Chicken Curry A La Mussoorie Recipes

CHICKEN CURRY RECIPE

Steps:

• First heat oil in a deep pan, then add whatever whole spices you have - bay leaf, cinnamon, cloves & green cardamoms. Fry them till you get an aroma, just for a min.
• Add chopped onions and chilies. Saute till the onions turn deep golden in color.
• Next add ginger garlic paste and saute till you get a nice aroma. This just takes about a minute.
• Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
• Pour yogurt (or cashew paste), red chili powder, garam masala & coriander powder.
• On a low heat, cook until the mixture smells good and the raw smell goes away.
• Add chicken and coriander leaves. Fry till the chicken turns white or pale in color. This takes around 3 mins.
• Cover and cook on a low heat for 3 to 4 minutes. This step is very important as the chicken absorbs all the flavors of the spices.
• Meanwhile in a separate pot, heat up 1 cup water. Using cold water most times toughens the chicken so it is good to use hot water.
• Pour hot water just enough to make a thick curry. Do not add too much water. Chicken curry will become runny. Sometimes chicken lets out lot of moisture. So use only as needed.
• Cover and cook on a medium to low flame till the chicken is soft cooked and the curry turns thick.
• Taste the curry & add more salt if needed.
• You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.
• Cover and cook on a low flame for 3 to 5 mins. When the chicken is cooked completely it will fall off the bone easily.
• Lastly garnish with coriander leaves, cover and off the heat. Serve chicken curry with butter naan or jeera rice.

INDIAN CHICKEN CURRY II

Steps:

• Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

CHICKEN CURRY A LA MUSSOORIE

Steps:

• Puree the onions, garlic, ginger and water in a blender.
• In seperate bowl, mix together the tumeric, cayenne pepper, cumin, coriander, cardamon, cinnamon, bayleaves, salt and nutmeg.
• In a 8 quart saucepan, heat the Ghee on medium high heat. When the Ghee is hot, add the whole cumin, stirring until the seeds sizzle.
• add the puree and stir. If it starts sticking turn down the heat. Stir until puree is golden, and most of the moisture has evaperated.
• Add the chicken, stir fry until chicken turns golden brown.
• Add the spice mixture, and stir until they start to give a fagrance.
• Add sour cream, stirring constantly.
• Bring to a boil and reduce heat to the lowest setting possible. Cover tightly, and cook for 30 minutes until the chicken is tender.
• Before serving, sprinkle almonds, and then fresh cilantro on the curry.
• Serve hot over basmati rice.