Chicken Curry Recipe

Chicken back-scratch recipe for beginners. This detailed post on how to brand chicken curry at abode will guide you to make the best dish using pantry staples. This is one of the easiest that even a novice or a available tin can cook with an amazing outcome. Information technology not only tastes delicious merely is also very flavorful with soft, tender & succulent pieces of chicken. Serve it with butter naan, tandoori roti, jeera rice or plainly basmati rice.

I have grown up eating many kinds of Indian chicken curries from various regions as my mom is a food enthusiast. We would get to eat them during the weekends with rice & jowar roti.

And then making a good chicken back-scratch is something I learnt from my mom. I have shared lot of chicken back-scratch recipes on the blog which I brand for my family.

Simply this mail service on a bones chicken curry was something I thought will be helpful for the newbies. I have kept the recipe very very elementary & have non used any fancy ingredients like canned love apple puree, stock or any sort of cream. In that location is no blending & grinding work involved.

So even if you are a novice with just a bones kitchen set up, just get ahead and give this recipe a try. I am sure y'all will cook an awesome chicken curry!

The entire dish is tiresome cooked, that's what makes this chicken curry uniquely succulent & flavorful.

More similar recipes,
Butter craven recipe
Chicken korma
Chicken tikka masala
Methi chicken

How To Make Chicken Curry

1. Heat ii tablespoons of oil in heavy bottom pan. When the oil turns hot, add

• 1 small bay foliage (or 1 sprig curry leaves)
• 2 inch cinnamon slice
• 4 cloves
• 3 green cardamoms. (All of these are optional just recommended)

ii. Add together 1 cup very finely chopped onions and 1 chopped green chili pepper. Saute the onions till they plough aureate. To speed upwards, I used another tbsp of oil here and this is optional.

three. Add 1 tablespoon ginger garlic paste. Brand sure the onions plow golden earlier adding ginger garlic.

4. Saute ginger garlic for about 2 to three minutes or until the raw smell disappears completely.

5. Add ½ cup tomatoes (chopped or mashed or pureed). Also add ¼ teaspoon turmeric and ½ teaspoon salt.

half dozen. Next fry until the tomatoes turn completely mushy and the raw smell has gone.

7. Add one teaspoon red chili powder and ¼ cup whisked yogurt (curd). Check the tips section below to know tips on how to forestall yogurt from splitting in the back-scratch. To substitute yogurt, yous can soak 12 cashew nuts or almonds or 3 tablespoons white poppy seeds in ½ cup hot water for 30 minutes. Blend it to a smooth paste & add here.

8. Saute on a medium flame until the mixture becomes thick and begins to aroma good. Optional – If you do not like chunky onions in your curry, then absurd and blend this with water to a smooth puree.

9. Add the post-obit ingredients

• ½ kg craven (virtually i lb)
• one teaspoon garam masala pulverization
• 1 teaspoon coriander pulverisation
• ii tablespoons chopped coriander leaves or mint leaves.

10. Saute for 3 to 4 mins or until the chicken turns stake.

11. Cover and melt on a low flame for almost 3 to 4 mins then the chicken absorbs the flavors. Meanwhile, heat ane loving cup h2o in a separate pot. You tin can likewise microwave the water in a cup for ane min.

12. Pour ½ to ¾ loving cup hot water or as needed. Using cold water often makes the meat tough & hard.

13. Make sure yous apply just enough water to partially embrace the chicken. Cover and cook on a depression to medium rut until soft tender. It took nigh 10 mins for me. This may vary depending on the age of the chicken or the size of the pieces. Do not melt on a loftier temperature.

xiv. Lastly cheque whether the chicken is done by pricking it with a fork. It must be soft and should autumn off the bone easily. Taste the curry and add together more salt if need. Besides add ½ teaspoon more garam masala if you feel the back-scratch is low on flavor.

When the curry reaches a desired consistency switch off the stove. Add some coriander leaves for garnish. Keep covered until y'all serve.

Serve chicken back-scratch with rice, jeera rice, ghee rice or chapathi. Also have a simple raita or onion wedges to go on the side.

Authentic Indian Back-scratch Does Not Employ

• Canned tomato puree
• Curry powder
• Cornstarch or
• Any kind of stock or broth

So this recipe does not use any of the above mentioned ingredients & will give you a real Indian craven back-scratch with a burst of flavors & deliciousness.

Pro Tips

1. Choosing chicken
You lot tin can make this back-scratch with boneless or bone-in chicken. But bone-in craven yields the all-time curry as the juices from the bones seep to the curry. And then bone-in chicken also thickens the curry without adding whatever thickener.

Most traditional Indian households use the whole craven that is cut to equal sizes. The curry is made with all the pieces – thighs, breasts etc. But if y'all are choosy you tin can apply whatever you similar.

two. Whole spices
To begin with I do temper the whole spices like bay leaf, cinnamon, cloves & cardamom. If you do non have these you may skip. But the flavor from the whole spices is much more intense than the ground powders so I employ them.

3. Garam masala – ground spice powder
Garam masala is an Indian spice alloy fabricated by dry roasting the spices & pounding them. For this chicken curry recipe you will demand a very good spice powder.

I have used this homemade garam masala. However you can also use any store bought powder that is of adept quality & aromatic.

Substitute: A good substitute to garam masala is a curry powder. You tin again choose something expert from a popular brand. But please note that a curry powder does non have the same smell & spice level equally the garam masala pulverisation.

4. Onions & tomatoes
I have used chopped onions & tomatoes here. Some regions use them by grating or pureeing. However it is up to you lot to make a choice.

v. Taste enhancer or thickener
Traditionally chicken curry was fabricated without any thickening agents. To enhance the taste, one of the ingredients like coconut, yogurt, nut paste or poppy seeds paste were used.

Back dwelling house in India, my mom would always use poppy seeds paste for the craven curry. Since poppy seeds are in the land I live, I either use yogurt or cashew paste here.

So feel gratis to use fresh yogurt if y'all exercise not ain a blender. Here is how to use it.

Using Yogurt In Curry

Well-nigh often thick yogurt with lesser whey in it, won't split in the curry but however for unknown reasons it may sometimes happen. So these tips volition help you if you want to foreclose that.

• Just whisk it with a fork until smooth. Temper the yogurt beginning by adding 2 tbsps of onion love apple masala (made in the recipe) to it. Mix it well. Ten lower the flame completely and pour the yogurt to the pan.
• Yogurt that is not sour and has bottom whey works well in this recipe. So you can apply greek yogurt or even homemade yogurt.
• If your yogurt is too runny and has a lot of whey, but strain it in a cheese cloth and and then apply. Also much of whey will always split the yogurt in the chicken curry.

Slow cooking

The specialty of this chicken back-scratch is wearisome cooking. Practise not blitz or exist in a hurry to finish upwardly cooking quickly. A slow cooked dish will be worth the endeavor equally it really stands out in gustation & flavor.

A dish prepared on a high flame volition yield you lot only a hotchpotch curry and non the one that yous will really love & savor.

Serving suggestions

You tin serve this chicken curry with manifestly rice , basmati rice, Jeera rice, ghee rice or even with roti, paratha or naan.

Brand creamy craven curry

You can make this craven curry flossy past adding four tbsps of cream or thick coconut milk towards the terminate.

Related Recipes

Recipe card

• ▢ ½ kg chicken (500 grams or 1 pound (preferably os-in))
• ▢ two to 3 tablespoons oil
• ▢ i cup onions (three medium onions) (fine chopped)
• ▢ 1 to 2 green chilies slit (skip for less spicy)
• ▢ one tablespoon ginger garlic paste or minced ginger garlic
• ▢ ½ cup tomatoes (ii medium tomatoes, pureed or finely chopped)
• ▢ ¼ loving cup yogurt (substitute with 12 cashews or three tbsps poppy seeds, refer notes)
• ▢ ½ to ¾ teaspoon salt (adjust equally needed)
• ▢ ½ to 1 loving cup hot water (or coconut milk)
• ▢ 2 tbsp coriander leaves or mint leaves finely chopped

Spice powders (or use curry pulverization as needed)

• ▢ ¼ teaspoon turmeric powder
• ▢ 1 teaspoon red chili powder or smoked paprika (½ tsp for less spicy)
• ▢ 1 teaspoon garam masala (½ tsp more than if needed, arrange to gustation)
• ▢ 1 teaspoon coriander powder

Whole spices (skip if you lot don't accept)

• ▢ 1 bay foliage or 1 sprig curry leaves
• ▢ four cloves
• ▢ 2 inch cinnamon piece
• ▢ 3 green cardamom

Preparation

• ▢

  Outset rut oil in a deep pan, then add together whatever whole spices you accept – bay leaf, cinnamon, cloves & light-green cardamoms. Fry them till you go an aroma, just for a min.

• ▢

  Add together chopped onions and chilies. Saute till the onions turn deep gilt in color.

• ▢

  Next add ginger garlic paste and saute till you lot get a squeamish odor. This just takes about a minute.

• ▢

  Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes plough soft & mushy.

• ▢

  Pour yogurt (or cashew paste), cherry-red chili powder, garam masala & coriander pulverization.

• ▢

  On a low estrus, melt until the mixture smells practiced and the raw smell goes away.

• ▢

  Add chicken and coriander leaves. Fry till the craven turns white or pale in color. This takes around 3 mins.

• ▢

  Comprehend and cook on a low oestrus for 3 to 4 minutes. This step is very of import as the chicken absorbs all the flavors of the spices.

• ▢

  Meanwhile in a separate pot, heat up 1 loving cup water. Using cold water well-nigh times toughens the chicken and then information technology is good to use hot water.

How To Make Chicken Back-scratch

• ▢

  Pour hot water just enough to brand a thick curry. Practice non add together too much h2o. Chicken curry volition become runny. Sometimes chicken lets out lot of wet. So use only as needed.

• ▢

  Cover and cook on a medium to low flame till the chicken is soft cooked and the back-scratch turns thick.

• ▢

  Gustation the back-scratch & add more than salt if needed.

• ▢

  You tin also add another ½ tsp garam masala at this stage if you lot feel it is less in flavors.

• ▢

  Embrace and melt on a low flame for iii to five mins. When the craven is cooked completely it volition autumn off the bone easily.

• ▢

  Lastly garnish with coriander leaves, cover and off the heat. Serve craven back-scratch with butter naan or jeera rice.

1. Y'all can also skip the whole spices if you exercise not take. But they add a more than intense flavour to the curry.
2. To prevent yogurt from splitting, add it to a bowl and whisk information technology well with a fork. Add 2 tbsps of onion tomato masala (made in the recipe) and mix information technology well with yogurt. Ten lower the flame completely and pour the yogurt to the pan.
3. To substitute yogurt, soak 12 cashew nuts or almonds or 3 tablespoons of white poppy seeds in half cup water for 30 minutes. Afterward blend it in a small grinder to make super shine milk.
4. If you don't like chunky curry with onions and tomatoes then blend the onion tomato masala with half cup water in a blender.
5. Adding common cold water to craven sometimes makes it hard or tough. And then use hot water.
6. This craven curry can be cooked in kokosnoot milk instead of water. Do not pour common cold coconut milk. Rut up and add together.
7. Please choose a practiced garam masala for the recipe especially if using store bought. Some brands sell really pungent garam masala. Use it with caution.
8. You can too use 3 to 4 tbsps of cream or thick coconut milk towards the stop if you adopt. Merely add it towards the end and plow off.

Alternative quantities provided in the recipe carte are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Diet Facts

Craven Curry Recipe

Amount Per Serving

Calories 417 Calories from Fat 234

% Daily Value*

Fat 26g 40%

Saturated Fat 7g 44%

Cholesterol 126mg 42%

Sodium 143mg 6%

Potassium 521mg 15%

Carbohydrates 10g iii%

Fiber 3g 13%

Sugar 3g 3%

Protein 33g 66%

Vitamin A 705IU xiv%

Vitamin C 10.4mg 13%

Calcium 65mg 7%

Iron 2.7mg fifteen%

* Percent Daily Values are based on a 2000 calorie nutrition.

© Swasthi's Recipes

If you are using naatu kodi / kozhi (country craven) y'all can make this craven back-scratch in a pressure level cooker and cook for four whistles on a medium flame.

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Source: https://www.indianhealthyrecipes.com/chicken-curry/

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