Easy and Quick Indian Bhuna Masala | 3 Chicken curries from one masala | Quick Chicken gravy
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Chicken curry is a staple dish in Indian cuisine, known for its rich flavors and aromatic spices. It varies widely across regions, with each area adding its unique twist. Traditionally served with rice or bread, it reflects the diverse culinary heritage of India, influenced by various cultures and ingredients.
Ingredients
- ●chicken
- ●onions
- ●tomatoes
- ●ginger
- ●garlic
- ●curry powder
- ●coconut milk
- ●vegetable oil
- ●salt
- ●pepper
- ●cilantro
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add chopped onions and sauté until golden brown.
- 3Stir in minced ginger and garlic; cook for 1-2 minutes.
- 4Add diced tomatoes and cook until soft.
- 5Mix in curry powder and cook for another minute.
- 6Add chicken pieces and stir to coat with spices.
- 7Pour in coconut milk and bring to a simmer.
- 8Season with salt and pepper to taste.
- 9Cover and cook until chicken is tender.
- 10Garnish with chopped cilantro before serving.
- 11Serve hot with rice or bread.
Ingredient Alternatives
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is lower in calories and suitable for vegetarians; chicken thighs are more affordable than breasts.
coconut milk
Healthier: low-fat coconut milk
Cheaper: evaporated milk
Low-fat coconut milk reduces calories; evaporated milk is often cheaper.
Techniques
sautéingsimmeringgarnishing
Equipment
panknifecutting boardspatulameasuring cups
🌶️🌶️🌶️Hotnone
Also Known As
Murgh KariChicken Masala
Chicken Kheema is a popular dish in Indian cuisine, often enjoyed with naan or rice.
Ingredients
- ●500g minced chicken
- ●2 tbsp vegetable oil
- ●1 large onion, finely chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 green chilies, chopped
- ●1 tsp cumin seeds
- ●1 tsp coriander powder
- ●1/2 tsp turmeric powder
- ●1 tsp garam masala
- ●1/2 tsp red chili powder
- ●1 cup tomatoes, chopped
- ●1/2 cup peas (fresh or frozen)
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat the vegetable oil in a large pan over medium heat.
- 2Add the cumin seeds and let them sizzle for a few seconds.
- 3Add the chopped onions and sauté until they turn golden brown.
- 4Stir in the minced garlic, ginger, and green chilies; cook for 2-3 minutes until fragrant.
- 5Add the minced chicken to the pan, breaking it up with a spoon, and cook until it is no longer pink.
- 6Sprinkle in the coriander powder, turmeric powder, garam masala, red chili powder, and salt; mix well to coat the chicken.
- 7Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.
- 8Stir in the peas and cook for an additional 5 minutes, allowing the flavors to meld together.
- 9Taste and adjust seasoning if necessary.
- 10Garnish with fresh coriander leaves before serving.
Equipment
large panspatulaknifecutting board
🌶️🌶️🌶️Medium
Chicken Pepper Fry is a popular dish in South Indian cuisine, known for its spicy and flavorful profile, often served with rice or roti.
Ingredients
- ●500g chicken, cut into pieces
- ●2 tbsp oil
- ●1 large onion, sliced
- ●2-3 green chilies, slit
- ●1 tsp ginger-garlic paste
- ●1 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp garam masala
- ●1/2 tsp black pepper powder
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add sliced onions and sauté until they turn golden brown.
- 3Stir in the ginger-garlic paste and green chilies, cooking for another minute.
- 4Add the chicken pieces and cook until they are no longer pink.
- 5Sprinkle turmeric powder, red chili powder, and salt. Mix well to coat the chicken.
- 6Cover and cook for about 10 minutes, stirring occasionally.
- 7Add garam masala and black pepper powder, mixing thoroughly.
- 8Cook uncovered for another 5-7 minutes until the chicken is fully cooked and the spices are well combined.
- 9Garnish with fresh coriander leaves before serving.
Equipment
PanSpatulaKnifeCutting board
🌶️🌶️🌶️Medium
Ingredients
- ●1 kg chicken, cut into pieces
- ●2 cups yogurt
- ●2 tbsp ginger-garlic paste
- ●2 tsp red chili powder
- ●1 tsp turmeric powder
- ●1 tsp garam masala
- ●1/2 cup butter
- ●1 large onion, finely chopped
- ●2 cups tomato puree
- ●1 cup heavy cream
- ●1/4 cup cashew nuts, soaked and blended into a paste
- ●2 tbsp sugar
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1In a bowl, marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Let it marinate for at least 1 hour, preferably overnight.
- 2In a large pan, melt the butter over medium heat. Add the chopped onions and sauté until golden brown.
- 3Add the marinated chicken to the pan and cook until the chicken is browned on all sides.
- 4Stir in the tomato puree and cook for about 10 minutes, allowing the flavors to meld.
- 5Add the cashew paste and sugar, stirring well to combine. Cook for another 5 minutes.
- 6Pour in the heavy cream and mix thoroughly. Simmer for 10-15 minutes until the chicken is cooked through and the sauce is thickened.
- 7Adjust seasoning with salt and additional sugar if needed.
- 8Garnish with fresh cilantro before serving.
- 9Serve hot with naan or rice.
Equipment
Large mixing bowlPanWooden spoonBlender
🌶️🌶️🌶️Medium
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