இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Chicken Curry is made with onion, tomato, spices, ginger garlic paste, and chicken pieces. It is a tasty side dish that goes well with roti, nan, and parotta. There are different varieties of chicken curry in India, the preparation and method differ from one state to another, North Indian style chicken curry is different from the south Indian.
While preparing chicken curry people used grind masala powder but in restaurants, they won’t grind spice powders every time, or they will use customized masala powders only for special items, here we are going to see the simple, easy and quick restaurant style chicken curry, there is no need to grind any masala powders separately, we can prepare it with the ingredients available in our home.
Notes
- While making chicken curry try to make it with bone-in chicken pieces, it will be tastier than the boneless chicken.
- You can also add 1 or 2 pieces of potato along with the chicken pieces, it will make the curry yummy.
- You can add coconut paste (4 tsp shredded coconut, 4-5 cashew nuts, and 1/2 tsp poppy seeds), 1-2 minutes before you turn off the flame, which will make the curry more flavourful.
- You can add a handful of curry leaves along with chilis and coriander leaves.
Other varieties – Chicken Biriyani, Chicken Gravy, Prawn Fry, Street style chilli chicken,rumali roti, paneer makhani, masala dosa, millet upma, kothu parotta, appam, adai, veg hakka noodles, millet idli, parotta, podi idli, poori, paniyaram, ven pongal, potato sandwich, oats idli, idli-dosa, instant rava idli, aloo paratha, chili idli, masala idli.
Chicken Curry is made with onion, tomato, spices, ginger garlic paste, and chicken pieces. It is a tasty side dish that goes well with roti, nan, and parotta. There are different varieties of chicken curry in India, the preparation and method differ from one state to another, North Indian style chicken curry is different from the south Indian.
- 750 grams Chicken (bone-in)
- 2 tsp Chili powder
- 1 tsp Ginger garlic paste
- 1/2 tsp Turmeric powder
- Salt as required
- 2 tsp Oil
- 3 Onion (Finely chopped)
- 2 Tomatoes
- 1 tsp Ginger garlic paste
- 3 Green chilis
- 1/2 tsp Turmeric powder
- 2 tsp Chili powder
- 1 tsp Coriander powder
- 1/2 tsp Garam masala
- Chopped coriander leaves few
- Salt as needed
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In a bowl add 750 grams chicken, required salt, 1/2 tsp turmeric powder, 1 tsp ginger garlic paste, 2 tsp chilli powder.
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Mix everything well and marinate for 20-30 minutes.
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In a pan add 2 tsp of oil, add 3 finely chopped onions.
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Cook till the onions become translucent.
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Now add 1 tsp ginger garlic paste, 3 sliced green chilis, and a few chopped coriander leaves.
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Cook until the raw smell leaves.
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Add needed salt, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp garam masala, 2 tsp chilli powder, and mix well.
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Add 2 tomatoes to a mixer jar, make it a fine paste and add the tomato puree.
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Combine everything well.
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Cook covered for 10 minutes, or cook till the oil separates.
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Now add the marinated chicken and mix.
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Cook covered for 25-30 minutes or pressure cook for 3 whistles.
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Once done, add chopped coriander leaves and combine well.
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Serve hot.
- While making chicken curry try to make it with bone-in chicken pieces, it will be tastier than the boneless chicken.
- You can also add 1 or 2 peeled and cut potatoes along with the chicken pieces, it will make the curry yummy.
- You can add coconut paste (4 tsp shredded coconut, 4-5 cashew nuts, and 1/2 tsp poppy seeds), 1-2 minutes before you turn off the flame, which will make the curry more flavourful.
- You can add a handful of curry leaves along with chilis and coriander leaves.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
-
In a bowl add 750 grams chicken, required salt, 1/2 tsp turmeric powder, 1 tsp ginger garlic paste, 2 tsp chilli powder.
-
Mix everything well and marinate for 20-30 minutes.
-
In a pan add 2 tsp of oil, add 3 finely chopped onions.
-
Cook till the onions become translucent.
-
Now add 1 tsp ginger garlic paste, 3 sliced green chilis, and few chopped coriander leaves.
-
Cook until the raw smell leaves.
-
Add needed salt, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp garam masala, 2 tsp chilli powder, and mix well.
-
Add 2 tomatoes in a mixer jar, and make it a fine paste and add the tomato puree.
-
Combine everything well.
-
Cook covered for 10 minutes, or cook till the oil separates.
-
Now add the marinated chicken and mix.
-
Cook covered for 25-30 minutes, or pressure cook for 3 whistles.
-
Once done, add chopped coriander leaves and combine well.
12. Serve hot.
Recipe Notes
- While making chicken curry try to make it with bone-in chicken pieces, it will be tastier than the boneless chicken.
- You can also add 1 or 2 peeled and cut potatoes along with the chicken pieces, it will make the curry yummy.
- You can add coconut paste (4 tsp shredded coconut, 4-5 cashew nuts, and 1/2 tsp poppy seeds), 1-2 minutes before you turn off the flame, which will make the curry thicker and flavourful.
- You can add a handful of curry leaves along with chilis and coriander leaves.
