Best Chicken Curry North Indian Style Recipes

Chicken Curry - North Indian Style image

Provided by TDT5603

Categories Curries

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

1 cup plain yogurt
1 teaspoon cornflour
2 tablespoons oil
2 cups onions, chopped
1 tablespoon fresh ginger, peeled and grated
1 tablespoon fresh garlic, crushed
4 teaspoons green chilies, chopped
12 large chicken thighs, skinned
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
3/4 teaspoon ground turmeric
3/4 teaspoon ground cayenne pepper
400 g canned tomatoes, chopped
1/2 cup fresh coriander, roughly chopped
2 teaspoons salt
1 1/2 teaspoons garam masala
1/4 cup fresh coriander, roughly chopped

Steps:

Stir cornflour into yoghurt. Put aside.
In a large saucepan, heat oil over medium-high heat. Add onions and saute until beginning to colour. Reduce heat to medium and saute onions until dark golden brown.
Stir in ginger, garlic and chillies. Saute for a further two minutes.
Increase heat to medium-high and add chicken. Brown well.
Reduce heat to medium. Sprinkle ground coriander, cumin, turmeric and cayenne pepper over chicken. Mix well and cook for 3 minutes.
Add tomatoes, yogurt mixture, 1/2 cup fresh coriander and salt. Mix well, cover and bring to boil.
Reduce heat to low and simmer until chicken is cooked.
Turn off heat. Stir in garam masala and three tablespoons fresh coriander.
Garnish with remaining coriander and serve with rice and/or Indian breads.

Nutrition Facts : Calories 379.8, Fat 26.3, SaturatedFat 7.2, Cholesterol 122.4, Sodium 777.8, Carbohydrate 8.9, Fiber 1.7, Sugar 4.5, Protein 26.6

North Indian Style Chicken Curry image

Provided by barbara lentz @blentz8

Categories Chicken

Number Of Ingredients 17

2 tablespoon(s) vegetable oil
1 large onion chopped
1 cup(s) plain yogurt room temp
1 teaspoon(s) cornstarch
1 tablespoon(s) fresh ginger grated
1 tablespoon(s) garlic minced
2 serrano chilies seeded and minced
4 bone in chicken thighs
1 tablespoon(s) ground coriander
2 teaspoon(s) cumin
1 teaspoon(s) turmeric
1/2 teaspoon(s) cayenne
1/4 cup(s) brown sugar
28 ounce(s) can crushed tomatoes
1/2 cup(s) fresh cilantro chopped
salt
2 teaspoon(s) garam masala

Steps:

Heat the oil in a large pan over high heat. Add the onions and saute for 4 minutes. Turn the heat down and cook until golden brown about 10 minutes.
Put the yogurt in a bowl and mix in the cornstarch.
Add the ginger, garlic, and chilies to the onions. Cook for 2 minutes. Add chicken thighs and cook until they are browned on both sides about 6 minutes. Add the spices and brown sugar.
Add the tomatoes, yogurt and cilantro. Taste and add salt. Turn the heat to low and add a cover. Simmer for about 20 minutes until the chicken is done.
Add the garam masala and stir well. Serve garnished with more cillantro.