If you want a quick dinner chicken curry that tastes rich without being heavy, this recipe is built for you: a simple onion–ginger–garlic base, a yogurt spice mix for tang and body, and a cashew paste finish for a creamy restaurant-style texture—without adding.

This curry is also super versatile: it’s meant to pair with idli, dosa, chapati, or rice, making it a reliable “one gravy fits all” weeknight dish.

What is this Bachelor Chicken Curry?

Easy Bachelor Chicken Curry is a simple homemade chicken curry made with basic pantry ingredients like onions, yogurt, spices, and cashew paste. It is a quick, beginner-friendly chicken recipe that anyone can cook without complicated steps.

This recipe is perfect for people who want a flavorful homemade chicken gravy without spending too much time in the kitchen.

What’s the Taste and Texture of this recipe

This chicken gravy is rich, mildly spicy, and creamy.
The yogurt spice mix gives the gravy a slight tanginess.
Cashew paste makes the curry smooth and slightly thick.
Curry leaves and garam masala add a wonderful aroma.
The final gravy is silky, flavorful, and perfect for mixing with rice or dipping with roti.

When can it be served

• This dish is great for many occasions such as:
• Quick weekday dinner
• Bachelor cooking
• Lazy weekend meals
• Lunch box recipes
• Small family meals
• Since it is easy to prepare, it is perfect when you want a comforting homemade chicken curry quickly.

Why this Bachelor chicken curry works

• There are many chicken gravy recipes, but this one is special because:
• Uses simple ingredients available in every kitchen
• Minimal chopping
• No complicated cooking techniques
• Ready in about 30 minutes
• Even someone cooking chicken for the first time can make this successfully.

What I love about this recipe

What I love most about this recipe is that it gives restaurant-style taste with very little effort.
The cashew paste adds a richness, the yogurt gives depth of flavor, and the spices create a perfect balance of taste. It’s the kind of recipe you can make again and again because it is easy, comforting, and delicious.

Check the video – How to make Bachelor Chicken Curry

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil with English description – Just Samayal (detailed videos).

Check few of my collection of recipes

If you are a non veg lover then do check my huge collection of Non veg recipes

• Chicken Recipes
• Egg recipes
• Fish Recipes

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken – Spicy version
Pepper Chicken Chettinad

Main ingredients used in this Bachelor Chicken Curry

Main Ingredients

– Chicken: ~400 g 
– Onion: 1 large 
– Ginger: 1-inch piece 
– Garlic: 3–4 cloves 
– Green chili: 1 
– Oil: 3–4 tbsp (sesame oil suggested, any cooking oil works) 
– Salt: to taste

Yogurt spice mix

– Thick curd / yogurt: 3–4 tbsp 
– Turmeric powder: 1/4 tsp 
– Chili powder: 1 tsp 
– Coriander powder: 1 tsp 
– Cumin powder: 1/2 tsp

Finishers

– Cashews: 15 (soak in hot water 10 min, then grind) 
– Curry leaves: a handful 
– Garam masala OR chicken masala: 1/2 tsp 
– Lemon juice: a squeeze 
– Coriander leaves: to garnish Source

Step-by-step method to make Bachelor Chicken Curry

Now lets see the step by step instructions with photos to make this Bachelor chicken curry recipe.

1) Make the flavor base (no water grinding)

Wash 400gms of chicken with a pinch of turmeric and rock salt. Keep it aside.

Grind onion + ginger + garlic + green chili into a coarse paste. The key here: don’t add water—keep it thick for better sautéing and flavor concentration.

2) Sauté until the raw smell goes

Heat oil in a pan.

Add the ground paste and sauté the paste until the raw smell disappears (this is where the curry’s depth starts).

3) Add chicken + salt and cook on medium

Add chicken and salt, then cook on medium flame for a few minutes to seal in juices and start building the gravy base.

4) Mix the yogurt masala

In a bowl, whisk yogurt with turmeric, chili powder, coriander powder, and cumin powder until smooth (no lumps).

5) Add yogurt masala and simmer until oil separates

Add the yogurt-spice mix into the pan, stir well, and cook until you see oil separating—that’s the sign your masala is cooking properly.

6) Cover and cook until chicken is tender

Cover and cook around 10–12 minutes (adjust based on cut size) until chicken is tender.

7) Add cashew paste for creaminess

Blend soaked cashews into a smooth paste and add it in—this is the “creamy cheat code” that makes the curry feel richer.

8) Finish with curry leaves + masala

Add curry leaves and garam masala (or chicken masala). Simmer another 3–4 minutes on low so the aroma blooms without overcooking.

9) Lemon juice at the end

Turn off the heat, then squeeze lemon juice.

Garnish with coriander and serve hot.

Serving Suggestions

Keep it classic or mix it up—this gravy pairs like a dream:

Classic South: Goes well with Parotta, Idiyappam, dosa and hot steamed idlies.

Rice rules: Spoon it over steaming basmati or jeera rice for the ultimate soak-up situation. Even It is especially delicious with hot steamed rice and a little ghee.

Bready bliss: Mop it with soft rotis, naan, or even crusty bread if you’re feeling Indo-Western.

Sidekicks: A simple cucumber raita or onion salad cuts the richness. For company, add a fried egg on top for brunchy flair.

Pro move: Serve family-style in a big bowl with lime wedges on the side—encourages second

Expert Tips

I’ve tweaked this recipe over countless solo cooking sessions, so here’s what elevates it from good to “wow”:

Marinate for magic:

Toss the chicken in the yogurt spice mix for 15-20 minutes before cooking. It tenderizes the meat and infuses flavor—trust me, it’s worth the wait. (I didn’t marinate in this recipe, since i wanna make it quick)

Low and slow on the onions:

Sauté them until golden brown (not burnt!). This caramelization is the flavor backbone; rush it, and you’ll miss that depth.

Whisk the yogurt:

Use thick curd to avoid the gravy becoming watery. Beat it smooth before adding to avoid curdling. If it starts to separate, a splash of water and gentle stirring saves the day.

Creamier Cashews:

Grind the cashews into a very smooth paste for a creamy gravy.

Taste as you go:

Start with half the chili powder and adjust—better safe than spicy regret.

Fresh is fierce:

Use fresh curry leaves if possible; they sizzle in hot oil like little flavor bombs.

Avoid common mistakes

– Don’t add water early. The chicken releases juices and the yogurt mix forms the gravy; adding water too soon can dilute flavor.  
– Cook yogurt masala patiently. Wait for the oil-separation cue—this avoids the “raw spice” taste.  
– Lemon juice always last. Adding it while boiling can mute the bright aroma—finish after switching off.

Storage Tips

Leftovers? Lucky you—this gets even better overnight as flavors meld.

Fridge: Cool completely, then store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water to revive the gravy.
Freezer: Portion into freezer bags for up to a month. Thaw overnight and simmer—perfect for batch cooking.
Heads up: The lemon juice can make it tangy post-thaw, so add fresh at serving. Avoid microwaving on high to prevent drying out the chicken.

Frequently Asked Questions – FAQ

Some Frequently asked questions while making this Bachelor Chicken Curry

Variations to this Bachelor Chicken Curry

This base is versatile—tweak it to match your mood or fridge raid:

Veggie boost:

Add diced potatoes, carrots, or bell peppers with the chicken for a heartier stew.

Creamier twist:

Swap yogurt for coconut milk for a milder, tropical vibe.

Protein swap:

Go vegetarian with paneer or chickpeas; it holds up just as well.

Spice level up:

For extra heat, throw in a dried red chili or smoked paprika. Dial it down with more cashew paste for silkiness.

Tangy Tomato

Add 1 chopped tomato while sautéing onions for a slightly tangy gravy.

Butter Chicken Style:

Add 1 tbsp butter and a little cream at the end for a richer taste.

Fusion fun:

Stir in a teaspoon of peanut butter with the cashews for a Thai-inspired nuttiness.

Recipe Card for Bachelor Chicken Curry Recipe

Print

Bachelor Chicken Curry

Easy Bachelor Chicken Curry is a simple homemade chicken curry made with basic pantry ingredients like onions, yogurt, spices, and cashew paste. It is a quick, beginner-friendly chicken recipe that anyone can cook without complicated steps. This recipe is perfect for people who want a flavorful homemade chicken gravy without spending too much time in the kitchen.

Course dinner, Main Course, Side Dish

Cuisine Indian, North Indian, South Indian, tamil nadu

Keyword bachelor chicken curry, bachelor chicken gravy, chicken curry with cashew paste, chicken curry with yogurt, creamy chicken gravy, easy chicken masala, quick dinner chicken recipe, side dish for idli dosa, simple chicken curry recipe, south indian chicken curry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 320kcal

Author Akila

Equipment

• pan or kadai
• Bowl for mixing yogurt

Ingredients

Main Ingredients

• – Chicken: ~400 g
• – Onion: 1 large
• – Ginger: 1-inch piece
• – Garlic: 3–4 cloves
• – Green chili: 1
• – Oil: 3–4 tbsp sesame oil suggested, any cooking oil works
• – Salt: to taste

Yogurt spice mix

• – Thick curd / yogurt: 3–4 tbsp
• – Turmeric powder: 1/4 tsp
• – Chili powder: 1 tsp
• – Coriander powder: 1 tsp
• – Cumin powder: 1/2 tsp

Finishers

• – Cashews: 15 soak in hot water 10 min, then grind
• – Curry leaves: a handful
• – Garam masala OR chicken masala: 1/2 tsp
• – Lemon juice: a squeeze
• – Coriander leaves: to garnish

Instructions

Make the flavor base (no water grinding

• Grind onion + ginger + garlic + green chili into a coarse paste. The key here: don’t add water—keep it thick for better sautéing and flavor concentration.
  

Sauté until the raw smell goes

• Heat oil in a pan and sauté the paste until the raw smell disappears (this is where the curry’s depth starts).
  

Add chicken + salt and cook on medium

• Add chicken and salt, then cook on medium flame for a few minutes to seal in juices and start building the gravy base.

Mix the yogurt masala

• In a bowl, whisk yogurt with turmeric, chili powder, coriander powder, and cumin powder until smooth (no lumps).
  

Add yogurt masala and simmer until oil separates

• Add the yogurt-spice mix into the pan, stir well, and cook until you see oil separating—that’s the sign your masala is cooking properly.
  

Cover and cook until chicken is tender

• Cover and cook around 10–12 minutes (adjust based on cut size) until chicken is tender.

Add cashew paste for creaminess

• Blend soaked cashews into a smooth paste and add it in—this is the “creamy cheat code” that makes the curry feel richer.
  

Finish with curry leaves + masala

• Add curry leaves and garam masala (or chicken masala). Simmer another 3–4 minutes on low so the aroma blooms without overcooking.

Lemon juice at the end

• Turn off the heat, then squeeze lemon juice. Garnish with coriander and serve hot.
  

Video

Notes

Marinate for magic:

Toss the chicken in the yogurt spice mix for 15-20 minutes before cooking. It tenderizes the meat and infuses flavor—trust me, it’s worth the wait. (I didn’t marinate in this recipe, since i wanna make it quick)

Low and slow on the onions:

Sauté them until golden brown (not burnt!). This caramelization is the flavor backbone; rush it, and you’ll miss that depth.

Whisk the yogurt:

Use thick curd to avoid the gravy becoming watery. Beat it smooth before adding to avoid curdling. If it starts to separate, a splash of water and gentle stirring saves the day.

Creamier Cashews:

Grind the cashews into a very smooth paste for a creamy gravy.

Taste as you go:

Start with half the chili powder and adjust—better safe than spicy regret.

Fresh is fierce:

Use fresh curry leaves if possible; they sizzle in hot oil like little flavor bombs.

Avoid common mistakes

– Don’t add water early. The chicken releases juices and the yogurt mix forms the gravy; adding water too soon can dilute flavor.
– Cook yogurt masala patiently. Wait for the oil-separation cue—this avoids the “raw spice” taste.
– Lemon juice always last. Adding it while boiling can mute the bright aroma—finish after switching off.

Nutrition (Approximate)

Per serving:
Calories: ~320 kcal
Protein: ~25 g
Fat: ~20 g
Carbohydrates: ~8 g
Values may vary based on ingredients used.

Final Verdict

If you are looking for a quick, simple, and flavorful chicken curry, this Easy Bachelor Chicken Gravy is a perfect choice.
It uses minimal ingredients, simple cooking steps, and delivers a rich homemade taste that everyone will enjoy. Whether you are a beginner cook, a busy professional, or someone who wants a quick chicken dish, this recipe is reliable, comforting, and delicious.

I’d rate it a solid 9/10 (loses a point only because I crave it daily now). Give it a whirl this week, and let me know in the comments how it turned out—tag your pics with #BachelorGravyGlowUp!

Happy cooking, folks.

What’s your go-to solo supper?

The post Easy Bachelor Chicken Curry | Simple Chicken Gravy Recipe for Beginners appeared first on Learning-to-cook.

Learn how to make Red chilli chicken masala

Lets see how to make the thick and spicy Red chilli chicken masala at home with simple step by step instructions and video for your easy understanding.

What is Red Chilli Chicken Masala

If you’re craving a properly spicy, deeply flavored chicken masala that pairs with almost anything—rice, roti, dosa, idli—this Red Chilli Chicken Masala delivers. The key is a sautéed, blended masala paste made with shallots, Kashmiri red chilies, tomatoes, garlic, ginger, cloves, and nuts, then slow-cooked with chicken until thick and restaurant-style. This thick and spicy Red Chilli Chicken Masala is perfect for rice. It is a simple South Indian style chicken recipe with bold flavors and rich roasted masala.

Why You Will Love This Recipe

• Thick and flavorful
• Perfect for rice
• Easy to make
• Simple ingredients
• Spicy and satisfying

Check few of my collection of recipes

If you are a non veg lover then do check my huge collection of Non veg recipes

• Chicken Recipes
• Egg recipes
• Fish Recipes

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken – Spicy version
Pepper Chicken Chettinad

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For recipes in Tamil with English description – Just Samayal (detailed videos).

Below is the video of Red chilli chicken masala in Tamil with English description

Lets now see the Ingredients needed and step by step procedure to make this recipe

Ingredients

For the masala paste

– 3 tbsp sesame oil / gingelly oil (Sesame oil)
– 15–20 small onions / shallots
– 7–8 Kashmiri dried red chilies (Kashmiri chili)
– 2 tomatoes, roughly chopped
– 8 almonds (or substitute cashews)
– 1-inch ginger
– 5–6 garlic cloves
– 5–6 cloves
– A little water, for grinding (as needed) Source

For the chicken masala

– ½ kg chicken, cut into pieces
– 1 large onion, sliced lengthwise
– 1 tsp ginger-garlic paste
– ¼ tsp turmeric powder
– 1½ tsp chicken masala powder
– 2 tsp Kashmiri red chili powder (adjust to taste)
– Salt, to taste
– Curry leaves, a handful
– Coriander leaves, a handful (chopped)
– Lemon juice, a squeeze (about ½ lemon) Source

Step-by-step Procedure

1) Sauté the base for the paste
Heat 3 tbsp sesame oil in a clay pot or heavy-bottom pan. Add shallots, dried Kashmiri red chilies, and chopped tomatoes. Sauté until softened.

2) Add aromatics + spices + nuts
Add almonds (or cashews), ginger, garlic, and cloves. Sauté until aromatic and well-cooked.

3) Cool and grind
Move the sautéed mixture to a plate, cool completely, then grind to a smooth paste with a little water. Set aside.

4) Build the chicken base
In the same pan, sauté 1 sliced large onion until translucent. Add 1 tsp ginger-garlic paste and cook until the raw smell disappears.

5) Add chicken + spice powders
Add the chicken. Season with turmeric, chicken masala powder, Kashmiri chili powder, and salt. Mix well to coat evenly.
6) Add the ground paste and slow cook
Add the prepared masala paste. Rinse the mixer jar with a little water and add that too. Cook on low heat for ~40–45 minutes, stirring occasionally. (No extra water is needed since the chicken releases moisture.)

7) Finish with herbs
When chicken is tender and masala turns thick, add curry leaves + coriander leaves

8) Final touch

Squeeze little lemon juice and Turn off the heat.

Your tasty red chilli chicken masala is ready to be served hot hot with rice or roti or chappathi.

Tips for Best Taste

– Go low and slow: The 40–45 minute low-flame cook is what makes the masala clingy and intense.
– Cool before grinding: Grinding hot sautéed mix can turn bitter and may also pressure-build in the jar—cool it fully first.
– Adjust spice smartly: Keep the dried chilies for flavor, but reduce Kashmiri chili powder if you want a milder version.
– Use a heavy pan/clay pot: Helps prevent burning during slow cooking and gives better body.

Notes & Variations

– Almonds vs cashews: Almonds are used, but cashews work as a substitute for similar richness and thickness.
– Serving ideas: This tastes especially great mixed with plain rice, and also pairs well with chapathi/roti, dosa, idli.
– Consistency control (optional): If you prefer it more “gravy-like,” add a small splash of hot water near the end (do it gradually so it doesn’t become thin).

Storage & Reheating

Here are safe, practical guidelines:
– Refrigerator: Store in an airtight container for up to 2–3 days. 
– Freezer: Freeze up to 1 month for best flavor (thaw overnight in the fridge). 
– Reheat: Reheat until piping hot; add a splash of water if the masala has thickened too much. 
It is always good to eat the cooked meal within a day.

Printable recipe for Red chilli chicken masala

Print

Red Chilli Chicken Masala

Red Chilli Chicken Masala is a bold, spicy and thick chicken recipe perfect for rice. The masala is roasted until oil separates, giving the dish a rich taste and deep colour. This home-style chicken curry is easy to prepare and ideal for a comforting lunch or dinner.

Course Side Dish

Cuisine Indian, South Indian, tamil nadu

Keyword chicken masala for rice, clay pot chicken curry, home made chicken masala, hotel style chicken masala, kashmiri chilli chicken, red chilli chicken masala, slow cooked chicken curry, spicy chicken masala

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 500kcal

Author Akila

Cost 10

Equipment

• kadai
• bowl for mixing

Ingredients

For the masala paste

• – 3 tbsp sesame oil / gingelly oil Sesame oil
• – 15–20 small onions / shallots
• – 7–8 Kashmiri dried red chilies Kashmiri chili
• – 2 tomatoes roughly chopped
• – 8 almonds or substitute cashews
• – 1-inch ginger
• – 5–6 garlic cloves
• – 5–6 cloves
• – A little water for grinding (as needed) Source

For the chicken masala

• – ½ kg chicken cut into pieces
• – 1 large onion sliced lengthwise
• – 1 tsp ginger-garlic paste
• – ¼ tsp turmeric powder
• – 1½ tsp chicken masala powder
• – 2 tsp Kashmiri red chili powder adjust to taste
• – Salt to taste
• – Curry leaves a handful
• – Coriander leaves a handful (chopped)
• – Lemon juice a squeeze (about ½ lemon) Source

Instructions

Sauté the base for the paste

• Heat 3 tbsp sesame oil in a clay pot or heavy-bottom pan. Add shallots, dried Kashmiri red chilies, and chopped tomatoes. Sauté until softened.

Add aromatics + spices + nuts

• Add almonds (or cashews), ginger, garlic, and cloves. Sauté until aromatic and well-cooked.

Cool and grind

• Move the sautéed mixture to a plate, cool completely, then grind to a smooth paste with a little water. Set aside.

Build the chicken base

• In the same pan, sauté 1 sliced large onion until translucent. Add 1 tsp ginger-garlic paste and cook until the raw smell disappears.

Add chicken + spice powders

• Add the chicken. Season with turmeric, chicken masala powder, Kashmiri chili powder, and salt. Mix well to coat evenly.

Add the ground paste and slow cook

• Add the prepared masala paste. Rinse the mixer jar with a little water and add that too. Cook on low heat for ~40–45 minutes, stirring occasionally. (No extra water is needed since the chicken releases moisture.)

Finish with herbs

• When chicken is tender and masala turns thick, add curry leaves + coriander leaves

Final touch

• Squeeze little lemon juice and Turn off the heat.

Video

Notes

– Almonds vs cashews: Almonds are used, but cashews work as a substitute for similar richness and thickness.
– Serving ideas: This tastes especially great mixed with plain rice, and also pairs well with chapathi/roti, dosa, idli.
– Consistency control (optional): If you prefer it more “gravy-like,” add a small splash of hot water near the end (do it gradually so it doesn’t become thin).

FAQ

1) Is this dish very spicy?
It’s meant to be spicy. To reduce heat, cut down the Kashmiri chili powder and/or reduce the number of dried chilies in the paste.

2) Can I make it without almonds?
Yes—cashews are a mentioned substitute and will still give a thick, rich masala.

3) Do I need to add water while cooking?
Typically no, because chicken releases moisture; only the jar-rinse water is added with the paste. Source

4) What goes best with Red Chilli Chicken Masala?
It’s shown as a side for rice & roti, and also works with dosa/idli.

5) How do I know it’s done?
When the chicken is tender and the masala becomes thick and well-coated, it’s ready for herbs + lemon finishing.

6. Why is my red chilli chicken masala not thick?
If the masala is watery, it means:
Tomatoes were not cooked properly.
Masala was not roasted until oil separated.
Too much water was added.
Cook on medium flame and roast well until oil separates for thick consistency.

7. Can I use boneless chicken?
Yes, you can use boneless chicken.
But bone-in chicken gives:
More flavour
Better texture
Juicier result
For authentic taste, bone-in is recommended.

SEO Keywords
red chilli chicken masala, spicy chicken masala, south indian chicken gravy, chicken masala for rice, chicken masala for roti, kashmiri chilli chicken, hotel style chicken masala, clay pot chicken curry, easy spicy chicken curry

The post Red Chilli Chicken Masala (Spicy) | Side dish for Rice & Roti appeared first on Learning-to-cook.

I did not prepare any chicken dish for many days and my hubby asked me for a yummy chicken dish. So I prepared this Karaikudi Chicken Fry taken from here. Though it is a fry, I tried it as a gravy one as we can have it for chappathi or roti at night. So for a fry, add less onions and tomatoes. You can also try different Chicken recipes below. 

Some Chicken Gravy recipes for you to try:
Chicken gravy for beginners
Nadan Kozhi curry
Simple chicken kuzhambu
Kaju Chicken – Spicy version
Pepper Chicken Chettinad

 

 

 

Step by step instructions to make karaikudi chicken fry

Ingredients

Marination
Chicken – 1/2 kg
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Lemon Juice – 1 tbsp
Salt – 1/2 tsp

To grind
Red Chillies – 3
Coriander seeds – 1 tbsp
Pepper – 1 tsp
Cloves – 3 to 4
Cinnamon stick – 2 ( inch – crushed )
Fennel seeds – 1 tsp
Bay leaves – 2
Curry leaves – 1 spring
Grated Coconut –  2tbsp

For Gravy
Oil – 2 tbsp
Mustard seeds – a pinch
Cumin seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Onion – 2 (chopped finely)
Tomato – 2 (chopped finely)
Garlic – 4 cloves
Ginger paste – 1 tsp
Chilli powder – 1 tsp (check for the spiciness before adding)
Coriander powder – 1 tsp
Coriander leaves – few
Water – as required
Salt – as required

Method

1. Wash the chicken pieces nicely with salt. Marinate the chicken pieces with turmeric powder, chilli powder, salt and lemon juice for 40 min at least. In a kadai or pan, add 1tsp oil and fry the red chillies, coriander seeds, curry leaves, cinnamon stick, cloves, pepper, bay leaf, fennel seeds one by one. 

6. Add required water and allow it to cook.

7. Add the marinated chicken pieces and again cook adding little water. (Chicken leaves out water while cooking).

8. When the oil starts oozing out from the gravy add the coriander leaves. Give a stir and switch off the stove.

 

9. Serve it with hot rice or any roti or naan.

 

 

 

Notes:
1. This fry can be made as semi gravy or gravy by adding less or more onion and tomato. But while adding check for the spiciness and salt.

 

Recipe to make the fry

Print

Karaikudi Chicken Fry | Chicken fry in Karaikudi Style

Karaikudi chicken fry is a special chicken fry recipe of Karaikudi district and tastes delicious with the freshly ground masalas and Indian spices.

Course Side Dish

Cuisine Indian, tamil nadu

Keyword chicken fry in karaikudi style, karaikudi chicken fry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

marination 45 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 500kcal

Author Akila

Ingredients

Marination

• Chicken – 1/2 kg
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Lemon Juice – 1 tbsp
• Salt – 1/2 tsp

To grind

• Red Chillies – 3
• Coriander seeds – 1 tbsp
• Pepper – 1 tsp
• Cloves – 3 to 4
• Cinnamon stick – 2 inch – crushed
• Fennel seeds – 1 tsp
• Bay leaves – 2
• Curry leaves – 1 spring
• Grated Coconut – 2tbsp

For Gravy

• Oil – 2 tbsp
• Mustard seeds – a pinch
• Cumin seeds – 1/2 tsp
• Fennel seeds – 1/2 tsp
• Onion – 2 chopped finely
• Tomato – 2 chopped finely
• Garlic – 4 cloves
• Ginger paste – 1 tsp
• Chilli powder – 1 tsp check for the spiciness before adding
• Coriander powder – 1 tsp
• Coriander leaves – few
• Water – as required
• Salt – as required

Instructions

• Wash the chicken pieces nicely with salt. Marinate the chicken pieces with turmeric powder, chilli powder, salt and lemon juice for 40 min at least. In a kadai or pan, add 1tsp oil and fry the red chillies, coriander seeds, curry leaves, cinnamon stick, cloves, pepper, bay leaf, fennel seeds one by one.
• Finally add the grated coconut and fry for a min. Allow to cool and grind to a smooth paste adding little water.
• In the same kadai, add the oil and when hot, add the mustard seeds and when it got splutters, add the fennel seeds and cumin seeds. Add the onion and saute well.
• Add the garlic and tomato and ginger paste. Saute till the tomato becomes mushy.
• Add the coriander powder and saute again. Now add the ground paste from step 2.
• Add required water and allow it to cook.
• Add the marinated chicken pieces and again cook adding little water. (Chicken leaves out water while cooking).
• When the oil starts oozing out from the gravy add the coriander leaves. Give a stir and switch off the stove.

Notes

This fry can be made as semi gravy or gravy by adding less or more onion and tomato. But while adding check for the spiciness and salt.

*post first published on Feb 8th 2015. Updated with recipe.

The post Karaikudi Chicken Fry | Chicken fry in Karaikudi Style appeared first on Learning-to-cook.

Chicken masala for beginners is very easy recipe and this one is especially for the beginners in cooking and for the bachelors who think cooking chicken masala is very tough.

Chicekn masala for beginners recipe with step by step pictures for your easy understanding and learning.

Easy Chicken Masala Recipe

Chicken Masala is one of favorite dish. It is simple to make yet tastes great. This recipe is mainly for the beginners and bachelors who wants to try this chicken masala at home. When I came first time to singapore my husband bought some chicken masala powder and tried this dish and said his friend used to prepare the chciken masala that way.  Ooh… I don’t like that taste with store bought masala. We hardly completed that dish. The next week, I called my mom and asked for the recipe. I followed the recipe and the result is awesome. So people who start learning the cooking and bachelors out there, can find this chicken masala to an an easy one. So try it and let me know the outcome. Here we go for the recipe.

 

If you want, you can try some of my simple chicken dishes below

 

Chicken kuzhambu for bachelors

Pepper Chicken Chettinad 

Nadan Kozhi Curry ( Kerala chicken curry )

Chicken gravy step by step
Country chicken kurma

 

Step by step instructions for Masala chicken recipe

 

9. Serve this hot chicken masala with rice or Biryani or Naan or dosa. Anything goes well with this. 

 

 

 

 

Tempting Chicken Masala is ready for serving.

 

Notes: 

1. I made this masala bit sry as I like the dry version. If more onions and tomatoes are added, you can make it a bit gravy. 

2. If you need a little more tangy, you can add 2 tsp of tamarind pulp. 

3. Adding 1 tsp gingelly oil enhances taste.

4. Spiciness can be adjusted according to your taste buds. Above mentioned are for my family taste buds. 

 

Recipe for Masala chicken for beginners

Print

Chicken Masala for beginners

Chicken Masala is one of favorite dish. It is simple to make yet tastes great. This recipe is mainly for the beginners and bachelors who wants to try this chicken masala at home. When I came first time to singapore my husband bought some chicken masala powder and tried this dish and said his friend used to prepare the chciken masala that way. Ooh… I don’t like that taste with store bought masala. We hardly completed that dish. The next week, I called my mom and asked for the recipe. I followed the recipe and the result is awesome. So people who start learning the cooking and bachelors out there, can find this chicken masala to an an easy one.

Course Side Dish

Cuisine South Indian

Keyword chicken masala for beginngers, chicken masala recipe, masala chicken

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

marination 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 500kcal

Author Akila

Ingredients

Marination

• Chicken – 1/2 kg
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt – 1/2 tsp

Spices

• Cardamom – 2 pods
• Fennel – 3/4 tsp
• Cinnamon stick – 5 1 inch size
• Star anise – 2
• Bay leaf – 1 crushed
• Cloves – 6 to 7

Other Ingredients

• Sunflower oil – 5 tsp
• Gingelly oil – 1 tsp
• Curry leaves – few
• Onion – 2 finely chopped
• Tomato – 2 finely chopped
• Ginger Garlic – 2 tsp
• Green chillies – 2
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Garam masala – 1 tsp
• Water – 1 cup + or – Salt as per taste

Instructions

• Wash the chicken with salt nicely. Add the chilli powder, turmeric powder, coriander powder and mix well. Allow to rest for 30 min atleast.
• In a wok or kadai, add 5 tsp oil and when it is hot add all the spices one by one and finally the curry leaves. Add the onion.
• Let the onion become translucent. Now add in the tomatoes.
• Add in the ginger garlic paste and the green chillies. Sauté till the raw smell of the ginger garlic goes off.
• Add in the marinated chicken pieces now. Add 1 cup water mix well.
• Close with a lid and let the chciken gets cooked for 10 min. Now add in the chilli powder, coriander powder, cumin powder and required salt.
• Let it cook for another 5 min. Add the garam masala powder now. Mix well and sprinkle some water and allow the chciken to get cooked in the masala powder.
• Cook till the oils oozes out. Add gingelly oil at this time. Wait for 2 min. Garnish with coriander leaves and serve hot.
• Serve this hot chicken masala with rice or Biryani or Naan or dosa. Anything goes well with this.

Notes

1. I made this masala bit sry as I like the dry version. If more onions and tomatoes are added, you can make it a bit gravy.
2.  If you need a little more tangy, you can add 2 tsp of tamarind pulp.
3.  Adding 1 tsp gingelly oil enhances taste.
4.  Spiciness can be adjusted according to your taste buds. Above mentioned are for my family taste buds.

*Post first published on May 7th 2014. Updated with recipe.

The post Easy Chicken Masala for beginners | Chicken Recipes appeared first on Learning-to-cook.

Garlic Tomato Chicken Roast… Do you feel the name is different?? Yes I too thought the same, when I first saw the recipe here. Since it looks simple and I love the garlic flavor,  I thought I can give a try to the recipe and bookmarked the recipe.

Finally last Sunday, I took the recipe as a base and slightly modified according to my family taste. It came out good and everyone in our family loved it. So here goes the tasty and yummy Garlic Tomato Chicken Roast Recipe.

Here are the other chicken recipes for you to check..

Pepper Chicken Dry

Butter Chicken Roast

Ginger Chicken Fry

Crispy Chicken Fry

Karaikudi Chicken

Garlic Tomato Chicken Roast Recipe

Preparation time: 20 min (+1 hr marination) | Cook Time: 50 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: South Indian

 

Ingredients 

• Chicken – 1/2 kg
• Garlic cloves – 20 cloves (with or without skin)
• Tomato – 2 tomatoes (pureed)
• Chilli powder – 3/4 tbsp
• Coriander powder – 1/2 tbsp
• Garam masala powder- 1/4 tsp
• Ginger paste – 1/2 tsp
• Salt – as per taste
• Oil – 4 tbsp
• Coriander leaves – for garnishing

To temper (Optional)

• Cinnamon stick – 1
• Cloves – 3 to 4
• Fennel seeds – 1/4 tsp
• Curry leaves – 1 spring
• Star anise – 1

Method to prepare Garlic Tomato Chicken

1. Crush the garlic nicely. (you can use your mortar or food processor to do so). Keep it ready. Now wash the chicken to remove the smell. (How to remove the poultry smell from chicken). Let the water drain out. Now add the mentioned powders and salt and mix well.

 

2. Add the ginger paste and the crushed garlic cloves. Mix them thoroughly and let it rest for 1 hr.

3. Add 2 tbsp oil and add the tempering items and fry for a minute. Then add the chicken pieces and start cooking. Cover and cook it.

4. The chicken leaves out water and let the chicken cook by its own water. It might take around 10 to 12 minutes. Meanwhile puree the tomato and add it to the chicken. Again close and cook. Now and then mix the chicken and also check if chicken has water or else it gets burn at the bottom.

5. Now add the remaining 2 tbsp oil and cook it. No need to add water. Keep stirring the chicken. Finally add the coriander leaves and switch off the stove.

6. Serve the chicken with plain rice or as a side dish.

Yummy and tasty Garlic Tomato Chicken Roast is ready.

 

Notes:

1. All the tempering items are optional. I added for our family taste. The original recipe, doesn’t call for the tempering items.

2. If you feel, chicken not cooked properly, then add slight water. Do not add more.

3. After adding the oil for the second time, do not close and cook. Keep it open and cook.

Printable receipt of Garlic Tomato Chicken Roast

Print

Garlic Tomato Chicken Roast

Course Side Dish

Cuisine South Indian

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4

Author Akila

Ingredients

• Chicken - 1/2 kg
• Garlic cloves - 20 cloves with or without skin
• Tomato - 2 tomatoes pureed
• Chilli powder - 3/4 tbsp
• Coriander powder - 1/2 tbsp
• Garam masala powder- 1/4 tsp
• Ginger paste - 1/2 tsp
• Salt - as per taste
• Oil - 4 tbsp
• Coriander leaves - for garnishing

To temper (Optional)

• Cinnamon stick - 1
• Cloves - 3 to 4
• Fennel seeds - 1/4 tsp
• Curry leaves - 1 spring
• Star anise - 1

Instructions

• Crush the garlic nicely. (you can use your mortar or food processor to do so). Keep it ready. Now wash the chicken to remove the smell. (How to remove the poultry smell from chicken). Let the water drain out. Now add the mentioned powders and salt and mix well.
• Add the ginger paste and the crushed garlic cloves. Mix them thoroughly and let it rest for 1 hr.
• Add 2 tbsp oil and add the tempering items and fry for a minute. Then add the chicken pieces and start cooking. Cover and cook it.
• The chicken leaves out water and let the chicken cook by its own water. It might take around 10 to 12 minutes. Meanwhile puree the tomato and add it to the chicken. Again close and cook. Now and then mix the chicken and also check if chicken has water or else it gets burn at the bottom.
• Now add the remaining 2 tbsp oil and cook it. No need to add water. Keep stirring the chicken. Finally add the coriander leaves and switch off the stove.
• Serve the chicken with plain rice or as a side dish.
• Yummy and tasty Garlic Tomato Chicken Roast is ready.

Notes

All the tempering items are optional. I added for our family taste. The original recipe, doesn't call for the tempering items.

If you feel, chicken not cooked properly, then add slight water. Do not add more.

After adding the oil for the second time, do not close and cook. Keep it open and cook.

The post Garlic Tomato Chicken Roast | Chicken Recipes | Sunday Special Recipes appeared first on Learning-to-cook.

Butter chicken Roast is one of the tasty yet easy chicken roast. My husband friend came home that day suddenly and I started preparing for the lunch menu. I was in a position to try easy yet different menu. I chose Butter chicken roast from here and came very well. The only difference is i added one medium sized onion and increased the quantity of butter, as it started becoming black at the bottom while frying. Try this version and let me know how this came for you.

Some Chicken Recipes for you to view
Ginger Chicken Fry
Crispy chicken Fry
Pepper chicken chettinad dry
Chicken 65
Popcorn chicken
Karaikudi chicken fry

Butter Chicken Roast

Preparation time: 10 min + 4 hrs marination | Cook Time: 20 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: South Indian

Ingredients 

Chicken- 1/2 kg 

Chilli powder – 1.5 tsp 

Coriander powder – 1 tsp

Turmeric powder – 1/4 tsp

Cumin powder – 1/5 tsp

Lemon Juice – 2 tbsp
Ginger garlic paste – 1 tbsp

Onion – 1 medium chopped finely 

Curry leaves – 3 springs

Cumin seeds – 1/5 tsp

Butter – 3 tbsp

Salt – as per taste 

Method 

1. Wash the chicken nicely with salt. Dry out the water and add the chilli powder, cumin Powder, coriander powder, turmeric power, salt and lemon juice and ginger garlic paste.

2. Mix all well. And allow to rest for 4 hrs atleast. In fridge means 2 hrs should be fine.

3. In a kadai, add the butter and add the cumin seeds and onion. Fry for a few

Min. Add the curry leaves. 

4. Add the marinated chicken and fry for a min. 

5. Cover and cook the chicken. Let the chicken cook by its own water. Do not add any water. 

6. Finally when all the water got evoprated and chicken colour turns brown, switch off the stove. 

7. Finally, squeeze some lemon juice and serve the roast.

             

Delicious butter chicken roast is ready.  

Notes:
1. This roast is fully made using butter only. So, if you are health consious please avoid this.
2. Spices can be adjusted according to your taste buds.

Tags:Butter chicken roast, Murgh Makhani roast recipe, How to make Butter chicken roast, Indian Butter chicken raost, Chicken Recipes, Sunday Special Recipes, vennai kozhi varuval

The post Butter chicken roast | Indian Style Butter Chicken Roast Step by step | Sunday Special Recipes appeared first on Learning-to-cook.

I never thought Butter chicken is so easy to make and tastes great. In hotels I usually order for chicken tikka masala only, so am not aware of this taste. My college friend came to Singapore and after 12 years we planned for a get together. I was so tensed what to prepare for them. Finally I ended up with the below Lunch Menu. Since I was in a hurry that day, never found time to click.

Vegetable Pulao

Babycorn Masala

Butter Chicken

Chicken 65

Chappathi

Vegetable Raita

Fruit Custard

So today we will see how to prepare the Butter Chicken. Recipe I took from Vah Chef.

Butter Chicken Recipe

Preparation time: 15 min (+30 min marination) | Cook Time: 20 min | Serves: 5

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients 

For Marination

Boneless chicken – 1/2 kg
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Ginger Garlic paste – 1 tsp
Salt – 1/4 tsp

For gravy

Butter – 2 tbsp
Cumin seeds – 1/2 tsp
Onion – 2 medium sized
Tomato – 2 medium sized
Chilli powder – 1/2 tsp
Coriander powder – 1/2 tsp
Garam masala – 1/2 tsp (optional)
Salt – as per taste
Cashews – 6 to 8
Kasoori methi – 1 tbsp crushed
Tomato Sauce – 2 tbsp
Red food colour – 2 to 3 drops
Cream / Malai – 1/2 can
Sugar – 1 tsp ( + or -)

Coriander leaves for garnishing

2. Add the salt, chilli powder, coriander powder, Ginger garlic paste and mix well. 

3. Allow to marinate for an hour.

4. In a vessel, add 1 tbsp butter.

5. Add the marinated chicken.

6. Allow the chicken to cook in butter. Do not add any water. Chicken leaves out water and let it cook in that water itself. Cook till all water completely goes off.

7. Remove the chicken and keep aside. In the same pan add the cumin seeds.

8. Add onions and sauté them.

9. Add the salt, chilli powder, coriander powder, cumin powder and cashews. Sauté them well. 

10. Crush the kasuri methi and add it.

11. Add the tomatoes

12. Add little water and let them cook nicely, till tomatoes becomes mushy.

13. Transfer the content to food processor.

14. Grind them to a fine paste.

15. In the same vessel, add the remaining butter.

16. After butter melts, add the ground paste.

17. Add some water. Let it boil.

18. Add 2 drops of red food color and tomato sauce. The gravy should be little watery and should look silky now. ( in step 20, we add cream and gravy will become thick ). So if not watery, add 1/2 cup water.

19. Add the chicken pieces and let them again cook in the gravy for 5 min.

20. Add the cream now. Mix well.

21. Finally add the garam masala and sugar, cook for 3 min and switch off the stove.

22. Garnish with coriander leaves and serve hot.

Yummy and Tasty Butter Chicken is ready

Tags:Butter chicken, Murgh Makhani recipe, How to make Butter chicken, Butter chicken, Chicken Recipes, Sunday Special Recipes

The post Butter Chicken | Murgh Makhani | Restaurant Style Butter Chicken step by step | Chicken Recipes | Sunday Special Recipes appeared first on Learning-to-cook.