Recipestable

Tag: Chicken Curry

  • A Taste of Kashmir Cuisine: Make Restaurant-Style Kashmiri Chicken Curry at Home!

    A simple Chicken Curry that uses loads of tomatoes and whole spices to get maximum flavor. In Kashmir, cooks traditionally use large pieces of chicken (this dish would normally be made with a small quartered chicken), but you can use anything you have access to. The flavors are simple, rustic and well-rounded. This is a wonderful, rich and creamy Kashmiri chicken Curry recipe. Simply served with boiled rice, chicken is transformed into a delicious dish for dinner or lunch. Check it out the Kashmiri Chicken Curry Recipe here!!

    Kashmiri Chicken Curry Recipe
    Photo: Kashmiri Chicken Curry Recipe

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    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 40 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Chicken Curry:

    • 1 kg whole chicken
    • 3 large onions, thinly sliced
    • 4 tbsp oil or ghee
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 inch cinnamon stick
    • 8-10 black peppercorns
    • 1 bay leaf
    • 3 cardamoms
    • 2 cloves
    • 1/2 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1/2 tsp cumin powder
    • 1 tbsp paprika powder
    • 1 tbsp ground almonds
    • 1/2 cup plain yogurt
    • 1/2 cup cashew nut paste
    • salt to taste

    For Garnishing:

    • 1 tsp garam masala
    • 2 tbsp fresh coriander leaves chopped
    • 1/4 cup roasted cashew nuts
    • 2 green chillies, sliced

    [/tab] [tab]Yield: 5 servings Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash chicken thoroughly and pat dry. Then cut into 10 large pieces.

    Step 2

    Heat oil or ghee in a thick bottom wok. Add onions and whole spices;fry for 2-3 minutes or until fragrant.

    Step 3

    Reduce heat to low add ginger-garlic paste and cook for 30 seconds.

    Step 4

    Then add red chilli powder,paprika, turmeric powder, cumin powder and cashew nut paste.

    Step 5

    Stir fry for 3-4 minutes on low flame.

    Step 6

    Place chicken into the wok and fry for 10-12 minutes or until lightly browned.

    Step 7

    Gradually add yogurt and stirring frequently. Cover with the lid and cook for 10-15 minutes or until chicken is cooked thoroughly.

    Step 8

    Transfer into a serving bowl ; sprinkle garam masala over it.

    Step 9

    Garnish with cashew nut, green chilies, and chopped coriander leaves. Kashmiri Chicken Curry is ready to serve.

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    • Serve with Paratha or white rice.

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  • Chicken Karahi Korma Recipe

    I am fond of trying new recipes with fully concentration and hard work. This makes me 100% sure that this dish is gonna be a hit and this happens every time. You should have belief that every thing you do with concentration and handwork will give you good results. Try this Chicken Karahi Korma recipe and don’t forget to share your experience with us !!

    Chicken Karahi Korma recipe
    Photo: Chicken Karahi Korma recipe

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    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 45 minutes[/one_third] [one_third_last] Servings: 8 [/one_third_last]

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    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 kg chicken, cut into 16 pieces
    • 1-1/2 cup plain yogurt
    • 1 cup oil or ghee
    • 1 cup coconut milk
    • 4 onion, thinly sliced
    • 2 tomatoes, chopped
    • 2 tablespoon ginger garlic paste
    • 2 tablespoon red chili powder
    • 1 tablespoon poppy seeds
    • 1 tablespoon coriander powder
    • 1 teaspoon cumin powder (zeera)
    • 1/2 teaspoon turmeric powder
    • salt to taste
    • 2 cinnamon sticks
    • 8 small cardamoms
    • 8 cloves
    • 10 almonds
    • 10 cashew nuts

    For Garnishing:

    • 4 green chilies, thinly sliced
    • 1/2 cup mint leaves, chopped
    • 1/2 cup fresh coriander, chopped
    • 2 tablespoon ginger slices

    [/tab] [tab]Yield: 8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Grind poppy seeds, almonds, cashew nuts, cumin seeds in a grinder and make a smooth paste.

    Step 2

    Heat oil in a deep wok or skillet over medium heat. Add the whole spices, cook and stir for 30 seconds.

    Step 3

    Now add onion and cook for 5 minutes or until golden brwon.

    Step 4

    Add ginger garlic paste and spices powder, cook for a while then add the chicken pieces. Cook chicken for 10-12 minutes or until the oil floats on top.

    Step 5

    Add tomato, coconut milk, yogurt, ground paste, and 1 cup of water. Cover with a lid and simmer for 20 minutes or until chicken is tender.

    Step 6

    Remove the lid and cook on high heat for 10 minutes or until korma thickened.

    Step 7

    Garnish with fresh coriander, mint leaves, green chilies and ginger slices. Delicious Chicken Karahi Korma is ready to serve. Enjoy!!

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    • Serve with naan or paratha.

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  • A Taste of Lahore: The Flavorful Lahori Murgh Recipe!

    I think my readers will be happy seeing some Pakistani recipes here. This time I have brought a simple chicken curry for you, Lahori Murgh, from the famous Lahori Cuisine. Very easy to make and mouthwatering Chicken Curry. Try out this Lahori Murgh recipe, hope you are going to love it .

     Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 5

    • 1 kg boneless chicken, cut into cubes
    • 1 cup tomato puree
    • 1/2 cup cashew nut paste
    • 1/4 cup oil or ghee
    • 1 tablespoon brown onion paste
    • 1 tablespoon brown garlic paste
    • 1 tablespoon ginger garlic paste
    • 1 teaspoon Degi lal mirch
    • 1 teaspoon coriander powder
    • 1 teaspoon freshly crush pepper
    • 1 teaspoon whole garam masala
    • salt to taste

    [/tab] [tab]Yield: 5 servings

    Step 1

    Heat oil in a deep pan or wok. Add whole garam masala and saute it for 30 seconds or until garam masala leaves aroma.

    Step 2

    Add ginger-garlic paste, cook and stir for few minutes. Now add degi mirch powder, coriander powder, black pepper powder. Cook for 2-3 minutes or until it leaves oil.

    Step 3

    Add chicken pieces and cook for 10-12 minutes or until the chicken is half cooked.

    Step 4

    Add tomato puree, brown onion paste and cashew nut paste Cook for another 10 minutes or until the sauce (gravy) is thickened.

    Step 5

    Take it out in a dish. Garnish with fresh coriander leaves and green chilies. Lahori Murgh is ready to serve.

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  • Recipe: Chicken Keema and Egg

    Chicken Keema and Egg

    Try this great variation to the classic Chicken keema and Egg recipe – a perfect protein packed delight for those who loves to eat eggs and chicken. In about 30 minutes, you have an incredibly flavorful meal. You can also very easily make this for just one person, or as many as you want. 

    Chicken Keema and Egg
    Photo: Chicken Keema and Egg

    Check it out the  Chicken Keema and Egg recipe here!!

    Print Pin

    Chicken Keema and Egg

    Try this great variation to the classic Chicken keema and Egg recipe – a perfect protein packed delight for those who loves to eat eggs and chicken. In about 30 minutes, you have an incredibly flavorful meal.
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4
    Author Bushrah @ Recipestable

    Ingredients

    • 500 gm chicken mince or any other mince keema
    • 2 tablespoon vegetable oil
    • 1 teaspoon garlic paste
    • 1 teaspoon chopped ginger
    • 1 small onion chopped
    • 2 to matoes finely chopped
    • 1 teaspoon cumin powder zeera powder
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • 1 teaspoon Thai red curry paste
    • 8-10 curry leaves
    • 2 tablespoon hot and sweet sauce
    • 1/2 teaspoon mustard paste
    • 4 hard boiled eggs.
    • Salt to taste
    • For Garnishing
    • 1 double fried egg
    • 1 tablespoon coriander chopped

    Instructions

    Method

    • Heat oil in a wok or deep pan over medium heat. Saute the onion in it.
    • Add garlic and ginger.Cook and stir for 1 minutes. Then add tomato. Season with powdered spices and salt. Stir well.
    • Add thai curry paste, curry leaves and chicken mince. Cook and stir for 5 minutes or until meat is no longer pink.
    • Add hot and sweet sauce and mustard paste. Mix well.
    • Cover and simmer for 10-12 minutes on a medium flame or until half done.
    • Fry the keema on high flame for 3 minutes. Add a little water and cook for another 10 minutes. Finally mix in the shredded egg .
    • Garnished with wedges of hard boiled eggs and chopped coriander. Chicken Keema and Egg is ready to serve.

    Notes

    Serving Suggestions:
    Serve with boiled rice or chapati.

  • The Perfect Weeknight Meal: Simple & Delicious White Chicken Recipe!

    White Chicken

    White Chicken is popular for its rich aroma and creamy taste and texture. Serve hot with naan or chapati.

    White Chicken Recipe
    Photo: White Chicken Recipe
    White Chicken Recipe
    Photo: White Chicken Recipe

    Check it out the White Chicken Recipe here!!

    Print

    White Chicken Recipe

    Author Bushrah | Recipestable

    Ingredients

    • 1 kg chicken
    • 1 cup yogurt
    • 2 tablespoon butter or oil
    • 1 onion finely chopped
    • 2 tablespoon chicken broast masala
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • 5 green chillies thinly sliced
    • salt to taste

    For Garnishing

    • lemon slices
    • green chilies

    Instructions

    • Mix broast masala in yogurt and marinated on the chicken for half an hour.
    • Then heat the oil in a pan put ginger garlic paste, with chicken together.
    • Cook at least for ten min till it turns into golden brown.
    • Put water and sprinkle the sliced onion over the chicken.
    • Cook for 5-6 minutes.
    • Garnish with green chillies
    • White Chicken is ready to serve.ENJOY!

    Notes

    Serving Suggestions:
    Serve hot with naan.
  • RECIPE: Malai Chicken (Creamy Chicken Curry)

    RECIPE: Malai Chicken (Creamy Chicken Curry)

    If your a fan of malai chicken boti then you are going to love this recipe. It tastes somewhat like malai chicken boti, only its a creamier and more flavorful chicken curry. Must try out this Malai Chicken recipe and don’t forget to leave a comment below.

    [one_third] Prep Time: 30 minutes[/one_third] [one_third]Cook Time: 35 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm boneless chicken, cut into cubes
    • 1 cup cream( malai)
    • 1/2 cup oil or ghee
    • 3 tbsp grinded brown onion
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 2 tbsp almonds
    • 1 tbsp whole spice
    • 1 tbsp desiccated coconut
    • 1 tbsp poppy seeds
    • 1-1/2 tsp red chili powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp white sugar
    • 1/4 tsp tandoori color
    • Salt to taste

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    1. Place chicken in a large bowl.
    2. Add ginger garlic paste, salt, ground onion and tandoori color.
    3. Cover and marinate for 30 minutes.
    4. Heat oil in a wok or skillet.
    5. Add whole spices, desiccated coconut, poppy seed paste, chili powder, turmeric and salt.
    6. Cook for 5 minutes then put marinated chicken in it.
    7. Cover with a lid and simmer for 15-20 minutes or until oil comes on top.
    8. Now add in Cream (malai) and sugar.
    9. Cook on low flame for 5 minutes.
    10. take it out in a serving bowl.
    11. Garnish with sliced almonds.
    12. Malai Chicken is ready to serve.

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    • Serve with paratha.

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  • Recipe: Mughlai Chutney Chicken

    Mughlai Chutney Chicken 

     Mughlai chutney chicken is a rich, creamy chicken curry which has a taste of chutney to it. Chicken is cooked in a almond based curry and finished with cream and freshly ground mint chutney. Sounds truly Mughlai eh. Try it.

    Prep Time: 10 minutes

    Cook Time: 1 hour

     Servings: 6

    Ingredients

    For Mughlai Chicken:

    • 1 kg chicken, cut into 16 pieces
    • 1/2 cup oil
    • 2 onions, finely chopped
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1/2 cup cream
    • 1/2 cup yogurt
    • 1 bay leaf
    • 4 cloves
    • 1 tsp cumin seeds, roasted & crushed
    • 1 tsp red chili powder
    • 1/2 tsp green cardamom powder
    • 2 tbsp ground almonds
    • salt to taste

    For Chutney:

    • 1/2 cup fresh coriander leaves
    • 2 tbsp yogurt
    • 4 tbsp lemon juice
    • 1 tbsp coconut, grated
    • 1/2 tsp sugar
    • 1/2 tsp salt
    • 4 green chilies

    Yield: 6 servings

    Directions:

    To Make Chutney

    1. Place all chutney ingredients in a blender.
    2. Blend for 3-4 minutes or until smooth.
    3. Take it out in a bowl and keep aside.

    To Make Mughlai Chicken:

    1. Heat oil in a pan or skillet over medium high heat.
    2. Place chicken pieces in it.
    3. Fry for 10-12 minutes or until juice run clear.
    4. Remove chicken from the pan and keep aside.
    5. Add chopped onion and fry for 4-5 minutes or until light pink.
    6. Add ginger – garlic paste, bay leaf, cloves, cumin, green cardamon powder, red chili powder, and salt.
    7. Cook for 4-5 minutes then put fried chicken pieces in it.
    8. Add yogurt and cook for 15 minutes.
    9. Now add cream and prepared chutney.
    10. Reduce heat to low and cook for 10 minutes or until oil comes on top.
    11. Take it out in a serving bowl.
    12. Garnished with fried cashew nuts.
    13. Mughlai Chutney Chicken is ready to serve.

    Serve with Naan or Paratha.

     

  • Chicken Angara Recipe

    Chicken Angara is another recipe of spicy dry chicken curry.  Chicken angara is made with boneless chicken pieces cooked in  almond and tomato paste. Amaze your friends and family by  cooking deliciously perfect Chicken Angara. Follow step by step instructions of Chicken Angara recipe !!

    [one_third] Prep Time:10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 3[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm Boneless chicken
    • 3 tbsp  chopped ginger
    • 2 tbsp chopped garlic
    • 4 onions, finely chopped
    • 10-12 dry red chillies (sock in water for an hour and make a smooth paste)
    • 4 tbsp Tomato paste
    • 4 tbsp Almond paste
    • 1 tsp Coriander powder
    • 1 tsp garam masala
    • salt to taste
    • 4 tbsp oil

    For Garnishing:

    • few coriander leaves, chopped
    • 2-3 green chilies, diced
    • 4 lemon wedges

    [/tab] [tab]Yield: 3 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in pan and saute onion,ginger and garlic until golden brown.

    Step 2

    Add coriander powder and garam masala Add tomato paste and saute well.

    Step 3

    Add chilli paste and cook well.

    Step 4

    Add almond paste and saute 5 minutes.

    Step 5

    Add chicken pieces and salt. Cook for 15-20 minutes or until chicken is tender.

    Step 6

    Take it into a serving dish. Garnish with copped coriander leaves and dry chillies. Angara Chicken is ready to serve.

    [/tab] [tab]

    • Serve with naan.

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  • Balti Chicken Recipe

    Balti Chicken Recipe

    Balti Chicken is a traditional Pakistani dish. This is such an easy Chicken Balti recipe, but so tasty.Chicken curry stir-fry with tomatoes and spices in Balti pot or flat bottom wok. Garnish with Sesame Seeds and fresh Coriander. It goes well with Roghni naan. Check it out the Balti Chicken recipe here!!Pakistani curries are popular all over the world. Every region in Pakistan has there own version and taste of curry cooked with gravy. This balti chicken is great for lunch main dish or for dinner. Its prepared with simple spices. Enjoy with naan or chapati.

    [one_third] Prep Time:10 minutes[/one_third] [one_third]Cook Time:30  minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg boneless chicken, cut into 1 inch pieces
    • 4 tbsp vegetable oil
    • 4 tbsp clarified butter
    • 4 cloves garlic, finely chopped
    • 8 tomatoes, finely chopped
    • 2 curry leaves
    • 2 tsp red chili powder
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1/2 tsp mustard seeds
    • 2 tsp salt or according to taste

    For Garnishing:

    • 2 tbsp fresh coriander leaves, chopped
    • 1 tbsp sesame seeds, toasted
    • 6 green chilies

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil and clarified butter in a flat bootom wok.

    Step 2

    Put curry leaves, garlic and mustard seeds in it. Fry for 30 seconds or until start crackling.

    Step 3

    Now add chopped tomatoes and cook for 5 minutes or until all water absorbed. Keep stirring.

    Step 4

    Add cumin powder, coriander powder, red chili powder, cumin and salt. Cook for 2-3 minutes then put chicken in it.

    Step 5

    Cook for 10 minutes on high flame or until chicken is no longer pink.

    Step 6

    Now add 1 cup water. Bring to a boil and let it simmer for 20 minutes on medium heat or until chicken is tender.

    Step 7

    Take it out in heated serving dish. Sprinkle sesame seeds and chopped coriander leaves over it.

    Step 8

    Garnished with green chilies. Balti Chicken is ready to serve.

    [/tab] [tab]

    • Serve with Roghni Naan.

    [/tab] [/tabs]

  • Chicken Chatpata Recipe: A Tangy & Delicious Treat!

    Another mouthwatering and spicy chicken curry. This is a wonderful chicken chatpat recipe, which is a slightly saucy spicy chicken, flavored with chili sauce, tomato sauce and vinegar. Try this Chicken Chatpata recipe and don’t forget to share your experience with us!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 25 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 lbs Boneless Chicken
    • 1/4 cup cornflour
    • 1/4 cup all purpose flour
    • 3 eggs
    • 4 leaves Curry Leaf
    • 1/2 cup Tomato Sauce
    • 4 tbsp  Chili Sauce
    • 2 tbsp  Vinegar
    • 1/2 tsp red chili powder
    • salt to taste
    • Vegetable Oil

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash chicken and trim all excess fat. Cut chicken into long strips.

    Step 2

    In a medium bowl, combine cornflour, flour ,eggs, red chili powder and salt.

    Step 3

    Beat well to a sticky consistency.

    Step 4

    Heat oil in a deep pan or skillet, dip chicken pieces in flour batter. Fry chicken pieces in oil for 6-8 minutes or until turn golden.

    Step 5

    Remove from the oil and place on tissue paper to soak extra oil.

    Step 6

    Heat 1tablespoon oil in a separate pan. Add curry leaves. When the leaves crackle, add chilli sauce.

    Step 7

    Stir fry for 2 minutes. Add 1/4 cup water ,tomato sauce, and vinegar in it. Bring to a boil then add fried chicken.

    Step 8

    Keep stirring and cook on low heat for 2-3 minutes or until well done.

    Step 9

    Take it out in a serving dish. Chicken Chatpata is ready to serve.

    [/tab] [tab]

    • Serve with chapati, naan, or rice.

    [/tab] [/tabs]

  • Flavor Explosion: The Easy Dhaba Chilly Chicken Recipe

    This dhaba Chilly Chicken Recipe is for non-vegetarian and spicy food lovers. Chicken is marinated with corn flour, soya sauce and vinegar for half an hour.  Marinating chicken gives moist and juicy that you can cook and enjoy with plain bloiled rice or naan bread. Check it out the Dhaba Chilly Chicken Recipe here !!

    [one_third] Prep Time:30 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 3[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm boneless chicken
    • 1 cup onion, finely chopped
    • 1/4 cup oil
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tsp green chili paste
    • 1 tbsp vinegar
    • 1 tbsp soy sauce
    • 1 tbsp corn flour
    • 1 tbsp honey
    • 1 tbsp lemon juice
    • 1/2 tsp red chili powder
    • salt to taste
    • 1 inch piece of ginger, thinly sliced
    • 4 green chilies, thinly sliced
    • 2 tbsp fresh coriander leaves, finely chopped

    [/tab] [tab]Yield: 3 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cut chicken into small pieces.

    Step 2

    Place chicken in a large mixing bowl. Add cornflour, soy sauce and vinegar in it. Marinate for 30 minutes.

    Step 3

    Heat oil in a pan or skillet. Add chopped onions and fry for 4-5 minutes or until golden.

    Step 4

    Then add ginger garlic paste,red chilies and marinate chicken. Stir fry for 10 minutes.

    Step 5

    Add salt, lemon juice and honey. Cook for 5 minutes or until chicken is tender.

    Step 6

    Top with ginger slices, green chilies and coriander leaves. Dhaba Chilly Chicken is ready to serve.

    [/tab] [tab]

    • Enjoy with naan or paratha.

    [/tab] [/tabs]

  • RECIPE: Jhatpat Chicken (Quick Chicken Curry)

    RECIPE: Jhatpat Chicken (Quick Chicken Curry)

    This Jhatpat Chicken is very quick to prepare and tasty too. It goes with chapati for light lunch menu with salad and chutney. 

    [one_third] Prep Time: 10 minutes+ marination[/one_third] [one_third]Cook Time:25  minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    For Jhatpat Chicken:

    • 1 kg chicken, cut into 16 pieces
    • 1/2 cup cooking oil
    • 2 tbsp tomato ketchup
    • 1 tbsp Wooster sauce
    • 1 tbsp garlic, minced
    • 1 tsp ginger garlic paste
    • 1 tsp red chili powder
    • 1 tsp mustard powder
    • 1 tsp black pepper
    • 1 tsp salt

    For Sauce:

    • 1 onion, cut into rings
    • 1 tomato, cut into fingers
    • 1 capsicum, cut into rings
    • a pinch of orange color
    • 2 tbsp tomato paste
    • 2 tbsp vinegar
    • 2 tbsp tomato ketchup
    • 1 tsp sugar

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    1. Put chicken pieces into a bowl.
    2. Add ginger garlic paste, mustard powder, Wooster sauce and tomato ketchup.
    3. Season with red chili salt and black pepper.
    4. Cover and marinate for 2 hours.
    5. After 2 hours, heat oil in a deep skillet or pot.
    6. Put marinated chicken in it.
    7. Cook for 10 minutes or until no longer pink.
    8. Now add all the ingredients for sauce with 1 cup water.
    9. Cover with a lid and let it simmer for 10 minutes or until cooked thorough.
    10. Now add vegetables and cook for 5 minutes.
    11. Take it out in a serving dish.
    12. Jhatpat Chicken is ready now.

    [/tab] [tab]

    • Serve hot with Naan or Paratha.

    [/tab] [/tabs]

  • Recipe: Tawa Chicken Bharta

    Recipe: Tawa Chicken Bharta

    Tawa Chicken Bharta

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4 boneless chicken breasts, cut into strips
    • 1/2 cup Oil
    • 2 onions, thinly sliced
    • 1 green bell pepper, thinly sliced
    • 1 tomato, remove seeds & cut into cubes
    • 2 tbsp tomato paste
    • 2 tbsp tomato ketchup
    • 2 green chilies, thinly sliced
    • 1 tsp cumin seeds, roasted & ground
    • 1 tsp coriander powder
    • 1/2 tsp dry mango powder
    • 1/2 tsp white pepper
    • 1 tsp red chili powder
    • 1 tsp salt

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    1. Heat oil on a griddle or tawa.
    2. Fry onions for 5-6 minutes or until light golden.
    3. Now add chicken strips and cook for 5 minutes or until no longer pink.
    4. Then add red chili powder, salt, coriander powder, cumin, white pepper, dry mango powder, tomato paste and ketchup.
    5. Stir frequently.
    6. Cook for 15-20 minutes or until chicken is tender.
    7. Then add green bell pepper, tomato cubes and green chilies.
    8. Stir fry for 2 minutes.
    9. Then remove from the heat.
    10. Take it out in a serving dish.
    11. Garnish with coriander leaves.
    12. Tawa Chicken Bharta is ready to serve.

    [/tab] [tab]

    • Serve with naan or paratha.

    [/tab] [/tabs]

  • Recipe: Chicken White Korma

    Chicken White Korma(also known as Qorma) is a luxurious and delicious dish that is really easy to prepare and makes a delightful change from the regular reddish curries! Love it with Rice and Naan. Finger-licking goodness!

    Prep Time: 15 minutes

    Cook Time: 40 minutes

    Servings: 6

    Ingredients

    • 1 kg chicken, cut into 12 pieces
    • 1 cup oil
    • 1 cup plain yogurt
    • 2 onions, thinly sliced
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 6 cardamoms
    • 1 tsp whole black pepper
    • 1 tsp white cumin powder
    • 1/2 tsp turmeric powder
    • 1/2 tsp mace powder
    • 1/2 tsp nutmeg powder
    • 1 tbsp kewra
    • 1 tsp salt
    • 6-7 green chilies, thinly sliced
    • 2 tbsp finely sliced ginger

     

    Directions:

    1. Heat oil in a deep skillet or wok.
    2. Add onions and cook on low flames for 3-4 minutes or until onion’s water dry completely.
    3. Then add chicken and cook for 5 minutes or until no longer pink.
    4. Add ginger garlic paste and stir fry for 30 seconds.
    5. Now add salt, turmeric powder,whole black pepper, mace powder and nutmeg powder.
    6. Keep Stirring.
    7. Add yogurt and green chilies.
    8. Cover with a lid and let it cook on low flames for 15-20 minutes or until chicken is tender.
    9. Stir frequently.
    10. Add 1 cup of water in it.
    11. Bring to a boil, add cardamoms and white cumin seeds in it.
    12. Pour kewra essence and turn off the heat.
    13. Take it out in a serving bowl.
    14. Sprinkle ginger slices over it.
    15. Delicious White Korma is ready now.

    Serving Suggestions:

    • Serve with naan, chapati, or paratha.

  • Chicken Shakuti Recipe

    Chicken Shakuti is an Indian chicken curry made with dry-roasted aromatic spices, and grated dry-roasted coconut. Simple to make yet flavorful. Serve with Naan or Rice.Check it out Chicken Shakuti recipe here.

    [one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2-1/2 pounds chicken, cut into 12 pieces

    Whole Spices:

    • 10 black peppers
    • 6 cloves
    • 1-inch piece of cinnamon stick
    • 2 tbsp coconut
    • 1 tbsp coriander seeds
    • 1-1/2 tsp cumin seeds
    • 1-1/2 tsp poppy seeds
    • 1/2 tsp Fenugreek seeds

    For Curry:

    • 20 button red chilies, crushed
    • 1/2 cup vegetable oil
    • 4 tbsp lemon juice
    • 3 tbsp french fried onion, crushed
    • 1 tbsp ginger garlic paste
    • 1-1/2 tsp salt
    • 1/2 tsp turmeric powder
    • 1/2 tsp green cardamom powder
    • water as required

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place all whole spices on a hot griddle.m Toast 1 minute then finely grind the toasted spices. Separately grind soaked whole red chilies.

    Step 2

    Heat oil in a deep skillet over medium heat. Add ginger garlic paste and cook for 1 minute. Then add turmeric powder, red chili and salt. Stir and cook 1 minute longer.

    Step 3

    Then add ground spice and fry well by adding a little water. Put chicken into the skillet. Cook and stir for 15 minute or until the oil separates. Now add 1 cup water.

    Step 4

    Cover with a lid and simmer for 15 minutes or until chicken is tender. Sprinkle with cardamom and fried onion. Drizzle lemon juice over it. Cover and simmer 5 minutes or until well done. Take it out in a serving dish. Chicken Shakuti is ready to serve.

    [/tab] [tab]

    • You can serve this delicious Chicken Shakuti with Naan or Rice.

    [/tab] [/tabs]

  • Flavorful Chicken Bhindi Masala: A Quick & Easy Weeknight Dinner

    Chicken Bhindi

    I love BHINDI and in any form:)) Being truly a [highlight]bhindi lover[/highlight], I love to try different recipes with it. Bhindi Masala is one of the famouse dishes of Pakistani Home Cooking and people really love it. This is one of the special dishes made from okra (bhindi).Bhindi (Okra) can be cooked with variations. You can cook it with chicken or meat, or for a vegetarian touch you can cook it without meat.

    Chicken Bhindi Recipe
    Photo: Chicken Bhindi Recipe

    After a hectic week, it’s time for something a little more savory and easy to cook meal. We start this week with another one of my mommy’s recipes. This is her Chicken Bhindi recipe.
    This time though she has combined both the chicken and okra to create this savoury, fragrant and juicy curry. Yummy…..sounds delicious!!

    Chicken Bhindi Recipe
    Photo: Chicken Bhindi Recipe

    If you are in a mood of cooking Bhindi (Okra) differently, without using mutton or beef, probably this is the recipe for you. This is curry based dish, perfect for lunch. A simple and easy chicken bhindi recipe which can be ready in just 35 minutes.Serve this with roti or naan for a weeknight meal with a difference!

    Chicken Bhindi Recipe
    Photo: Chicken Bhindi with Chapati or Roti

    Bismillah, let’s get started!

    Check it out the Chicken Bhindi Recipe and printable version below!!

    Print Pin

    Chicken Bhindi

    A simple and easy chicken bhindi recipe which can be ready in just 35 minutes.Serve this with roti or naan for a weeknight meal with a difference!
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 6
    Author Bushrah | Recipestable

    Ingredients

    • 500 gm chicken
    • 500 gm okra
    • 4 green chilies
    • 2 onions thinly sliced
    • 3 to matoes chopped
    • 1/2 cup oil
    • 1 tbsp ginger garlic paste
    • 1 tbsp red chili powder
    • 1 tbsp coriander powder
    • 1 tsp all spice powder
    • 1/2 tsp turmeric powder
    • salt to taste
    • 1 onion sliced or chopped

    Instructions

    Directions

    • Wash okra properly then cut them from top and bottom.
    • Pat dry.
    • Heat oil in a wok or karahi over medium heat.
    • Fry the okras for 8-10 minutes or until slightly golden.
    • Take it out and drain on a paper towel.
    • Set aside.
    • Now add onions in the remaining oil.
    • Cook for 2-3 minutes or until translucent.
    • Add ginger garlic paste and cook 1 minute longer.
    • Add chicken, red chili, coriander and turmeric and tomatoes.
    • Cook until chicken is no longer pink and all water dries.
    • As the meat tender, add in fried okra, 1 onion and green chilies.
    • Sprinkle all spice powder.
    • Cover and simmer for 5 minutes.
    • Take it out in a serving dish.
    • Chicken Bhindi is ready to serve. Enjoy!!

    Notes

    Serving Suggestions:
    Serve hot with chapati or roti.

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