leghorn chicken.

Pages

Monday, November 23, 2020

Butter Chicken Masala

Tuesday, May 19, 2020

Restaurant Style Chicken Curry

Thursday, September 12, 2019

Kadai Chicken | Chicken Capsicum Masala

Friday, January 19, 2018

Srilankan Chicken Curry

Wednesday, December 13, 2017

Naatu Kozhi Kuzhambu