Spicy Indian Chicken Curry and Chicken Fry

Hello friends I just wrote a recipe about how to make Khachapuri a famous Georgian food and now I want to share with you all two very famous Indian recipes. The first one is Chicken curry and the second one is Chicken 65. These two are really popular Indian dishes and believe me they are so delicious that you would always love to eat them. As most of the Indian dishes even these two contain a good aroma of spices and it is also really hot. If you are an Indian or an Asian you might be probably knowing most of the masalas which means a mixture of spices I'm going to mention here. If you are not then don't worry I'll try to explain it in the best way I can.

In India the famous meat variety is chicken as most people prefer it more than beef or pork. Due to some religious concerns most people does not eat beef or pork. The chicken curry which I'm going to write here today is the one I prepared today for my lunch. Unfortunately I was not able to take pictures as I was a bit busy in cooking. So its time for us to get into action and to make some hot Indian chicken curry with chicken 65.

Spicy Indian Chicken Curry

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The ingredients needed for making the chicken curry are as follows.

1. Chicken 1 kilogram

2. Onions 2 (big)

3. Tomatoes 2 nos

4. Green Chillies 2 or 3 nos

5. One whole Garlic

6. Ginger, a small piece

7. Spices such as Bay leaves [2 or 3], cumin seeds [ 2 teaspoons], dry chilli [ 2 Nos], cinnamon [ 2 or 3 small sticks], cloves [ 3 or 4]

8. Garam Masala 2 tablespoon

9. Chilli powder 3 tablespoon

10. Coriander powder 2 tablespoon

11. Cumin Powder 1 tablespoon

12. Oil to taste

13. Salt to taste.

Lets now see the method how this spicy Indian chicken curry is made. First cut the onions into small pieces followed by the chillies and tomatoes. Take around 6 or 7 cloves of garlic and a small piece of ginger. Clear its skin and put both the ginger and garlic in a blender. Add a little water and blend it into a fine paste. If you don't have enough time to do all these or if you can't find ginger or garlic in the shop you can use the readymade ginger garlic paste. Also chop 2 cloves of garlic into very small pieces with a knife. Take the chicken pieces and wash it thoroughly with water first then add about a table spoon of turmeric powder and two tablespoons of salt to the chicken mix it well and keep it aside.

Now keep a sauce pan on the stove and turn it on. Add a little oil and wait till it gets heated. Once the oil gets heated add the spices that you have [cinnamon, cloves, bay leaves, dry chilli, cumin seeds] and sautte it till it turns light brown in colour. It will happen in a couple of seconds and don't wait too long as your spices will get scorched making the whole dish unfit for eating. Add the garlic pieces that you have into the oil and saute them for 5 seconds. Then immediately add the onions and saute it well till the onions get a translucent texture. Once its done now its time to add the green chillies that you have into this and saute it again for a minute. Then add the ginger garlic paste that you prepared and mix them well. You must saute it for a few minutes till the ginger garlic paste gets completely coated to the onions.

After this add the chopped tomatoes to this and saute them for few minute. The tomatoes will give out water and will shrink in size. Keep your stove in a low flame and now its time to add the masalas. Add salt to taste, chilli powder 2 or 3 tablespoons, corriander powder 2 tablespoons, cumin powder 2 tablespoons, garam masala 3 table spoons. Garam masala is nothing but a mixture of finely ground spices. If you can't find them at nearby Indian grocery stores or super markets you can make it at home. I'll tell you how to make Garam masala now.

Take 40 grams of cumin seeds, 2 tablespoons of black pepper, 20 grams of cardamom, 2 tablespoons of cinnamon powder, 20grams of Bay leaves, 20 grams of cloves, 2 teaspoons of mace powder, 2 teaspoons of nutmeg powder. Put it in a blender and grind it until it comes out as a nice powder. That's all your garam masala is ready. You'll get a lot of garam masala when you do the above steps which you can store in a container for future use.

After adding the masalas sprinkle a quarter glass of water over the mixture and mix it well. Leave it for few minutes and then add the chicken pieces that you have. Mix the chicken pieces well such that the masalas gets coated to the chicken. Leave it for a few minute and mix it inbetween to prevent the masala from sticking to the bottom of the pan. Change the flame from low to high now. Then add 3 glasses of water or the water you think its enough for the chicken to get cooked.

After adding water mix the entire contents well and now you'll get the look of a curry. Leave it for 10 to 15 minutes for the chicken to get cooked. The water will evaporate during boiling and the curry will become thick acquiring a thick consistency. In the middle of boiling you can taste the curry and check if the salt and other spices contents are enough for you. If you want the curry to be more spicy you can add a little bit of masalas again. This will make your curry more spicy.

When your curry gets a thick consistency and the chicken is well cooked your spicy Indian chicken curry is ready to serve. It would be really a delecious dish to taste. In India we used to each this curry with our main course which is rice. It can also be used alongside with bread, chapathi [a north Indian dish] etc It all depends with which you want to eat it with.

Chicken 65

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The next recipe I thought to share with you today is called as Chicken 65. I really don't know how the dish got its name but still its a delecious easy to make dish. I'll tell how to prepare the dish for a kilogram of chicken. You have to decrease or increase the masalas used proportinately. The ingredients that you will need to make this dish are as follows.

1. Chicken 1 Kilogram

2. Ginger Garlic Paste [Like we did for chicken curry mentioned above]

3. Corriander Powder 2 tablespoon

4. Garam Masala 1/4 tablespoon

5. Lemon Juice

6. Egg 1 or 2

7. Salt to taste

8. Oil as needed

9. Food colour [optional]

Indian grocery shops sells a masala with a names called chicken 65 masala if you able to find that then there is no need to search and get all the above listed ones. Just that single pack of masala would be enough.

Let me now explain you how its made. First take a bowl add all the masalas like corriander powder, garam masala, chilli powder, salt and sprinkle a little water. Mix it well to recieve a thick paste. If you want to know whether you have the right taste don't hesitate to keep a drop of the paste in your tongue and taste it. The paste should not be in the exact tast you want. It should be little over spicy because when you mix the chicken the taste will subside. To this paste add the chicken pieces you have mix it well till it gets coated with masala. Add the ginger garlic paste that you prepared and mix it well to coat them to the chicken.

Then squeeze a lemon to get some lemon juice and add it to the mixture and mix it well. Finally break open a egg and add it to the mixture and mix it well. This will give some additional taste to the dish. Leave it aside for about an hour or two. This time will help the chicken in absorbing the masalas. [If you need you can also add a pinch of red food colour to give additional colour to the dish. Most people do this because when you order this dish in restaurants you get it in a red colour]

If you have chicken 65 masala its enough if you unpack the masala packet into a bowl sprinkle some water to it make a paste. Then followed by the other steps mentioned above.

After the one or two hours place a frying pan on your stove and turn it on. Add enough oil that is required for deep frying. Wait till the oil gets heated. Once the oil gets heated add the chicken pieces lttle by little and deep fry it till it gets a golden brown colour. If you have added colour powder to the mixture then be a bit careful at taking the chicken out when its fried properly. After frying place them on a dish and they are ready to serve, In restaurants they serve it with a lemon piece as some people like to squeece some lemon juice over the pieces before eating it but I prefer to eat it without lemon juice. The dish is really crispy, hot and spicy. Its very easy to make and you don't neccesarily need a main course to eat this.

Important thing to remember in Indian recipes is that masalas are really important here and experiment them with different amounts to get some best results. Everyone won't like the same amount of masalas. Some want their food to be hot and spicy while some may want it a little mild. So altering the amount of masalas will help you in getting a result that you would like.

Finally you are ready to make some spicy Indian cuisine for yourself at your home. Do try them out and let me know your feedbacks and suggestions as a comment below. Hope you liked the article and till I write another one again keep smiling and cheers :)