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.

Sunday, February 9, 2020

Parotta Chicken Salna | Restaurant Style Chicken Salna | NonVeg Salna

Chicken Salna, one of the famous and delicious curry from South India and it tastes best when paired with parotta, so it's generally known as Parotta Salna. Almost a week back, i had shared the home made parotta and this chicken salna pictures on social media and got rave appreciation from the readers for the texture of parotta and many have asked the recipe for the chicken salna, that's when i realized, chicken salna recipe is still not on my blog.

Though I make this salna regularly for our dinner, it's hard to get decent pictures without daylight, that's the only reason for not posting the recipe this long. So this weekend I was determined to make parotta & chicken salna for lunch(why not, right?), took the pictures and finally i'm here with the recipe for the yummy chicken salna.

Though we eat non veg at home regularly, we rarely order it in restaurants when dining out /take out especially for another cuisine.We indians use a lot of complex flavorings in our meat cooking like this salna(truth to be told, right?), maybe other cuisines(asian/middle east) also do that. But the spices used in Indian meat cooking seem a lot when compared to western cooking.

I used to say that the chicken from the local restaurants here in North America smell too much like chicken, later only realized how else it's supposed to smell, right? In indian cooking, the other flavoring totally dominates the chicken or any meat flavor, since i'm so used to that way of eating while growing up, it's hard to eat chicken with simple flavor.I can't imagine eating the cooked meat simply with salt & pepper. Hope you get what i'm trying to convey here.

I still remember that my Aachi(paternal grandma) used to add drumstick in non veg cooking like mutton kulambu, dry fish curry & so on and used to say that drumstick make the curry so flavorful, guess whatever the flavor we like the most, we used to incorporate them in everything we cook.

Ok, now coming back to this salna recipe, by looking at the long list of ingredient, don't think it's too complicated to make, to ease the making process , i have split the ingredient list and mentioned separately under "Saute & Grind", so you may see the repeated ingredients in the list.

Like any non veg curry, this chicken salna tastes best when using meat with bone, so tried to use chicken with bone for great flavor. To get that parotta stall style salna taste, kalpaasi and mint are very important, so don't skip that. Without further delay let's check out the recipe for the delicious chicken salna.

Parotta Chicken Salna | Restaurant Chicken Salna

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

Ingredients
Chicken - 1/2 lb / 200gms
Onion -1/2(small)
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1
Bay leaf -1
Ginger garlic paste - 2 tsp
Salt - to taste
Curry leaves - few
Coriander leaves - few
Red chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Saute & grind
Onion(small) - 1/2 (thinly sliced)
Tomato(small) - 1(roughly chopped)
Cinnamon - 1/4 inch piece
Cloves - 2
Star anise - small piece
Cardamom - 1
Kalpaasi - small pieces
Mint leaves - a handful
Oil -1 tsp
To grind
Coconut - 1/3 cup
Cashew - 5
Fennel seed - 1/2 tsp

Procedure

First take all the ingredients listed under "Saute & grind" are ready. Heat a pan with 1 tsp of oil, add cinnamon,cloves,cardamom,star anise and kalpaasi and saute them in the oil for 30 secs or until it's fragrant. Next add the onions and saute till they are transparent.

Next add the 1 tsp of ginger garlic paste and saute until it's aromatic and raw smell leaves, then add the tomatoes and mint leaves and saute till the tomatoes are soft.

Switch off the flame and let it cool a bit and put it in the blender/mixie jar and grind them into smooth paste and keep it aside.

Next heat the pressure cooker with 1 tbsp of oil, add the cinnamon,cloves,cardamom & bay leaf, saute them in the oil for 30 secs or until it's fragrant.Add the thinly sliced onions and curry leaves and cook till they are transparent, then add the ginger garlic paste.

Saute till the raw leaves of ginger garlic paste leaves, next add the cleaned chicken & saute till in the oil for 1 min.

Next add the grounded paste and the spices(turmeric, chili and coriander powder), give a good mix and add enough water.

Cover the pressure cooker with lid and cook it for 3 whistles or until the chicken is soft. In the mean, grind the ingredients listed under "To grind" into fine paste and keep it ready.

Once the pressure released from the pressure cooker automatically, add the coconut paste and salt. If needed add more water and brings into boil.

Finally add few coriander leaves and let it cook until the oil floats on the top.

Tasty Chicken Salna is ready. Serve it with parotta ,chapati or even idli and dosa.

Related : How to make Pichu Potta Chicken Curry

Notes:

Don't skip the mint leaves and kalpaasi, those are the major flavor to recreate the restaurant style chicken salna
The Salna would be mildly spicy for the given measurements, add more or less as per your liking.
Add more or less of water as per the consistency you like.

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Tuesday, May 19, 2020