INDIAN CHICKEN MASALA CURRY RECIPE 2021/Masthani’s kitchen
INDIAN CHICKEN MASALA CURRY RECIPE FOR BEGINNERS( step-by step photos)2021/Masthani’s kitchen
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Namastheš
Firstly Ramazan chand Mubarak! May allah gives you health and happy to all my readers family and also sri rama navami subhakashalu to all my Viewer.
CHICKEN! CHICKEN! CHICKEN! I think this word we heard when we are kids only. Today I want to share you basic chicken masala curry who are the beginners we can easy understand by step by step procedures and also easily make it in our kitchen.
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| chicken masala curry |
Chicken curry is originated around 1000 years BC from the Indian sub-continent.
Chicken curry with bone or bone less is doesn’t matter guys we can make it easily and delicious it’s my promise. When I am beginner first thing I learned recipe is chicken curry this is basic recipe which also called as my mom’s recipe. Chicken curry recipe even bachelor can cook with a delicious tastes but also soft, crunchy, tender pieces of chicken, definitely change your tummy with full of happiness.
Serve it with chapathi, butternoon , plain rice, paratha , samosas.
TABLE OF CONTENT:
BENEFITS OF CHICKEN:
Chicken is helps to maintain bones, muscles healthy.
It increases the immunity system to maintain healthy growth.
It helps to reduce the heart diseases.
It helps to weight management which helps to reduce weight.
Chicken is helps to high nutritional values, proteins, Iron to our body.
FREQUENTLY ASKED QUESTIONS?
Can chicken curry cause food poison?
While cooking any dish make sure clean them with a fresh running water because bacteria is found in raw meat. Buying a un healthy meat and not cooking properly then may cause food poison.
Can we reheat the chicken twice?
Of course we can happily reheat the chicken but while reheat it maintain low-medium frame only.
How long chicken curry can fridge last?
Raw chicken pieces we can be stored up to 6 months and cooked chicken can stored in 2 months easily.
Where chicken curry is form?
Chicken curry is originated in Indian-sub continent around 1000 BC. later on its popular to Great British, London ,France and some other countries.
DIFFERENT LANGUAGES SPELL ABOUT CHICKEN:
Kodi kura-telugu
Kukhura kari-nepali
Cikana kari-punjabi
Kombadica rassa-marathi
Kari aldijai-arabic
Muragira tarakari –Bengali
Chicken curry –english
Kolikkulampu-tamil
Cikkan kari- Malayalam
Koli saru-kannada
Poulet au curry –french
Chikin kale-korean
Polla al curry –Italian
Let’s look at its desired ingredients:
For spicy powder:
Half piece ginger
5 Cashew nuts
4 Almonds
8 Cloves minced garlic
½ tsp fenugreek seeds
½ tsp cumin seeds
½ tsp Poppy seeds
2 Cardmom
½ tsp star anise
½ Coriander seeds
1 Cinnamon
For the curry:
6 Tablespoon cooking oil
2 Onions
4 Green chills
Salt
red chilli powder ( as per taste)
Pinch of turmeric
Half lemon
Coriander stems
Let’s look at its desired steps:
Step 1: Take a fresh chicken meat clean them in a fresh running water.
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| Chicken meat |
step 2:Take all the spicy items like half piece ginger , 8 cloves minced garlic, 5 cashew nuts,4 almonds, ½ tsp fenugreek seeds , ½ tsp cumin seeds,½ tsp poppy seeds,2 cardamom,½ tsp star anise,½ cinnamon in a grinder. grind them in a fine paste.
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| Spicy paste |
step 3: let start the marinate process pour spicy paste, red chilli powder, turmeric, salt, half lemon, cooking oil,4 spoons of curd in a chicken pieces .
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| Marinate process |
step 4: Mix them very well and marinate it for 30 min in a fridge.
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| 30 min in a fridge |
step 5: For the curry process 2 onions, 4 green chills, coriander stems chop them in a fine pieces.
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| Chopped them |
step 6: Let start the cooking process take a kadiye add cooking oil add curry leaves and chopped items on it .cook it well.
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| cooking process |
step 7: Add spicy paste on it cook it for a while
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| Add spicy paste |
step 8: Add the marinate chicken on the kadiyae. cook it in a low-medium flame.
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| Marinate chicken |
step 9: Salute for 10 min un till chicken must be pale color. cover it with the help of lid so chicken must absorb all the spicy flavor.
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| Salute for 10 min |
step 10: Later add ½ coriander seeds powder, garam masala powder on it.
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| Garam masala powder |
step 11: Add ½ or ¾ cups of plain water , maintain low-medium flame until chicken must be soft tender.
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| plain water |
step 12: You can see oil is appeared on top of the chicken and also check whether the chicken is soft should come out easily bone.
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| Cooked chicken |
At last serve curry in a bowl add coriander leaves , cashew nuts on it. enjoy the each soft ,tender, delicious piece of chicken masala curry.
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| Chicken masala curry MORE LINKS FOR NON-VEG |
Required time:
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Prep time |
15 min |
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Cooked time |
30 min |
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Total time |
45 min |
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cuisine |
Indian |
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Makes |
4 servings |
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type |
moderate |
Procedure:
For Spicy paste:
Take all the spicy items like half piece ginger , 8 cloves minced garlic, 5 cashew nuts,4 almonds, ½ tsp fenugreek seeds , ½ tsp cumin seeds,½ tsp poppy seeds,2 cardamom,½ tsp star anise,½ cinnamon in a grinder.grind them in a fine paste.
For Marinate Process:
Take a fresh chicken meat clean them in a fresh running water.let start the maginate process pour spicy paste,red chilli powder,turmeric,salt,lemon,cooking oil,4 spooons of curd in a chicken pieces .mix them very well and marinate it for 30 min in a fridge.
Cooking:
Let start the cooking process take a kadiye add cooking oil add curry leaves and chooped items on it .cook it well.add spicy paste on it cook it for a while add the marinate chicken on the kadiyae.cook it in a low-medium flame.saute for 10 min untill chicken must be pale color.cover it with the help of lid so chicken must abosrb all the spicy flavours.
Later add ½ coriander seeds powder, garam masala powder on it.add ½ or ¾ cups of normal plain water , maintain low-medium flame until chicken must be soft tender. you can see oil is appeared on top of the chicken and also check whether the chicken is soft should come out easily bone.
At last serve curry in a bowl add coriander leaves , cashew nuts on it. enjoy the each soft ,tender, delicious piece of chicken masala curry.
BEST FOR MORE RESULTS:
Maintain medium-low flame only if you maintain high flame the chicken pieces is not cook properly and also hard to eat.
Marinate process gives the chicken more taste if possible we can marinate whole night in fridge spices absorb in chicken .
We can add tomato paste in chicken after cooking of onions.
All spices must add in chicken curry then its gives a delicious output.
We can add hot water to get more soft but don’t add cold water it may pieces hard to eat.
We can add kashmiri chilli powder instead of red chilli powder its gives good color to curry.
NUTRITION FACTS (ESTIMATION ONLY):
(4 servings per container ,Serving size (1g) ,Calories -140, total fat-2g, saturated fat-1.1g, transfat-0g, sodium -5mg, total carbohydrates-12g, fiber -2g, sugar-3g, proteins -4g)
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