shweetdreamz

now how do u make chicken curry? i've tried making chicken salan but it ended up dry and turned out as chicken karahi. i usually take one onion one tomato, spices and about 1 chicken and stir fry that.... do i add like more water or something? also i know there's this thick curry which is not karahi but not watery either...how do you make that?
basically i know how to make chicken karahi but i wanna learn how to make watery chicken salan and the kinda thick chicken salan.

MYwish

Fry the onion first, till they are golden brown.. grind the tomatoes to a paste in a blender/juicer, add that to the onions , put all the asals'z in and add the chicken, add some water(not morethen two cups) and let it cook for 20 minutes.... once the chicken is tender and ready.. eat it...

I hope you know what masalzz to use.. to taste.. . I make it like this and its very delicious.

shweetdreamz

mywish i use cumin seeds, cumin powder, turmeric, red chillies peppers, salt, ginger garlic paste and cilantro....
your method sounds very easy.what spices do u use?...ill try it. usually i stir fry the chicken for a few mins and then add a little water....

taffy415

I'd use 2 medium onions not 1, for a medium sized chicken, also 2 tomatoes.

Fry 2 onions in 1/2 cup oil with about 8 pieces of garlic chopped up sideways.Also add 1 lump of ginger, fry on low to medium heat for about 25 mins. ( fry all 3 ingredients together ), when onions caramalised and brown, add 2 finely chopped tomatoes, fry for 5 mins then add 1/2 tsp of turmeric, 2tsps salt and 2 tsps of chilli powder. Fry this mixture till masala is dark reddish colour and starts to stick and oil separates. Then add chicken and stir fry till chicken gets a bit brown, then add 3/4 tbsp coriander powder and 1tbsp kasoori methi leaves(optional, but gives nice flavour). Keep frying till all water from chicken has gone and contents of pan seem fairly dry. Be careful not to let contents stick though. When chicken nice and brown, add 3 medium size chillies fry another 5 mins then add a good handful of coriander leaves. Give everything a good mix for another 5 mins then add 3 cups of boiling water from kettle or whatever you prefer. Bring to boil, then put on lowish heat, sprinkle about /2tsp of cumin powder over salan mix, put lid on and leave for about 25 mins. Oil should come to the top. Chicken ready. Turn heat off and sprinkle with garam masala


Also always use whole cumin seeds and whole coriander seeds and grind them yourself. I never buy ready made versions.

shweetdreamz

thank u taffy. half cup of oil!!! can i use lesser and still get that watery curry?? wow it seems i need to use more tomatoes and onions and more of all the spices basically.....

taffy415

I havn't got any large non-stick fry pans at the moment so thats why i use extra oil. Also when frying onions, garlic and ginger it helps having a bit more oil in as its easier to fry. You need a got amount to fry the chicken too otherwise chicken will just steam cook and won't brown properly. When salan ready at end let it cool for a bit then scoop off any excess oil. Use this flavoursome oil in next curry dish as it will be ok to keep in fridge. Don't need to throw away! I use 1 small cup which holds about 150mls, and i use about 1/2 a cup so about 75 mls of oil. Also if you need a watery curry then you will need more spices, garlic coriander powder, etc so the salan has enough flavour. Obviously for a drier curry i would use a bit less spices than i use. I always use 1 whole garlic pod for my salan. about 8-9 pieces , and the quantities for other spices as above which i mentioned. No need to grind the ginger, just break a 2 inch piece of ginger and put in pan with the 2 onions and galic. Also leave the onions large ish pieces when cooking.

MYwish

shweets u unhave to use that much oil... .. plus use ur regular spices.. lik i said according to taste. follow the instructions and u'll get a real thick gravy.