Doi Chicken / dahi chicken recipe / Chicken with curd Recipe

Ingredients :

1. Chicken - 500 gm
2. Doi / Curd - 300 gm ( beaten ) 
3. Kashmiri  dry  chili paste - 3 table spoon
4. Ginger paste - 3 table spoon
5. Garlic Paste - 2 table spoon
6. Onion  paste - 1 cup
7. Onion  3 ( peeled ) - Cut into very finely slices
8.  Bay leaf - 2 - 3
9. Green cardamom - 2 ( slit and crushed )
10. Cumin seeds - 1 tea spoon
11. Salt to taste
12. Turmeric powder - 1 tea spoon
13. Garam masala powder - 1 tea spoon
14. Oil as required

Methods :

1. Wash and clean the chicken pieces  under running water . Take a bowl , add  chicken pieces into the bowl .

2. Now add  300 gm  curd ( beaten )   , salt to taste , chicken  pieces  , 3 table spoon  of  ginger paste ,  2 table spoon  of  garlic paste ,  1 tea spoon of turmeric powder  into the bowl . Mix well . Keep a side  .

3. Keep the marinated  chicken  pieces  into the fridge . Marination or fridge for about 3 hours .

4. 3 hours later , open the fridge . Take out the marination chicken from fridge .

5. Take a wok , now pour oil into the wok . When oil is  completely  hot .Now add  2 pieces  of bay leaf  , 1 tea spoon of cumin seeds ,  2 pieces of  green cardamom  one after one . Fry till golden color .

6. Now   add  finely slices onion pieces and fry till golden color .  Next  add  1 cup of onion paste . Saute till golden brown .

7. Now  add  marinated  chicken  pieces  into the fried onion . Mix well   .  Add  1  tea  spoon  of  garam  masala  powder  .  Saute till  golden brown color  on  medium  flame .

8. Now  pour 2 cup of  hot water into the chicken pieces . Mix well . Cook for 10 minutes .

9. 10 minutes later  , meanwhile  chicken  is completely tender  and  soft  . Gravy is  thicken . Now switch off the flame .

10 . Transfer  to  a serving bowl .

11. Serve  hot .

Every Day Quick Easy Chicken Curry

Ingredients :

1. Chicken - 500 gm

2. Ginger  Paste - 3 Table Spoon

3. Cumin paste  - 2 Table Spoon

4. Garlic ( Peel ) -  5 - 6 cloves &  Paste

5. Coriander Paste - 2 Table Spoon

6. Kashmiri Dry Red Chili Paste  - 3 Table Spoon

7. Onion  5 Pieces , Peel -  Finely Chopped

8. Dry Red Chili Paste  - 2 Table Spoon

9. Mustard Oil As Required

10. Ripe tomato 2 - finely chopped

11. Salt to  taste

12. Turmeric Powder As required

13. Bay Leaf - 2 Pieces

14. Whole Cumin Seeds - 1/2 Tea Spoon

15.oil As Required

16. Garam masala powder - 1 tea spoon

17. Potato 1 Peel - Cut medium size cubes ( optional )

Methods :

1. Step - 1 , Wash  and  clean the chicken pieces and keep aside .

2. Step - 2 , Take a bowl . Then add chicken pieces , add salt to taste , turmeric powder , chili paste , garlic paste , ginger paste , cumin paste , coriander paste , kashmiri dry red chili paste , add finely chopped  tomato and mix  very well . Keep aside .

3. Step - 3 , Take a wok . Then add oil . When oil hot , then add potato cubes . Fry till golden brown . Keep aside .

4 . Step- 2,  Take a wok . Then add oil . When oil hot & start smoke ,Now add bay leaf and whole cumin seeds . Stir for few seconds .  Then add finely chopped onion . Fry till raw smell goes off & fry  till golden brown . Stirring occasionally .  Then add  marinate chicken and  add fried  potato .Mix well . When oil starts separating , then add  hot water and garam masala powder . Mix well . Cover the wok . Cook for 10 minutes or  till chicken is tender .

5 . Serve hot with   rice or  paratha
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Kosha Chicken / Spicy Chicken / Bengali Style Kosha Or Spicy Chicken Curry / Kosha Murgir Mangsho

Ingredients :

1. Chicken - 500 gm

2. Home Made  Curd  /  Yogurt  - 150 gm

3. Whole  Cumin Seeds -  2 Tea Spoon

4. Onion  2  Medium ( peel )  - Finely Chopped

5. Onion 2 Medium ( peel ) - chopped

6. Garlic - 12 Cloves ( peel )

7. Whole Coriander Seeds - 1 Table Spoon

8. Ginger -  20 gm or small  pieces

9. Whole Dry Kashmiri Red Chili  ( De  - seeds ) -  2 Pieces ( for Color )

10 . Whole Dry Red Chili - 2 Pieces

11. Mustard  Oil   As Required

12. Salt  To  Taste

13. Turmeric Powder  As Required

14. Tomato 1 Medium Finely Chopped

15. Bay Leaf - 2 Pieces

16. Garam  Masala Powder - 1 Tea Spoon

Methods :

1. Step - 1 , Take a saucepan . Then add water . When  water boiled it then add kashmiri dry red chili , whole dry red chili , whole cumin seeds , and whole coriander seeds . Soak for whole masala or spices  30 minutes .

2. Step - 2 , After 30 minutes , when completely soak spices . Now  drain water and strain it .  Then take a mixture grinder ,  then add  soak masala or spices , add whole kashmiri dry red chili ,  add ginger , garlic ,  finely chopped tomato , whole cumin seeds , whole coriander seeds , and whole dry red chili . Blend it . Make  a smooth paste . Keep aside .

3. Step - 3 , Take a bowl , then add home made curd stir and whisk it very well . Keep Aside .

4. Step - 4 , Take a bowl . Then add chicken , mustard  oil 2 table spoon , add  Paste masala and spices , add whisk curd , salt to taste , turmeric powder 1/2 tea spoon ,    add 2 table spoon mustard oil  and mix it very well . Keep aside for  at least 1 hours  or 2 hours .

5. Step - 5 , After 2 hours , take a woke . Then add mustard oil . When oil hot and  completely smoking then add 1/2 tea spoon cumin seeds and bay leaf . Stir for a few seconds . When  nice  aroma  comes out .  Then add marinated chicken and add  1 tea spoon  gram masala powder mix it very well . Low flame and cover it . Simmer for  15 -  20  minutes .

6. Step - 6 , After 20 minutes open the cover . Chicken  are completely tender , soften  and cooked .  Once  the  curry is done .  Now switch  off the flame .

7. Transfer to a serving plate .

8. Serve hot  with  any  rice  preparation or any  Indian breads .

Chicken Dak - Bungalow

Ingredients :

1. Hard  Boiled Eggs ( Peeled  )  -  3 Pieces

2. Chicken - 500 gm

3. Potato -  2 ,  ( peeled ) - ( cut into big pieces )

4. Whole Kashmiri  Dry Red Chili Paste ( for colour ) - 3 Table Spoon

5. Whole Dry Red Chili  Paste  -  2 Table Spoon

6. Whole Cumin Seeds Paste -  2 Table Spoon

7. Whole  Coriander Seeds Paste - 3 Table Spoon

8. Mustard Oil As Required

9. Garlic ( peeled ) - 10 - 12 cloves , ( about 3 table spoon )

10. Ginger - 2 Table spoon

11. Garam Masala Powder - 1 Table Spoon

12. Onion ( peeled ) - 1 pieces , finely chopped

13. Onion Paste - 5 Table Spoon

14. Bay Leaf - 2 Pieces

15. Whole Cumin Seeds - 1/2 Tea Spoon

16. Whole  Green Cardamom - 2 Pieces ( Slit And Crushed )

17. Whole Cinnamon - 1 Pieces ( Crushed )

18. Mace ( Javitri ) Powder - 1/3  Tea Spoon  Or  Pinch

19. Nutmeg ( Jaiphal ) Powder - 1/3 Tea Spoon Or Pinch

20 . Hot Boiled Water - 3 Cup

21. Turmeric Powder As Required

22. Salt To Taste

23. Curd - 50 Gm ( Beaten And Whisk )

24. Ghee ( Clarified Butter ) - 1 Table Spoon ( Optional )

25. Tomato 1 Medium - finely chopped

26. Tomato Puree - 2 Table Spoon

Methods :

1. Step - 1 , Wash  and  clean chicken pieces .


2. Step - 2 , Take a large bowl .  In a large bowl , combine  ginger paste , add  curd , turmeric  powder , kashmiri dry red chili paste , whole dry red chili paste , salt to taste , finely chopped tomato ,  add tomato puree , onion paste , garlic paste ,  and add chicken . Mix  well . Rub  mixture  all  over  chicken . Cover  the  bowl . Marinate  at least  2 hours . Cover  and  marinate  in  refrigerator for  2 hours .

3. Step - 3 , Take  a pan , add  oil . Heat  for  oil  2 - 3 minutes . When oil hot , add  potatoes  and  boiled eggs . Fry  till  golden  brown colour . ( about  5 - 10 minutes ) . Remove . Keep  aside .


4. Step - 4 ,  Now  take a wok . Then  add  oil . Heat  for oil  2 - 3 minutes . When oil hot , add bay leaf , crushed  and  slit cardamom , crushed cinnamon  and  add whole cumin seeds 1/3 tea spoon . Stir  for  few  seconds  or 1 minutes . When nice aroma comes out  and when cumin seeds begin  crackling , then add finely chopped onion . Stir fry for  about 4 - 5 minutes  till colour darkens slightly . Now  add marinate   chicken. Medium heat . Mix Well .  When oil starts to separates  and chicken is browned . Now add fried potato , fried eggs , and hot boiled water . Mix well . Cover .  Simmer for 20 - 30 minutes , or till potatoes and chicken are cooked .


5. Step - 5 , After 20 minutes . Then open the cover . When chicken and  potatoes are  tender  and completely cooked. Thicken gravy . Now add garam masala powder , add nutmeg ( jaiphal  )  , Mace ( javitri )  and add ghee ( clarified butter ) . Mix it very well . Switch off  the flame . Now pour  the dak bunlow chicken curry  in a serving bowl  or transfer to a serving bowl .


6. Serve with steamed rice , fried rice or Indian breads .

Bengali Style Chicken Curry / Murgir Jhol

Ingredients :

1. Chicken - 500 gm

2. Peel Potato - 3 ( Each cut into  4 pieces )

3. Turmeric Powder as required

4. Salt  To Taste

5. Onion 4 pieces  ( thinly sliced )

6. Garlic  Paste - 3 Table spoon

7. Kashmiri dry red chili paste - 3 table spoon

8. Dry red chili paste - 1 table spoon

9. Mustard  oil as required

10. Gram  masala powder - 1 tea spoon

11. Bay leaf ( tej patta ) - 2 pieces

12. Cumin ( jeera )  paste - 2 table spoon

13. Coriander ( dhania )  paste - 2 table spoon

14. Tomato 1 pieces ( finely Chopped )

15. Curd ( betan )  - 50 gm

16. Ginger ( adrak ) paste - 2 table spoon

17. Lemon Juice - 1 tea spoon

18. Warm  Water  4 cup

19. Cloves  ( lavang )  crushed - 1 pieces

20 . Cumin  seeds ( jeera ) -  1/2  tea spoon

21. Crushed  Cinnamon  ( dalchini ) -  2 pieces

22.  Slit , crushed  green cardamom  - 2 pieces

Method :

1. Step - 1 , Chicken Pieces cleaned  and  wash .

2 . Step - 2 ,  Now  take a bowl , then add 500 gm chicken pieces , salt as required , turmeric powder  1/2 tea spoon  , mustard oil 2 table spoon , cumin paste  ( jeera )  2 table spoon , coriander ( dhania ) paste 2 table spoon , add finely chopped tomato , curd ( betan ) 50 gm , ginger ( adrak ) paste 2 table spoon , lemon juice 1 tea spoon  and garlic paste  3 table spoon . Rub all over meat . Cover and marinate  for about  4 or 5 hours .

3. Step - 3 , Now add oil in pan for 3 - 5 minutes on medium heat . Heat oil . When oil heated  put  the potato pieces  into the pan and  fry them . Fry potato until golden brown .

4. Step - 4 , Now heat the remaining oil in the same pan now add crushed slit green cardamoms 2 pieces , crushed cinnamon ( dalchini ) 2 pieces , cumin seeds  ( jeera )  1/2 tea spoon , crushed cloves ( lavang )  1 pieces and bay leaf ( tej patta )  2 pieces and fry for all spices .

5. Step - 5 , Now add thinly sliced onion and fry for golden brown color . Now add marinate  chicken pieces  and mix well. Mix fry till chicken  is browned ( about 10 minutes ) . Stirring occasionally.

6. Step - 6 , Now add 4 cups  warm water  and mix well . Now add fried  potato  and  mix very well . Now add  1 tea spoon garam masala powder  and mix very well . When it will start boiling  cover  with lid . Cook until potato are done  and 10 minutes medium flame . Cover the  pan with a lid  and  cook in  medium flame  for  about 15 minutes . When chicken and potato soften  completely  and when  the gravy coats the chicken  completely . Now chicken is ready  . Transfer to serving bowl .

7. Serve hot with  steamed  rice .