Mouth watering Red Chicken Curry Recipe for you today. #HappyCookingToYou #FoodFusion
Red Chicken Curry
Serves
Recipe in English
Ingredients:
-Pyaz (Onion) sliced 2 medium
-Kashmiri Lal mirch (Kashmiri red chilli) 6-8 soaked in water for 1 hour
-Tamatar (Tomato) 3-4
-Dahi (Yogurt) 2 tbs
-Water ½ Cup
-Chicken ½ kg
-Garam masala powder ½ tsp
-Kashmiri Lal mirch powder (Kashmiri red chilli powder) 1 & ½ tbs
-Zeera powder (Cumin powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Haldee powder (Turmeric powder) ¼ tsp
-Namak (Salt) 1 & ½ tsp
-Dhania powder (Coriander powder) ½ tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Cooking oil 5-6 tbs
-Laung (Cloves) 3
-Bari elaichi (Black cardamom) 1
-Taiz patta (Bay leaf) 1
-Water ½ Cup
-Hara dhania (Fresh coriander) chopped 2 tbs for garnishing
Directions:
-In a frying pan add onion & dry roast until light brown while stir continuously. Set aside.
-In a blender add roasted onions, Kashmiri red chilies, tomatoes, yogurt, water & blend well to make fine paste. Set aside.
-In a bowl add grinded paste, chicken, garam masala powder, kashmiri red chilli powder, cumin powder, red chilli powder, turmeric powder, salt, coriander powder, ginger garlic paste & mix well. Marinate for 30 minutes.
-In a pot add oil, cloves, black cardamom, bay leaf, marinated chicken & mix well. Cook for 3-4 minutes.
-Add water & mix well. Cover & cook for 20-25 minutes on medium low flame or until gravy thickens and oil separates.
-Garnish with fresh coriander and serve !
Recipe in urdu:
Ajza:
-Pyaz (Onion) sliced 2 medium
-Kashmiri Lal mirch (Kashmiri red chilli) 6-8 soaked in water for 1 hour
-Tamatar (Tomato) 3-4
-Dahi (Yogurt) 2 tbs
-Water ½ Cup
-Chicken ½ kg
-Garam masala powder ½ tsp
-Kashmiri Lal mirch powder (Kashmiri red chilli powder) 1 & ½ tbs
-Zeera powder (Cumin powder) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Haldee powder (Turmeric powder) ¼ tsp
-Namak (Salt) 1 & ½ tsp
-Dhania powder (Coriander powder) ½ tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Cooking oil 5-6 tbs
-Laung (Cloves) 3
-Bari elaichi (Black cardamom) 1
-Taiz patta (Bay leaf) 1
-Water ½ Cup
-Hara dhania (Fresh coriander) chopped 2 tbs for garnishing
Tarkeeb:
-Aik frying may pyaz ko dry roast karlen yehan tak k wo light brown ki hojaye. Chamcha chalatay rahen.
-Blender may roasted pyaz, Kashmiri laal mirch, tamatar, dahi, pani shamil kar k achi tarah paste bana len.
-Aik bowl may grinded paste, murghi, garam masala powder, Kashmiri laal mirch powder, zeera powder, lal mirch powder, haldi powder, namak, dhania powder, adrak lehsan paste shamil kar k achi tarah mix karen. 30 minute k liye marinate karne rakh den.
-Aik pot may tel or miarinated murgha shamil kar achi achi atarh mix karen. Ab isko 3-4 minutes tak pakayen.
-Pani shamil kar k achi tarah mix karen or ubal anay k baad cover kar k 20-25 minute tak medium aanch pe pakayen k gravy garhi hpjaye or tel alag hojaye.
-Hara dhania se garnish kar k serve karen!
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