Can anyone tell me a recipe for an indian resaurant style chicken curry ?

Question

Can anyone tell me a recipe for an indian resaurant style chicken curry ?

Answer 1

Try the following

Indian Chicken Curry recipe

1 onion, chopped finely

2 cloves of garlic, chopped finely

2 b*****s of chicken, cut into bite sized cubes

1 can tomato, chopped

Juice of 1/2 a lemon or lime

1 teaspoon each of cumin, coriander (cilantro), ginger, turmeric, chili powder, fenugreek

Method

1. Mix the spices together and add a little water to make a thick paste.

2. Add a 2 tablespoons of oil to a medium hot pan and fry the onion and garlic until golden. Add the spice mix and stir well. Continue cooking until the water content is removed.

3. Add the chicken and mix in the spices and onion until coated. Add the lemon or lime juice and stir again to mix well.

4. Add the tomato, mix well and reduce the heat. Cook for 45 minutes-1 hour and serve with basmati rice.

Answer 2

chicken madras

Ingredients

4 skinless, boneless chicken b*****s or thighs

½ lemon, juice only

1 tsp garam masala

salt

2 tbsp vegetable oil or ghee (clarified butter)

1 large onion, finely chopped

ready-made madras curry paste, 1-2 tbsp for mild, 3 tbsp for medium-hot, and 4-5 tbsp for hot

1x400g can chopped tomatoes

50g/2oz desiccated coconut

small handful of fresh coriander, chopped

Method

1. Cut the chicken into bite-size pieces and mix with the lemon juice, and garam masala and season with salt.

2. Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for 6-7 minutes until softened and becoming golden. Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the Madras paste and cook for a couple of minutes before adding the chopped tomatoes and coconut. Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread.

Answer 3

Hi, try www.currygang.com for recipe ideas and curries guides

Answer 4

Try a Curry Kit.  All the spices you need in one packet for £1.99 (cheap as a cook in sauce for 4) and a neat little recipe card taking you through it step by step.  Various ones for chicken are available eg Chiken Tikka, Coriander Chicken, Methi chicken, Jalfrezi. Fabulous authentic results - we do this about once a fortnight.

Available from website below

Answer 5

Butter Chicken Recipe (MURGH MAKHANI)

2 to 3 tablespoons of butter

1 onion

¼ teaspoon of cinnamon

2 teaspoons of crushed garlic

2 teaspoons of crushed ginger

½ teaspoon of ground turmeric

1 to 2 teaspoons of chilli powder

1 tablespoon of coriander

400 grams / 14 oz of skinless, boneless chicken thighs or b*****s

¼ to ½ cup ground almonds

225 gram / 8 oz can of whole peeled tomatoes with juice

1 tablespoon of tomato paste

½ cup of unsweetened yoghurt

With chicken there is always a risk of food poisoning, so it is important to clean your hands, board and knives before and after working with the raw meat. Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.

(Serves 4 to 6)

Answer 6

Chicken Tikka Masala

Marinade ingredients:

2 tblsp cumin seeds

2 tblsp coriander seeds

2 tblsp paprika

1 tsp mango powder (optional)

1 tsp chilli powder (optional or to taste)

pinch of red food colouring (optional, but it looks nice)

juice of a lime (or lemon, but lime is better)

about 10 oz good thick yoghurt

salt to taste

Other ingredients:

About 1.5 lb chicken, diced

3-6 cloves garlic, chopped (to taste - I like loads!)

1 large onion, very finely chopped

Chicken stock or Water

Oil or ghee for frying

Method:

Grind the spices and mix with marinade ingredients

Immerse chicken in marinade and leave in the fridge for 24 hours

Heat Oil in a frying pan (skillet!) or wok until very hot

Stir fry chicken vigorously for about 5 mins

(you may need to do it in 2 batches, depending on the size of your pan)

Remove chicken and keep warm.

Fry onion and garlic until just light brown and return chicken with any remaining marinade,

plus stock, plus more spices if you think the sauce needs it;

an extra tsp of cumin and coriander may 'lift' it a little

Simmer until chicken is cooked and sauce is nice and thick.

Serves 4 with rice.

Answer 7

Chicken Curry With Cashew Coconut Sauce

Serves 4.

Ingredients

3-pound chicken

2 tablespoons ground coriander

2 teaspoons fennel

2 teaspoons cumin

0.5 teaspoon cayenne pepper

2.5 teaspoons salt

1 tablespoon raw rice

2 tablespoons desiccated, unsweetened coconut

2 whole cloves

3 cardamon pods

2 tablespoons raw cashews

4 tablespoons corn oil

0.5 teaspoon whole fenugreek seeds

1 stick of cinnamon

2 cloves garlic, splintered

5 tablespoons splintered shallots

2-inch fresh pandanus leaf

1 fresh green chili, chopped

1 cup peeled and chopped tomato

0.5 cup fresh coconut milk



Method

1) Skinned the chicken and cut into serving pieces. Put them in a large bowl. Add the cumin, fennel, cayenne pepper, coriander and 1 teaspoon of the salt. Rub those spices all over the chicken and leave them for about 20 minutes.

2) Put the rice in a cast-iron frying pan, set over medium-high heat and stir well until it turns golden. Add the coconut and stir it until it turns golden.

3) Withdraw it and let it cool. Take this mixture with the cardamon and grind them with the spices. Empty into a bowl, continue mixing and slowly pour 0.5 cup of water along the way. You have yourself a paste now. Put it aside for a while.

4) Put the corn oil into a lidded pan and set over medium-high heat.

5) When the oil is hot, add the pandanus leaf, chili, garlic, shallots, fenugreek seeds and cinnamon. Stir for about 3 minutes.

6) Add the chicken and brown lightly, don't stop stirring. Put in the the remaining 1.5 teaspoons of salt, 2.5 cup of water and the tomato. Stir in the spice and nut paste. Wait until it boils, cover it, reduce the heat to low and cook gently for about 30 minutes.

7) Stir in the coconut milk and heat through.

Basic Chicken Curry     

This is a basic chicken curry that you could also use to make a beef or lamb curry. The sauce is made using the onion puree recipe.  You can use whatever vegatables you want to, cauliflower, potatoes and peppers work well. You may also added red bell peppers to the onion puree, for a bit of extra flavor, but you can leave this step out. If you don't want to make your own curry paste, then bottled paste such as Pataks can be used. It's often an ideal choice when you're in a hurry.

Ingredients

    * 4 Chicken b*****s, cut into cubes

    * 1 cup garden peas

    * vegetable oil

The Puree

    * Two onions, chopped

    * 5 cloves garlic, chopped

    * 2inch piece of ginger, peeled and chopped

    * 1 large red bell pepper, sliced

Spices 1

    * 2 tbsp tomato puree

    * 3 tbsp curry paste (mild, medium or madras - your choice)

Spices 2

    * 1 tbsp Garam Masala

    * 1 tbsp dry fenugreek leaves

    * salt to taste

1. Preheat the oven to 375F.

2. Add three or four tablespoons of vegetable oil to a wok or large pan and heat. Roughly chop the onions, garlic, ginger and bell pepper and add to the pan. Fry them until the onions are translucent, but not burnt, then remove from the heat and allow to cool.

3. Transfer the onions, garlic, ginger and peppers to a blender or food processor and roughly puree.

4. Add a couple tablespoons of oil to the wok and pour the puree back into the wok. Now you're going to stir fry for 5-10 minutes on a low heat.

5. Add the curry paste and the the tomato puree to the pan and mix it together well. Continue frying for about 5 minutes. This is the bhoona stage of the cooking process.

6. Place the cubed chicken and the peas into a casserole or pyrex dish. Pour the puree mixture from the pan over the chicken and vegetables and mix around to make sure that everything is covered with sauce.

7. Put the casserole or pyrex dish into the oven and allow it to cook for 40 minutes. I like to cover the dish with some tin foil to retain the moisture and to prevent any burning on the surface of the curry.

8. After 40 minutes, add Spices 2, stir to mix well, and continue cooking in the oven for a further 10 minutes.

9. Remove from the oven and serve hot. You can add salt to your personal preference, but i prefer without.

Serve with a rice dish and your choice of vegetables and breads.

hope these help.   god luck and enjoy.