Make These Tasty Chicken Curry Recipes! 🍗😋

Masala Chicken Curry

Servings - 2 - 3

INGREDIENTS
Oil - 80 milliliters
Onions - 400 grams
Chicken - 1 kilogram
Yogurt - 200 grams
Salt - 1 teaspoon
Poppy seeds - 30 grams
Water - 60 milliliters
Cashews - 100 grams
Water - 200 milliliters
Ghee - 30 grams
Cumin - 1 teaspoon
Cloves - 6 pods
Green cardamom - 4 pods
Black cardamom - 2 pods
Bay leaf - 1
Onions paste - 100 grams
Ginger garlic paste - 2 tablespoons
Turmeric - 1 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Water - 300 milliliters, divided
Garam masala - 1 teaspoon
Green chili - 1 teaspoon
Ghee - 30 milliliters
Coriander - for garnishing

PREPARATION
1. Heat 80 milliliters oil in a skillet, add 400 grams onions and fry till translucent or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. In a mixing bowl, add 1 kilogram chicken, 200 grams yogurt, fried onions, 1 teaspoon salt and mix it well.
4. Marinate for 2 hours.
5. In a bowl, add 30 grams poppy seeds, 60 milliliters water and soak for 2 hours.
6. Transfer this into a blender and blend it into a smooth paste. Keep aside.
7. In a another bowl, add 100 grams cashews, 200 milliliters water and soak for 2 hours.
8. Transfer this into a blender and blend it into a smooth paste. Keep aside.
9. Heat 30 grams ghee in a heavy skillet, add 1 teaspoon cumin, 6 pods cloves, 4 pods green cardamom, 2 pods black cardamom, 1 bay leaf and stir for 1 - 2 minutes.
10. Then, add 100 grams onions paste and cook for 3 - 5 minutes on medium heat or until it turns golden brown in color.
11. Add 2 tablespoons ginger garlic paste and Stir well.
12. Now, add the blended poppy seeds paste, cashews paste and mix it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Add 1 teaspoon turmeric and stir well.
15. Then, add 1 teaspoon coriander powder, 1 teaspoon red chili, 1 teaspoon salt and mix it well.
16. Add 100 milliliters water and mix it again.
17. Bring it to a boil.
18. Now, add the marinated chicken in it and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Add 200 milliliters water and mix it well.
21. Bring it to a boil.
22. Add 1 teaspoon garam masala, 1 teaspoon green chili and mix it again.
23. Then, add 30 milliliters ghee and cover it with lid.
24. Cook for about 25 - 30 minutes on medium heat.
25. Open the lid and remove it from heat.
26. Garnish with coriander.
27. Serve hot with naan or rice.

Tomato Curry Chicken

Servings - 2 - 3

INGREDIENTS
Tomato puree - 320 grams
Salt - 1/2 teaspoon
Paprika - 1/2 teaspoon
Dried basil - 1 teaspoon
Ketchup - 50 grams
Chicken - 980 grams
Curd - 100 grams
Garlic - 1 1/2 tablespoons
Ginger - 1 1/2 tablespoons
Salt - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Chicken masala - 1 teaspoon
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Charcoal
Ghee - 2 tablespoons
Cashews - 50 grams
Water - 150 milliliters, divided
Oil - 50 milliliters
Cumin - 1 teaspoon
Garlic - 1 tablespoon
Onion puree - 200 grams
Tomato puree - 400 grams
Leftover marinated mixture - 100 grams
Salt - 1/2 teaspoon
Paprika - 1 teaspoon
Garam masala - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Coriander - 2 tablespoons

PREPARATION
1. Take a pan, add 320 grams tomato puree and stir well.
2. Then, add 1/2 teaspoon salt, 1/2 teaspoon paprika, 1 teaspoon dried basil and mix it well.
3. Now, add 50 grams ketchup and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Remove it from heat and keep aside.
6. In a mixing bowl, add 980 grams chicken, 100 grams curd, 1 1/2 tablespoons garlic, 1 1/2 tablespoons ginger, 1 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon chicken masala, 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves, prepared tomato paste and mix all the ingredients well.
7. Take a aluminium foil bowl, add a charcoal and place it on the chicken.
8. Add 2 tablespoons ghee and cover it with lid.
9. Marinate for 2 hours.
10. Then, place the chicken pieces on a baking tray.
11. Preheat the oven to 400°F/200°C. Bake for 20 minutes.
12. Remove it from oven and keep aside.
13. In a bowl, add 50 grams cashews, 80 milliliters water and soak for 1 hour.
14. Transfer this into a blender, add 70 milliliters water and blend it into a smooth paste.
15. Heat 50 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1 tablespoon garlic and stir for 1 - 2minutes.
16. Then, add 200 grams onion puree and mix it well.
17. Cook until it turns golden brown in color.
18. Now, add 400 grams tomato puree and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Add the blended cashew paste and mix it well.
21. Add 100 grams leftover marinated mixture and mix it again.
22. Cook for another 3 - 5 minutes on medium heat.
23. Add 1/2 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon garam masala, 1/2 teaspoon coriander powder and mix it well.
24. Cover it with lid and cook for about 5 minutes.
25. Open the lid and give it a nice stir.
26. Then, add the baked chicken in it and mix it well.
27. Now, add 2 tablespoons coriander and mix it again.
28. Cook for another 3 - 5 minutes on medium heat.
29. Garnish with coriander.
30. Serve hot.