RESTAURANT STYLE CHICKEN CURRY

-

RESTAURANT STYLE CHICKEN CURRY


Craving for restaurant style chicken at home??? 

Here is a simple easy recipe for a super delicious chicken curry.  This mouth watering curry can be prepared with few basic ingredients available at home

The main ingredient is curd  which makes the gravy richer & creamier and also makes the chicken tender, juicy & soft. 

The spices added makes this gravy so flavourful.   Kasuri methi enhances the aroma of this dish and gives resturant style taste & appearance. 

This rich & flavourful gravy is best enjoyed with  hot rotis, chapathi, phulka,  butter naan, kulcha or rumali roti. 

Cook chicken on a slow flame to get this creamy rich texture. 

Try this tasty dish  on your next dinner menu & i am sure everyone will love it. 

(Kindly note: Use spices as per your choice. My family prefers less spicy food & we all love potatoes & carrots in meat curry. You can skip this step if you don't like.  Use ghee & milk cream as per your preference)


RECIPE:

For 800 gms chicken . 

INGREDIENTS:

A. FOR MASALA POWDER:

  • 4 red short chillies ( guntur)
  • 4 red long chillies ( byadagi)
  • 2 tsp coriander seeds
  • 2 tsp jeera
  • 2 tsp fennel seeds
  • 1/2 tsp pepper
  • 3 cloves
  • 1" cinnamon
  • 2 cardamom

B. FOR PASTE:

  • 2 large onions
  • 1/2 " ginger
  • 8-10 garlic cloves
  • 5-6 cashew nuts

OTHER INGREDIENTS:

  • 200ml curds
  • 1/2 tsp Kashmiri chilli powder ( optional)
  • Little kasuri methi
  • Little coriander leaves
  • 2 bay leaves
  • 2 cloves
  • 2 cardamom
  • 1/2" cinnamon
  • Diced potatoes & carrots ( optional)
  • Sugar & salt to taste. 
  • Little amchoor powder ( if needed)
  • 1/2 tsp garam masala powder
  • 2 tbsp milk cream (optional)

METHOD:


Dry roast all the ingredients under A. 

Make fine powder & keep aside. 

Grind all the ingredients under B to a fine paste & keep aside. 

Heat 2 tbsp ghee in a cooking vessel. Add 3 cloves, 1" cinnamon, 2 bay leaves.  Fry for 30 seconds. 

Add ground paste & fry for 2-3 minutes till raw smell disappears. 

Add  curds, masala powder , chilli powder and mix well. 

Cook on a slow flame for 4-5 minutes till ghee floats on top. 

Add cleaned chicken pieces, salt, sugar to taste. Mix well & cook till half done. 

Add potatoes, carrots ( optional). Mix well. Add masala water & cook on a slow flame till done. 

Sprinkle kasuri methi, little garam masala powder, amchoor powder, chopped coriander leaves and add cream( optional). 

Take one boil & switch off the flame. 

Super delicious, creamy dahi chicken is ready. 
Serve with hot rotis, chapathies, phulka, butter naan or kulcha. 

Here i have served it with soft fluffy wheat roti. 

Enjoy this super delicious chicken curry with your loved ones. 





Comments

Post a Comment

Popular posts from this blog

Mutton Green Masala

-
Image
Mutton Green Masala This is one of the oldest & most common recipes of Mangalorean cuisine.  This quick & easy curry is a perfect blend of aromatic spices and has a freshness and flavours of herbs like coriander & mint leaves.  This flavourful green curry goes extremely well with sanna, neeru dosa/ panpole, appams and even with roti, chapathi or boiled rice. My family loves it with soft silky neeru dosas/panpole.  The soup of mutton makes this curry so glossy ,  flavourful and aromatic.  This same masala can be used for chicken too.  Please note: Use spices as per your preference.  Cooking time of mutton depends on the quality of meat. Tender meat cooks faster.  Recipe: For 1/2 kg Mutton 2 potatoes, 2 carrots ( optional) Ingredients for Masala: 5 green chillies 1" ginger 6-8 flakes of garlic 1 /2 tsp pepper 1/2 tsp jeera 1/4 tsp coriander seeds 5 cloves 1" cinnamon 1/4 tsp fennel seeds 1 star anise 1 cardamom 1/2 tsp poppy seeds 3 cashewnuts ( optional
Read more

Chicken roce curry

-
Image
Chiken roce curry This is a typical mangalorean Chicken curry loved by most of the Mangaloreans.  'Roce' means 'coconut milk' in konkani. This curry needs coconut milk as a main ingredient. The aroma of roasted spices & the flavour of thick coconut milk, gives special taste & richness to this dish.  This curry goes extremely well with shevyo/ rice noodles, panpole/neeru dosa, sanna, kori rotti, or apams.  Goes well with rice too.  Recipe: For 1kg chicken Ingredients for masala: A: 4-5 red short chillies 2-3red long chillies  1/2 tsp pepper  1/2 tsp jeera 2 tbsp coriander 1/2tsp poppy seeds 2 large sliced onions 5-6 garlic flakes 2 tbsp coconut or 3 medium pieces of coconut. B: Little tamarind Little turmeric METHOD: Dry roast all the ingredients under A one by one .  Grind the roasted ingredients along with ingredients under B to fine paste.  Extract coconut milk of 1/2 coconut & keep thick milk aside.  Heat 2
Read more

Sanna

-
Image
SANNA These are fluffy steamed rice cakes made with rice & dal batter.  Delicious steaming hot sanna with dukra mass (pork bafat) is a delicacy among mangalorean Catholics.  Sannas are prepared mostly during festive occasions & during any celebrations in the house.  These are originally prepared using toddy but now we use yeast for fermentation.  These soft ,spongy sannas are best enjoyed with any fish or meat curries or with sambar & chutney.  They can be  enjoyed for breakfast, lunch , dinner or even for evening tea.  Rice & dal ground, fermented & steamed in steaming vessel  yields these delicious, soft, spongy sannas.  Here is a simple easy recipe for soft delicious sannas. RECIPE: I have used 200 ml cup for measurement. Ingredients: 1 cup dosa rice, 1/4 cup urad daal,  handful of poha soaked for 5 minutes. ( 3/4th cup poha) 1/4 tsp yeast. Salt & sugar to taste Method: Just soak dal & rice for minimum 2 hours & grind to fine p
Read more