Showing posts with label Chicken Recipes. Show all posts
Showing posts with label Chicken Recipes. Show all posts

Konkani Chicken Masala Recipe

How to Konkani Chicken Masala Recipe


Ingredients:

  1.  Chicken - 1/2 kg
  2. Onions –  2 medium size (finely chopped small pieces)
  3. Coconut – ½ piece
  4. Oil – 4 table spoon
  5. Green chilli -2
  6. Chilli powder -1 ½ table spoon
  7. Salt – to taste
  8. Star Anise – 1
  9. Black Pepper corns – ¼ tea spoon
  10. Cinnamon – inch piece
  11. Fenugreek seeds – ¼ tea spoon
  12. Black Cardamom – 1
  13. Bay leaves -2
  14. Garlic cloves -6 (cut into small pieces)
  15. Ginger – 2 inch piece (cut into small pieces)
  16. Onion -1 (cut into straight slices. This onion slices is used in masala preparation)
  17. Turmeric – ¼ tea spoon
  18. Garam Masala powder – ½ table spoon
  19. Coriander leaves – small bunch ( clean coriander leaves and chop into small pieces)



Preparation Method of Konkani Chicken Curry


    To prepare Konkani chicken curry first you need to prepare Konkani masala.

Preparation of Konkani Masala:


 Step 1: Now put a pan on stove and switch on the stove.
Add Masala Spices into the pan one by one. Star anise, black pepper, Cinnamon, Fenugreek seeds, Black Cardamom.
Fry masala spices on a low flame by mixing well with a spoon till the fenugreek seeds get golden colour and good smell of all spices.
Switch off the stove and take the spices into a plate and leave it to cool.

Step 2:
To make Konkani chicken curry you can use either fresh coconut or dry coconut.
Here we are using fresh coconut. If fresh coconut it not available you can use dry coconut.
Separate the coconut from the shell with the help of a knife and grate it with a scraper. You can also you a coconut core to grate it.
Now again keep a pan on stove, switch on the stove. Once the pan get heated add the grated coconut into the pan and fry it on a low flame by mixing well.
You need to fry the coconut mixture till the moisture get evaporated.
Fry the coconut by continuously string to cook it evenly, avoid coconut mixture from over cooking or burning.
Fry it till you get golden brown colour.
Switch of the stove and take the fried coconut into a plate.

Step 3:
Put the same pan once again on stove and switch on the flame.
Once the pan get heated add 1 table spoon oil.
Once oil get heated add sliced onions and mix it will so the onions get dip in oil.
Now add garlic, ginger and stir it well till the oil cover the ingredients.
After string adjust flame to low and put a lid on it and leave it for 5 minutes to cook.
After 5 minutes remove the lid and stir onions once again. Once the onions get golden brown colour transfer into a plate.

Step 4:
Take a mixer jar add fried spices and blend it till you get fine powder.
Once you get fine powder add fried coconut and blend it once again till you get a fine powder.
Now add fried onions to this fine powder and blend it into a paste. While blending add water to get a fine paste like consistency.
Do not add water at once, add little amount whenever required and grind into a thick paste.
Take this fine paste into a bowl, this paste is Konkani masala. You will use this in preparation of curry.

Preparation of curry:


Step 5:
  1. Take a pan, put in on stove and switch on the flame. You can use same pan in which you fried onions.
  2. Once the pan get heated add 3 table spoons of oil.
  3. Once oil get heated, add finely chopped onions ( 2 medium size), green chilli and mix it well.
  4. If necessary put the flame to low.
  5. Add ¼ tea spoon salt and mix it well.
  6. Salt helps onions to cook quickly.
  7. Once you mix this well, place a lid on the pan and leave it for 5 minutes to cook.
  8. After 5 minutes remove the lid and mix onions once again.
  9. Put bay leaves into onions and mix well once again, put the lid back and cook for more 3 minutes.
  10. Remove the lid and you will see that the onions are fried into golden brown colour .
  11. Now add cleaned chicken into the pan and mix it well till the onions and chicken get mixed well.
  12. Now place a lid on pan and adjust the flame to high and cook it for 2 minutes.
  13. After 2 minutes remove the lid on pan and mix  chicken well, add salt as per chicken quantity, mix till the salt get mixed with chicken.
  14. Put the lid back and adjust flame to low and leave it for  5 minutes to cook.
  15. After 5 minutes remove the lid you will see water is releasing from chicken. Mix the chicken well once again.
  16. Continuous mixing helps chicken to cook evenly, cook chicken till water get evaporated and till it get soft.
  17. Once again put lid on pan and cook it for another 5 minutes.
  18. Remove the lid and mix the chicken well.
  19. Once you see chicken get softly cooked add 1 table spoon chilli powder and mix it well.
  20. Now adjust flame to medium, put lid on pan and leave it for 2 minutes to cook.
  21. After 2 minutes stir chicken once again and water to cook the chicken.
  22. 1 ½ glass water will be sufficient to cook this much quantity of chicken.  If you take less or more quantity add water accordingly.
  23. Mix chicken well and place a lid. Adjust flame to high and cook it for 3 minutes.
  24. After 3 minutes remove the lid and you will see curry will be boiling, now add Konkani masala to the curry and stir it well till it get mixes with curry well.
  25. Once you add masala to curry you will see that the consistency will be little thick.
  26. Once this masala get mixed well put lid on pan, adjust flame to medium and cook it for 2 minutes.
  27. After 2 minutes remove the lid and stir it well. String the curry on regular basis helps it to cook evenly.
  28. Now in this curry add remaining ½ table spoon chilli powder to get the colour back to curry as you add masala the colour of the curry changes.
  29. After adding chilli powder mix it well and place the lid, cook it for 5 minutes on medium flame.
  30. After 5 minutes remove the lid and stir the curry once again, taste the curry and check if salt is sufficient or not.
  31. If necessary according to your taste you can add salt. As you have added salt in onions and chicken carefully check and add it.
  32. Once again mix the curry well after adding salt and cook it for 5 minutes.
  33. After 5 minutes when you remove the lid you will see the curry gets a little thick consistency.
  34. Now add ½ table spoon garam masala and Coriander leaves to curry and mix it well.
  35. Cook curry on a high flame by placing lid for 1 minute. Curry will get the flavour of coriander now.
  36. When you remove the lid you see the oil will be releasing from curry and the gravy gets thick.
  37. Mix the curry well once again and switch of the flame.
  38. Now the tasty Konkani chicken masala curry is ready to taste.
  39. Take the curry into a serving bowl and garnish with coriander.

Hyderabadi Chicken Curry Recipe (English Subtitles) హైదరాబాది చికెన్ కర్రీ


Hyderabadi Chicken Curry Recipe

Ingredients 

  1. Chicken-1/4 kg
  2. Onions-1
  3. Sliced green chili(lengthwise)-4
  4. Tomato -2
  5. Ginger garlic paste – 1 tea spoons
  6. Black pepper powder – 1 tea spoon
  7. Coriander leaves -1 bunch
  8. Curry leaves-little
  9. Red chili powder – 1 table spoons
  10. Salt – as per taste
  11. Turmeric – ¼ teaspoon
  12. Garam  masala –1 table spoon
  13. Cumin powder -1 tea spoon
  14. Coriander powder -1 tea spoon
  15. Lemon – half
  16. Cashew – 2 table spoons
  17. Oil -2 table spoons 




Preparation method 

  1. Cut and onion into four pieces and grind them into coarse paste.
  2. Add water if required.
  3. Collect this onion paste into bowl
  4. Cut the Tomatoes in to four cubes and grind them into smooth paste.
  5. These pasted tomatoes are called tomato puree.
  6.  Collect this tomatoes paste into bowl.
  7. Now grind cashews in the grinding jar by adding required quantity of water.
  8. Collect this cashew paste into bowl.
  9. Squeeze lemon juice into bowl without seeds.
  10. Now switch on stove and place frying pan.
  11. Add 2 table spoons of oil
  12.  Now add coarse onion paste.
  13. Fry in the pan till it becomes soft.
  14. The onions will turn soft quickly when you add paste in the oil instead of pieces.
  15. Add sliced green chilis and mix them well.
  16. Boil them in low flame by closing the lid  so that onions cook well.
  17. Open the lid and stir them well.
  18. Now add ¼ kg of chicken and mix well.
  19. Close the lid and cook for two minutes.
  20. Now add salt as per taste and add a pinch of turmeric.
  21. Stir fry so that entire mixture blends well.
  22. Now add two table spoons of Ginger garlic paste.
  23. Mix the mixture well so that Ginger garlic paste blends with chicken.
  24. Close the lid and cook it for 5 minutes.
  25. When you open the lid,  you will see water along the chicken.
  26. Now add tomato puree and mix will.
  27. Cook for 5 minutes with closed lid
  28.  When you open the lid, you will see the water gets evaporated and gravy is thick.
  29. Now add 1 table spoon of red chili powder
  30.  Add one glass of water and mix well.
  31. Cook for 2 minutes with closed lid.
  32. Open the lid and stir well.
  33. Add 1 table spoon of coriander powder, ½ tea spoon cumin powders and ½ tea spoon of black pepper.
  34. Mix the mixture well so that  all ingredients blends with chicken.
  35. Cook for 3 minutes
  36. Now add cashew paste to the chicken mixture and mix well.
  37. You can add left over cashew paste to the chicken curry by adding little water in the bowl.
  38. Now add squeezed lemon juice to the chicken curry and mix well.
  39. Cook for 3 minutes
  40.  Now add coriander leaves and curry leaves and mix well.
  41. Now add one table spoon of garam masala powder and mix well
  42. Now cook for one minute.
  43. When you open the lid, you will observe that oil gets separated from the curry.
            Now chicken curry is ready to serve



Chicken Curry Village Style (English Subtitles) చికెన్ కర్రీ పల్లెటూరు పద్ధతి

Chicken Curry Village Style (English Subtitles) చికెన్ కర్రీ పల్లెటూరు పద్ధతి


Village style chicken curry 

 Ingredients 
  • Chicken-1/4 kg
  • Thinly sliced Onions-2
  • Sliced green chili(lengthwise)-4
  • Coriander powder-1 table spoon
  • Poppy seeds-1 table spoon
  • Cardamom- 2 slices
  • Cloves -4
  • Cinnamon-2
  • Fresh coconut- small piece
  • Cumin seeds- ½ table spoon
  • Coriander leaves -1 bunch
  • Salt – as per taste
  • Red chili powder – 1 table spoons
  • Turmeric – ¼ teaspoon
  • Garam masala –1/2 table spoon
  • Ginger garlic paste – 2 tea spoons
  • Oil – 3 table spoons
  • Curd -2 table spoon


Preparation method 

  1. Add salt as per taste in the cleanly washed chicken.
  2. Then add a pinch of turmeric, 1 table spoon of red chili powder and two table spoons of curd.
  3. Gently mix the entire mixture so that all the ingredients blend well with chicken
  4. Mixing with hand helps the ingredients to blend well with chicken
  5. Now marinate the entire chicken mixture for an hour.
  6. Now add all masala spices like coriander, poppy seeds, cardamom, cloves and cinnamon sliced coconut pieces in mixi jar.
  7. Slicing the coconut into small pieces will help them to grind well.
  8. Grind into smooth paste by adding the required water.
  9. Now switch on stove and place frying pan.
  10. Add 3 table spoons of oil
  11. Add slice onions in the oil and fry them till they become smooth.
  12. Add sliced green chilis and mix them well.
  13. Now add a pinch of turmeric and salt as required for the onions
  14. Remember that you have already added salt to marinated chicken, so little will do.
  15. Stir fry so that entire mixture blends well
  16.  Close the lid and cook the onion slices for two minutes.
  17. Make sure the flame is low while cooking onions
  18. After two minutes, open the lid and you will observe that onions have turned to brown color.
  19. Now add marinated chicken to the onion mixture.
  20. Stir the mixture till it blends well.
  21. Close the lid and cook for two minutes.
  22. After two open the lid, and stir fry the mixture so that it does not get burned.
  23. Now add two table spoons of Ginger garlic paste.
  24. Mix the mixture well so that Ginger garlic paste blends with chicken.
  25. Close the lid and cook it for 5 minutes.
  26. When you open the lid,  you will see water along the chicken.
  27. Mix it well, and cook till the all the water gets evaporated and chicken boils well.
  28. Close the lid and cook for two minutes till the water gets evaporated
  29. Add glass of water and stir well and cook it for a while.
  30. Open the lid and the mix the chicken mixture and add masala paste.
  31. Mix  it well.
  32. Add water in the mixi jar and this water to the chicken mixture.
  33. Close the lid and cook for 5 minutes
  34. Open the lid and you will observe curry boiling
  35. Add 1/2 tablespoon of garam masala
  36. Mix it well and cook it for two minutes
  37. Once the oil gets separated from the curry and coriander leaves
  38.  Mix it well and serve curry 





Chettinad Chicken Curry Recipe (English Subtitles) చెట్టినాడ్ చికెన్ కూర




Chettinad Chicken Curry Recipe



Ingredients


Chicken - 1/2 KG

Onions - 2

Green Chilli - 4

Tomatoes - 2

Cumin Seeds
-1 Table Spoon

Coriander seeds
-3 Table Spoons

Black Pepper
-1 Table Spoon

Cloves - 4

Cardamom - 4

Cinnamon - 1

Star Anise

Bay Leaves - 1

Red Chilli - 8

Saunf/Aniseed
-1 Table spoon

fenugreek seeds
-1 Tea Spoon

Poppy Seeds
-2 Table Spoons

Cashew Nut
-2 Table Spoons

Oil
-3 Table Spoons

Red Chilli Powder
-1 Table Spoon

Curry Leaves
-4 Bunches

Salt
-To Taste

Ginger Garlic Paste
-1 Table Spoon

Turmeric Powder
-1/4 Tea Spoon

Preparation Method


  • Place a pan on the stove and heat it
  • Once the pan get heated, Add masala spices -coriander seeds, black papper, cumin seeds, bay leave, red clillies, Star Anise, cardamom and cloves.
  • Also add Saunf and fenugreek seeds
  • mix all and fry them
  • Put it in low flame and fry them throughly untill gets a nice aroma
  • Mix spices throughly so that it will get evenly fried
  • Cumin seeds are cracke now and nice aroma smell is coming out
  • Confirmed that spices fried to sufficient level
  • Switch off the stove
  • Transfer the spices into a plate and make them cool
  • Once the spices gets cool, add them in a mixer jar and grind them as a fined powder
  • This is called Chittinad masala powder
  • Must store this Chittinad masala powder in an air tight container, so it wont loose the nice Aroma
  • We can use this Chittinad masala powder in chicken curry, mutton curry, Prawns curry, Fish curry and even in Biryani's as well
  • Add cashew nuts and poppy seeds into a small mixer jar
  • Make them as fine paste by adding small amount of water
  • Adding Cashew nuts and poppy seeds paste will nice gravy
  • Now the paste is ready to use
  • Place a pan on the stove and heat it
  • After heating the pan add 3 table spoon of oil
  • Once the oil gets heated add finely chopped onions
  • Also add chopped green chillies
  • Fry them well till they become soft
  • Close the pan for 1 minute
  • After 1 minute open the lid and again mix them well
  • if we do continuous stirring onions wont get burn and helps evenly fried
  • Add salt to taste
  • Add 1/4 tea spoon turmeric powder
  • Mix well
  • Adding salt before, will make onions to fry fast
  • Place the lid and keep it under low flame
  • Open the lid after two minutes
  • Add finely chopped tomatoes
  • Mix well and cook till tomatoes become soft 
  • Put the lid and cook for 2 minutes in low flame
  • Open the lid after 2 minutes
  • Add 1 table spoon of Ginger Garlic paste
  • and mix well
  • Place the lip till ginger garlic paste raw smell gets disappear
  • Open the lid after 2 minutes
  • Now add the finely washed chicken
  • Mix well
  • Close the pan for 5 minutes
  • Open the lid after 5 min and mix well again
  • Add 1 table spoon red chilli powder
  • Add 2 table spoon of Chettinad chicken masala powder
  • If you want more spiciness, add one more table spoon of Chettinad chicken masala powder
  • Add 2 buches of curry leaves
  • Mix well
  • Basically Chettinad chicken curry is one of the spicy recipes, it is better to make frequently in rainy season
  • Close the lid and put it under low flame
  • Open the lid after 10 minutes
  • Mix well
  • Add half glass water and mix well
  • Close the lid for 5 minutes
  • Open the lid
  • and add Cashew nuts and poppy seeds paste
  • We can also use fresh coconut paste
  • Mix well
  • Close the lid for 5 minutes
  • Open the lid 
  • and notice that oil oozes out and gravy becomes thick
  • Then Chettinad chicken curry is ready to serve 




How to Prepare Chicken Dum Biryani (English Subtitles) చికెన్ ధమ్ బిర్యాని ని తయారు చేయడం ఎలా?

How to Prepare Chicken Dum Biryani in Telugu

Ingredients

  • Chicken -250 grams
  • Red chili powder – 2 table spoons
  • Salt – to taste
  • Turmeric – one pinch
  • Ginger garlic paste – 2 table spoons
  • Curd -1/4 liter
  • Biryani spices – few
  • Biryani masala – 1 table spoon
  • Cardamom -2 or 3 cloves
  • Mint leaves – 2 bunches
  • Onions -2 or 3
  • Green chillie-4
  • Lemon -1
  • Shajira – ½ tea spoon
  • Tasting salt – 1 pinch
  • Drinking water – sufficient quantity
  • Coriander leaves -1 bunch
  • Rice- ¼ kg




Preparation method
  • Wash chicken thoroughly
  • Keep Curd, washed mint leaves in reach
  • Soak masala spices and drain the water
  • Keep Washed coriander, ginger garlic paste, lemon, salt , red chili powder and biryani masala in reach .
  • Now add salt as per taste and two table spoon of chili powder in chicken bowl.
  • You can add more spice powder if you want a pungent taste in biryani
  • Now add biryani masala and ginger garlic paste to bowl of chicken.
  • Now add readily available soaked biryani spices.
  • Gently mix the entire mixture so that all the ingredients blend well
  • Now add ¼ liter of curd to the mixture.
  • Mix well again.
  • Now add the bunch of washed coriander and
  • Add  bunch of washed mint leaves
  • Mix it well again
  • Now squeeze lemon juice into mixture without seeds.
  • Generally one lemon juice would be sufficient, if you like more sour taste, you can add more.
  • While squeezing the lemon into the mixture, make sure there are no lemon seeds, otherwise, it will cause bitter taste.
  • Now add a pinch of turmeric, shajira and tasting salt to the mixture.’
  • Make sure you add only little tasting salt and shajira to the chicken mixture, otherwise, it will differ in the taste.
  • Now switch on the stove to fry onions
  • Place a frying pan and add oil enough to fry onions.
  • Once the oil heats up, add cleanly washed and thinly sliced onions (lengthwise).
  • Keep string the onions in the pain so that they cook well.
  • Keep the flame low if you feel necessary.
  • Otherwise keep the flame high and keep stirring.
  • After the onions turn into brown color, switch of the stove
  • Take them into separate plate.
  • Keeping them in the same pan will leave them burned.
  • We are going to use the left over oil in the frying pan for Dum biryani so, keep it aside.
  • To prepare rice, switch on the stove and place two glasses water in a vessel.
  • After the water boils up, add washed ¼ kg rice to the water.
  • Take a hand spoon and mix the rice well.
  • After 5 minutes, you will observe the rice partially cooked.
  •  Switch off the stove Close the lid on the rice.
  • Dain the leftover water in partially cooked to another bowl
  • Now take deep frying pan and spread chicken mixture at the bottom of the vessel.
  • Add sliced green chilies on the mixture  
  • now add  fried onion
  • Now add left over oil while frying onions.
  • If you love ghee taste, add two table spoons of ghee or else, you can add oil.
  • Mix the mixture well and spread over entire pan.
  • Add partially boiled rice to the mixture
  • Spread it evenly so that entire chicken mixture is covered
  • Sprinkle left over fried   onions over rice
  • Add little leftover water(while cooking rice) to the mixture
  • Switch on the stove and place the vessel on it.
  • Close the pan with the lid and cover the lid with neat and clean cloth.
  • Place a weight on the lid so that the vapor does not escape.
  • Keep the flame low for after 5 minutes
  • After 10 minutes, check if the Dum biryani is ready
  • Take the lid off and check if the rice is soft
  • Now biryani is ready.
  • Mix the entire rice and chicken mixture so that it blends well with each other.
  • Delicious chicken dum biryani is ready to serve

Chicken Tikka Masala Gravy Curry చికెన్ టిక్కా మసాలా గ్రేవీ కర్రీ

How to Make Chicken Tikka Masala Gravy Curry

Ingredients :

Boneless Chicken – ¼ kg
Onion -1 (finely chopped)
Tomato -2 (cut into small pieces)
Ginger garlic paste – 2 tea spoons
Coriander powder – 2 tea spoons
Cumin powder – 1 tea spoon
Garam masala powder – 1 tea spoon
Onion – 1 ( cut into medium size pieces cubes)
Tomato – 1 (remove seeds and cut into medium pieces cubes)
Curd or yogurt – 2 table spoons
Fresh cream -  1 table spoon
Cashew nut – 1 table spoon
Cumin seeds – ¼ tea spoon
Cinnamon – 2
Cloves – 4
Cardamom – 4
Bay leaves – 2
Green chilli – 4 ( cut into slices)
Red food colour – 1 pinch
Salt – to taste
Red chilli powder – 2 table spoons
Turmeric powder – ¼ tea spoon
Lemon – half piece
Kasoori methi – 2 table spoon
Oil – 6 table spoon
Coriander leaves – few bunches




Preparation method:

    Preparation of chicken tikka :

1. Take cleaned chicken into a bowl and add salt as per taste , ¼ tea spoon turmeric, 1 tea spoon coriander powder, ½ tea spoon garam masala powder , 1 table spoon kasoori methi, ½ tea spoon cumin powder, 2 table spoons curd, pinch of red food colour,1 tea spoon ginger garlic paste, 1 table spoon lemon juice. Now add onions( cut into cube shape) and tomato (cut into cube without seeds).
2. Mix all these ingredients with free hand, all spices should get mixed with chicken, tomato and onions pieces.
3. Leave it for 3 hours to marinate.
4. After 3 hours, put a pan on stove and turn on flame
5. Pan is hot now, add 2 table spoons of oil.
6. Once oil is heated, put few green chilli slices and fry them for ½ minute
7. Now add marinated chicken into pan, mix it well
8. Put a lid on pan and cook chicken for 2 minutes on a low flame.
9. After 2 minutes remove the lid, you will see water coming out of chicken. Mix it well and put back lid to cook.
10. Cook for another 5 minutes till water in the chicken get evaporated.
11. After 5 minutes you will see chicken is cooked and there is no water. Chicken should look juicy but not dry.
12. Turn off the stove and take this chicken tikka into a bowl.
Preparation of masala gravy :
1. Take a mixer jar with chopped tomato, 1 table spoon cashew nuts, few sliced green chilli.
2. Grind this mixture by adding some water into a fine paste.
3. Take this paste into a bowl, pour some water into jar and clean till there is no paste left in it. Take this water into the same bowl.
4. Now put a pan on stove. Add 3 table spoons of oil once pan is heated.
5. Oil is heated now, add cloves, cardamom, cinnamon, bay leaves.
6. Fry these spices on a low flame.
7. Once spices are fried add ¼ spoon cumin seed, fry till you get a nice smell.
8. Now add chopped onions and remaining chilli slices into pan, mix it well and put a lid on pan.
9. Cook it for 2 minutes till onions get golden colour and then add salt as per taste, ¼ tea spoon turmeric powder and mix it well.
10. Add 1 tea spoon coriander powder,½ tea spoon cumin powder, ½ tea spoon garam masala powder , 1 table spoon red chilli powder and mix till onions get mixed with these powders.
11. In this mixture add 1 tea spoon ginger garlic paste and mix it well.
12. Add ½ cup water and mix it well, if you add water the paste will not stick to pan.
13. Put a lid and cook for 2 minutes.
14. After 2 minutes, remove  lid masala gravy will be boiling.
15. Now add tomato cashew nut paste to this gravy and stir it well.
16. Once the paste get mixed well, put a  lid and cook it for 2 minutes
17. When you remove lid gravy will be boiling.
18. Add chicken tikka to gravy and mix it well till the pieces get coated with gravy.
19. You can add some water and mix it well, cook for 2  minutes.
20. After 2 minutes, remove lid gravy will be boiling. Add fresh cream or meegada, mix it well.
21. Add 1 table spoon kasoori methi powder to get flavour, mix it well.
22. Add 1 table spoon lemon juice and mix it well.
23. Add coriander and mix it well.
24. You will see oil will be releasing from gravy which means curry is ready.

Take this curry into a serving bowl and garnish with coriander leaves.

Tasty chicken tikka masala gravy curry will be good to have with rice or roti.



Hyderabadi Chicken Curry Recipe

How to Prepare Hyderabadi Chicken Curry Recipe


Hyderabadi chicken curry recipe is the traditional INDIAN chicken dish. It is the famous dish of Hyderabadi cuisine and best to serve with INDIAN chapatti. Let’s have a look on the Ingredients that we require for making Hyderabadi chicken curry recipe.

Ingredients Required:

Chicken – ¼ kg
Onion – 1
Green chilies – 4(seeded and chopped)
Tomatoes – 2
Black pepper powder – ½ teaspoon
Ginger-Garlic paste – 1teaspoon
Coriander leaves
Curry leaves
Red chili powder – 1 tablespoon
Salt as per taste
Turmeric powder – ¼ teaspoon
Garam masala powder – 1 teaspoon
Cumin powder – ¼ teaspoon
Coriander powder – 1 teaspoon
Lemon juice
Cashew nuts – 2 tablespoons
Oil – 2 tablespoons





Preparation Method:

1. Cut the onion into small cubes and transfer to a blender and grind to paste and make sure that paste must be grinded unevenly and keep aside in a bowl.
2. Similarly cut the tomatoes into 4 pieces and grind to smooth paste (tomato puree), and keep aside in a bowl.
3. Likewise grind the cashews by adding little bit water to make paste and keep aside.
4. Now extract the lemon juice without seeds.
5. Heat 2 tablespoons of oil in a fry pan.
6. Add onion paste, sliced green chilies and cover the pan and leave to cook it for some time on low flame.
7. Stir once in a while.
8. After 2 minutes mix all the ingredients very well, now add fresh and cleaned chicken pieces stir it well.
9. Now cover the pan and leave to cook it for about 2 minutes on low flame.
10. After 2minutes remove the lid and add salt as per taste, turmeric powder (¼teaspoon) and mix it.
11. Add Ginger-Garlic paste (1 tablespoon) and mix well.
12. Cover the chicken and leave to cook it for few more minutes on low flame.
13. Now add tomato puree and sauté.
14. Cover the pan and leave to cook for about 5minutes.
15. Sauté well until the oil separates.
16. Add red chili powder (1 tablespoon), one glass of water and mix it well.
17. Again close the pan for 2minutes and then add coriander powder (1 teaspoon), black pepper powder (½ teaspoon), cumin powder (½teaspoon), stir it well.
18. Cover the pan for 3 minutes and add cashew nut paste and lemon juice extracted without seeds.
19. Mix all the ingredients very well on low flame for few seconds and cover the pan and leave to cook it for about 3 minutes.
20. When the chicken is almost done, then garnish the cooked chicken with good amount of chopped coriander leaves and curry leaves.
21. Finally add Garam masala powder (1teaspoon) and mix it well. Close the pan for some more minutes.
22. Sauté well until the oil separates and turn the flame off.

Hot and Spicy Hyderabadi chicken curry recipe is now ready to serve.
Serve hot with roti, chapati, paratha, naan or rice dishes.

Nutrition facts:
                 Sugars – 4g
                 Protein – 24g
                 Vitamin A – 3%
                 Vitamin C – 1%
                 Calcium – 13%
                  Iron – 6%




Hyderabadi Chicken Biryani ( హైదరాబాది చికెన్ బిర్యాని)

How to Make Hyderabadi Chicken Biryani


Hyderabadi Chicken Dum Biryani is a classic dish and eye-catching aromatic rice loved by all. It is a Dum method and it is called so as the chicken is marinated for about 30 minutes and half cooked rice is placed inside the cooking pot and is tightly sealed with chapatti dough and cooked by not letting the steam come out. By doing so the biryani gets cooked well and also keeps the flavors intact and therefore, it’s called as ‘Dum Cooking’.

Ingredients Required:

Chicken – 300g
Basmati Rice – ¼ kg
Mace – ¼ teaspoon
Cinnamon – 4
Cloves – 8
Cardamom – 5
Marathi bud – 8
Bay leaves – 3
Star Anise – 2 tablespoon
Salt to taste
Turmeric – ¼ teaspoon
Biryani Masala – 1 tablespoon
Red Chili powder – 1 tablespoon
Onions – 4 (sliced)
Green chilies – 4(sliced)
Ginger-Garlic paste – 1 tablespoon
Garam Masala powder – 1 tablespoon
Cardamom Powder – 1 tablespoon
Coriander leaves for garnish
Mint leaves
Lemon – 1(extract the juice without seeds)
Ghee
Yogurt – ½ cup
Oil – 3 tablespoons

Preparation method:

Chicken marinating:

a. Firstly wash the chicken pieces well.
b. Add salt, turmeric powder(¼ teaspoon), red chili powder(1 tablespoon), Garam masala powder(1 tablespoon), biryani masala powder (1 tablespoon), ginger-garlic paste(1 table spoon), a pinch of cardamom powder, a bunch of coriander leaves, a bunch of mint leaves and yogurt(½ cup) to the chicken.
c. Mix the whole mixture well with free hands.
d. To this mixture add lemon juice extracted without seeds.
e. And mix it well.
f. Marinate for 30 minutes.

Procedure to Cook Rice:

Firstly, wash the basmati rice and soak it for about 30 minutes.
Take a cooking pan; add oil (3 tablespoons).
Add onions and deep fry them till brown in oil by closing the pan on low flame.
When they turn brown, set aside ¼ parts of these fried onions.
Now switch off the stove and transfer the fried onions to another plate.
Take a cooking pot, add water generously into it.
Into the water, add salt as per taste, cinnamon stick, cloves, shah jeera, cardamoms, Marathi bud, Star Anise.
Bring water to boil.
When the water starts boiling, add the soaked rice into it.
Cook the rice for about 6-7 minutes until it is three fourth done.
Strain the rice completely and rest the strained rice aside.
In a separate heavy – bottomed pot or a baking dish transfer the marinade chicken.
In this add fried brown onions, mint leaves, coriander leaves and sliced green chilies and also add remaining masala species (Cinnamon, Cloves, Cardamom, Marathi bud, Bay leaves, Star Anise including bay leaves) , cardamom powder(1 tablespoon) which gives a nice flavor to the biryani.
Finally add ghee (4 table spoons) instead of oil which gives a good taste. Mix it well.
Spread this mixture evenly.
Add the rice which has been cooked into it.
Spread the rice evenly all over the marinated chicken.
Season the rice with coriander leaves, mint leaves, a pinch of cardamom powder and fried onions.
Now spread the remaining rice as another layer and season the rice with remaining coriander and mint leaves along with fried onions and cardamom powder (1/4 tablespoons).
Add ghee (4 table spoons) on it.
Add little water all over the rice.
Make chapatti/Maida dough and cover the pan with thick chapatti dough and then place the lid.
Switch on the stove; put the cooking pot onto the stove.
Cook this biryani in high flame for 30 minutes and after that cook over low flame for 5 minutes till the rice is fully cooked.
Switch off the stove.
Mix the rice and chicken.

Now the tasty and spicy Hyderabadi Chicken Biryani is ready. Serve Hyderabadi Chicken Biryani with raita or shorva. Also serve it with lemon slices and raw onion rings.

Notes:

1. Do not cook the rice for a long time as the rice becomes soggy while giving Dum.
2. Another way of giving Dum is, cooking pot should be placed on a girdle and Dum for about 30 minutes.
3. Placing a girdle below the cooking vessel prevents the base of the cooking vessel from burning.

Nutrition facts:

Dietary fiber – 4g
Sugars – 9g
Protein – 51g
Vitamin A – 10%
Vitamin C – 29%
Calcium – 32%
Iron – 26%



Kadai Chicken Curry Recipe కడాయి చికెన్ కర్రీ


How to Make Kadai Chicken Curry


Kadai means a WOK which is used in the INDIAN kitchens for cooking dishes. Kadai Chicken is a north INDIAN dish famous for its spicy taste. Kadai Chicken is mildly flavored with spices, onions, red chilies and tomatoes give this dish a beautiful color, plenty of flavor and consistency. It tastes great with INDIAN breads like naan, roti, etc..,


Ingredients Required:

Chicken – ½ kg
Onions – 2(finely chopped)
Green chilies – 6(sliced)
Tomatoes – 1 cup(chopped)
Ginger-Garlic paste – 1 tablespoon
Coriander seeds – 2 tablespoons
Cumin seeds – 1 tablespoon
Bay leaves – 2
Black pepper – 1 tablespoon
Cloves – 6
Cardamom – 5
Cinnamon – 3(small size)
Red chilies – 4
Salt as per taste
Turmeric powder – ¼ teaspoon
Red chili powder – 1 tablespoon
Coriander leaves chopped finely
Kasuri Methi – 1 tablespoon
Oil adjust as needed
Cashew Nuts


Preparation Method:

1. Switch on the stove.
2. Heat non-stick pan and add Coriander seeds, Cumin seeds, Bay leaves, Black pepper, Cloves, Cardamom, Cinnamon and Red chilies.
3. Dry roast for some time till it comes to nice color on low flame and keep aside.
4. Grid all the ingredients mentioned into a coarse powder and keep it aside which is called as Kadai Masala.
5. In the same pan pour oil (4 tablespoons), add sliced onions, green chilies and mix it well.
6. Sauté till they turn light brown by covering the pan for 3 minutes.
7. Then add Kadai Masala (1 tablespoon), Ginger-Garlic paste (1 tablespoon) and fry till the raw smell goes off. Such that onions and green chilies can absorb the masala and ginger- garlic paste.
8. Now add tomatoes (chopped), stir it well. Instead of chopped tomatoes you can use tomato puree.
9. Add salt as per taste and also add turmeric powder (¼ teaspoon).
10. Cook till almost the raw smell goes off from the tomatoes and the masala thickens.
11. Now it’s time to add red chili powder to bring a good color to the gravy and fry well for just two minutes.
12. Add the chicken pieces and stir fry 3 - 4 minutes, on medium flame and let it cook in its own moisture.
13. Mix properly in medium flame, so that all the pieces are coated well in the gravy.
14. Cover the pan with a lid and cook for 2 minutes.
15. After the evaporation of water in the chicken add cashew nuts (optional).
16. Add a glass of water to make it semi- dry, cover and cook for 2 minutes.
17. Once done sprinkle the remaining Kadai Masala, coriander leaves for taste.
18. Cover and Cook till everything assimilates.
19. Add kasuri methi by crushing with free hands and mix it.
20. Sauté well until the oil separates.
21. Turn off the flame.
22. Garnish with coriander leaves and onion rings.
Juicy and Yummy Kadai Chicken is ready
Serve with roti/ plain rice/ chapatti or with paratha.

Nutrition facts:

Dietary Fiber – 3g
Sugars – 1g
Protein – 25g
Vitamin A – 40%
Vitamin C – 50%
Calcium – 8%
Iron – 30%


Chicken Manchurian Dry Recipe in Telugu చికెన్ మంచురియన్ చేయడం ఎలా?

How to Make Chicken Manchurian Dry Recipe


Ingredients:

Boneless chicken – ½ kg
Egg -1
Lemon –half
Oil – for deep fry
Finely chopped garlic – 2 table spoons
Finely chopped ginger – 2 table spoons
Green chilli -6 (cut into slices)
Onion -1 chop into small pieces)
Rice flour – 2 table spoons
Maida flour (all purpose flour)- 2 table spoons
Corn flour – 2 table spoons
Salt –to taste
Turmeric – ¼ tea spoon
Red chilli powder – ¼ tea spoon
Ginger garlic paste – 2 table spoon
Green spring onions – ½ cup
White spring onions – ½ cup
Vinegar – 1 table spoon
Green chilli sauce – 1 table spoon
Soya sauce – 1 table spoon
Tomato sauce – 1 table spoon
Black pepper powder – 2 table spoons
Garam masala powder – ½ table spoon
Red food colour – pinch
Cashew nuts – ¼ cup





Dry Chicken Manchurian Preparation Method:


1. Break egg into a bowl and beat it
2. Clean and take chicken into a bowl, add 2 table spoon rice flour, 2 table spoon all purpose flour, Two table spoon corn flour, ½ table spoon garam masala powder, ½  table spoon black pepper powder, 1 table spoon ginger garlic paste, ¼ tea spoon turmeric, 1 tea spoon red chilli powder, salt as per your taste and egg ( step 1)
3. Mix all these ingredients well till chicken and all spices get mixed evenly.
4. Squeeze lemon juice into this chicken without seeds.
5. Mix it once again.
6. Add some water to red food colour and mix it well.
7. Add 2 table spoon colour water to chicken and mix it evenly.
8. Keep this mixture aside for 2 hours for marination.
9. After two hours, place a pan on stove.
10. Once pan get heated pour oil to deep fry chicken.
11. Once oil get heated put chicken pieces one by one into oil and deep fry them on a medium flame. Fry chicken pieces my turning both the sides.
12. Once chicken pieces get fried take them into a drainer or into tissue papers so that excess oil will be absorbed.
13. Fry remaining chicken in the same way.
14. Leave 2 tablespoons oil in the same pan and turn on the flame.
15. Adjust the flame to low, once oil get heated add chopped garlic and fry it for 1 minute.
16. After 1 minute add chopped ginger and fry it for a minute.
17. Once garlic and ginger get fried add onions and fry them and then add green chilli. Fry the whole content by mixing well.
18. Now add cashew nuts, fry for a minute.
19. Add green spring onions, fry them for 2 minutes
20. Add white spring onions, fry them until everything get mixed and evenly fried.
21. Now add ½ table spoon pepper powder and mix it well.
22. Now add 1 table spoon soya sauce, 1 table spoon tomato sauce, 2 table spoon green chilli sauce. If you like spicy you can add some more chilli sauce.
23. Mix these sauces until they evenly get mixed with onion mixture.
24. Now add 1 table spoon vinegar and mix it well. Add some water if necessary and mix the sauces well.
25. Now add fired chicken pieces to this onions and sauces mixture and mix it well. The sauces should be absorbed by chicken pieces.
26. Cook it for more 2 minutes on low flame.
27. After 2 minutes turn of stove and take Manchuria into a serving bowl. Garnish with coriander and lemon.
                       Tasty chicken Manchuria is ready to eat.



How to Prepare Chicken Curry Konaseema Style (Kodi Kura) కోనసీమ కోడి కూర

Chicken Curry Konaseema Style


Ingredients:

Chicken – ½ kg
Onions – 3 (chop into small pieces)
Green chilli – 6 (cut into slices)
Ground nuts – 1 table spoon
Cashew nuts – 8 nuts
Sesame seeds – 2 table spoon
Coriander seeds -1 table spoon
Poppy seeds -1 table spoon
Coconut- small pieces
Cumin seeds – ½ table spoon
Red chilli -5
Garam masala powder -1 table spoon
Ginger garlic paste – 1 table spoon
Tomato puree – ½ cup
Cumin powder- 1 tea spoon
Coriander powder – 1 tea spoon
Red chilli powder – 2 table spoons
Turmeric -1/4 tea spoon
Salt- as peer taste
Curry leaves – 2 branches
Coriander leaves – some
Oil- as required




Preparation method:

1. Put a pan on stove and turn on flame.
2. Once pan is hot, put peanuts and fry.
3. Then put coriander seeds into pan and fry for ½ minute.
4. Now add poppy seeds, cumin seeds, sesame seeds, cashew nuts and dry roast them.
5. Fry till you get good fragrance and then add red chillies and coconut pieces and fry them.
6. Once they are fried take into a plate to cool down.
7. Grind these spices into paste, this paste is Kona Seema masala.
8. Now put a pan on stove and turn on flame.
9. Pour 2 table spoons oil.
10. Oil is hot now, add chopped onions and mix well.
11. Put green chilli slices and curry leaves. Mix well once again.
12. Put a lid on pan and fry for 3 minutes.
13. Onions are cooked and tender once you remove plate.
14. Now add ginger garlic paste, fry till there is no raw smell.
15. Now add cleaned chicken pieces and mix well with onions.
16. Put a lid and cook for 1 minute.
17. Remove plate, add salt to taste and turmeric to chicken.
18. Mix well and put a lid to cook chicken.
19. After 2 minutes remove lid, you see water came out from chicken.
20. Mix it once again and put lid back.
21. After 2-3 minutes you will see water is slightly evaporated from chicken.
22. Now add red chilli powder, coriander powder, cumin powder and mix well.
23. Cook for another 2 minutes and then add tomato puree, konaseema masala.
24. Add some water to cook curry. Mix curry well and put a lid on pan.
If you use lid while cooking, curry will fast always.
25. After 2- 3 minutes you will see gravy will become thick.
26. Now add garam masala powder, coriander leaves and mix well.
27. Cook for another 2 minutes, you will see oil is released from curry.

Tasty Kona Seema masala is ready to serve. Take curry into a serving bowl and garnish with coriander leaves.



How to Make Easy Chilli Chicken Restaurant Style చిల్లి చికెన్ రెస్టారెంట్ పద్ధతి లో

Restaurant Style Chili Chicken 


Chili chicken is served both as snack and main course. It is a versatile dish loved by one and all. The method of preparing chili chicken is very easy, if you follow few tips. Boneless chicken are marinated in gram flour and corn flour in addition of egg which locks the chicken juices and prevents it from becoming dry and tough. It keeps the meat moist and tender. It also helps in binding the flour well and gives a good crust. These tender bites taste mildly hot, sweet and sour.

Ingredients required:

Boneless chicken – ¼ kg
Red chili powder – ½ tablespoon
Green chilies – 6 (sliced)
Ginger – 1 tablespoon (finely chopped)
Garlic – 1 tablespoon (finely chopped)
Onion – 1 (chopped into small pieces)
Egg – 1
Salt as per taste
Gram flour – 2tablespoons


Corn flour – 4 tablespoons
Oil for deep fry
Few Coriander leaves
Green chili sauce – 2 tablespoons
Tomato sauce – 2 tablespoons
Soya sauce – 2 tablespoons
Vinegar – 2 tablespoons


Preparation method:

In a mixing bowl, add chicken, egg, corn flour (4 tablespoons), gram flour (4 tablespoons) and salt as per taste.
Mix all the ingredients well.
Keep aside to marinate for 15 minutes.
This helps the chicken to absorb the flavors.
Heat oil in a pan until hot enough and deep fry the chicken pieces over medium flame until cooked through.
The pieces must fry until golden.
Remove the fired chicken pieces from oil using a drainer and place them on a vessel to drain the excess oil.
Repeat the same process till the rest of the pieces are done.
In the same pan now add ginger and garlic chopped pieces and fry them.
Furthermore add chopped onion, sliced green chilies and fry them.
Now add red chili powder (½ tablespoon) and mix it.
Then add green chili sauce (2 tablespoons), tomato sauce (2 tablespoons), soya sauce (2 tablespoons) and finally add vinegar (2 tablespoons) and mix it properly.
The mixture comes to boil and thickens.
Finally add fried chicken pieces to the mixture.
Mix all the ingredients well and switch off the stove.
Transfer the chili chicken to a serving bowl.
Garnish with the coriander leaves.

Juicy and crunchy chili chicken is ready
Serve hot with fried rice, schezwan fried rice etc.

Nutrition facts:

Potassium – 369mg
Total carbs – 8g
Sugars  - 1g
Protein – 28g
Vitamin A – 2%
Vitamin C – 6%
Calcium – 4%
Iron – 7%


Chinese Chicken Fried Rice Recipe Restaurant Style - చికెన్ ఫ్రైడ్ రైస్ చేయడం ఎలా?

How to Make Chinese Chicken Fried Rice


Chinese Chicken fried rice is a delightful dish that is extremely popular. Fried rice is usually made with leftover rice. Remember to add as many as vegetables to the rice. It is a simple way to serve the super healthy meal for your family.

Ingredients required:

Boneless Chicken – ¼ kg(chopped into small pieces)
Cooked rice – 2 cups
Ginger – Garlic paste – 1 tablespoon
Black pepper powder – 1 tablespoon
Raw egg – 1
Ginger – small size(chopped into small pieces)
Garlic – small size(chopped into small pieces)
Cumin powder – 1 tablespoon
Ajinomoto – 1 pinch
Carrot – 1(chopped and boiled)
Potato – 1(peeled, chopped and boiled)
Cabbage – 1 cup(grated and boiled)
Green chilies – 2(sliced)
Few coriander leaves
Tomato – 1 cup
Onion – 1 (finely chopped)
Corn flour – 1 tablespoon
Oil for deep fry
Salt as per taste
Turmeric powder – 1 pinch
Red chili powder – ¼ teaspoon
Vinegar – 1 tablespoon
Soya sauce – 1 tablespoon



Preparation method:

Take a mixing bowl and break the egg into the bowl and check for shells.
Beat the egg until frothy.
Now take the chopped chicken and season with black pepper powder, salt as per taste, 1 tablespoon of cumin powder, a pinch of Ajinomoto, a tablespoon of Ginger-Garlic paste and a tablespoon of corn flour powder.
Mix all the ingredients together.
Now add a pinch of turmeric powder and ¼ teaspoon of red chili powder and mix it well.
Now add 2 tablespoons of beaten egg into the chicken mixture and mix it properly.
Heat oil in the pan, and add the marinated chicken pieces one by one into the oil and fry them.
Fry them evenly under medium flame until the meat is cooked through.
Now transfer the fried chicken pieces into a bowl.
Now add finely chopped ginger and garlic pieces into the same pan which contains oil and fry them.
Now add sliced onions and sliced green chilies and fry them well.
Now add beaten egg mixture and mix it properly and add salt as per taste and black pepper powder.
Mix all the ingredients well and add a pinch of Ajinomoto.
Mix it well.
Now add chopped tomatoes, boiled carrot, cabbage, potato pieces and cook for 2 minutes and finally add chopped coriander leaves and mix all together.
Then add 1 tablespoon of vinegar and soya sauce which gives nice taste, color and flavor to the fried rice.
Furthermore add fried chicken pieces into the vegetable mixture and fry for 2 minutes.
Finally add cooked rice to the chicken pieces mixture and stir- fry everything together till the sauce coats the rice, vegetables and the meat are uniformly distributed and switch off the stove.
Transfer the chicken fried rice to a serving bowl and garnish with coriander leaves.

                                Spicy and tasty Chinese Chicken fried rice is ready now
                                Serve the fried rice plain as a meal with tomato ketchup

Notes:

Add 1 tablespoon of oil or a few drops of lemon juice while preparing the rice to make them non-sticky and separated.
Use basmati rice to make it more flavorful and tasty.

Nutrition facts:

Calories – 190
Sodium – 590mg
Total carbs – 33g
Dietary fiber – 1g
Sugars – 1g
Protein – 8g
Vitamin A- 30%
Vitamin C – 1%
Calcium – 2%
Iron – 10%

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