Best chicken curry recipe

Best chicken curry recipe

Well, if you are really want to cook the best chicken curry recipe then you have to learn this recipe very carefully and it also may require a little effort for you. But in the end, I am highly sure you will taste something that is incredible.

The special part of this best chicken curry recipe is the magical spice that we make it on our own. However, it is very necessary to have all those spices before you go ahead making this dish.

I always have been a great foodie from my childhood and it was all of sudden when I was getting curious to explore the best chicken curry recipe. In order to that, I started searching for a lot of recipes and following that I used to make it in my kitchen.

Believe me, I have been cooking a lot of curry recipe but among the grand curry recipe I came across I find this one is really not only best chicken curry recipe but a perfect curry dish that I cook every now and then.

If you really want to take anyone by surprise then you can go ahead making this best chicken curry recipe. If you like your family and friends eat something and they become completely insane that what they have got!!

Yes, my dear, it’s the best chicken curry recipe!!

Best chicken curry recipe
by Swati M.

Best chicken curry recipe

  • Course Main Course
  • Cuisine Asian, Indian
  • Keyword Best chicken curry recipe

Everybody likes to eat chicken curry recipe but when it comes to realizing which one is the best chicken curry recipe then it becomes a hard matter. But don't worry I have tasted a lot of Asian, European and overseas curry dishes and the one I am sharing you here now is the best chicken curry recipe as for I am concerned.

Print
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 People
Calories 274 kcal

Ingredients

To make spices mixture

  • 1 teaspoon of green cardamom powder
  • 1 teaspoon of cloves powder
  • 1 teaspoon of black cardamom powder
  • 1 teaspoon of mace powder
  • 1 teaspoon of cinnamon powder

Making curry

  • 2 lbs 900 gram of chicken pieces
  • 2 big sized onions chopped
  • 2 + 2 teaspoons of ginger garlic paste
  • 1 teaspoon of ginger paste
  • 1 teaspoon of red chilli powder
  • 2 tablespoons of clarified butter
  • 3/4 cup of thick yogurt
  • Puree of 2 peeled tomatoes
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground cumin
  • Oil/butter as required

For garnishing

  • 3 tablespoons of cream
  • 1 teaspoon of fenugreek leaves
  • 2 green chillies slit
  • 1 teaspoon of chopped mint leaves
  • 1 teaspoon of chopped coriander leaves

Instructions

Making ground spices

  1. To make spices mixture, take a bowl and add 1 teaspoon of green cardamom powder, 1 teaspoon of cloves powder,1 teaspoon of black cardamom powder, 1 teaspoon of mace powder, 1 teaspoon of cinnamon powder and 1 teaspoon of mace powder. Combine everything nicely.

To marinade

  1. Cut the chicken pieces into your desired size and wash the chicken pieces in running water twice. Discard if any unnecessary elements found from the chicken pieces. Wash the chicken pieces using a kitchen towel.

  2. Take a bowl and add ginger garlic paste, red chilli powder and salt. Combine everything well and rub the marinade on chicken pieces evenly. Shift this to a refrigerator to marinate for next 30 minutes or overnight. (Take the chicken out of the refrigerator 30 minutes prior to cook.)

Making chicken curry

  1. In medium-sized pan heat clarified butter on medium flame then fry 2 teaspoons of ginger garlic paste stirring continuously for 20 to 30 seconds. When the raw smell goes out from the pan add the chopped onions and fry until the onions turn golden brown in color. Stir occasionally.

  2. As soon as the onion turns golden brown in color add the yogurt, red chilli powder and salt. Mix it well and stir cook it for next 5 to 6 minutes.

  3. Add the ground cumin, ground coriander and chicken along with water to make your desired consistency of gravy. Mix everything well.

  4. Cover and cook on medium flame for 25 to 30 minutes or until it comes to your desired consistency. If you are using a pressure cooker then cook it for 4 whistles and let the whistle come down.

  5. Open the lid and mix the garam masala powder. Add the cream, mint leaves, green chillies, coriander leaves and roasted fenugreek leaves to garnish.

If you are in love with curry recipe then you might stumble by a lot of curry recipes but each and every curry has its own version.

Asian countries are well known for the curry recipes and there are a lot of differences you can find in each and every curry recipes.

Many western countries people understand curry to something that is made up of a lot of spices but in fact, that is not the fact. Curry is just a synonym to the sauce.

Like we have made sauce or gravy for our dishes the Asian countries made sauce/gravy and they call it curry.

Yes, they use a lot of herbs and spices to make their curry and each Asian countries uses their own spices and make a difference in taste.

What makes this dish more delightful is our confidence to make it. Definitely, it is a little time-consuming curry dish but you will feel more blissful when you are done making this recipe.

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