Best 5 Indian Chicken Curry Urban Rajah Recipes
**Immerse yourself in the vibrant tapestry of Indian cuisine with our delightful Indian chicken curry recipes, carefully curated to tantalize your taste buds and transport you to the bustling streets of Delhi or the serene backwaters of Kerala. From the classic Chicken Tikka Masala, a symphony of creamy tomato sauce and aromatic spices, to the fiery and robust Chicken Vindaloo, a Goan specialty that packs a punch, our culinary journey takes you through the diverse regions of India, showcasing the richness and complexity of its culinary heritage. Each recipe is a testament to the meticulous art of Indian cooking, a harmonious blend of spices, herbs, and fresh ingredients that come together to create a symphony of flavors. Whether you're a seasoned home cook or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process, ensuring a successful and flavorful culinary adventure.**
**Additional Recipes Explored:**
* **Chicken Chettinad:** Embark on a culinary voyage to the southeastern coast of India with Chicken Chettinad, a fiery and flavorful dish that showcases the bold spices of the Chettinad region.
* **Chicken Korma:** Experience the richness and elegance of Mughal cuisine with Chicken Korma, a creamy and decadent dish featuring tender chicken enveloped in a velvety sauce of yogurt, nuts, and aromatic spices.
* **Chicken Biryani:** Immerse yourself in the aromatic depths of Chicken Biryani, a majestic layered rice dish that combines succulent chicken, fragrant basmati rice, and an array of spices, nuts, and dried fruits.
* **Chicken Keema:** Discover the rustic charm of Chicken Keema, a minced chicken dish that captures the essence of home cooking with its blend of aromatic spices and fresh herbs.
* **Butter Chicken:** Indulge in the velvety embrace of Butter Chicken, a restaurant-style favorite that features tender chicken bathed in a creamy tomato sauce enriched with butter and spices.
INDIAN CHICKEN CURRY (URBAN RAJAH)
This is a modified version of an authentic curry from the Urban Rajah's web site. It also works great with fish, too. To make it a little more carb friendly, I serve it on steamed baby spinach, rather than rice. When using fish, I will add in a little light cream during the simmer time; with chicken, I add in a little chicken stock.
Provided by French Terrine
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the marinade, mix the yoghurt, salt, turmeric and the chopped chillies. Chop up or joint the chicken and coat it in the marinade and leave covered to stand at room temperature for an hour (to prevent it from splitting when cooked). Chop the onion and tomatoes into small chunks and reserve. In a large pan over a medium melt your ghee or butter until it begins to sizzle, and pop in the coriander and cumin seeds plus the cardamom, cloves, a little salt and onions, frying until the onions brown a little.
- Next, drop in the ginger and garlic and cook for approximately 5, gently stirring then add the chopped tomatoes and garam masala, stirring for another 5 minutes or so until the mix is bubbling gently and on the verge of being a little sticky. Now it's time for the chicken to join the party, (but hold back 2 tbs of the yoghurt mix) so add the pieces and fry on high for 3/4 minutes until the meat has turned from raw to white. Turn the heat down to low, cover and cook for a further 25 minutes, adding a little water to stop it from sticking, check regularly and fold in the rest of the yoghurt after 10 minutes. Keep an eye on this dish and make sure that you regularly stir it to keep the yoghurt from splitting. Either serve straight away, (or keep for the next day, tends to taste better) garnishing with coriander.
- Ravish the chicken curry with rice or chapattis.
INDIAN CHICKEN CURRY (MURGH KARI)
This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!
Provided by Ayshren
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 20
Steps:
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
- Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.
Nutrition Facts : Calories 427.4 calories, Carbohydrate 14.7 g, Cholesterol 94.7 mg, Fat 24.3 g, Fiber 2.9 g, Protein 38.1 g, SaturatedFat 4.7 g, Sodium 1370.4 mg, Sugar 4.7 g
INDIAN CHICKEN CURRY
My husband loves curry so I thought I'd give it a try. He loved it! I didn't have plain yogurt when I made it so I substituted some light sour cream and light coconut milk and it was scrumptious! I also used WAY less of the cayenne pepper then it called for. This recipe is originally from Cooking Light Annual Recipes 2003, one of my favorites.
Provided by Kater
Categories Curries
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 8 ingredients.
- Melt butter in a Dutch oven over medium heat.
- Saute onion& garlic for 5 minutes, stirring frequently.
- Stir in spice mixture; cook 5 minutes, stirring frequently.
- Add chicken; cook 10 minutes, stirring frequently.
- Combine yogurt and tomato paste.
- Add yogurt mixture, potato and water to pan.
- Bring to a boil.
- Cover, reduce heat and simmer 1 hour, stirring occasionally.
- Serve over rice and enjoy!
Nutrition Facts : Calories 317.9, Fat 8.6, SaturatedFat 4.3, Cholesterol 64.4, Sodium 808, Carbohydrate 39.4, Fiber 5.1, Sugar 8.8, Protein 22.7
INDIAN CHICKEN CURRY
Make and share this Indian Chicken Curry recipe from Food.com.
Provided by AzMama17
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss chicken and cornstarch together. Brown chicken in skillet. Add remaining ingredients and simmer until carrots are tender. Serve over rice.
INDIAN CHICKEN CURRY
Make and share this Indian Chicken Curry recipe from Food.com.
Provided by DrewInKY
Categories Curries
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the chicken breasts into cubes. Sear the meat on all sides in a hot skillet. Add the ginger, onions and garlic and cook until the onions are tender. Add the cumin, tumeric, curry powder, garam marsala and cinnamon and stir to coat the chicken thoroughly. Add oil to the pan if necessary to keep the spices from sticking. Add the tomatoes and tomato sauce. Bring the mixture to a boil. Cover and simmer for 45 minutes. Serve over rice with unleavened bread for a delicious meal.
- For a different flavor, you may substitute beef or lamb for the chicken. Bring the final cooking time up to one hour to tenderize the meat and ensure flavor infusion.
- The curry and garam marsala will both add heat to the dish, so add with caution.
Nutrition Facts : Calories 133.5, Fat 2.6, SaturatedFat 0.5, Cholesterol 50.4, Sodium 312.4, Carbohydrate 9.3, Fiber 2.4, Sugar 4.8, Protein 18.6
Tips:
- To make the chicken more flavorful, marinate it in the yogurt and spice mixture for at least 30 minutes before cooking.
- If you don't have garam masala, you can make your own by combining equal parts ground cumin, coriander, cardamom, cloves, nutmeg, and cinnamon.
- Be careful not to overcook the chicken, as it will become tough and dry. Cook it until it is just cooked through, about 10-12 minutes.
- If you like a thicker curry, you can add a cornstarch slurry (equal parts cornstarch and water) to the curry and cook until it thickens.
- Serve the curry with basmati rice, naan bread, or roti.
Conclusion:
This Indian chicken curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the curry sauce is rich and creamy. Serve it with your favorite sides and enjoy!
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