North Indian Chicken Curry Recipes

NORTH INDIAN CHICKEN CURRY

Steps:

• Fry the whole spices in oil for about 20 seconds. Then add the onion and cook for about 5 minutes until softened.
• Stir in the ginger and garlic, then the powdered spices (except garam masala), then the tomatoes. Cook for about 10 minutes.
• Add the chicken and brown for a few minutes. Add the peppers if you're using them. Then cover with water, bring to the boil then lower the heat to a simmer. Cook for about 20-25 minutes.
• Stir in the garam masala at the end. Serve with rice.

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

CHICKEN CURRY - NORTH INDIAN STYLE

Steps:

• Stir cornflour into yoghurt. Put aside.
• In a large saucepan, heat oil over medium-high heat. Add onions and saute until beginning to colour. Reduce heat to medium and saute onions until dark golden brown.
• Stir in ginger, garlic and chillies. Saute for a further two minutes.
• Increase heat to medium-high and add chicken. Brown well.
• Reduce heat to medium. Sprinkle ground coriander, cumin, turmeric and cayenne pepper over chicken. Mix well and cook for 3 minutes.
• Add tomatoes, yogurt mixture, 1/2 cup fresh coriander and salt. Mix well, cover and bring to boil.
• Reduce heat to low and simmer until chicken is cooked.
• Turn off heat. Stir in garam masala and three tablespoons fresh coriander.
• Garnish with remaining coriander and serve with rice and/or Indian breads.

NORTH INDIAN CHICKEN CURRY

Steps:

• Mix yogurt with cornstarch; set aside.
• Heat oil in a Dutch oven or large saucepan set over medium-high heat. Add onions and sauté for about 2 minutes, stirring frequently to ensure even cooking. Arrange onions in even layer in pan, and cook (without stirring) for 2 minutes or until the edges begin to brown slightly. Reduce heat to medium and cook, stirring constantly, for 10 minutes or until onions are caramelized but not burned.
• Add ginger, garlic and chile(s) to the caramelized onions. Cover and cooking over medium heat for 2 minutes, stirring frequently. Add chicken thighs and cook for 5 minutes, stirring occasionally. Lower heat to medium-low and add bay leaf, coriander, cumin, turmeric and cayenne, and cook for 2 minutes longer, stirring frequently and scraping bottom of pan to release flavored bits.
• Add tomatoes with their juice, yogurt mixture, 1/2 cup of the cilantro and salt. Stir well, the cover pan and bring mixture to a boil. Once it reaches a boil, lower heat and let simmer 25 to 30 minutes or until chicken is thoroughly cooked. Remove pan from heat, discard bay leaf, and season with more salt if needed.
• To serve, stir garam marsala into the pan sauce. Serve over basmati rice, and garnish each serving with the remaining 1/4 cup cilantro, and serve immediately with chapattis or naan bread.