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Chicken Curry for Beginners | Quick and Easy Chicken Curry | Chicken Curry Recipe in Telugu

How to make Chicken Curry for Beginners

Recipe Notes

INGREDIENTS

1. Chicken - 1 Kg

2. Onions - 1 Cup

3. Curd - 1/2 Cup

4. Chilli Powder - 3 Teaspoons

5. Salt - 3 Teaspoons

6. Ginger Garlic Paste - 2 Teaspoons

7. Coriander Seeds Powder - 2 Teaspoons

8. Cumin Seeds Powder - 1 Teaspoon

9. Green Chillies - 3

10. Curry Leaves - 1/2 Cup

11. Coriander Leaves - 1/2 Cup

12. Garam Masala - 1/2 Teaspoon

13. Turmeric Powder - 1/2 Teaspoon

14. Tasting Salt - A Pinch (Optional)

15. Soya Sauce - 1 Teaspoon (Optional)

16. Vinegar -1 Teaspoon (Optional)

Clean and cut chicken into pieces of desired size. Keeping all the ingredients ready will make cooking chicken easier. Take the bowl in which you are going to chicken curry. Add cleaned chicken to it. Add 1 cup diced onions, 3 teaspoons chilli powder, 3 teaspoons salt or salt to taste, 2 teaspoons coriander seeds powder, 1 teaspoon cumin seeds powder, 2 teaspoons ginger garlic paste, 1/2 teaspoon garam masala powder, 1/2 teaspoon turmeric powder, a pinch of tasting salt, 1 teaspoon soya sauce, and 1 teaspoon vinegar. Tasting salt, soya sauce and vinegar are optional. Add 1/2 cup curd, green chillies. Coriander leaves and curry leaves also could be added now or after cooking the curry. Mix all the ingredients. Add 2 tablespoons oil and mix. Marinate for a minimum of 1/2 hour. Close the lid. The longer we marinate, the tastier chicken will become. After 1/2 hour, open the lid and put the bowl on the stove. Cook on high flame. Stir in between. We can see water seeping out of the chicken, let the chicken boil. After water seeps out of the chicken, put the stove on medium flame and cook. If water doesn't seep out of the chicken, water can be added or else it is not necessary. Don't mix too much or the chicken will shred. Cook on medium flame till gravy thickens. Add curry leaves, coriander leaves, mix and close the lid. Cook on low flame for 5 minutes. Serve with roti or rice.

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