Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1-inch ginger, grated
- 2 tomatoes, chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tbsp oil
- Salt to taste
- 2 cups water
- Fresh coriander leaves for garnish
Special equipment needed:
- Heavy-bottomed pan with lid
Step-by-step instructions:
1. Heat oil in a heavy-bottomed pan over medium heat. Add cumin, coriander, fennel, and mustard seeds. Fry for 1-2 minutes until fragrant.
2. Add onions, garlic, and ginger. Fry until onions are golden brown.
3. Add tomatoes, turmeric, red chili powder, and garam masala. Cook until tomatoes are soft and mushy.
4. Add chicken pieces and salt. Mix well and cook for 5-7 minutes until chicken is browned.
5. Add water and bring to a boil. Reduce heat to low, cover the pan, and simmer for 30-40 minutes until chicken is cooked through and tender.
6. Garnish with fresh coriander leaves and serve hot with rice or naan.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300 per serving
Fat: 12g
Protein: 30g
Carbohydrates: 15g
Fiber: 3g
Sugar: 5g
Sodium: 500mg
Substitutions for ingredients:
- Use boneless chicken instead of bone-in chicken
- Use canned tomatoes instead of fresh tomatoes
- Use vegetable oil instead of oil
Variations:
- Add potatoes, carrots, or peas for a vegetable curry
- Use lamb or beef instead of chicken
- Add coconut milk for a creamy curry
Tips and tricks:
- Make sure to brown the chicken well before adding water for a richer flavor.
- Adjust the spice level according to your taste.
- Use a heavy-bottomed pan to prevent burning.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a deep bowl or on a platter with rice or naan.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with rice or naan.
Suggested side dishes:
- Raita
- Pickles
- Papadums
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, simmer uncovered for a few minutes to thicken.
Food safety advice:
- Make sure to cook chicken thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Khabees chicken curry is a popular dish in Pakistan and India. It is known for its rich and spicy flavor.
Flavor profiles:
Spicy, savory, and aromatic.
Serving suggestions:
Serve hot with rice or naan.
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Region: Indian