This recipe originated in the Indian subcontinent and is common in Southeast Asia and Great Britain as well. There is no rocket science involved all you need to do is to create a perfect blend of the ingredients. Today I will be mentioning one instant chicken curry recipe and another the normal one. If you are tired and craving some good chicken then this is surely the one you should try. This recipe goes well with rice and roti both.
The key ingredients for this dish are patience and commitment. The rest can be bought online or from your nearest supermarket.
Instant Chicken Curry
Preparation time - 10 mins
Cooking time 15-20 mins
Serves - 4
Ingredients
Chicken - 1 kg
Mustard Oil - 1.5 tbsp
Ginger and Garlic Paste - 1.5 tbsp
Green Chillies - 4-5 (slit them)
Onions - 4-5 medium size (sliced)
Tomatoes - 2-3 (diced or puree)
Black Cardamom - 2 (crushed)
Green Cardamom - 3 (crushed)
Cumin - 1/2 tbsp
Cloves - 2 (crushed)
Bay Leaf - 1
Red Chilli Powder - 2-3 tbsp (depending on how hot you want it)
Turmeric - 1/2 tbsp
Fennel Powder - 1/2 tbsp
Coriander Powder - 1 tbsp
Garam Masala - 1 tbsp
Ghee - 1 tbsp (optional)
Coriander Sprigs - Handful (finely chopped)
Salt - as per taste
Procedure
In a pressure cooker add Mustard oil wait till it is smoked, add the sliced onions and saute them till they are translucent. Make sure that the flame is set on high initially and then lower it to medium after the onions are translucent.
Add cumin, black Cardamom, Cloves, Green Cardamom, Bay Leaf, Green Chillies, Ginger Garlic paste, and mix well. Keep mixing for 2-3 mins, then immediately add chicken and mix everything.
After 3-4 mins add Red Chilli Powder, Turmeric, Fennel Powder, and Coriander Powder. Mix everything well and add water.
After 3-4 mins add tomatoes, salt, and seal the pressure cooker and wait for 3-4 whistles.
This step is optional but really makes a difference. In a pan add ghee and wait till it is hot. Add garam masala and on medium heat let it saute for about 2-3 mins or you can directly add the garam masala to the chicken.
Open the lid of the pressure cooker and add the sauteed Garam Masala, cover for 6-7 mins, add coriander sprigs and serve with hot rice or roti.
Normal Chicken Curry
Preparation time - 15 mins
Cooking time 40-45 mins
Serves - 4
Ingredients
Chicken - 1 kg
Mustard Oil - 1.5 tbsp
Ginger and Garlic Paste - 1.5 tbsp
Green Chillies - 4-5 (slit them)
Onions - 4-5 medium size (sliced)
Hung Curd - 5-6 tbsps
Black Cardamom - 2 (crushed)
Green Cardamom - 3 (crushed)
Cumin - 1/2 tbsp
Cloves - 2 (crushed)
Bay Leaf - 1
Red Chilli Powder - 2-3 tbsp (depending on how hot you want it)
Turmeric - 1/2 tbsp
Fennel Powder - 1/2 tbsp
Coriander Powder - 1 tbsp
Garam Masala - 1 tbsp
Ghee - 1 tbsp (optional)
Coriander Sprigs - Handful (finely chopped)
Salt - as per taste
Procedure
In a bowl add Chicken, Green chillies, Ginger Garlic paste, Red Chilli Powder, Turmeric, Fennel Powder, Coriander Powder and set aside.
In a pan add Mustard oil wait till it is smoked, add the sliced onions and after 5-7 mins add cumin, black Cardamom, Cloves, Green Cardamom, and Bay Leaf. Saute the onions till golden brown.
Set the flame to medium and add the chicken.
Mix all the ingredients well and cover the pot for about 20-25 mins.
Remove the lid and check for the tenderness of the chicken, if required cover for 10 more minutes.
Again this step is optional but really makes a difference. In a pan add ghee and wait till it is hot. Add garam masala and on medium heat let it saute for about 2-3 mins and add it to the chicken or you can directly add the garam masala to the chicken.
Cover for 10 mins and then add coriander sprigs.
Serve with hot rice or roti.