Chicken Curry Recipe
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- Опубликовано: 6 сен 2024
- Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link
A traditional Indian chicken dish cooked with meat on the bone in a beautiful aromatic sauce.
See More At - hari.is/1xHrBJf
This was the first dish my mum made me cook on my own. The first time I cooked it was okay, but a little too watery and lacking in flavour. Luckily for you I know what all the pitfalls are having made them all myself over the years! It's not just about throwing spices into your food it's about how you bring all the ingredients together.
Always think about what you are looking to achieve and work towards it. This is my staple dish - when I have a craving for Indian food (which happens fairly regularly). It's a great one to keep in your recipe book.
Ingredients
8 pieces of chicken, 4 legs cut into thigh and drumsticks
Masala
2 tbsp of oil
2 onions, finely diced
3 cloves of garlic, finely chopped
400g plum tomatoes
1 heaped tbsp of ginger, grated
1 tsp salt
1 tsp turmeric
Handful of coriander stalks, finely chopped
1 chilli, finely chopped
1 tsp of garam masala
Handful of coriander leaves, chopped
Method
Skin the chicken removing any excess fat. (If you would rather cook the meat off the bone then use trimmed chunks of thigh meat and cook for 15 - 20 minutes)
Heat oil in a pan and add the onion and garlic. Fry on a high heat for a few minutes then reduce the heat and cook gently for about 20 minutes until they turn a lovely dark golden brown. If they stick to the bottom of the pan add a dash of hot water as and when required.
Once browned reduce the heat and add the tomatoes, ginger, salt, turmeric, coriander stalks and chilli.
Let the onions and tomatoes melt together creating a thick aromatic masala paste. This will take about 5-10 minutes so be patient! Once the paste is shiny and thick add the chicken pieces and stir to coat.
Turn the heat up and fry the chicken for 5 minutes.
Reduce the heat to the lowest setting and put the lid on the pan. Leave to cook for 20 - 25 minutes until the chicken is cooked and the meat is starting to fall away from the bone.
Once cooked, add enough boiling water to just cover the chicken and cook for another few minutes then remove from the heat.
Stir in the garam masala, throw in the coriander and serve.
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Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
Love following Hari’s recipes, never rushed and always explained in detail. 🥘 (plus I think she’s the prettiest chef on the internet 😍
Thank you for watching!! Much appreciated x
I've been trying, on and off for about 40 years unsuccessfully, to do what you've shared with us in 40 minutes. Thanks a million for your skills, I just can't stop making this. You're brill.
So happy to read you comment! Amazing that I have been able to help!
This has become my wife's new favorite curry. I've made it a few times now and I'm getting better and better at perfecting the Thari. Thanks again, looking forward to more videos.
Aaron Champagne Hi Aaron Well that is fantastic to hear. This is the one I always revert to so in some ways I guess it's my favourite too. Do let me know if you try any others recipes as i'd love to hear what you think. I also have many many more dishes on my website so if you are ever in need any inspiration do have a look at www.harighotra.co.uk too. Thanks for the feedback Hari
No
Rectl. Maltln. Mawwl
Starting to cook Indian cuisine I start to understand the importance of the humble tomatoes and onions. What you can do with potato, lentils and beans is amazing. I am no vegan but I need to reduce my meat intake. The Indian cuisine makes this more bearable🌹🌹
These recipes sustained and delighted my family throughout the lockdown and beyond. And yeah, she’s a lucid guide, has a peaceful nature, and is easy on the eyes.
My boyfriend and I absolutely loved this recipe! This is totally going to be a go to dish for me now!
Yay!! I love this one as well! - You must download my app and share your cooking with me here hari.is/2P5rXbk
thanks Hari
My mom would say the exact same thing about the onions! So, I kept watching. Love your book as well. Tried a few recipes. From Canada :)
I tried this tonight for dinner and it is a WINNER! Thanks so much. I loved the flavour and the onions made the sauce spectacular. I'm a big fan, thanks so much!
Onion is back bone of Indian dishes.
Putting a bit of salt in the onions when you are cooking them out at the start will help with drawing the water out and to help caramelise them efficiently.
I love Indian food my babysitter was Indian and I grew up eating this food not gonna lie I came here cause your pretty hot but after watching about a dozen videos I have started cooking Indian good about twice a week . Right on and thanks .
Love that you have started to cook - love it!
Have not cooked yet but shall do so soon : I appreciates your accompanying explanations and reasons as you demonstrate the recipe.
Thanks for watching
When I’ve made curries I’ve always liked to use Passata, I like the nice smooth texture, and nothing to mash.
I have made this curry recipe about five times now,it is an amazing curry thank you !
I cook like this but some time I mix yogurt too I heaped table full of yogurt and had a spoon of sugar . I loved the way you explained.
your kitchen is awesome as are your recipes.....and i absolutely love listening to you because of your accent......thanks for always the extra tips like the cloth to pull of the skin....that is the best tip!!!!!! I look forward to watching your other recipes....:)
I really love this, i`m half indian, i really like your videos, your a great cook !!
Glad you like watching the videos thanks so much for your comments.
Thank you for this recipe! I use this masala as a base whenever I fancy a rich, warming curry. I am vegetarian so add water to thin out the masala and replace the meat with paneer. If I have cashews I like to soak them and blend them into a paste to add at the end. The result is a delicious creamy vegetarian curry.
What a great recipe. My oldest daughter loved it, asked to have it the next night and my middle one cleaned her plate. Extra bonus is the bones are simmering away for stock for Ramen tomorrow. Thanks for this and so many other great recipes!
This is a fav in our house too so reading your comment makes me super happy! So pleased the girls loved it. Thanks for giving it a go. Have you tried my app? Its free and full of 100's more like this one. Thanks Hari
Looks fantastic.
We grind up the garlic with a little pepper.We put that into a bowl with curry powder garam massala ground clove, 2 small sticks of cinnamon onions and eschalots
Mix all of that together and then put in to oil for about 5-7 minutes constantly stirring the mixture
When it is dry and brownish we add our chicken.Like you we wait about 20-25 minutes then add salt and water.Gravy as desired with water.
I don't use chili or ginger.When almost done we add more onion and sprinkle cumin on top.
I agree with pinkyman - Hari is amazing, they make it all look so easy. Explains everything in simple terms and is so skilled as a communicator.
Hari is also one of the most beautiful women in the world.
Tried most of the recipe's. 🤤🤤
Cooked this for my family last night. I used chicken breasts (as that’s all I had handy!), chopped into bite size chunks, and cooked them for about 20 mins on a simmer after adding to the masala. Absolutely delicious! Fragrant, rich, and really tasty. Thanks Hari, will definitely be trying more of your recipes!
This was the most recent of a few of your videos that I’ve watched and they’re all absolutely fantastic and so wonderfully presented. And so delicious! I can’t wait to make this chicken curry or lamb curry!
thanks so much for watching!
Wow! Never thought I’d be so wonderfully smitten by a charming and lovely cook on RUclips. And the food looks legit, too.
super sharing, looks super delicious.Wonderful recipe,looks amazing.Thanks for sharing🙏
Thank you Hari, the children and ourselves love this curry. You are turning me into a family chef!! I love making your recipes.
Still cooking this on a regular basis, it's my go to comfort dish, so easy to make and better than any takeaway too! Working my way through your books and haven't had a failure yet 😂❤
I love this lady,it’s the first time I’ve watched her.🇨🇦❤️
You put the Naan in Narnia!! It was delicious!!! Every recipe has been spot on! I fancy doing the Rogan Josh next.
Thanks Hari have made this twice now absolutely delicious. Reminds me of my mums curry who came to this country in 1947 during the seperation.
Amazing to here that - thank you so much for trying it!
My only complaint, about this recipe, is that there isn't enough for anyone else but me to enjoy.....HAH!
Haha - that can be a problem!
Thank you for a real step by step explanation of your desi cooking . i love your videos.
We are cooks not chefs. Totally relate to the way you cook.
Thanks for interesting video.
I cook very tbh well but the way you explain things is amazing.
Keep up with the videos please.
Nice and simple for my friends they just love it, they ask me where did I learn to cook like this, I tell them years of practice, hahaha
Tried this last night, turned out a slightly different colour to yours so I was worried at first but it was super tasty. Thanks for the recipe!
My pleasure - thanks so much for trying the recipe. Glad you enjoyed it!
Chef Hari,The Curry You cooked up “Rock”!
Thanks for sharing!
i love your receipes as i love cooking and find it theraputic specially traditional desi style
My finger is hovering over the phone to order a take-away curry watching this. Mmmm. Oh, Happy Christmas!
Thanks for sharing! Getting these curries to taste good with meats, fowl and sea-food is easy, its a lot more difficult to get the same fullness and complexity with vegetables or meat/fowl substitutes. Can you give some tips about how I could use this recipe for example with soya based chicken-substitutes?
+deebadubbie try to get your masala nice and thick so it really flavoursome then add your protein. You could also add some vegetables such as mushrooms, marrow, aubergine etc for more richness.
Could you blitz the onions as our daughter doesn't like pieces of onion & it's a nightmare picking them out while serving, great videos by the way
ken macritchie Hi Ken my son was exactly the same. Yes you can I used to do that. Your daughter might like this one more www.harighotra.co.uk/murgh-makhani-recipe
It’s a smooth sauce and my kids love it. I cook it with thigh meat off the bone too. Another good one for kids is my nariyal chicken www.harighotra.co.uk/nariyal-chicken-recipe
I hope this helps - you might want to download me free app for more ideas thanks Hari
Looks gorgeous Hari, I shall give this a go soon.
Excellent cooking with great explanation and I have o doubt this Chivken curry will be delicious and testy curry as I will be cooking
Tomorrow some receipy
This is very interesting, it’s certainly not given in other recipes I has read or used. This gives you perfect sauce encasing with melded flavours, with gently perfectly cooked meat, not overcooked. Aaah, and of course wonderful Garam Marsala at the end. Thank you very much, I love eating indian and other curry and notice the differences but recipes never worked....and I see why from your generous sharing, Lived in Fiji for 3 years and women at weddings in the backyard squatting over tiny fires produced the most beautiful aromatic curries. Then with predator husband and baby did not go and sit with them to learn, now I would
Absolutely fabulous thank you. Can you please tell me when to use fresh tomatoes in curries? Is there a rule as to what you use for certain dishes? 💚💕💕
A friend recommended one of your recipes, looks absolutely amazing as does your website, thank you so much!
Great recipe. Mine stayed a reddish orange though. I cooked the onions forever. But I used chicken breasts. Could this be the reason?
HI. I love your videos and have made this recipe several times to the delight of my family. Could the sauce be used for vegetables? Potatoes and green beans for example? I know it would lose the juice from the meat but could that be replaced by stock?
So spices are just turmeric and Garam masala at the end? Gonna try that
I made this dish today and honestly it’s the most AMAZING meal I think I’ve ever prepared. Thank you so much for this great recipe, I’ll definitely be adding it to my recipe book! ❤️🥰
Thanks so much for trying this one. I am super happy to read your comments because I love this one as well. Please get the app hari.is/2P5rXbk so you can share your pictures with me. Thanks for watching Hari
hi so good dish i just loved it a 12 year old aldo my 6 yeat old sister loved this
Awesome!
You need your own show on Food Network! You are a natural
So very kind of you to say that!
@@HariGhotra i really enjoyed your cooking i. Wll try tonight thanks
I would season & brown the chicken before adding it to the base. I would also add some chopped fresh or tinned tomatoes.
Will certainly try this recipe for my family. 🇨🇦
It’s absolutely bang on!!! Love all your recipes! Just having a go at Naan bread!
Amazing enjoy!
I just gotta say, these are some professional level dishes and have amazing taste. You've become a favorite at work, and we all love to post attempts at your recipes. Just simply amazing.
So glad you are enjoying them!
Just found your youtube page Hari and subscribed to it. Very enjoyable and educational. Thank you.
Hi Sean Welcome to Hari Ghotra! Thanks for watching and enjoying the channel. I hope you find lots of recipes to try. Any questions just shout and check out the website too for more fun food stuff. Thanks again Hari
Had a good look on your website and it's just what i have been looking for. Very interesting and well presented recipes. Also added myself to your Facebook page for any updates. I enjoy cooking and love Indian food and now looking forward to making myself some great dishes :)
+Sean Ryan fantastic do share your creation with me!
I did respond but not sure my message came through. Glad you like the site and channel - lots of interesting stuff on FB too so thank you for following. Keep in touch and let me know what you decide to cook first - happy cooking!
Hello Hari, yes your message came through fine thanks. Very interesting website. Tomorrow night i will be doing the chicken curry following your guidelines in the video. Will let you know how i get on :)
Great video - do you ever use fresh tomatoes in placement of canned tomatoes? If so, do you adjust your recipe at all?
I thought spices went in before tomatoes so they will be roasted and the rawness cooked off?
Chech out vah chef's videos authentic
Looks absolutely delightful, will definitely be making this dish! 😋 Thanks so much for sharing!🌹God bless!
The recipe is quite different to what I am used to but I am going to give it a try. I made you biriyani recipe yesterday and it was delicious. I love your recipes and your presentation.
This is a must I think
A real favourite of mine - let me know what you think
Hari, thank you for taking the time to share this. It tastes wonderful, and I feel it will only improve with practice.
Can you make the sauce ahead then store to use another day to cook the chicken? I'm guessing yes but wonder if there are any gotchas doing that.
Hi Jeff yes you sure can. I freezes really well too so you can make a big batch and use it as and when you need it. No gotcha's just cool it quickly. Thanks for watching! Hari
Your recipes are great. So far every dish has turned out delicious. TQ
Thanks so much for watching and for your feedback on the recipes. Im so thrilled to hear you are enjoying the dishes. Thanks Hari
Easy enough to follow. Thanks!
Looks delicious but where's the curry powder? I just started looking at your videos will try some of the recipes. Thanks for sharing.
Hi We don't really use curry powder when cooking Indian food from scratch - we tend to use individual spices for individual dishes. Does that help? Thanks
If we use pre-fried onions instead of frying them on spot, is it going to decrease the quality of the curry?
Made this today and just had to comment. It was delicious and so easy to make. No more shop bought curries for me. Also made your vegetable Pakora and they were amazing too. Thank you so much for sharing your fabulous recipes : )
Looks delicious, gonna make this sometimes we love curry. And thank you for giving extra tips!
Always a pleasure thank you for watching and trying the recipe.
Looks fantastic! I will try it tonight :)
You should have your own food show.
Had real apprehensions about cooking this dish, because it does not follow the normal order of cooking the ingredients. OH MY was I wrong, this turns out to be a beautiful aromatic dish, as long as you are patient with the onions, I was able to make three phone calls during tis process!! I added one and half chopped chillies plus a teaspoon of Kashmiri Chilli Powder. Also added a scant quarter teaspoon of cayenne powder. I like my curries medium to medium hot, don't even go near vindaloos!!!!! Difficult some weeks here in France to get fresh coriander, so instead of the stalks added a teaspoon of dry fenugreek leaves plus a small amount of dried coriander. I normally grow my own coriander since moving to France, but this Summer has been soooo hot they didn't do well. Sowed a fresh batch on Saturday & first seedlings started to show today!!!!!!!! Also grow my own methi leaves and for the first time, this year, have started growing my own ginger. First shoots of ginger look promising but will take a few months before harvesting. Thanks again Hari for a simple but wonderful recipe plus a great video.
Cooking it slowly makes a huge difference - I'm so glad you tried it. This is my basic chicken curry recipe and I love it too. Coriander can be a problem to grow. I'd love to see how you ginger turns out. My uncle lives in France and he grew ginger last year but said it was brilliant so let me know. Thanks so much for your detailed info on your adaptations. Thanks for watching and enjoying the dishes. I seem to be getting quite a following in France!!
Could I use a whole chicken for this recipe or is that too much? Thank you
Hi does the recipe call for low spice in put just G. Masala and tumeric, I will try this .... as they say dont knock it till you've tried it but , ime curious due to no coriander powder, cumin powder , etc.
I will defo try out of curiosity
i love the stuff you cook but the coriander makes me cringe. any ideas about what i can replace it with?
Zdena Ginčaiová just leave it out if you don’t like it!
+Zdena Ginčaiová ... My girlfriend hates coriander/cilantro too. Seems it's an inherited trait in around 1 in 6 people, who find it 'soapy' due to their genes. Search 'cilantro' on nature.com for a fascinating article... IHateCilantro.com exists for real detesters. _I love coriander_ by the way, but simply substitute parsley if cooking for both of us.
@@kh23797 Yes many people have a genetic aversion to it and if you are one of those people definitely avoid it. I wouldn't worry too much about a replacement as the flavours of green herbs wont really be a sub. If you want some green for aesthetic reasons then parsley may well be the best option. I hope you enjoyed it any way.
You are quite illustrative... and you know about food too...good :) from Peshawar Pakistan
Thanks for watching
Hi Hari made the lamb kebab my son loved it .thank you .
Hi Hari , i am new to your site but love your recipes. Can i Viking them in my electric pro king pro pressure cooker please
Thanks Pat.
Thank you very much for sharing this incredibly delicious recipe Hari. I have already cooked it :)
Brilliant - an old favourite and really simple too. Thanks for watching
Do you have a recipe for Garam Masala??
Yes I sure do its on this post www.harighotra.co.uk/blog/news/the-wonder-spice Let me know if you have any questions. Thanks for watching Hari
This seems such an easy recipe, will try making today. I cannot see any chillies or chilli powder is in it. Is it more a pungent curry rather than medium hot?
Hi This is my failsafe chicken curry - really simple but full of flavour. It does have chillies in it and personally, I like this one hot so will usually put in 3 green chillies and some chilli powder to get the colour right. The beauty of all my dishes is that you cook them to the heat you like. So use the amount of chillies that you fancy. Hope this helps
My dear madam , if "IF" we use the chicken that r feeded home , those r much tastier as I always remember my granny the way she use to cook chicken n the smell of cooking chicken was amazing , skin is more tasty n gives more natural favour
hi im so now hungry... can u please come to Darwin and teach me pleaseeee...
Hi! Really loved recipe. Can you use potatoes instead of chicken, though?
Hi, love your recipes, can I use chicken brest.
Do you have a recipe for the yellow pilau rice that came from takeaways about 30 years ago, before the multi coloured pilau now?
Looks delicious and will definitely try it x
Hi Hari, do you ever " pre-cook" your meats, as in BIR curries . ?
+John Girvan Hi It really depends on the dish. Many of my recipes home cooked dishes, things like tikka masala the meat is cooked first but generally the meat is cooked in the sauce or marinated to ensure all the flavour infuse through the dish. This is generally the case in the restaurant I work in too. Does this help?
Yes it does. Thanks
Where do I find the written recipe please?
Hi All the recipes are in the show more section and on the website - here is the link www.harighotra.co.uk/thariwala-chicken-recipe and also one my free app.
Thanks for watching and I hope that helps Hari
nice,recipe thanks
Nice... though I've been scolded for years because I love to eat chicken with the skin, it turns out that the skin has all of those building blocks for collagen that we otherwise have to adjust with supplements. So, removing the skin just puts us one step closer to crepe skin that all of us elderly tend to know too well. I love your videos and will try to catch your Friday show today!
great recipe but adding spices at the very end really puzzled me ... you need to cook spices as well ... so confused
Stan Livshin Hi spices are add at 3 stages through the cooking process. At the final stage you add the delicate aromatics like garam masala. Spices don’t need to be cooked - when you apply heat you are just intensifying the flavour of by them releasing their aromatic oils. In this recipe the garam masala is a ground powder so as soon as the powder hits the hot curry the oils come through and add the final aromatics to the dish. Does that help?
I use thigh more than the rest of a chicken, I prefer the taste of the meat. I use the same spices and puree my onions before cooking. I'm quite interested in how curries change not just in regions of the subcontinent of India, but in the towns of England - Bradford, Blackburn, Leicester and Rochdale, even here in Nelson, all different curries with the same name of people who are born and raised in the areas.
I look forward to the week of Eid and smells from houses around here will drive your stomach and nasal passages crazy! I'm not a hot curry fan, that's a young guy thing for showing off, I want to taste my food. When i lived in Bristol the smells there were of Curry Goat, Fiery Chicken and hot West Indian foods. My life is great and a map of life which is a food journey from home made British staples with stodgy puddings and thick meaty pies, to now eating very little white only meat and a high vegetable based intake for a retiring chef - it's a busman's holiday. Gulab Jamun is my favourite sweet of all or Persian cakes.
probably a silly question, but can I use Quorn, and do i have to adapt anything when doing so? I.e the adding of water for sauce etc?:)
Hi Rezan Yes you can. You would need to make a sauce by adding water, yoghurt or cream or you can have it as a dry dish with some peas. If you follow this recipe it might be easier. www.harighotra.co.uk/muttar-paneer-recipe
Onions, ginger & garlic are the trinity of any curry.
Yummmmy! Thank you...👍
A tasty dish! I will make this dish in the week.
I put my ginger and garlic into a blender with water. Best way to get most fine flavor from it. Not chunks.
Hi,why is it called currry chicken when there is no curry powder in the recipe? Thanking you for this lovely recipe. Just subscribed.
Raymond Gimay Hi curry powder is not used when making curry from scratch. You add the spices individually at different points through the cooking process. Thanks for watching Hari
@@HariGhotra Thanking you so very much for answering and explaining. Look forward to making it. Love your recipes and videos. Many thanks Patricia
Well.. what can I say .. I sort of messed it up as soon as I added the tin of tomatoes (chopped) the masaala turned red 😭 o my goodness "panic " ..what to do now? So then.. I chopped an onion and fried it in a separate pot until it turned brown..then I added half of the masaala from the first pot and followed the rest of the steps.
The result...
It turned out okish. We had it with boiled rice. Empty plates all round. 😊
I just had another plate mmmm yum yum in my tum tum.
Thank you 🤗
~Hari~
That is fine it takes a little time for the masala to cook down. You could have just left it to cook down, initially it will be red but this passes. Im glad you enjoyed it though. Thanks for trying it - Try the Nariyal chicken too - super simple but very flavoursome. Thanks Hari
@@UCYcjKaUgYoZigYyKCDZ hello 🤗 I am giving this recipe another go tonight and I do exactly as you said x x x ps your samosa recipe is always a hit. Thank you soooo much. Stay warm 💃😽🤗
@@zarinamalik1010 I hope it turns out ok!!
all that thari wala is amazing fall off the bone
I just found u i love ur cooking do u wash ur board after cutting chicken i see u use the same for ur veggies
but pls dun use the same finger touching your hair and chop the onion and garlic