1 lb chicken - drumsticks, thighs
1 breast piece
1 small carton plain yogurt
2 medium onions very finely chopped
4 tbsp vegetable oil
2 cloves
1/2 tsp mustard powder
2 pods cardamom
1/2 tsp cumin powder
1 tsp garam masala
1 tsp chilli powder
1/2 inch ginger
4 pods garlic
1/3 tsp coriander seeds
1 to taste salt
1/2 tsp freshly ground pepper
A Recipe for
Chicken Curry North Indian Style
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
This Recipe for Chicken Curry North Indian Style is one of thousands in the Recipes-to-go Ethnic Cookbook.
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
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If you enjoy this Chicken Curry North Indian Style Recipe - you should enjoy the recipe collections you can find on the websites below:
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I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
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This is a recipe for Chicken Curry North Indian Style from the recipe cookbook of Recipes-to-go (Ethnic)
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Herb Tip |
Most turkeys taste better the day after; my mother's tasted better the day before. |
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It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
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Food Tip |
I don't even butter my bread; I consider that cooking. |
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1. Remove fat from the chicken. Salt and pepper the chicken.
Sprinkle with chili powder. Add yogurt and mix well till the
chicken is covered liberally with yogurt. Use your hands. Set
aside for 1 hour before cooking. If kept in the refrigerator, set
aside for at least 4 hours. 2. Heat oil in a large heavy pan. When
oil is hot, add mustard seeds if using mustard seeds. Add cloves,
cardamom, and coriander seeds. Fry for 30 seconds. 3. Add the onion
and fry for two minutes till onion beings to turn. Lower heat to
medium. 4. Add the ginger garlic paste and fry for 4 - 6 minutes. 5.
Add mustard powder if using powder, add garam masala, add cumin
powder. 6. Brush excess yogurt off the chicken and put in a large
pot. Add ingredients from frying pan. Cook uncovered over high heat
for 4 minutes. 7. Reduce heat to low and cover. Cook for 25 minutes
or till the chicken is tender, stirring every 5 minutes. 8. Important
note: When chicken is cooked with a cover on the pot, it releases
water that becomes a part of the sauce. If after 10 minutes, there
isn't enough sauce in the pot, add 1/4 cup water. Conversely if
there is too much liquid in the pot, cook uncovered till the liquid
evaporates.
Variations There are several variations to the above recipe:
1. Leave out the yogurt. Add 1/4 cup of water just before turning the
heat to low and covering the pot. 2. Boil two potatoes for 10 minutes
before slicing them thinly. Add potatoes into the pot when you start
cooking the chicken. 3. This variation is usually called "Malai
Chicken" or literally "creamy" chicken. Leave out the yogurt. When
the chicken is 3/4 done, add one small can of tomato paste. Just
before removing a small carton of whipping cream and cook for a few
minutes.
Recipe By : Somesh Rao
Serves: 1
Chicken Curry North Indian Style Recipe brought to you by Recipes To-Go