6 Best Indian Chicken Curry Recipes Spicy Chicken Curry

CHICKEN CURRY RECIPE

Steps:

• First heat oil in a deep pan, then add whatever whole spices you have - bay leaf, cinnamon, cloves & green cardamoms. Fry them till you get an aroma, just for a min.
• Add chopped onions and chilies. Saute till the onions turn deep golden in color.
• Next add ginger garlic paste and saute till you get a nice aroma. This just takes about a minute.
• Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
• Pour yogurt (or cashew paste), red chili powder, garam masala & coriander powder.
• On a low heat, cook until the mixture smells good and the raw smell goes away.
• Add chicken and coriander leaves. Fry till the chicken turns white or pale in color. This takes around 3 mins.
• Cover and cook on a low heat for 3 to 4 minutes. This step is very important as the chicken absorbs all the flavors of the spices.
• Meanwhile in a separate pot, heat up 1 cup water. Using cold water most times toughens the chicken so it is good to use hot water.
• Pour hot water just enough to make a thick curry. Do not add too much water. Chicken curry will become runny. Sometimes chicken lets out lot of moisture. So use only as needed.
• Cover and cook on a medium to low flame till the chicken is soft cooked and the curry turns thick.
• Taste the curry & add more salt if needed.
• You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.
• Cover and cook on a low flame for 3 to 5 mins. When the chicken is cooked completely it will fall off the bone easily.
• Lastly garnish with coriander leaves, cover and off the heat. Serve chicken curry with butter naan or jeera rice.

SPICY CHICKEN CURRY RECIPE

Steps:

• Marinate the chicken in 1/2 tsp salt, 1/4 tsp turmeric powder, 1 tsp red chili powder, oil and lemon juice for 20 mins. (while the chicken is marinating do the rest of the prep work and saute onions)
• Heat a heavy bottomed vessel, add the coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon stick, and cardamom. Roast on low flame for 4 mins, mixing constantly. Add poppy seeds and continue to roast for a min. Turn off flame. Remove the roasted ingredients from vessel and cool.
• Once cool, grind to a fine powder in a mixer grinder or crush in a mortar pestle.
• Heat oil In the same vessel, once hot, add the chopped onions, slit green chilies and curry leaves and saute for 8 mins on low to medium flame.
• Add ginger garlic paste and saute for 5 mins.
• Add the chicken pieces and cook on high flame for 5 mins, mixing the contents of the vessel so that it does not burn.
• Reduce flame to low, add 3/4 tsp red chili powder and mix well. Add the ground masala powder, and salt and mix well. Place lid and cook for 10-12 mins on a low medium flame.
• Add 2 cups water, bring to a boil. Reduce flame to low and simmer till the chicken turns soft and it reaches gravy consistency.
• Add chopped coriander leaves and mix. Turn off flame, remove to a serving bowl and serve hot.
• Serve with raju gari kodi pulao, chicken pulao, biryani, any flavored rice, steamed rice or chapati.

SPICY CHICKEN CURRY

Steps:

• In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste.
• Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.
• Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

INDIAN FRIED CHICKEN

Steps:

• Whisk together the chili powder, paprika, coriander, cumin, turmeric, garam masala, black pepper and 2 tablespoons salt in a large bowl. Stir in the yogurt, garlic and ginger and mix well. Add the chicken and coat each piece thoroughly with the yogurt mixture. Cover and marinate for at least 1 hour and up to 4 hours.
• When ready to cook, heat a large, heavy pot filled with 2 inches of oil to 350 degrees F. Set a wire rack over a rimmed baking sheet.
• Meanwhile, whisk together the semolina and rice flour in a large bowl. Remove the chicken from the marinade and dredge each piece in the flour mixture until completely coated.
• Working in batches to avoid crowding the pan, fry the chicken in the oil until golden and cooked through, 4 to 5 minutes, adjusting the heat to keep the temperature of the oil between 325 and 350 degrees F. Transfer the chicken to the rack with tongs to drain.
• Place the chicken on a platter, sprinkle with salt if desired, and garnish with lemon wedges and cilantro. Serve hot with Cilantro-Yogurt Chutney.
• Combine the cilantro, yogurt, chiles, garlic, lime zest, lime juice and 1/2 teaspoon salt in a blender and process until smooth. It should be the consistency of a creamy salad dressing. If it's too thick, add 1 to 2 tablespoons water. Taste and add more lime juice and/or salt, if needed. Makes 1 cup.