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North Indian Chicken Curry Recipe

North-Indian-Chicken-Curry-Recipe-in-Sri-Lanka

This North Indian chicken curry is a warming and comforting dish that’s easy to make, tastes delicious and is great for any family dinner feast. This recipe, which is very close to many Sri Lankan chicken curry recipes, makes the dish fragrant, rich, and utterly comforting. The yoghurt adds just the right amount of tartness balanced with the spices. So if you’re looking for chicken recipes in Sri Lanka, this deliciously simple chicken curry will not disappoint.

Serves: 3

Total Cook Time: 1 hour 25 minutes

Ingredients

For the gravy:

  • 2 pounds chicken thighs
  • 3 onions
  • 1 tbsp minced garlic
  • 2 medium ripe tomatoes, pureed
  • 1 tbsp grated ginger
  • 1 medium green chilli, chopped
  • 2 tsp coriander powder
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • ½ tsp garam masala or according to your taste
  • ¼ cup of plain yogurt (optional)
  • 2 small Bay leaves
  • 3 tbsp vegetable oil
  • ¼ cup of chopped coriander leaves
  • 1 tsp salt or according to your taste
  • 2½ cups of water

For the marinade:

  • ½ cup plain yogurt (thick hung yogurt or Greek-style yogurt preferred )
  • 2 tsp minced garlic
  • 1 tsp grated ginger ( ginger garlic paste can also be substituted)
  • ½ tsp salt
  • 1 tsp tandoori chicken masala (optional)

Method:

    • Start by washing the chicken, making sure to trim and remove excess fat and skin. Drain out the water and place it in a bowl.
    • To the chicken pieces, add yogurt, minced garlic, grated ginger, salt, and tandoori powder and mix well, making sure to coat all the pieces evenly. Cover the bowl and leave it in the refrigerator to marinate for a few hours or as long as possible.
    • In a blender, mince the onions and garlic until you get a coarse mixture and set aside.
    • In a nonstick pan or a heavy-bottomed saucepan, heat oil and add the minced onions and garlic and saute well, stirring periodically. Cook the onions on high heat for about 8-10 minutes until the liquid from the minced onions have evaporated.
    • Next, add the tomatoes to a blender and puree well.
    • Once all the liquid has disappeared from the pan, reduce the heat to medium and cook for a further 8-10 minutes or until the onions become light brown.
    • Then, add the coriander powder, red chili powder and turmeric powder to the cooked onions and saute for a few seconds, mixing well.
    • Next, add the tomato puree and yoghurt to the onion masala and mix everything well together.
    • When the tomato and onion masala starts releasing liquid, turn the heat to high for about 2-3 minutes so that the liquid evaporates faster. Once it does, turn the heat down again.
    • Keep mixing the onion masala and once you’ll see all the liquid has disappeared and the masala has released oil on top, you’ll know the onion masala is done.
    • Now, add the marinated chicken pieces to the masala and mix everything together gently.
    • Add bay leaves, salt to taste and 2½ cups of water. Mix everything together, cover the pan and continue to cook on medium heat.
    • Keep turning the chicken pieces periodically in the masala to make sure that the chicken cooks evenly and is well coated with the masala mixture. Add more water if needed.
    • Cook for 15 to 20 minutes or until the chicken becomes tender.

Chicken Do Pyaaza

Chicken-Do-Pyaza-in-making

From hearty chicken dishes that burst with the flavour and warmth of spices to soothing coconut-based concoctions, we all love good, lip-smacking chicken curry. When it comes to Sri Lankan food recipes and Sri Lankan chicken curry recipes, there’s no shortage of taste and variety.

Chicken recipes from neighbouring India are no different, with each state boasting of unique, distinct flavours and preparations. So if you’ve got the cravings for a chicken curry, here are four delectable Indian chicken curry recipes that you can make at the comfort of your home with flavours that are sure to thrill you.

A scrumptious Punjabi favourite, this dish uses double the quantity of onions and does not shy away from the spices. This dish is full of aromatic flavours, the subtle sweetness of onions and hearty chicken chunks cooked in a beautiful, creamy gravy. A no-fuss recipe, this popular chicken dish will be a delight for chicken lovers.

 Serves: 4

Total Cook Time: 1 hour 10 minutes

 Ingredients

 For the chicken:

  • 1kg chicken
  • 2 onions
  • 2 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tbsp red chilli powder
  • 1 1/2 tbsp ghee
  • 2 1/2 tsp garlic and ginger paste
  • 2 tomatoes
  • 1 cup yogurt, small
  • 1 tbsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder

For garnishing:

  • 3 tbsp cream
  • 1 tbsp coriander leaves
  • 1 tbsp mint leaves
  • 1 tbsp kasuri methi
  • 1 tbsp green chillies, chopped
  • Salt to taste

For the garam masala:

  • 1 tbsp green cardamom powder
  • 1 tbsp mace powder
  • 1 tbsp clove powder
  • 1 tbsp cinnamon powder
  • 1/4 tsp black cardamom powder

Method

  • To prepare the garam masala, mix together green cardamom powder, mace powder, clove powder, cinnamon powder and black cardamom powder and set aside.
  • Cut the chicken into equal-sized pieces and marinate with garlic paste, ginger paste, salt and some red chilli powder.
  • Finely chop one onion and cut the other into large pieces. Blend the tomatoes to make a puree and set aside.
  • Now in a pan, heat ghee and the ginger and garlic paste.
  • Once it turns slightly brown and fragrant, add chopped onions and saute till it turns golden brown.
  • Next add the tomato puree and salt according to taste.
  • In a small bowl, add yogurt, turmeric and red chilli powder and mix it well. Add this mixture to the masala mixture and cook for a couple of minutes.
  • Now, add coriander powder, cumin powder, marinated chicken pieces, the onion cut into large pieces, garam masala and water as required and continue to cook until the chicken is well cooked and tender.
  • For garnishing, heat cream, coriander leaves, mint leaves, green chillies and kasoori methi. Add to the chicken gravy once done and mix well.
  • Serve hot with your choice of rice or roti.

4 Incredible Indian Chicken Recipes To Try

Four-Best-Indian-Chicken-Recipe

Robust, velvety, utterly buttery, creamy, tangy, spicy…there are so many different flavours when it comes to chicken recipes in Sri Lanka and India. There’s certainly versatility in chicken dishes in both countries and plenty of similarities too. Cooking a chicken curry recipe is a skill and the Indian subcontinent has definitely mastered it. For those looking for more variations to their chicken curry recipe repertoire, here are four amazing Indian chicken curry recipes that will leave you asking for more.

1- Nimbu aur Hari Mirch ka Murg

A tangy and spicy chicken dish, this recipe is different but easy and very simple to put together. Made with lemon, yogurt, masalas and green chilli that brings great balance to this dish, this delicious chicken curry is perfect to prepare for a dinner party and pair with any Indian bread or cooked rice.

Servings: 4

Total Cook Time: 50 minutes

Ingredients

  • 100ml Desi ghee
  • 1 tsp ginger garlic paste
  • 200g onion, pureed and blanched
  • 1 Kg chicken, cut into chunks
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp yellow chilli powder
  • 2 cups of yogurt
  • 100g lemon pickle
  • 2 tsp malt vinegar
  • 3-4 green chilies, sliced
  • A pinch of Kasuri methi
  • Salt to taste
  • 50ml fresh cream
  • Fresh coriander, for garnishing

Method

  • Start by heating the Desi ghee in a large saucepan. If you don’t find Desi ghee, regular ghee will work too. Add ginger garlic paste and stir fry until it starts becoming fragrant and the raw smell disappears.
  • Add in the onion puree and the chicken pieces.
  • Now, add the dry spices – turmeric powder, coriander powder, yellow chilli powder, garam masala and salt and mix well.
  • Add the yogurt and continue to saute until they blend well to form a thick, rich gravy.
  • Then dd the lemon pickle along with vinegar and mix well with the chicken. Throw in the green chillies into the gravy and stir well.
  • Once the chicken is well cooked, add the kasuri methi and finish off with fresh cream to give the gravy a nice, smooth and creamy texture.
  • Garnish with fresh coriander and serve hot.

2- Chicken Stew with Appam

A very popular chicken dish in Kerala where it’s also called ‘Ishtu’, this chicken curry is packed with distinct flavors and simmered in coconut milk, making it truly indulgent. A much-loved popular breakfast fare in Kerala, this chicken curry is best served with Appam or southern-style rice pancake.

Serves: 4

Total Cook Time: 1 hour 20 minutes

Ingredients

For the chicken stew:

  • 1/2 kg chicken
  • 4 tbsp coconut oil
  • 2 onions, finely chopped
  • 1 red chilli, chopped
  • 2 green chillies
  • 1 tbsp ginger garlic paste
  • 2 tomatoes, chopped
  • 2 potatoes (diced)
  • Coconut milk,1st and 2nd extract from 1 coconut
  • Salt to taste
  • Pepper to taste
  • 1 lemon
  • 1 small bunch coriander

For the Appam

  • 1 cup rice, soaked
  • 3 tbsp coconut, grated
  • 1/2 tsp of baking soda
  • 1 tbsp rice, cooked
  • 1/2 tsp salt
  • 1 tbsp sugar

Method

 To prepare the chicken stew

  •  Start by heating some coconut oil in a deep pan and add chopped onions, red chilli, green chilli, ginger garlic paste. Fry until soft and golden.
  • To this masala mix, add the chicken pieces, mix well and cook for about 5 minutes.
  • Then, add the tomatoes and potatoes and mix well. Pour in the second extract of coconut milk and stir well.
  • Season the chicken gravy with pepper, salt and water to your desired consistency. Put the lid on and simmer for 45 minutes.
  • Then add the first extract of coconut milk and mix well, allowing the chicken to cook until it’s done. Finish off with coriander and lemon juice.

To prepare the Appam

  • In a deep bowl, add cooked rice, the soaked rice and grated coconut and mix well. Grind it into a smooth paste and keep it overnight for fermenting.
  • To the fermented paste, add baking soda, salt, sugar and water and blend the paste to a smooth consistency.
  • In a small pan, pour a ladle of the appam mix and move the kadhai such that the mix is spread out evenly.
  • Cover the pan and let it to cook for a minute or two. Let it cook until holes appear throughout appam and the edges become brown.
  • Serve hot with the steaming chicken stew.

3- Murgh Rezala

A chicken dish with Mughlai origins, this popular Bengali chicken curry is rich and robust. Neither too sweet, sour or spicy and made with cashew nut paste, yogurt, coconut and cream and finished with silver leaf, this indulgent chicken curry recipe is an absolute treat.

Serves: 8

Total Cook Time: 1 hour 10 minutes

Ingredients

  • 1 kg boneless chicken, cubed
  • 300g white onions
  • 20g ginger
  • 20g garlic
  • 12 green cardamoms
  • 5g white pepper, powdered
  • 20g coconut, desiccated
  • 50g cashew nuts
  • 250g curd, beaten
  • 150g khoya
  • 250 ghee
  • 2 drops kewra jal or Panadanas water
  • 2 drops mitha ittr
  • 2 silver leaves
  • Salt to taste

Method

  • Start off by washing and cleaning the chicken pieces. Blanch in a pan of boiling water, drain and keep aside.
  • Extract the juice of ginger and garlic and set aside.
  • Grind in separate batches the onions, cashew nuts and coconut into a fine paste and set aside.
  • In a heavy-bottomed pan, place the chicken, pour in enough water to cover and add salt as required and green cardamoms. Bring to a boil and then allow to simmer.
  • When the chicken is half cooked, add the ground onions and ginger and garlic juice and cook until the mixture goes dry.
  • Now, add ghee and the beaten curd and cook until the chicken is dry.
  • To this, add the cashew nut paste and coconut paste and cook for a further 2-3 minutes, making sure that the masala does not burn.
  • Then, add white pepper and a cup of water, or enough for a thick gravy and simmer for a while.
  • Once the chicken is cooked through, remove from heat and add kewra jal, mitha ittr and mashed khoya and mix well. Lastly, add the cream.
  • Garnish with silver leaf and serve hot with Roomali roti.

4- Sali Marghi

An age-old Parsi preparation, this mouth-wateringly good chicken curry is cooked in a tangy tomato gravy and topped with crisp, fried potato strings. A delicious chicken recipe to cook at home and feast on with friends and family, this chicken curry can also be a great side dish or a festive main dish at a dinner party when paired with rice.

Serves: 4

Total Cook Time: 1 hour

Ingredients

  • 1 cup Onions, chopped
  • 1 tbsp ginger, chopped
  • 2 tsp garlic paste
  • 1 1/2 cup tomato puree
  • 1/2 tbsp red chilli powder (for color)
  • 1/4 tbsp Turmeric
  • 1 green chilli, chopped
  • 1/2 tbsp garam masala
  • 7-8 chicken pieces (preferably leg and thigh)
  • 3 tbsp oil
  • 1 1/2 tbsp jeera powder
  • Salt to taste
  • Water as required
  • For garnishing, Sali or deep fried potato rings or strings

Method

  • In a deep pan, heat oil and add add chopped onions, ginger and garlic paste and saute until the onions turn golden brown. Strain away any excess oil.
  • Then, add the tomato puree and cook for about 3-5 minutes.
  • Add chilli powder, turmeric, green chilli and garam masala and saute until the oil seeps up.
  • Now, add the chicken pieces. Mix well to make sure the masala coats the chicken well. Add salt according to taste.
  • Pour in water that is enough to cover the chicken pieces partially. Cover the pan and let it cook for about 20 minutes.
  • Add jeera powder, mix well and continue to cook until the gravy thickens and the chicken becomes tender and well cooked.
  • Garnish with a handful of sali or deep fried potato strings and serve hot.

3 Must-Try Indian Chicken Curry Recipes

Three-Must-Try-Indian-Chicken-Recipes-in-Sri-Lanka

The Indian subcontinent boasts of a variety of different chicken curries from different regions. Chicken recipes in Sri Lanka share a very close resemblance to its Indian counterpart and Sri Lankans have long embraced the love of this amazing comfort food in Indian flavours. Whether it’s North Indian style, Andhra style or Tamil Nadu style, a mouthwateringly feisty chicken dish just cannot be ignored. Here are 3 must-try Indian Chicken recipes that are so close the beloved Sri Lankan food recipes:

1- Spicy Malvani Chicken Curry

Delectable chicken curry with a rich, creamy coconut base and fiery flavours, the highlight of this dish is the freshly-made malvani masala. A perfect dish for spice lovers, this hot and delectable Malvani Chicken Curry is sure to leave your taste buds tingling and asking for more.

Serves: 8

Total Cook Time: 1 hour 20 minutes

Ingredients

  • 1 Kg chicken, cut into medium-sized chunks

For the curry:

  • 80 ml water
  • 3 tbsp refined oil
  • 3 onions, finely chopped
  • A handful of coconut, grated
  • A handful of coriander leaves

For the malvani masala:

  • 1 bay leaf
  • 1/2 nutmeg
  • 6-7 cloves
  • 6-7 dry red chillies
  • 10 black peppercorns
  • 1 large cinnamon stick
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder

For the coconut masala paste:

  • 3 green chillies
  • 5-6 garlic cloves
  • 1 coconut, grated
  • 3/4 inch piece of ginger

Method

  • Begin by dry roasting all of the ingredients of the Malvani masala in a pan. Once they become fragrant, grind the roasted ingredients to a coarse powder.
  • Next, grind all of the ingredients for the coconut masala into a paste.
  • In a kadhai or a saucepan, heat oil and add the onions and the ground coconut masala. Stir well and cook for about 10 minutes.
  • Add 3-4 tsp of the ground Malavani masala, red chilli powder and salt to taste.
  • Then, mix in the chicken pieces and add water to your desired consistency.
  • Cover and let it cook on low flame for about 40 minutes till the gravy thickens and the chicken is tender.
  • Once chicken is well cooked, turn of heat and garnish with chopped coriander leaves and grated coconut.
  • Serve hot with rice or roti of choice.

2- Chicken Tikka Masala

An utterly yummy chicken dish with a thick, flavourful gravy, Chicken Tikka is a universal favorite and a very popular menu option in any Indian restaurant. With a melange of spices and with creamy curd as its base, this chicken dish makes for the perfect treat for any meal, especially when paired with steaming rice or warm naan.

Serves: 4

Total Cook Time: 50 minutes

Ingredients

  • 2 tbsp curry or tandoori paste
  • 2 tbsp natural yogurt
  • 2 chicken breasts, skinned
  • 3 tbsp single cream
  • 200g tomatoes
  • 2 tsp root ginger, peeled and grated
  • 2 cloves garlic, peeled and chopped
  • 3 tbsp olive oil
  • 2 bay leaves (optional)
  • 1 medium onion, chopped
  • 2 medium red chillies, seeded and chopped
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp garam masala
  • 25g fresh coriander leaves (optional)

Method

  • In a bowl, add the curry or tandoori paste with the yogurt and mix well. To this, add the chicken pieces and coat well. Refrigerate for about 2 hours.
  • Preheat the oven to 180C/350F.
  • Place the marinated chicken pieces into an ovenproof dish and bake for 10 minutes.
  • In the meantime, mix together the cream, tomatoes, ginger and garlic in a bowl and set it aside.
  • Next, heat oil in a kadhai or saucepan and add the bay leaves and chopped onion. Saute until the onion begins to turn golden-brown.
  • Add chilies, turmeric, paprika, salt, cumin, coriander and garam masala and mix well for about a minute.
  • Toss in the baked chicken pieces, mix well and cook for about 5 minutes.
  • To this, add the tomato and cream mixture, cover and cook over a low heat for a further 5 minutes.
  • At this stage, the curry should look red and creamy, and its texture should be thick and fairly smooth, depending on how small you have chopped the onions.
  • Then, add about 125ml of water and cook for another minute.
  • Take the pan off the heat, transfer to a serving dish and garnish with chopped coriander leaves.
  • Serve with your choice of pita breads, naans, or rice.

3- Butter Chicken

Invented in the kitchens of Moti Mahal years ago, this richly indulgent chicken dish is a masterpiece. Roasted and cooked in a beautiful gravy of tomato puree, cream and masalas, Butter Chicken is one of the most popular Indian chicken recipes that is a definite keeper.

Serves: 4

Total Cook Time: 50 minutes

Ingredients

  • 400g chicken

For the marinade:

  • 2 tsp red chilli powder
  • 2 tsp ginger and garlic paste
  • 2 tsp salt or according to taste
  • 2 tsp lemon juice
  • 1/2 tsp garam masala
  • 1 tsp kasuri methi
  • 2 tsp mustard oil
  • Curd

For gravy:

  • 2 tsp oil
  • 3 gram cloves
  • 1 cinnamon stick, broken to pieces
  • 1 tsp mace
  • 7 cardamom
  • 4 tomatoes, chopped
  • 1 tsp garlic
  • 1 tsp ginger
  • 2 cubes of butter
  • 1 tsp ginger garlic paste
  • 1 1/2 tsp red chilli powder
  • 1 tsp kasuri methi
  • 2 tsp honey
  • 1 green chilli
  • 2 tsp cardamom powder
  • 1 tbsp cream
  • 2 cubes of butter, for extra taste

Method

  • In a large mixing bowl, add the chicken pieces, salt, red chilli powder, ginger garlic paste and lemon juice and mix well, making to sure to coat the chicken pieces well. Refrigerate for about 15-20 minutes.
  • Then, add curd to the refrigerated chicken marinade mix, followed by salt, ginger garlic paste, red chilli powder, garam masala, kasuri methi and mustard oil. Mix well and refrigerate again for an hour or two.
  • Grill the marinated chicken pieces in an oven for about 30 minutes or until it is three-fourth ways done.
  • To prepare the chicken gravy, heat 2 teaspoons of oil in a saucepan or kadhai along with the butter.
  • Once the oil and butter have heated, add cloves, cinnamon stick, mace and cardamom. Saute and then add chopped tomatoes, garlic, and ginger. Mix well and then remove from heat. Grind all the ingredients well.
  • In another pan, heat a pat of butter, along with ginger garlic paste and saute. Then add the tomato puree made from the mixture.
  • To this, add red chilli powder, kasuri methi, honey and mix well. Toss in the chicken pieces and let the curry simmer.
  • Finally, add green chilli, cardamom powder and cream and mix well.
  • Garnish with chopped green chillies and an additional spoonful of cream just before serving.