Chicken Curry North Indian Style Recipes

NORTH INDIAN CHICKEN CURRY

Steps:

• Heat the oil in a Dutch oven or a deep, wide saucepan set over medium-high heat. Add the onions and stir to coat them with the oil. Spread them in an even layer and cook for 2 min. Stir well, rearrange in an even layer again, and cook for 2 min.; the onions should have begun to brown at the edges. Reduce the heat to medium and cook, stirring occasionally, until the onions are a rich brown, another 10 to 12 min. Lower the heat if necessary so the onions caramelize but don't burn.
• Meanwhile, put the yogurt in a small bowl, stirring until it's creamy. Add the cornstarch and mix well.
• Add the ginger, garlic, and chiles to the onions. Cook over medium heat, stirring frequently, for 2 min. so they meld with the onions. Add all the chicken thighs and cook, stirring occasionally, until they lose their raw color and begin to brown, 5 to 6 min. Lower the heat to medium low and add the coriander, cumin, turmeric, and cayenne. Cook for 2 min., stirring frequently and scraping the bottom of the pan.
• Add the tomatoes and their juices, the yogurt mixture, the chopped cilantro, and the salt. Stir well, cover with a tight-fitting lid, and bring to a boil. Lower the heat and simmer until the chicken is cooked through, 20 to 25 min. Remove from the heat and taste for salt.
• To serve, sprinkle on the garam masala, transfer to a serving dish, and garnish with more chopped cilantro.

NORTH INDIAN CHICKEN CURRY

Steps:

• Fry the whole spices in oil for about 20 seconds. Then add the onion and cook for about 5 minutes until softened.
• Stir in the ginger and garlic, then the powdered spices (except garam masala), then the tomatoes. Cook for about 10 minutes.
• Add the chicken and brown for a few minutes. Add the peppers if you're using them. Then cover with water, bring to the boil then lower the heat to a simmer. Cook for about 20-25 minutes.
• Stir in the garam masala at the end. Serve with 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.

NORTH INDIAN CHICKEN CURRY

Steps:

• Season chicken with 1 tablespoon of salt and 1 teaspoon black pepper. Set aside. In a large saucepan, heat the ghee. Stir-fry the onions until glossy. Season with the remaining 2 tablespoons salt, 2 teaspoons black pepper and sugar. Continue to stir-fry until soft but do not allow to brown.
• Add the garlic, ginger, jalapeno, bay leaf, and garam masala. Stir-fry for 1 to 2 minutes until spices bloom and become aromatic.
• Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock. Slowly bring to a boil, stirring occasionally. When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes. Add more chicken stock as necessary. Taste and adjust seasoning with salt, pepper, and sugar.
• In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg and turmeric.
• Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

CHICKEN CURRY - NORTH INDIAN STYLE

Steps:

• Stir cornflour into yoghurt. Put aside.
• In a large saucepan, heat oil over medium-high heat. Add onions and saute until beginning to colour. Reduce heat to medium and saute onions until dark golden brown.
• Stir in ginger, garlic and chillies. Saute for a further two minutes.
• Increase heat to medium-high and add chicken. Brown well.
• Reduce heat to medium. Sprinkle ground coriander, cumin, turmeric and cayenne pepper over chicken. Mix well and cook for 3 minutes.
• Add tomatoes, yogurt mixture, 1/2 cup fresh coriander and salt. Mix well, cover and bring to boil.
• Reduce heat to low and simmer until chicken is cooked.
• Turn off heat. Stir in garam masala and three tablespoons fresh coriander.
• Garnish with remaining coriander and serve with rice and/or Indian breads.