BEST CHICKEN CURRY RECIPE | TARI WALA MURGA | PUNJABI CHICKEN GRAVY | HOMEMADE CHICKEN BEST AND EASY скачать в хорошем качестве

BEST CHICKEN CURRY RECIPE | TARI WALA MURGA | PUNJABI CHICKEN GRAVY | HOMEMADE CHICKEN BEST AND EASY

Best Chicken Curry Recipe Ingredients Chicken Bone-in chicken (curry cut) – 1.5 kg For Marination Thick whisked yogurt/curd – 1 cup Salt – 1.5 tsp Turmeric powder –1 tsp For the Masala Paste (to sauté and blend) Cumin seeds – 1 tsp Green cardamom – 6-7 pods Cloves – 3-4 if you like Cinnamon –1 inch stick Black cardamom – 1 if you like it Bay leaf – 2-3 Onions, thinly sliced – 3 medium Ginger – 2-3 inch piece, chopped Garlic – 8-10 cloves Oil – 2 tbsp Other Ingredients Tomato purée – 1 cup (or purée of 2 fresh tomatoes) Red chilli powder – 1 tbsp Coriander powder – 2 tsp Cumin powder – 1 tsp Garam masala powder – ½ tsp Kasuri methi (roasted & crushed) – 1 tsp if you like Amchur (dry mango powder) – ¼ tsp Oil – 3 to 4 tbsp Water – 400-500 ml (adjust as needed) Preparation Combine the chicken with yogurt, salt, red chilli and turmeric. Mix well and let it marinate for about 30-45 minutes. For the masala paste, heat oil in a pan and add all the whole spices, sliced onions, ginger, and garlic. Sauté on medium heat for 4–5 minutes until the onions soften and turn lightly golden. Switch off the heat and allow the mixture to cool. First grind it into a coarse paste, then add 4-5 tablespoons of water and blend again to get a smooth paste. Prepare fresh tomato purée or keep ready-made purée aside. Cooking Method Heat oil in a kadai or deep pan and add the prepared masala paste. Cook on medium heat for about 4 minutes, stirring continuously, until oil begins to release. Avoid browning the masala. Add the tomato purée and cook for 2 minutes until the mixture thickens and oil separates. Mix in red chilli powder, coriander powder, and cumin powder. Cook on medium-low heat for 5 minutes, adding a little water if the masala sticks. Add the marinated chicken and cook on high heat for 3 minutes, stirring well. Lower the heat and continue sautéing (bhunao) for 10 minutes. Reduce the heat to low, cover the pan, and let it cook for 5 minutes. Open the lid, add garam masala, salt (½ tsp), and water. Stir well. Cover again and simmer on low heat for 5-10 minutes, until the chicken is tender. Finally, add fresh coriander. Mix and simmer for another 3–4 minutes. Serving Suggestion Serve hot with roti, naan, or steamed rice. ‪@CookingShookingHindi‬ ‪@CookingshookingIn‬ ‪@VillageCookingChannel‬ ‪@CoComelon‬