Chicken Curry

Srividya Dantuluri

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7 min read

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Nov 27, 2023

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Boneless curry (restaurant style)

1. Used 1kg thigh meat from Licious.
2. Cut the chicken into medium sized pieces. Add ginger garlic paste, salt, turmeric, chilli powder, mix well and leave aside for 30 minutes.
3. Add two eggs, rice flour and mix well. To a kadai add oil and butter liberally.
4. Sautee the chicken pieces on high heat until they are 80% done.
5. Set aside in a bowl. In the same kadai, add 2 onions cut into medium sized pieces, green chillies, curry leaves, salt and fry until onions are just cooked.
6. Add the paste from 3 medium to big sized tomatoes and fry well. Add chilli powder, coriander powder, garam masala, and cook with closed lid until the tomato taste is also just cooked.
7. Add 200ml cream, Kashmiri chilli powder, food color and mix well. Add the chicken pieces and lee mixing on medium heat.
8. Adjust the spices and cook on simmer with a closed lid for 15 mins until the curry leaves oil.

Rishi-Avi Chicken Curry

1. This chicken is a favourite of both the kids. The gravy is just beautifully creamy and earthy in flavour.
2. Marinate the chicken for at least 30 mins with ginger garlic paste, salt, turmeric, curd, and chilli powder.
3. Cook the marinated chicken on medium heat until it is just cooked.
4. In a kadai add equal quantities of oil and butter. Add onions, some cashews, some badam and fry until the onions turn brown. Add tomatoes, and cook until they soften. Grind all of this to a paste and set aside.
5. In the same kadai, add more butter amd fry the cooked chicken with coriander powder,garam masala until the pieces are properly coated.
6. Add the residual water from the chicken and cook on high heat until it reduces.
7. Add the paste, ccconut milk, curry leaves, Kasturi methi and green chillies broken by hand. Cook on high heat until the gravy thickens.

Mughalai Chicken

1. Made with 1.5kg large curry cut chicken.
2. Marinate chicken with salt, pepper, ginger garlic paste, turmeric, curd and 2 lemons.
3. Meanwhile thinly slice 3 medium onions. Take a small kadai with oil and deep fry the onions until crisp and brown.
4. In a big kadai, cook the marinated chicken until it is 80% done.
5. Remove the chicken along with the water. In the same kadai, add the oil used to fry the onions and ghee.
6. Add dry masala – Cloves, cinnamon, shah jeera, pepper. Add just the pieces and fry well. Add chilli powder, Kashmiri chilli powder, coriander powder, jeera powder, garam masala and fry well until the chicken leaves oil.
7. Make a paste with the fried onions, 10 full cashews, 10 almonds and water.
8. Add the paste to the chicken, add required water and cook on medium flame with a closed lid.

Butter Chicken

1. Marinate boneless chicken with salt, chilli powder, Kashmiri chilli and lemon and leave for 15 mins
2. Add ginger garlic paste, kasuri methi, curd, oil, garam masala and turmeric to the chicken and mix well. Leave the marinated chicken in the fridge overnight
3. For 1 kg chicken, soak 10 whole cashews. Grind the cashews and 4 medium sized tomatoes into a paste.
4. Take the chicken out of the fridge. Pre heat the oven on 240C for 20 mins. Change the mode to grill. Put the chicken pieces on skewers and place them on a tray with aluminium foil. Grill the chicken for 10 mins, turn the skewers and grill for 10 mins more.
5. Once the chicken is grilled, add butter to a kadai and fry the pieces well on high heat. The raw taste of the marinade should go away.
6. In another kadai, add more butter, slot green chilli, saunf, ginger garlic paste and fry well.
7. Add the tomato paste and fry until the paste thickens, is completely cooked and starts leaving oil.
8. Add lot of water, chicken pieces, coriander powder and cool with closed lid on medium flame.
9. Add cream and cook some more. Garnish with coriander

Pachamulaku Chicken Curry

1. Add chicken, salt, turmeric to the cooker and cook until chicken is tender.
2. In an another kadai, add oil, dry masala, coriander seeds, onions and fry.
3. Add green chillies and ginger garlic paste and fry until the raw smell is gone.
4. Add cashew, pudina, coriander leaves to the onions and fry a bit.
5. Make a paste of the things above. Add oil, fry a paste a bit, add chicken pieces and fry until they are properly coated.
6. Add water, curd, garam masala and cook with a closed lid until the gravy thickens. Add some red chilli powder if needed, but the heat majorly comes from the green chillies.
7. The more time the chicken is kept on the stove to simmer, the better the dish tastes. It should be left at least until the oil leaves, more if possible.

Chicken Tikka Masala

1. Take 500 gms boneless chicken and cut into tikka sized pieces.
2. There is a two level marination.
3. Add ginger garlic paste, salt, lemon juice and chilli powder and rub well. Leave aside for 30 mins to an hour.
4. The add curd(hung preferred), 2 spoons besan, some ajwain seeds, turmeric, coriander powder, cumin powder, aamchur powder, garam masala, kasuri methi and mix well and marinate in the fridge for atleast 6 hours.
5. 30 mins before cooking keep the marinated chicken out. Soak the bamboo skewers in water.
6. After 30 mins, pre heat the oven on grill mode for 3 mins.
7. Arrange the pieces on the skewer and put them on the grill. Make sure the curd is not dripping out.
8. Grill for 10 mins. Take out, turn the skewers upside down and grill again for 10 mins.
9. In a hot kadai, add butter and the remaining marinate and turn the stove to high. Put the pieces from the oven, and start tossing. Once the marinate starts leaving oil, adjust the taste and toss some more.

Chicken Alfredo

1. The boneless chicken is thigh meat from Licious. So considerably softer.
2. Marinate the chicken with salt and pepper and leave it in the fridge for a couple of hours
3. Heat olive oil in a kadai and place the chicken pieces in one layer.
4. Let the chicken char well on the surfaces and cook through.
5. Take the chicken out and add butter
6. Add chopped garlic and fry. Add mushrooms and fry until they are just cooked.
7. Add cream, water, corn flour and adjust the salt and pepper.
8. Add the residual juice from the chicken and reduce the gravy.
9. Put the chicken pieces and some cheese and curry leaves and wait until gravy thickens.
10. Serve with noodles or mashed potatoes

Village style chicken

1. Coarse grind 1/2 handful coconut, two spoons saunf, two spoons poppy seeds, three spoons coriander seeds, one big stick cinnamon, 1 spoon each of cloves, cardamom, black pepper.
2. In the same jar add 3 medium onions and grind on whipper.
3. Add 10 green medium green chillies (light green ones), fistful coriander leaves, 1.5 spoons rock salt. If using the dark green chillies, adjust the number. Coarse grind again.
4. In a kadai, add oil, add the ground paste, ginger garlic paste, curry leaves and fry well until the paste is well cooked and starts leaving oil.
5. Add 1.5 kg chicken, turmeric and mix well. Cook on medium heat with a closed lid for 30 mins. Keep stirring.
6. Adjust the spices and cook until the pieces turn shiny, the gravy looks very well cooked and the curry starts leaving lot of oil.
7. This dish does not have too much gravy.

Methi Chicken

1. Pick just the methi leaves, wash and chop finely. Should be about 1 cup of chopped methi.
2. In a kadai, add mustard oil, 3 medium onions thinly sliced, salt and fry until the onions turn brown.
3. Add ginger garlic paste, turmeric, coriander powder and fry until cooked.
4. Add 1 large tomato and fry. Try and pick a raw tomato that is sour.
5. Grind enough green chillies, a fistful of coriander leaves, and 5 full cashews into a smooth paste. Add the paste and 4 to 5 spoons curd and fry until the gravy leaves oil.
6. Add the 1.5 kg chicken and toss well. Cook with a closed lid until the chicken is completely done.
7. Add the methi leaves, garam masala, Kashmiri red chilli powder and cook on medium heat with a closed lid until the gravy thickens and starts leaving oil.