Chicken Curry With Cococnut Milk | Easy Chicken Curry |

Ingredients

Chicken – ½ kg

Onion – 3 medium sliced

Ginger garlic paste – 2 tsp

Cinnamom stick – 1 small

Cloves – 2 to 3

Cardamom – 2

Cumin seed – 1 tsp

Bay leaf - 1

Tomato – 2

Few chopped coriander and mint leaves.

 For marination

Yoghurt – 1 tbl.sp

Red chilli powder –  2 tsp

Coriander powder –  3 tsp

Cumin powder – 1 tsp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Salt as per taste

Roast in little oil

¼  coconut freshly grated

Poppy seed – 1 tsp

Small piece of mace

Half of star aniseed

Whole pepper – 1 tbl.sp

Method

Clean and wash chicken and marinate it with ingredients given for marination. Keep aside for half an hour.

Add a tsp of oil and roast grated coconut and other ingredients given. Blend it to a fine paste by adding little water. Extract milk and keep aside.

Make a puree of tomato and keep aside.

Heat 3 to 4 tbl.sp of oil in a pan and add whole spices like bay leaf, cardamom, cinnamon, cloves and cumin seed. Fry for  few seconds and then add sliced onions and cook till they turn brown in color. Keep stirring in between. Add little salt for onions to cook fast. Cover it and let it cook.

When onions turns brown, add ginger garlic paste and saute for  few secconds till the raw smell goes.

Add puree of tomatoes and stir fry for few seconds. Add marinated chicken, mix well, and let it cook on a medium flame for 2 minutes. Then add water and cover and cook for 5 to 10 minutes or till chicken is cooked. Slow the flame and add coconut milk. Low the flame and let it simmer for 2 to 3 minutes. Off the flame. Garnish with chopped corriander and mint leaves and serve hot.

Apricot Chicken

Ingredients

Chicken pieces – 250 gm

Apricot – 4 soaked in water

Onion – 2

Tomato – 2 small

Turmeric powder – ¼ tsp

Salt as per taste

Coriander leaves

Make a paste of

Ginger – 1 small piece

Garlic – 4 to 5

Green chilli – 2

Roast and Make a paste/powder of

Coriander seed – 1 tbl.sp

Whole pepper corns – ½ tsp

Cloves – 4

Cardamom – 1

Cinnamon – 1 small piece

Method

Heat oil in a pan and add onion and fry till golden brown in color.

Then add ginger galrlic and green chilli paste and sauté for a minute till the raw smell goes.

Then add chopped tomatoes and apricots and cook till they are mashed.

Add chicken pieces, turmeric powder, salt and cover and cook for 10 minutes on a low flame.

Add roasted masala powder and one cup of water and cover and cook till the chicken pieces are cooked and the gravy becomes little thick.

Garnish with coriander leaves and serve.

Chicken Makhana

Ingredients

Chicken –500gm

Onion - 3

Ginger garlic paste – 1 tbl.sp

Yoghurt – ½ cup

Green chilli - 2

Fried makhana(lotus seed) – 1 cup

Corriader powder – 1 tbl.sp

Garam masala – 1 tsp

Turmeric powder – ½ tsp

Cashewnut - 20

Salt and red chilli as per taste

Coriander leaves for garnishing

Method

Marinate chicken with salt, red chilli powder, garam masala, corrianer powder, turmeric powder and youghurt and leave aside.

Soak cashewnut in water for half an hour and then grind it to a fine paste.

Fry onions till golden brown in color.

Add ginger garlic paste, green chilli and sauté for a minute till the raw smell goes.

Add marinated chicken pieces to it and stir fry for 2 to 3 minutes till the masala separates from the oil.

Add one cup of water and leave it to cook on a medium flame till the chicken pieces are cooked. Keep on stirring in between.

When done, add cashewnut paste and makhana  and leave it to simmer on a low flame for 2 to 3 minutes.

Garnish with coriander leaves and serve hot.

Chicken Tomato

Ingredients

Chicken – ½ kg

Onion – 3

Garlic flakes – 6

Ginger – 1 inch piece

Tomato – 6

Poppy seed – 1 tbl.sp

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Sugar – 1 tsp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Red chilli and salt as per taste

Coriander leaves for garnishing

Method

Wash and cut chicken in to medium pieces.

Make a paste of red chilli, garlic and ginger.

Soak poppy seed in milk for half an hour and then make a paste of it.

Heat oil in a pan, add bay leaf and then add sliced onion and fry till golden brown in color.

Add the red chilli paste and stir fry till oil separates from the masala.

Then add chicken pieces and poppy seed paste and stir fry for 2 to 3 minutes.

Make a puree of tomatoes and add to the chicken pieces along with salt, sugar, cumin powder, coriander powder and turmeric powder.

Cook till the gravy thickens. Add water if required.

When done sprinkle garam masala  and garnish with coriander leaves and remove from fire and serve hot with roti or rice.

Murgh Cream Masala

Ingredients

Chicken -1 kg

Onions – 3

Bayleaf – 2

Ginger and garlic paste – 2 tsp

Roast and Make a powder of

Cumin seed – ½ tsp

Poppy seed – ½ tsp

Coriander seed – 1 tbl.sp

Peppercorn- 8

Garam masala – 1 tsp

Ghee/butter – 100 gm

Nutmeg powder – ½ tsp

Kasuri methi – 2 tbl.sp

Fresh cream – 1 cup

Cashewnut paste – 2 tbl.sp

Coriander leaves

Fresh cream – 200 ml

Green chilli and salt as per taste

Method

Clean, wash and cut chicken into medium pieces.

Roast the whole masala and grind it to a fine paste.

Make a paste of green chilli.

Heat oil in a pan and fry onions till golden brown in colour.

Then add ginger garlic paste and sauté for a minute till the raw smell goes.

Then add chicken pieces and stir fry for 2 to 3 minutes and then add the roasted masala, salt, and bay leaf , cashewnut paste, green chilli paste, kasuri methi and then again stir fry for few minutes till the oil seprates from the masala.

Add cream, mix it well, add half cup of water and cook till the gravy becomes thick.

Sprinkle garam masala and nutmeg powder and cover and leave it to simmer on a low flame for 5-6 minutes till it becomes thick.

Garnish with coriander leaves and cream on top and serve hot with roti or rice.

. Shahjani Murgh Musallam

Ingredients

Chicken – ½ kg

Onion – 2

Ginger garlic paste – 2 tsp

Cumin seed – 1 tsp

Corriader powder – 1 tbl.sp

Poppy seed – 1 tsp

Fenugreek seed – ½ tsp

Cloves - 3

Mace (javitri) – ½ tsp

Fresh cream – 1 cup

Cashewnut soaked in water and then grounded – 18 to 20

Garam masala – ½ tsp

Cardamom powder – ½ tsp

Salt and red chilli powder as per taste

Method

Powder cumin seed, poppy seed and fenugreek seed and keep aside.

Heat oil in a pan, and fry onions till golden brown in color and then add ginger garlic paste and sauté for few minutes till the raw smell goes.

Add chicken pieces, powdered masala, coriander powder, mace, garam masala and salt and stir fry for few minutes. Add water and cook till the chicken becomes tender and the gravy becomes thick.

Add cream, cashew nut paste and sprinkle cardamom powder. Mix well. Cook for a minute and then turn off the stove.

In a small bowl take red hot charcoal piece and place it inside the pan, put cloves in the hot charcoal and cover it and leave for 5 minutes. The smoke will give a nice and special flavor to the curry. Serve hot with naan or tandoori roti.

Mughlai Chicken

Ingredients

Chicken – ½  kg

Onion – 2

Ginger garlic paste – 2 tsp

Green chilli – 4 or as per taste

Tomato – 2

Yoghurt – ¼ cup

Bay leaf - 1

Red chilli powder – 1 tsp

Coriander powder – 1 tbl.sp

Cumin powder – ½ tsp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Salt as per taste

Cream – 2 tsp

Almonds –  ¾ cup

Coriander and mint leaves for garnishing

Method

Clean and wash the chicken and cut into medium size pieces.

Mix together yoghurt, coriander powder, green chilli paste, red chilli powder, coriander and cumin powder, turmeric powder, garam masala and salt.

Marinate chicken with this masala and leave it aside for half an hour.

Make a paste of half of the almonds,and half of the almond slice and fry in ghee/butter.

Heat oil in a pan, add bay leaf, then onion and fry till golden brown. Then add ginger garlic paste and sauté till raw smell goes.

Then add finely chopped tomatoes and cook till it is totally mashed up.

Add the marinated chicken and stir fry for few minutes. Add a  cup of water and cover with a lid and cook till the chicken becomes soft and tender. Cook on a low flame.

When done add ground almond paste and cook for 2 more minutes. Remove from fire. Add cream, fried almonds and coriander and mint leaves and serve hot with rice or roti.

Almond Chicken (Badami Chicken)

Ingredients

Chicken – 1

Onion - 3

Almonds soaked in water -250 gms

Ginger garlic paste – 1 tbl.sp

Tomato - 2

Yoghurt – 3 tbl.sp

Red chilli and green chili as per taste

Bay leaf – 1

Coriander powder – 1 tbl.sp

Cumin powder – 1 tsp

Saffron soaked in milk

Coriander and mint leaves

Salt as per taste

Roast and make a fine powder of

Cloves – 4

Cinnamon – 1 inch stick

Poppy seed – 1 tsp

Green cardamom – 3

Fennel seed – ½ tsp

Method

Wash and cut chicken into medium pieces.

Make a paste of half of the almonds and other halves cut into thin long slices and fry in oil and keep aside.

Cut onions finely.

Heat ghee in a pan and add bay leaf, sauté for a minute and then fry  onions till golden brown in colour. Then add ginger garlic paste and sauté for a minute till the raw smell goes. Then add tomatoes and sauté till it is completely mashed. Then add red chilli powder, green chilli paste, coriander and cumin powder, roasted garam masala, yoghurt  and salt and fry till the oil separates from the masala. Then add chicken pieces and cook on a slow flame till it becomes tender. Add a cup of water and keep on stirring in between.  When chicken is cooked, add a  paste of almond and half of coriander and mint leaves.

While serving, garnish with fried almonds and coriander and mint leaves

Apricot Chicken

Ingredients

Chicken – 1 kg

Onion – 3

Apricot – 3

Tomato – 2

Ginger garlic paste – 2 tsp

Ghee/butter – 200 gm

Garam masala – 1 tsp

corriander powder - 1 tbl.sp

turmeric powder - 1/2 tsp

cumin powder - 1 tsp

bay leaf - 1

Saffron soaked in milk

Red chilli and salt as per taste

fresh cream - 2 tbl.sp

Corriander and mint leaves for garnishing

Method

Cut chicken into medium size pieces.

Cut thin slices of onion

Wash and remove the seed from apricot and chop them into small pieces.

Heat oil in a  pan, add bay leaf and then  add onions and fry till golden brown in color.

Then add ginger garlic paste and sauté till the raw smell goes, then add tomatoes and cook till they are mashed. Then add chicken pieces and stir fry for two to three minutes. Then add apricot, red chilli powder, turmeric powder, corriander powder, cumin powder salt, garam masala  and little water.

When the chicken pieces are cooked, add saffron and cream and leave it to simmer on a low flame for 2 to 3 minutes. Garnish with coriander and mint leaves and serve hot with rice, roti, naan or paratha.

Hyderabadi Chicken

Ingredients

Chicken – 1 kg

Ginger – 1 tbl.sp

Garlic – 1 tbl.sp

Yoghurt – 250 gm

Onion – 2 medium size onions

Raw papaya – 100 gm

Roasted peanuts  powder– 1 tbl.sp

Freshly grated coconut – 2 tsp

Lemon juice – 1 tsp

Turmeric powder – ½ tsp

Pepper powder – 1 tsp

Green chilli paste and salt as per taste

Make a powder of

Cloves – 3

Cinnamon – 1 inch piece

Cardamom – 2

Black cardamom – 1

Star aniseed – 1

Bay leaf – 2

Cumin seed – 1 tsp

Coriander seed – 1 tbl.sp

Method

First clean and cut the chicken pieces into medium pieces .

Make a paste of raw papaya

Dry roast whole garam masala and blend it to a fine powder

Apply this raw papaya paste on the chicken and leave it aside for half an hour.

Fry onion in oil  till golden brown in colour and then add this chicken into it and stir fry this on a low flame.

Now add ginger garlic paste, yoghurt, turmeric powder, garam masala, green chilli paste, pepper powder, roasted peanut powder and salt and stir fry till oil separates from the masala. Add little water and leave it to cook till the chicken becomes tender.

When done, remove from fire, add freshly grated coconut and lemon juice and serve hot.

Shahi Murgh

Ingredients

Whole Chicken –1

Onion – 4

Ghee/butter – 250 gm

Bay leaf – 1

Cloves - 4

Pepper corns – 5 to 6

Cinnamon – 1 inch stick

Salt as per taste

Lemon juice

Make a paste of

Ginger garlic paste –2 tsp

Coriander powder – 1 tbl.sp

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Cardamom – 3

Black cardamom – 2

Cinnamon – 1 inch stick

Method

Cut chicken into medium size pieces.  Fry onion till golden brown and  remove. In the same oil, add chicken pieces and fry them till are half cooked. Add powdered masala, salt,  bayleaf, peppercorns, cloves and cinnamon and fry them till oil separates from the masala. Add one cup water and leave it to simmer for 10 to 15 minutes on a slow flame. Sprinkle lemon juice and serve hot

Chicken Mulgatani

Ingredients

Whole Chicken –1

Onion – 125 gm

Ghee/butter – 250 gm

Salt as per taste

Lemon juice

Make a powder of

Cloves – 6

Cardamom – 6

Make a paste of

Ginger garlic paste –2 tsp

Coriander powder – 1 tbl.sp

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Cloves – 6

Cardamom – 6

Black cardamom – 4

Cinnamon – 1 inch stick

Method

Clean and wash the chicken and cut into desired pieces.

Chop onion and fry till translucent and keep aside.

Make a paste of all the ingredient and fry in ghee and keep aside.

Murgh Irani

Ingredients

Whole Chicken – 1

Ghee/butter – 250 gm

Yoghurt – 250 gm

Pepper corns – 10 to 12

Cream – 125 gm

Onion – 125 gm

Ginger – 50 gm

Garlic - 6

Chopped almonds – 100gm

Green cardamom – 3

Lemon – 2

Saffron – a pinch

Salt as per taste

Method

Wash and cut chicken into medium pieces.

Chop almonds. Crush pepper corns, garlic flakes and ginger together.

Powder cardamom and soak saffron in milk.

 Fry half of onions in ghee and remove and keep aside.

In the same ghee, add chicken pieces along with ginger, yoghurt and cream, crushed pepper corns and garlic flakes, chopped almonds and cook on a slow flame without adding water for an hour. Keep on stirring in between.

When cooked, remove from fire and add saffron, green cardamom powder  and lemon juice and leave it covered for 15 minutes.

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