Best North Indian Chicken Curry 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.

North Indian Chicken Curry image

Provided by Vickie Parks @Northwestgal

Categories Chicken

Number Of Ingredients 20

1 cup - plain yogurt
1 teaspoon(s) cornstarch
2 tablespoon(s) peanut oil (use canola oil if you don't have peanut oil)
1 large onion, chopped
1 tablespoon(s) minced ginger
2 tablespoon(s) minced garlic
1 or 2 - serrano (or other hot green chile), minced
12 - boneless chicken thighs
1 - bay leaf
1 tablespoon(s) ground coriander
1 1/2 tablespoon(s) ground cumin
1 teaspoon(s) turmeric
1/2 teaspoon(s) cayenne pepper
1 (28oz) can(s) diced tomatoes, with their juices
3/4cup - fresh coriander leaves (cilantro), chopped - divided
2 teaspoon(s) kosher salt
1 1/2 teaspoon(s) garam masala
TO SERVE (OPTIONAL)
- cooked basmati rice
- chapati or naan bread

Steps:

Mix yogurt with cornstarch; set aside.
Heat oil in a Dutch oven or large saucepan set over medium-high heat. Add onions and sauté for about 2 minutes, stirring frequently to ensure even cooking. Arrange onions in even layer in pan, and cook (without stirring) for 2 minutes or until the edges begin to brown slightly. Reduce heat to medium and cook, stirring constantly, for 10 minutes or until onions are caramelized but not burned.
Add ginger, garlic and chile(s) to the caramelized onions. Cover and cooking over medium heat for 2 minutes, stirring frequently. Add chicken thighs and cook for 5 minutes, stirring occasionally. Lower heat to medium-low and add bay leaf, coriander, cumin, turmeric and cayenne, and cook for 2 minutes longer, stirring frequently and scraping bottom of pan to release flavored bits.
Add tomatoes with their juice, yogurt mixture, 1/2 cup of the cilantro and salt. Stir well, the cover pan and bring mixture to a boil. Once it reaches a boil, lower heat and let simmer 25 to 30 minutes or until chicken is thoroughly cooked. Remove pan from heat, discard bay leaf, and season with more salt if needed.
To serve, stir garam marsala into the pan sauce. Serve over basmati rice, and garnish each serving with the remaining 1/4 cup cilantro, and serve immediately with chapattis or naan bread.

North Indian Chicken Curry image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 24

1 whole chicken, skin removed, cut into 12 pieces
3 tablespoons salt, divided
4 teaspoons ground black pepper, divided
1/4 cup ghee or clarified butter
4 cups sliced onions
3-4 tablespoons sugar
3 tablespoons minced garlic
3 tablespoons minced ginger
2 tablespoons minced green jalapeno chili
1 bay leaf
2 tablespoons Garam Masala, recipe follows
4 cups diced tomatoes
1 tablespoon tomato paste
4 cups boiling potatoes, 2-inch cubes
6 cups chicken stock, divided
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
4 (3-inch) cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg
1/2 cup turmeric

Steps:

Season chicken with 1 tablespoon of salt and 1 teaspoon black pepper. Set aside. In a large saucepan, heat the ghee. Stir-fry the onions until glossy. Season with the remaining 2 tablespoons salt, 2 teaspoons black pepper and sugar. Continue to stir-fry until soft but do not allow to brown.
Add the garlic, ginger, jalapeno, bay leaf, and garam masala. Stir-fry for 1 to 2 minutes until spices bloom and become aromatic.
Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock. Slowly bring to a boil, stirring occasionally. When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes. Add more chicken stock as necessary. Taste and adjust seasoning with salt, pepper, and sugar.
In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg and turmeric.
Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.