Restaurant style Chicken curry

RESTAURANT STYLE

CHICKEN CURRY

INGREDIENTS:

Onion chopped - 2 cup
tomato chopped - 2 no ( medium size)
Green chili - 2 nos
Crushed ginger & garlic - 2 tbsp
Coriander powder - 2 tbsp
Red chili powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala / Chicken masala - 1 tsp
Cinnamon - 1 inch piece
Cloves - 5 nos
Cardamom (green) - 4 nos
Oil - 4 tbsp
Coriander leaves 1/4 cup
Water - 1 cup

TO MARINATE:

Chicken - 1kg
Red chili powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Lime juice 1 tbsp

METHOD:

1.     Marinate the chicken pieces with red chili powder, turmeric powder , salt and lime juice. Keep it aside for 30 minutes.

2.    Heat a heavy bottom pan. Add oil to it. When oil heat up add chicken     pieces and fry both sides for 3 to 4 minutes each. OR you can deep fry     the chicken. This step is optional. You can add chicken pieces directly if you don't like to fry the chicken.This process enhance the taste of curry.

3.    Add cinnamon, cloves and cardamom. Saute it for a minute.

4.    Add onion and saute well. Fry evenly stirring often till the onion turn to golden color. Add ginger garlic paste and green chilies. Saute for a minute.Add tomatoes and mix well. Cook until the tomatoes turn soft.

5.    Add Coriander powder, red chili powder, turmeric powder, pepper powder and garam masala. Saute it until the raw smell gone.

6.    Add fried chicken pieces and mix well. Add water . Cover and cook on medium heat till the chicken is cooked and gravy turns thick.

7.    Taste the curry .Add salt if required. If you like spicy gravy add extra pepper powder or green chilies.

8.    Add chopped coriander leaves .Mix well . Cook for 2 minutes.

9.     Ready to serve.

WATCH VIDEO ON YOUTUBE

Comments

Pineapple pulissery/ Pineapple Mor kuzhambu/ Kerala Veg recipe

PINEAPPLE PULISSERY INGREDIENTS: Chopped Pineapple - 1/2 Cup Salt to taste Sugar- 2 tbsp Turmeric powder - 1/4 tsp Water - 1.5cup Curd/Yogurt - 1 Cup FOR GRINDING: Grated coconut - 1 cup Cumin seeds/ Jeerakam - 1/4 tsp Turmeric powder - 1/4 tsp Shallots/ Small onion - 4 to 5 nos Green chili - 2 to 3 nos ( According to your spice level) FOR TEMPERING: Coconut oil - 2tbsp Mustard seeds - 1/2 tsp Fenugreek Seeds - 1/4 tsp Dry red chili - 2 to 3 nos Curry leaves - 1 spring METHOD: 1. Cook pineapple with salt,sugar,turmeric powder and water until the pineapple become soft and tender.OR you can pressure cook it for 1 whistle. 2. Grind grated coconut, cumin, turmeric powder, shallots, green chili into a smooth paste by adding water. 3. Add the coconut paste into cooked pineapple and mix well. Bring to boil. 4. Beat the curd well. Add it to the curry and mix well....

Eggless Carrot cupcake| Carrot Muffin

Eggless Carrot cupcake| Carrot Muffin Cooking time -20 minutes Preparation time : 10 minutes Total - 30 minutes Makes 7-8 medium size cupcakes Ingredients: All purpose flour - 1& 1/4 Cup Grated carrot - 3/4 Cup Brown sugar - 1 cup Thick Curd - 1 Cup ( Room temperature) Baking powder - 1/2 tsp Baking soda - 1/2 tsp Sunflower Oil - 1/4 cup A pinch of salt Cinnamon powder - 1tsp Method: 1. Wash , Peel and grate Carrot and keep it aside. Preheat oven at 180 degree celcius. 2. Grease or line the muffin tray. 3. Sift all purpose flour, Baking powder, Baking soda, Cinnamon powder and salt. Mix well and keep it aside. 4. Into a mixing bowl, add curd and brown sugar. Whisk until the sugar dissolves completely. Into this add oil and mix well. 5.Add the sifted dry ingredients little by little and gently fold it together. Add grated carrot and gently fold it together. Do not over mix. The cake batter is ready. 6. Fill the cupcake liners 3...

Homemade Pineapple Jam recipe | Preservative free Jam | Preeja's Cookbook

Homemade Pineapple Jam recipe Ingredients: Pineapple puree - 2 Cup Sugar - 1 & 1/2 cup Pineapple essence - 1/8 tsp Lemon juice - 1/4 tsp Method : 1. Cut the pineapple and add into a mixer . Blend well without adding water. Pineapple puree is ready. 2. Heat a Pan on medium heat and add 2 cups of pineapple puree. Stir continuously. 3. When it starts to boil , switch to low heat and add sugar. Mix well . Keep on low heat throughout the process. 4. Stir continuously until the mixture thickens . It will take 30 minutes approximately. 5. Add lemon juice and Pineapple essence. Mix well. 6. Turn off the stove. Let the jam cool down completely. Keep the jam in an airtight container . Note: 1. Adjust the sugar as per your taste.

Preeja's cookbook

Search This Blog