Ingredients with Measurements:
- 500g boneless chicken, cut into cubes
- 2 tbsp vegetable oil
- 2 onions, finely chopped
- 2 tomatoes, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1/2 cup yogurt
- 2 eggs
- Salt to taste
- Chopped coriander leaves for garnish
Special Equipment Needed:
- Large skillet or wok
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Heat oil in a large skillet or wok over medium heat. Add onions and sauté until golden brown.
2. Add ginger and garlic paste to the skillet and sauté for a minute.
3. Add tomatoes and cook until they become soft and mushy.
4. Add red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well and cook for a minute.
5. Add chicken to the skillet and cook until it turns golden brown.
6. In a mixing bowl, whisk together yogurt and eggs.
7. Pour the yogurt and egg mixture over the chicken and mix well.
8. Cover the skillet and cook for 10-15 minutes or until the chicken is cooked through.
9. Garnish with chopped coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 17g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- You can use bone-in chicken instead of boneless chicken.
- Greek yogurt can be used instead of regular yogurt.
- You can use chicken broth instead of water.
Variations:
- You can add vegetables like potatoes, carrots, and peas to the curry.
- You can add coconut milk to the curry for a creamier texture.
Tips and Tricks:
- Make sure to cook the onions until they are golden brown for the best flavor.
- Whisk the yogurt and eggs together well to avoid any lumps.
- Cover the skillet while cooking to avoid any splatters.
Storage Instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the curry in a large bowl or on a platter with chopped coriander leaves on top.
Garnishes:
Chopped coriander leaves
Pairings:
- Serve the curry with steamed rice or naan bread.
- A side salad or raita would also pair well with this dish.
Suggested Side Dishes:
- Steamed rice
- Naan bread
- Side salad
- Raita
Troubleshooting Advice:
- If the curry is too thick, add a little water or chicken broth to thin it out.
- If the curry is too thin, cook it on high heat for a few minutes to thicken it up.
Food Safety Advice:
- Make sure to cook the chicken until it is fully cooked through.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Baida chicken curry is a popular Indian dish that originated in the Mughal era.
Flavor Profiles:
Spicy, savory, and slightly tangy.
Serving Suggestions:
Serve the curry hot with steamed rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian