Best Indian Chicken Curry Bursting Spice Flavorsmelt In Mouth Tender Recipes

CHICKEN CURRY RECIPE

Steps:

• First heat oil in a deep pan, then add whatever whole spices you have - bay leaf, cinnamon, cloves & green cardamoms. Fry them till you get an aroma, just for a min.
• Add chopped onions and chilies. Saute till the onions turn deep golden in color.
• Next add ginger garlic paste and saute till you get a nice aroma. This just takes about a minute.
• Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
• Pour yogurt (or cashew paste), red chili powder, garam masala & coriander powder.
• On a low heat, cook until the mixture smells good and the raw smell goes away.
• Add chicken and coriander leaves. Fry till the chicken turns white or pale in color. This takes around 3 mins.
• Cover and cook on a low heat for 3 to 4 minutes. This step is very important as the chicken absorbs all the flavors of the spices.
• Meanwhile in a separate pot, heat up 1 cup water. Using cold water most times toughens the chicken so it is good to use hot water.
• Pour hot water just enough to make a thick curry. Do not add too much water. Chicken curry will become runny. Sometimes chicken lets out lot of moisture. So use only as needed.
• Cover and cook on a medium to low flame till the chicken is soft cooked and the curry turns thick.
• Taste the curry & add more salt if needed.
• You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.
• Cover and cook on a low flame for 3 to 5 mins. When the chicken is cooked completely it will fall off the bone easily.
• Lastly garnish with coriander leaves, cover and off the heat. Serve chicken curry with butter naan or jeera rice.

INDIAN CHICKEN CURRY II

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

INDIAN CHICKEN CURRY-BURSTING SPICE FLAVORS,MELT IN MOUTH TENDER

Steps:

• Take out the pouch of the chicken parts which is inside the chicken,set it aside.Cut the chicken wings off set it aside with chicken parts of the pouch.Peel skin off the chicken,cut chicken to make 2 skinless Breasts and 2Legs with thighs skinless.Put the chicken Back meat with wings and parts from the pouch.
• In a large Stockpot pour 4 cups of water over medium high heat,add parts from pouch,wings and the chicken Back part,bring it to boil,reduce to medium low,cover and heat for 30-40 minutes.Discard the parts,Save the Strained Broth .
• Clean and wipe bottom of stock pot,add vegetable oil over medium high heat,add onions,garlic,ginger,cumin seeds,cinnamon stick,cardamom seeds,cloves and bay leaves.Cook for about 5-8 minutes stirring occasionally until onions become golden translucent(If mixture sticks badly to the bottom of pot either reduce heat to medium or add tablespoon of broth you made from chicken parts).
• Add chicken legs with thighs and breast to onion mixture,mix it so mixture is coated to chicken on all sides,cover,reduce to medium low,let it simmer for 10 minutes.Uncover add yogurt,Garam Masala,Curry Powder,Coriander powder,turmeric powder,cayenne pepper(I use 1 Tablespoon,you can use as per the heat level you desire)and salt,mix it well together so everything is blended together and chicken is coated with mixture,cover heat it on medium for 15 minutes.Now add tomatoes and 2-3 cups of broth(according to your taste as to how much gravy you like in your curry,it will reduce by half the amount you add by the time curry is ready)cover cook on medium high,covering the pot half way,for 30-40 minutes.
• Uncover pot give it a gentle stir as chicken is getting tender and rough stir may shred chicken into gravy,check if the chicken is cooked thoroughly and is tender,taste the gravy to see if it needs any more salt or pepper,add Cilantro,give gentle stir,cover cook on medium low for 10-15 minutes.Turn it off add Hard Boiled Eggs each egg cut into two pieces immersed in gravy so it absorbs flavor from it.Let stand for 5 minutes or more,serve with Indian Basmati Rice,Chapati,Paratha(Indian flat round wheat Bread) with side of sliced onions,diced cucumbers mixed with Plain yogurt(blended with water ,pinch of salt and mint powder)sauce.