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

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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.

Quick Chicken Fry recipe with easy step by step instructions and a video for your easy understanding and learning.

How to make Quick Chicken Fry

This quick chicken fry can be made very easily and does not take much time for marinating as like other chicken fry recipes.

The chicken fry is similar to the road side shops or the street food chicken fry recipe, as they don’t take much time for marinating and fry the chicken Instantly, but the taste is always great.

You can make this quickly and can be taken as an evening snack or can serve as a side dish for the chicken biryani.

This chicken fry would be crispy outside and soft inside. Also you can make this with both broiler chicken or the country chicken, but country chicken takes more time to cook.

If you are a chicken lover, then do try the different chicken recipes below

• Karaikudi chicken fry
• Garlic tomato chicken roast
• Chicken ghee roast
• Chicken masala for beginners
• Popcorn chicken

You can check the whole collections below

• Collection of chicken recipes
• Collection of non veg recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes)and for recipes in Tamil – Just Samayal (detailed vieos).

Recipe to make chicken fry

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Quick Chicken Fry | How to make Chicken Fry

Chicken Fry or the Quick chicken fry is an easy chicken recipe which doesn’t require more marination time. You can finish this chicken fry in just 10 to 15 min of time and tastes awesome.

Course Side Dish, Snack

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinatle time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 500kcal

Author Akila

Notes

Check the below notes 

Ingredients

• Chicken – 1/2 kg
• Chilli powder- 1 tbsp (can adjust as per your spice level)
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• Salt – as per taste
• Garam masala – 1/2 tsp
• Pepper powder – 1/4 tsp
• Turmeric powder – 1/4 tsp
• Gram flour/chick peas flour – 2 tbsp
• Corn flour – 2 tbsp
• Red food colour – 1 or 2 pinch ( optional )
• Lemon juice – from 1 full lemon ( adjust as per your tanginess )
• Water – little
• Oil for frying
• Curry leaves – little

Step by step instructions

Let us see the step by step instructions for making the quick chicken fry

Marinate the chicken

Wash and clean the chicken for 3 to 4 times with salt. Take them in a big bowl.

Add salt, chilli powder

Turmeric, coriander and cumin powder

Pepper powder, garam masala, garlic paste

Also add the ginger paste, corn flour and gram flour

Now add in some one or two pinches of red food colour. This step is optional but it gives a nice reddish colour to the chicken pieces. Now squeeze a small lemon fully for a tangy taste. This can be adjusted as per your taste.

Mix everything well. Add little water to mix thoroughly.

Just marinate for about 10 to 15 minutes only. If the chicken pieces are big, using a fork slowly prick the chicken pieces, so that masala goes inside. If your chicken are small pieces, then no need to prick them.

Frying the chicken

In a pan, add enough oil and heat in medium flame. Drop a small piece of chicken to check if the oil is hot enough to fry. One the oil is hit, add the chicken pieces one by one.

Fry the chicken in small batches. ( i fried of about 5 to 6 pieces of chicken as my frying pan is small. ) you can add more pieces but the chicken pieces should have more space so that it cam be rotated easily )

Frying the chicken takes about 10 minutes at least. Fry them in medium flame only. Keep rotating while frying. Chicken pieces turn dark reddish in colour and the sshhhh…. sound ceases.

The chicken would.have turned crispy by this time. Remove from oil and filter the excess oil.

Repeat the process of frying with the remaining chicken pieces also. Fry some curry leaves in the same oil and add to the chicken.

Your tasty and easy chicken fry is ready to be served.

The post Quick Chicken Fry | How to make Chicken Fry 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

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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

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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.

Chicken 65 Restaurant Style is a famous starter recipe in many of the Indian Non veg restaurants. Many do like this spicy, juicy and tasty recipe, which is deep fried in oil.

Restaurant Style Chicken 65 recipe with step by step instructions for your easy understanding and learning.

Restaurant Style Chicken 65

Most chicken 65 recipe is made with boneless chicken pieces, marinated with Indian spices, and deep fried. The more it is soaked, the more juicer it is.

Chicken 65 is always our family favorite. I already have posted chicken 65 which I have tried on my own. Recently I watched this video for baby corn 65 and tempted to try it for the chicken immediately. My hubby and kids loved this version also but my lil one complained of bit spiciness. Will need to reduce the spiciness next time at least for her.

Do try this restaurant style chicken 65 at home n enjoy your day.

You can also view other chicken recipes below

• Kaju Chicken
• Chicken kuzhambu 
• Simple chicken masala
• Chicken gravy step by step 
• Nadan Kozhi Curry
• Pepper Chicken Chettinad
• Naatu Kozhi Biriyani

Step by step instructions

6. Filter the excess oil in kitchen tissue. 

7. Serve then hot as a evening snack snack or as a side dish.

 

Yummy Restaurant Style Chicken 65 is ready

Notes

1. After adding the chicken pieces in oil, start rolling the oil along with the chicken pieces for even browning, if you are beginners in cooking.
2. You can adjust the chilli powder according to your family taste.
3. Boneless chicken works good for this recipe.

 

Recipe of Chicken 65 Restaurant Style

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Chicken 65 | Restaurant Style Chicken 65

Chicken 65 is always our family favorite. I already have posted chicken 65 which I have tried on my own. Recently I watched this video for baby corn 65 and tempted to try it for the chicken immediately. My hubby and kids loved this version also but my lil one complained of bit spiciness. Will need to reduce the spiciness next time at least for her. Do try this restaurant style chicken 65 at home n enjoy your day.

Course Side Dish, Snack

Cuisine Indian, South Indian

Keyword chicken 65, chicken 65 restaurant style

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating time 2 hours hours

Total Time 25 minutes minutes

Servings 6

Calories 500kcal

Author Akila

Ingredients

• Chicken – 1/2 kg boneless
• Oil – for frying

To grind

• Ginger paste – 1 tbsp or fresh ginger of 2 inches
• Garlic – 2 pods
• Green chilli – 2 or 3
• Coriander leaves – few
• Curry leaves – few

To Mix

• Chilli powder – 2 tsp
• Coriander powder – 2 tsp
• Garam masala – 1 tsp
• Cumin powder – 1/2 tsp
• Turmeric – 1/5 tsp
• Corn flour – 1 tbsp
• Rice flour – 2 tbsp
• All purpose flour – 3 tbsp
• Curd – 4 tbsp
• Lemon juice – 3 tbsp
• Salt – as per taste
• Red food colour – a pinch optional ( but I didn’t add )

Instructions

• Grind the ingredients mentioned in To Grind and make a coarse paste. If needed add little water.
• Add the mentioned flours, powders, salt, curd, lemon juice and the ground paste.
• Mix them well. If water is needed add little by little. To this add the chciken pieces and allow to marinate for 1 hr.
• After 1 hr, heat a vessel with oil in medium flame.
• When the oil is hot enough to fry the chciken pieces, add the pieces in 4 to 5 pieces in a batch and fry them till they are light brown in colour. ( see notes )
• Filter the excess oil in kitchen tissue.
• Serve then hot as a evening snack snack or as a side dish.

Notes

After adding the chicken pieces in oil, start rolling the oil along with the chicken pieces for even browning, if you are beginners in cooking. 2. You can adjust the chilli powder according to your family taste. 3. Boneless chicken works good for this recipe.

*post first published on July 30, 2014. Updated with recipe.

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