Quick and Easy Chicken Curry/ईजी चिकेन ग्रेवी कर्री /ఈజీ చికెన్ కర్రీ

Ingredients :

Chicken - 1 kg
large Onions, paste - 3
large Tomatoes -  pureed - 2
Green chilly - 3(sliced)

Garlic paste - 1 Tbsp
Ginger paste - 1 Tbsp
Coriander powder - 2 Tsp
Cumin powder - 2 Tsp
Turmeric powder - 1/2 Tsp
Red chilli powder - 1/2 Tsp
Garam masala powder - 1 Tsp
Oil - 4 Tbsp

Salt to taste
Chopped coriander for garnish

Preparation Method :

1. Heat oil in a pan and sauté the green chily and onion paste fry till golden brown. Then add, garlic & ginger paste. Mix well.

2. Add tomato puree. When the tomato puree dries up, add coriander powder, cumin powder, garam masala, red chilli powder, turmeric powder and salt. Let the spices cook.

3. Add chicken pieces into the masala. Stir well and cook till they are golden brown.

4. Add 1/2 cup of water and stir. Cover with a lid and let it simmer till the chicken is cooked.

5. Garnish with chopped coriander and serve.

* Tasty Chicken Gravy Curry Ready.

* Serve with hot Rice or Rotis.

Read More

Onion Chicken Curry

Ingredients :

Chicken(cleaned) - 1/2 Kg
Onions(chopped) - 4
Tomato(chopped) - 2
Green Chily(sliced) - 4
Ginger Garlic Paste - 1 1/2 Tsp
Turmeric - 1/4 Tsp
Kashmiri Chily Powder - 2 Tsp
Coriander Powder - 1 Tsp
Cumin Powder - 1/2 Tsp
Garam Masala Powder - 1/2 Tsp
Salt - To Taste
Oil - 4-5 Tsp
Curry Leaves - 2 Springs
Coriander(chopped) - 1 Bunch

Preparation Method :

1. Take Cleaned Chicken into a Bowl add Chopped Tomatoes, Chilies, Salt, Turmeric, Cumin, Coriander , Red Chily or Kashmiri Chily Powders, Ginger Garlic Paste. Mix all the above mentioned Ingredients into Chicken. Marinate for 20-30 Minutes.

2. Take a Pan add Oil, after Oil heat add Chopped Onions and fry on medium flame for 10-15 Min. After Onions turns Brown switch off the Stove.

3. Take another Pan add Oil then add Marinated Chicken and Cook on medium flame for10 Min. & keep a Lid.

4. After remove the Lid add Fried Onions mix well & keep a Lid for 5 Min.

5. Then add Garam Masala Powder fry for 2 min. without Lid then add chopped Coriander and remove from Flame.Serve with Hot Rice, Chapathi or Roti.

* Tasty Onion Chicken Curry Ready.

Read More

Chicken Raw Cashew Nuts Curry/काजू मुर्ग सब्जी /చికెన్ జీడిపప్పు కూర

Igredients :

Chicken - 1/4 Kg
Raw Cashew  Nuts - 100g
Onions - 3 (sliced)
Green Chily - 4(sliced)
Ginger Garlic Paste - 1 Tsp
Turmeric Powder - 1/4 Tsp
Red Chily Powder - 2 Tsp
Coriander Powder - 1/2 Tsp
Garam Masala Powder - 1/2 Tsp
Salt - To Taste
Curry Leaves - 2 String
Coiander Leaves - 1 Bunch

Preparation Method :

1.Take Kadai add Oil, after Heat Oil add Sliced Onions after add Green Chily and Curry Leaves fry Onions turns into Brown.

2. After add Chicken and Keep a Lid For 5 Min. Then Remove the Lid and Add Ginger Garlic Paste, Fry for 2 Min. and then add turmeric and Red Chily Powder then keep a lid.

3. After add required Water and Keep a Lid for 5min. After 5 min. add raw cashew nuts, Coriander Powder and Garam Masala Powder.

4. After 2 or 3 Min. add Coriander Leaves then Switch Off the Stove.

* Tasty Chicken Curry with Raw Cashew Nuts Curry is Ready.

Read More

Mughlai Chicken Curry

Ingredients :

1 kg fresh skinless chicken, cut into medium size pieces

3 tbsp salt less butter or desi ghee (made from Indian buffalo milk)

4- 5 medium sized red onions, finely chopped

1/2 cup fresh yogurt (Indian curd)

2 to 3 bay leaves

2 tbsp fresh cilantro (coriander) leaves, chopped

1/2 tsp fresh ground turmeric powder

4-5 roasted red chilies (whole)

1 tsp black mace powder

2-3 garlic cloves

1 tsp fresh grated ginger.

1 tsp broken cinnamon

2-3 cloves

1/2 tsp small, green cardamom

1 tsp red chili powder

1/4 tsp ground black pepper

1 tsp roasted cumin seeds

1 tsp roasted poppy seeds

1/2 cup water soaked cashew nuts

1/2 tsp Indian hot spice mix (garam masala) powder

1 cup milk

Salt as per taste

Water

Preparation Method :

1. First step is to marinate the chicken. 

2. Heat a pan over low-medium heat and fry 1/3 rd of the chopped onions until translucent and turn off the heat. Combine fried onions, garlic, ginger, poppy seeds, cumin seeds, cardamom, cashew-nuts, red chili powder, mace, cloves, turmeric powder, cinnamon, black pepper, some salt and ground them all together in a grinder. 

3. Mix the freshly ground spices mixture with yogurt and marinate well the chicken pieces with this paste. Let the chicken marinate for at least 3- 4 hours in the refrigerator.

4. Heat butter or ghee in a deep, heavy bottom metal or non stick pan over low-medium heat. When butter in hot enough, add bay leaves and fry for 5 seconds, then add remaining chopped onions and fry for few minutes until onions turn light brown.

5. Add the marinated chicken pieces, hot spice powder, some salt, milk and some water into the pan as per desired thickness of curry. Stir well all the ingredients together few times and cover the pan with the lid. Simmer the heat and let the chicken cook for next 25 – 30 minutes.

6.  When done, sprinkle fresh cilantro leaves to garnish. Authentic Chicken Mughlai is ready to serve. Serve it hot with stuffed Indian parathas or naan and enjoy the rich spicy flavours of this classic mughlai dish.

Read More

Paneer Chicken Curry (Paneer Kodimamsam Koora)

Ingredients :

• Chicken – 1 kg
• Paneer – 200 gms
• Onions – 4, big size
• Tomato – 4, medium size
• Ginger – Garlic paste – 2 tbsps
• Turmeric powder – 1 tsp
• Dry red chillies – 8 to 10
• Patta/ cinnamon – 1” pieces – 2 nos
• Lavanga/ Cloves – 4
• Oil for frying
• Salt to taste

To Garnish :

Coriander leaves, a handful chopped

Preparation Method :

1. Soak for dry red chillies in warm water for half an hour.

2. Clean the chicken and cut into medium size pieces.

3. Marinate chicken with salt and turmeric powder for about half an hour.

4. In the meantime, chop the onions and tomatoes. Dice the paneer into cubes.

5. Take oil in deep frying pan, fry the paneer cubes and put it in a cup of water so that it doesn’t become hard. Keep aside.

6. In the oil, fry the chicken pieces & keep aside.

7. Grind the dry red chillies into smooth paste using little water.

8. In a frying pan, pour some oil and season with lavanga & patta.

9. Add onion, fry until it turns golden brown color.

10. Now add ginger garlic paste and sauté for a minute.

11. Next add the tomatoes, fry for 2-3 minutes and add the red chilli paste.

12. Stir fry till the masalas blends well and add some water.

13. Boil for some time and add the chicken & paneer pieces.

14. Open cook the curry for some time and switch off the flame.

* Garnish with coriander leaves and Serve with Roti/ Plain Steam Rice.

Read More