Chicken Korma | Easy Chicken Curry

Ingredients

 For marination

Chicken – 1/2 kg

Potato - 1 big chopped 

turmeric powder - 1/2 tsp

roasted cumin powder - 1 tsp

corriander powder - 2 tsp

garam masala - 1/2 tsp

red chilli powder and salt as per taste

 thick yogurt - 2 big spoon

few chopped corriander and mint leaves

Onion – 3 medium size sliced

Ginger garlic paste – 2 tsp

green chilli - 2 slit

Cumin seed – 1 tsp

Shahi jeera – ½ tsp

Cloves – 3

Green cardamom – 2

Cinnamon – 1 inch piece

Bay leaf - 1

Method

Wash and cut chicken into desired pieces.

Marinate chicken with ingredients given and leave it for half to one hour.

Heat oil about 3 to 4 tbl.sp, with one tsp of ghee/butter.  when hot add cinnamon stick and cloves, bay leaf , cumin seed and cardamom.  Sauté for a minute and add onions and fry till golden brown in color. Then add ginger garlic paste and sauté till the raw smell goes. Then add this marinated chicken  and fry on a low flame for 2 to 3 minutes.  Then add water as required. Cover it with a lid and let it cook on a slow flame for 25 to 30 minutes. Add more water if required.

  Garnish with coriander and mint leaves and serve hot with rice, roti, naan or paratha.

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.

Yoghurt Chicken

Ingredients

Chicken – 1 kg

Onion – 100 gm

Tomato – 1

Potato - 3

Ginger garlic paste – 2 tsp

Red chili powder – ½ tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tbl.sp

Cumin powder – 1 tsp

Black pepper powder – ½ tsp

Garam masala – 1 tsp

Yoghurt – 200 gm

salt as per taste

Ghee/butter – 4 tbl.sp

Coriander leaves

Method

Slice onions finely.

 Combine together red chilli powder, turmeric powder, coriander powder, cumin powder,  black pepper powder, yoghurt, garam masala and salt

Marinate chicken and potato with these masala and leave aside for 3 hours.

Heat oil in a pan, fry onions till golden brown in color, then add ginger garlic paste and sauté till the raw smell goes.  Then add chopped tomato and fry till it is mashed.

Then add marinated chicken pieces and stir fry for few minutes.  When the masala turns thick, add two cup of warm water.

Leave it to simmer on a low flame till the chicken is cooked.

Garnish with coriander leaves and serve hot.

Fauji Murgh mughlai

Ingredients

Chicken – 1

Liver – ½ kg

Onion – 100 gm

Yoghurt – 1 cup

Coriander seed – 2 tsp

Red chilli – 4

Garlic flakes – 10

Ginger – 1 inch piece

Salt as per taste

Ghee/butter – 50 gms

Method

Make a paste of ginger, garlic, red chilli, and coriander seed.

Clean, wash and cut the chicken pieces. Cut liver into medium pieces.

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

Add half of the grounded paste and liver pieces and stir fry.

After one minute, add chicken pieces, stir fry, add little water and cover and leave it to cook for few minutes.

When the chicken and liver pieces are cooked and the gravy becomes thick, add yoghurt and the remaining masala and stir fry. Add little water if needed and cook on a slow flame.

When the chicken is cooked, remove from fire. and keep on live charcoal and also cover the lid with burnt coal.

Serve hot with parathas.

. 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.

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.

Murgh DO Pyaza

Ingredients

Whole Chicken –1

Onion – 1 kg

Potato - 3

Ghee/butter – 500 gm

Make a paste of

Ginger garlic paste –1 tbl.sp

Coriander powder – 1 tbl.sp

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Cardamom – 3

Black cardamom – 2

Cinnamon – 1 inch stick

 Freshly grated coconut – 250 gm

 Cloves - 4

Pepper corns – 5 to 6

Cinnamon – 1 inch stick

Salt as per taste

Lemon juice

Method

Wash chicken and cut in the centre . Make a paste of all the masala given and stuffed it inside the chicken,

Tie it with a thread.

Slice onions and cut each potato into four pieces.

Heat ghee/butter in a pan and spread onion and potato on it. Keep the whole chicken on it and cover it tightly. You can even seal it with wheat flour dough.

Cook on a slow flame for one hour 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

Murgh Musallam - 2

Ingredients

Whole Chicken – 1

Onion - 3

Ginger garlic paste – 1 tbl.sp

Green peas – 250 gm

Yoghurt – 250 gm

Potato – 250 gm

Cumin seed – 1 tsp

Shahi jeera – ½ tsp

Pepper corns – 9 to 10

Cloves – 9 to 10

Black cardamom – 3

Green cardamom – 5

Cinnamon – 1 inch piece

Egg - 2

Salt and red chilli powder as per taste

Method

Boil green peas and potato. Cut potato into 8 pieces. Boil egg.

Fry onion in oil till golden brown. Make a paste of whole masala.

Make a mixture of green peas, potato, boiled egg, onion, salt, chilli powder and whole masala and apply it on the chicken both from outside and inside and tie it with a thread.

Heat ghee about 250 gm and add youghrt to it and stir for a minute and then add this whole chicken and cover it with yoghurt. Cover the lid and cook on a low flame. Check at regular intervals so that it doesn’t burn. While serving cut into pieces, garnish with coriander and mint leaves and slice of onion.

Chicken Mutter Recipe

Chicken In Green Masala

Green Chicken Curry

Malvani Chicken Curry

Chicken Capsicum Curry

Yoghurt Ginger Chicken

Ingredients

Boneless chicken – 1 kg

Beaten yoghurt – ½ cup

Slit green chillies – 5 to 6

Salt as per taste

Oil- 1 tbl.sp

Garam masala – 2 tsp

Ginger finely julienned – 4 tbl.sp

Coriander leaves for garnishing

Method

Heat oil in a pan and add finely julienned ginger and split green chillies and fry on a medium flame for five minutes. Then add cut chicken pieces and fry till they are cooked. Add garam masala and salt and mix well and cook for a minute.

Add beaten curd and cover and cook till done. Garnish with cilantro leaves and serve.

Methi Chicken Curry