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How to make Chicken Curry - Indian Chicken Curry

North Indian Tandoori Chicken

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Mangalore Chicken Curry Recipe

Chicken Capsicum Curry - South Indian

Ingredients:

1.Chicken legs - 3 pieces
2.Onion- 1 big or 2 small
3.Green Chili - 3
5.Capsicum - 1
6.Ginger
7.Garlic
8.Tomato
9.Cilantro for garnish

Spices:

1.Chicken masala - 2 tablespoon
2.Coriander powder - 1 tablespoon
3.Turmeric powder - less than 1/2 teaspoon
4. Chili powder - 1/2 tablepoon(can be increased)
5.Garam masala - 1/2 teaspoon
6.Mustartd for seasoning
7.Salt to taste

Procedure:


          Cut the Chicken into small  pieces, wash it properly and keep aside.Now lets start for the gravy.Chop the onions into long slices then ginger,garlic,Capsicum,Tomato and greenchili.Take a pan, pour oil into it and allow the oil to be heat.After that add the Mustard and let it splutter.Then add the chopped Ginger,Garlic, green chili and mix it for 2 secs, after that add the Onions and mix it untill the onions become golden brown.Put salt also so it cooks fast. Once onion is done add the Capsicum and Tomato.Let the tomatoes cook properly. Add in salt as required.

        Now goes in the masalas.Before adding the masalas into the Onion gravy,slightly heat it so that the rawness of Masalas will go off,then add it to the Onion gravy.Mix nicely for 1 mnts on low heat.Add the Chicken also into this mixture and mix properly so that all the masalas coats the Chicken.Do this on low heat.Take the pressure cooker and put this chicken mixture into it and allow 3-4 whistles then turn off the stove.After 2-3 mnts open the cooker and turn on the stove on low heat and add the garam masala.Stir it well and Chicken curry is ready to be served.Put it in a bowl and garnish with Cilantro leaves.

Mangalorean Chicken Curry - South Indian Recipes

Ingredients

Chicken - 1 kg, with bone, clean and cut into medium size pieces
Onions - 2, medium, finely chopped
Curry leaves - 1 sprig
Turmeric powder - 1/4 tsp
Tamarind paste - 1 tbsp
Thick coconut milk - 1/4 cup (optional)
Salt to taste

          Oil - 3 tbsps
          Ghee - 2 tbsps

For masala:

Onion - 1, medium, sliced

Garlic - 4 cloves

Coconut - 1/2 cup, fresh and grated

Dry red chilies - 7-8, de-seed (I used 6 chilies)

Black pepper corns - 1 tsp

Cumin seeds - 3/4 tsp

Coriander seeds - 1 1/2 tbsps

Methi seeds - 1/4 tsp

Cloves - 3

Cinnamon - 1" piece


Method


1 Marinate chicken in turmeric powder and half tsp salt for 15 mts.

2. Prepare the masala. Dry roast methi seeds for 4 mts on low flame. Next add all the ingredients called for in 'masala' except onion, garlic and coconut. Dry roast on low medium flame for 4-5 mts, mixing them so that they don't burn and roast evenly. Remove the roasted ingredients from the pan and set them aside.

3. In the same pan, add the ghee. Add the sliced onions and garlic and saute for 3 mts. Add the grated coconut and saute for 5 mts. Turn off flame and cool.


4. Grind all the dry roasted ingredients along with onion-coconut mixture to a smooth thick paste adding little water. Set aside.

5. Heat oil in a heavy bottomed vessel, add the chopped onions and saute for 7-8 mts or till lightly browned. Add the chicken and cook on high for 4 mts. Reduce flame, place lid and cook for another 9-10 mts, mixing well once in a while.

6..Add the ground masala paste, curry leaves and salt and mix well. Place lid and cook on medium flame for 8-10 mts.

7..Add 3 cups of water and tamarind paste and cook on high flame for 2 mts. Reduce flame, place lid and simmer till chicken is cooked.

8..Before turning off the flame, add the coconut milk and mix well. Remove to a serving bowl.

9..An optional step you can follow at this stage is to saute a small sliced onion along with a sprig of curry leaves in a tbsp of ghee till brown and pour it over the hot curry.

Serve with rotti, neer dosa or rice.