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Ingredients for Chicken Curry Recipe

o Chicken 800 grams


o Onions 4-5 medium
o Ginger 1 tablespoon
o Garlic 1 tablespoon
o Tomatoes 4-5 medium
o Fresh coriander leaves chopped 1 tablespoon
o Ghee 4 tablespoons
o Cinnamon 1 inch stick
o Cloves 4-5
o Green cardamom 4-5
o Turmeric powder 1/2 teaspoon
o Coriander powder 2 tablespoons
o Cumin powder 2 tablespoons
o Red chilli powder 1 teaspoon
o Salt to taste
o Garam masala powder 1 teaspoon

Method
Step 1
Heat ghee/oil in a thick-bottomed pan. Add cinnamon, cloves and green cardamoms and sauté for half a minute. Add
onions and sauté till golden brown.
Step 2
Add ginger paste and garlic paste and continue to sauté for two to three minutes, stirring continuously.
Step 3
Add turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well. Add pureed tomato and stir.
Cook till oil separates from the masala. Add the chicken pieces and salt.
Step 4
Sauté on high heat for five minutes. Add two cups water, bring to a boil, cover and cook till the chicken is fully done.
Sprinkle garam masala powder and garnish with coriander leaves and serve hot.

Ingredients for Punjabi Chicken Curry Recipe


o Chicken skinned and cut into 1 inch pieces on the bone 750 grams
o Ghee 3 tablespoons
o Oil 2 tablespoons
o Bay leaves 2
o Green cardamoms 3-4
o Black cardamom 1
o Cinnamon 1 inch stick
o Cloves 3-4
o Black peppercorns 3-4
o Onions chopped 3 large
o Ginger paste 1 tablespoon
o Garlic paste 2 tablespoons
o Red chilli powder 2 teaspoons
o Coriander powder 1 tablespoon
o Turmeric powder 1/4 teaspoon
o Tomatoes chopped 2 large
o Salt to taste
o Yogurt whisked 1 cup
o Garam masala powder 1 teaspoon
o Fresh coriander leaves chopped 2 tablespoons

Method
Step 1
Heat the ghee and oil in a non-stick pan, add the bay leaves, both cardamoms, cinnamon, cloves, peppercorns and onions
and sauté till the onions turn golden.
Step 2
Add the ginger paste, garlic paste, red chilli powder, coriander powder and turmeric powder and sauté for two minutes.
Add the tomatoes and salt and sauté for three to four minutes.
Step 3
Add the chicken pieces and sauté on high heat for five minutes, or till lightly browned. Add the yogurt and sauté for five
more minutes or till almost dry.
Step 4
Add two cups of water and mix well. When the mixture comes to a boil, cover and cook till the chicken is almost done.
Step 5
Sprinkle the garam masala powder, mix well and cook for two to three more minutes.
Step 6
Serve hot garnished
Ingredients for Kadai Chicken Recipe
o Chcken cut into 12 pieces on the bone 750 grams
o Oil 3 tablespoons
o Onions 3 medium
o Coriander seeds 2 teaspoons
o Cumin seeds 2 teaspoons
o Black peppercorns 10-12
o Dried red chillies 5
o Tomatoes 3 medium
o Ginger-garlic paste 2 tablespoons
o Green chillies 2
o Salt to taste
o Cashewnut paste 2 tablespoons

Method
Step 1
Heat oil in a non-stick kadai. Slice onions and add and sauté. Heat another non-stick pan. Add coriander seeds, cumin
seeds, black peppercorns and dry roast for 1 minute. Add dried red chillies and roast till fragrant. Cool and powder
coarsely.
Step 2
Chop tomatoes and puree in a blender. When onions are lightly browned add ginger-garlic paste and 2 tbsps water and
sauté. Chop green chillies and add. Sauté for ½ minute and add powdered spices and stir.
Step 3
Add chicken and mix well. Add pureed tomatoes and mix well. Add salt, cashewnut paste and ½ cup water and mix well.
Cover and cook. When it comes to a boil, reduce heat and cook for about 15 minutes or till the chicken is done.
Step 4
Switch off heat and let it stand for 5 minutes. Serve hot.
Ingredients for Dhaba Chicken Recipe
o Chicken cut into 8 pieces on the bone 750 grams
o Oil 8 tablespoons
o Onions chopped 3 medium
o Red chilli powder 2 1/2 teaspoons
o Salt to taste
o Ginger paste 2 tablespoons
o Garlic paste 2 1/2 tablespoons
o Turmeric powder 1/2 teaspoon
o Coriander powder 2 teaspoons
o Cumin powder 1 teaspoon
o Fresh tomato puree 1 cup
o Green chillies 4
o Fresh coriander leaves chopped 3 tablespoons
o Garam masala powder 1/2 teaspoon
o Whole wheat flour (atta) 1 tablespoon

Method
Step 1
Heat 4 tbsps oil in a non stick pan, add onions and saute till golden. Place chicken cubes in a bowl, add 1 tsp red chilli
powder, salt, 1 tbsp ginger paste, 1½ tbsps garlic paste and mix well.
Step 2
Heat 4 tbsps oil in another non stick pan, add chicken and cook. Add 1 tbsp ginger paste and 1 tbsp garlic paste to the
onion and mix well. Saute till raw smells disappear.
Step 3
Turn the chicken pieces so that they get equally cooked from all sides. Add turmeric powder, 1½ tsp red chilli powder,
coriander powder, cumin powder to the first pan and mix.
Step 4
Add fresh tomato puree and mix and saute till oil surfaces. Chop green chilllies roughly and add. Mix and saute. Add salt
and mix.
Step 5
Add chicken to the gravy. Rinse the second pan with 2 cups water and add to the chicken. Add fresh coriander leaves and
garam masala powder and mix. Cover and cook, on medium heat, till chicken is done.
Step 6
Mix whole wheat flour with ½ cup water till smooth and add to the chicken gravy and mix well. Cook till the gravy
thickens slightly. Serve hot.