Restaurant Wala Chicken | Restaurant Style Chicken | Chef Ajay Chopra | रेस्टोरेंट स्टाइल चिकन
18 هزار بار بازدید -
5 ماه پیش
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Restaurant Wala Chicken Curry
Portions serving: 5-6 pax
Preparation time: 10 min
Cooking time: 70 min
Calories: 342 cal per portion
Ingredients:
Cashew nuts 10-12 pcs
Dry red chilli 3 pcs
Tomatoes 2 pcs
Oil ¼ cup
Mace 1 pc
Cinnamon 1 inch
Blackpepper 10-12 pcs
Cloves 4-5 pcs
Jeera 1 tsp
Bayleaf 2 pcs
Onion chopped 4-5 pcs
Ginger & garlic paste 1 tbsp
Salt ½ tbsp
Coriander powder ½ tsp
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Chicken 750 gms
Curd ½ cup
Tomato & cashew paste
Water as required
Kasoori methi 1 tbsp
Coriander chopped 1 tbsp
Method:
1. Preparation of Cashew-Red Chilli-Tomato Paste:
Heat a pan over medium heat. Add cashews and dry red chillies. Dry roast them for 2-3 minutes until they turn aromatic and slightly golden. Transfer the roasted cashews and red chillies to a mixer jar. Add fresh tomatoes to the jar. Blend the ingredients into a fine paste. Set the paste aside for later use.
2. Tempering and Sauteing:
Heat oil in a pan over medium heat. Add mace, cinnamon, black pepper, cloves, cumin seeds, and bay leaf. Allow them to splutter and release their aroma. Then add chopped onions and sauté until they turn golden brown in colour. Add ginger and garlic paste, sauté for another minute until the raw aroma disappears.
3. Adding spices:
Once the onions are golden brown, add salt, coriander powder, red chilli powder, and turmeric powder to the pan. Stir well to coat the onions evenly with the spices. Add a little water to prevent the spices from burning and cook for a minute to allow the flavours to meld together.
4. Cooking the Chicken:
Increase the heat to high and add the chicken pieces to the pan. Sear the chicken for a minute on high flame to seal in the juices. Reduce the heat to low and add curd to the chicken. Cook until the curd releases its oil, stirring occasionally to prevent sticking.
5. Incorporating the Paste:
Once the curd has released its oil, add the previously prepared cashew-red chilli-tomato paste to the pan. Mix well to combine all the ingredients. Adjust the consistency of the curry by adding water as needed.
6. Final Touches:
Taste the curry and adjust the seasoning if necessary by adding more salt as per your preference. Sprinkle chopped coriander leaves and kasoori methi (dried fenugreek leaves) over the curry. Cook for another minute to allow the flavors to mingle and the herbs to infuse into the curry.
7. Serving:
Once the curry is cooked to perfection, remove it from the heat. Transfer the restaurant-style chicken curry to a serving dish. Garnish with additional coriander leaves if desired. Serve hot with steamed rice, naan bread, or roti for a delightful dining experience.
For more information and many more recipes, Visit us at:
https://www.chefajaychopra.com
Facebook :Facebook: Ajaychoprachef
Twitter : Twitter: mchefajaychopra
Instagram : Instagram: chefajaychopra
#chickenrecipe #restaurantstylechicken #recipesinhindi #chickencurry #chickenrestaurantstyle #chickencurryrestaurantstyle
Restaurant Wala Chicken Curry
Portions serving: 5-6 pax
Preparation time: 10 min
Cooking time: 70 min
Calories: 342 cal per portion
Ingredients:
Cashew nuts 10-12 pcs
Dry red chilli 3 pcs
Tomatoes 2 pcs
Oil ¼ cup
Mace 1 pc
Cinnamon 1 inch
Blackpepper 10-12 pcs
Cloves 4-5 pcs
Jeera 1 tsp
Bayleaf 2 pcs
Onion chopped 4-5 pcs
Ginger & garlic paste 1 tbsp
Salt ½ tbsp
Coriander powder ½ tsp
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Chicken 750 gms
Curd ½ cup
Tomato & cashew paste
Water as required
Kasoori methi 1 tbsp
Coriander chopped 1 tbsp
Method:
1. Preparation of Cashew-Red Chilli-Tomato Paste:
Heat a pan over medium heat. Add cashews and dry red chillies. Dry roast them for 2-3 minutes until they turn aromatic and slightly golden. Transfer the roasted cashews and red chillies to a mixer jar. Add fresh tomatoes to the jar. Blend the ingredients into a fine paste. Set the paste aside for later use.
2. Tempering and Sauteing:
Heat oil in a pan over medium heat. Add mace, cinnamon, black pepper, cloves, cumin seeds, and bay leaf. Allow them to splutter and release their aroma. Then add chopped onions and sauté until they turn golden brown in colour. Add ginger and garlic paste, sauté for another minute until the raw aroma disappears.
3. Adding spices:
Once the onions are golden brown, add salt, coriander powder, red chilli powder, and turmeric powder to the pan. Stir well to coat the onions evenly with the spices. Add a little water to prevent the spices from burning and cook for a minute to allow the flavours to meld together.
4. Cooking the Chicken:
Increase the heat to high and add the chicken pieces to the pan. Sear the chicken for a minute on high flame to seal in the juices. Reduce the heat to low and add curd to the chicken. Cook until the curd releases its oil, stirring occasionally to prevent sticking.
5. Incorporating the Paste:
Once the curd has released its oil, add the previously prepared cashew-red chilli-tomato paste to the pan. Mix well to combine all the ingredients. Adjust the consistency of the curry by adding water as needed.
6. Final Touches:
Taste the curry and adjust the seasoning if necessary by adding more salt as per your preference. Sprinkle chopped coriander leaves and kasoori methi (dried fenugreek leaves) over the curry. Cook for another minute to allow the flavors to mingle and the herbs to infuse into the curry.
7. Serving:
Once the curry is cooked to perfection, remove it from the heat. Transfer the restaurant-style chicken curry to a serving dish. Garnish with additional coriander leaves if desired. Serve hot with steamed rice, naan bread, or roti for a delightful dining experience.
For more information and many more recipes, Visit us at:
https://www.chefajaychopra.com
Facebook :Facebook: Ajaychoprachef
Twitter : Twitter: mchefajaychopra
Instagram : Instagram: chefajaychopra
5 ماه پیش
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