LEMON CHICKEN CURRY INDIAN RECIPE RECIPES

INDIAN CHICKEN CURRY (MURGH KARI) RECIPE | ALLRECIPES

Indian Chicken Curry (Murgh Kari) Recipe | Allrecipes image

This is a really good recipe for spicy Indian chicken curry. It's pretty easy to make and tastes really good!

Provided by Ayshren

Categories Indian Curry Main Dishes

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 20

Ingredients

2 pounds skinless, boneless chicken breast halves
2 teaspoons salt
½ cup cooking oil
1 ½ cups chopped onion
1 tablespoon minced garlic
1 ½ teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon water
1 (15 ounce) can crushed tomatoes
1 cup plain yogurt
1 tablespoon chopped fresh cilantro
1 teaspoon salt
½ cup water
1 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lemon juice

Steps:

Sprinkle the chicken breasts with 2 teaspoons salt.
Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Nutrition Facts : Calories 427.4 calories, CarbohydrateContent 14.7 g, CholesterolContent 94.7 mg, FatContent 24.3 g, FiberContent 2.9 g, ProteinContent 38.1 g, SaturatedFatContent 4.7 g, SodiumContent 1370.4 mg, SugarContent 4.7 g

EASY INDIAN CHICKEN CURRY RECIPE - HOW TO MAKE BEST ...

Easy Indian Chicken Curry Recipe - How to Make Best ... image

This easy chicken curry recipe comes together faster than it takes the takeout guy to get to you.

Provided by Rian Handler

Categories gluten-free low sugar nut-free easy chicken weeknight meals dinner main dish poultry

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 lb. boneless skinless chicken breasts, cut into 1" pieces
3 cloves garlic, minced
1 tbsp. minced ginger
1 1/2 tsp. paprika
1 1/2 tsp. ground turmeric
1 1/2 tsp. ground coriander
1 tsp. ground cumin
1 (15-oz.) can crushed tomatoes
1 1/2 c. low-sodium chicken broth
1/2 c. heavy cream
Kosher salt
Freshly ground black pepper
Basmati rice or naan, for serving
1 tbsp. freshly chopped cilantro, for garnish

Steps:

In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
Add spices and cook until very fragrant, 1 minute. Add tomatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 15 to 20 minutes.
Serve over rice or with naan, garnished with cilantro.

More about "lemon chicken curry indian recipe recipes"

CHICKEN KATSU CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

Katsu curry is super-delicious and is one of Japan’s most popular dishes. Its heart is Indian spices, which were brought through the spice trade to Britain, where we manufactured our first curry powder; then, back again through trade, they went to Japan, along with the French technique of thickening sauces with a roux (fat and flour) – and the katsu curry was born. Katsu was traditionally made with pork, but I have to say, chicken is my favourite.
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 885 calories per serving

1. Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
2. When the time’s up, sprinkle the breadcrumbs on to a tray. Remove the chicken from the buttermilk, shake off the excess, then turn in the breadcrumbs, pressing down to make them stick and flatten them a little more. Keep in the fridge until you’re ready to cook.
3. For the sauce, peel the onion, garlic, ginger and carrot, then finely chop with the coriander stalks (reserving the leaves).
4. Fry in a large pan on a medium low heat with 1 tablespoon of olive oil and the spices for 15 minutes, or until starting to caramelize, stirring regularly.
5. Stir in the flour, then the mango chutney. Pour in 800ml of boiling water and leave to blip away for 15 minutes, or until reduced to a nice sauce consistency, stirring occasionally. Taste, season and add more mango chutney, if needed.
6. Meanwhile, place 1 mug of rice in a medium pan with 2 mugs of boiling water and a good pinch of salt. Break in the creamed coconut and mix together. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off and leave with the lid on.
7. Make a quick pickle by peeling and very finely slicing the red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. Deseed and finely slice the chilli and add to the bowl, then mix up.
8. Just under half fill a large sturdy pan with vegetable oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
9. Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
10. Alternatively, drizzle 2 tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for 10 minutes, or until golden and cooked through, turning after 6 minutes and drizzling with an extra 2 tablespoons of oil as you turn.
11. To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and the coriander leaves.

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PUKKA YELLOW CURRY | CHICKEN RECIPES | JAMIE OLIVER

This budget-friendly chicken drumstick recipe is great value and tastes phenomenal.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine indian
Calories 572 calories per serving

1. Peel the onions, garlic and ginger and deseed the peppers.
2. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.
3. Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat.
4. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes.
5. Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well.
6. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.
7. With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed.
8. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.

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PUKKA YELLOW CURRY | CHICKEN RECIPES | JAMIE OLIVER

This budget-friendly chicken drumstick recipe is great value and tastes phenomenal.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine indian
Calories 572 calories per serving

1. Peel the onions, garlic and ginger and deseed the peppers.
2. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli (deseed it first, if you prefer a milder curry), the coriander stalks, honey and spices, then blitz to a paste.
3. Place a large casserole pan on a medium-high heat and fry the chicken drumsticks (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat.
4. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes.
5. Pour in 500ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well.
6. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.
7. With 15 minutes to go, put 1 mug (320g) of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12 minutes, or until all the liquid has been absorbed.
8. Serve the curry in the middle of the table with a few dollops of yoghurt (if using) and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side.

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CLASSIC LEMON PEPPER CHICKEN RECIPE | MCCORMICK

Two of the most popular flavors, black pepper and lemon, are perfectly blended together in this versatile seasoning for the ultimate chicken recipe. Our Lemon & Pepper Seasoning also goes great with meat, fish and seafood salad!
From mccormick.com
Cuisine American,
Calories 221 per serving

Melt butter in large nonstick skillet on medium heat. Cook 1/2 of the chicken pieces 3 to 4 minutes per side or until golden brown and cooked through. Repeat with remaining chicken, adding additional butter if necessary.

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COCONUT CURRY CHICKEN RECIPE: HOW TO MAKE IT

My husband and I love this coconut curry chicken recipe! It's a breeze to prepare in the slow cooker, and it tastes just like a meal you'd have at your favorite Indian restaurant. —Andi Kauffman, Beavercreek, Oregon
From tasteofhome.com
Reviews 4.2
Total Time 05 hours 20 minutes
Category Dinner
Cuisine Asia, Indian
Calories 371 calories per serving

Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coat, heat oil over medium heat; add chicken. Cook until lightly browned, turning once, 3-5 minutes. Transfer to slow cooker. , In a small bowl, combine coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low until meat is tender, 5-6 hours. Remove chicken to cutting board. Cut into slices. , Serve chicken and sauce with rice; if desired top with cilantro, coconut, peanuts and chilies.

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IRRESISTIBLE CHICKEN CURRY - INSPIRED TASTE

This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce. We do not recommend substituting the yogurt or cream in this recipe since they add richness and flavor to the sauce.
From inspiredtaste.net
Reviews 5.0
Total Time 1 hours 5 minutes
Cuisine Indian, Indian-American
Calories 330 per serving

Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.

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YOGURT CHICKEN CURRY RECIPE - CHEFDEHOME.COM

Yogurt Chicken Curry - The chicken curry from Northern India which is must try for every Indian food lover. This flavorful curry has no sugars, no nuts, no creams but a simple and flavorful Indian mother sauce base made with yogurt, onion, garlic and spices.

This is a kinda curry which Indians love to enjoy with homemade whole wheat bread, crispy charred naan, or fresh steamed rice... any day of the week.

Time and again, when people ask me for a good chicken curry recipe.... I feel necessary to reach out and tell everyone what is a good chicken curry or how to make a chicken curry?

Now, every restaurant has a different definition of chicken curry and that's what locals in that area are known too. Actually, even in India, every region has local variation of chicken curry. Yogurt based curry is, by-far, the most popular and authentic chicken curry of Northern India... where in South, coconut milk or tamarind is used as main substitute for yogurt.

Chicken and Greek Yogurt Curry

In different regions... few change in spices originate a new kind of Chicken Curry. Like:

1) Addition of tamarind and potatoes and it becomes - Vindaloo
2) cream and it becomes Korma
3) greens instead of turmeric and it becomes saag chicken curry.
4) Lots of chilies and it is Kashmiri Chicken Curry
5) or lots of warm spices and you have the Khara Chicken Curry.

This list is so endless that it will be unfair if I just list one ingredient and say a name of curry.

This post I'm dedicating to making a perfect, homemade Indian-style... I mean, North Indian-style chicken curry which is made with thick Greek-style yogurt, warm spices, chicken, onion, and garlic. The curries you taste in buffets in US are nothing like this home-style curry. There is no sugar, no creams in this to mask the flavor of spices. It is not hot spicy curry but you will be able to taste every bit of love that has gone into it.

Easy Chicken and Yogurt Curry

To make chicken curry, I start by grating the base mother sauce ingredients. Mother curry sauce or masala is grated mixture of onion, garlic, ginger and green chili. It is not a paste but coarse grated mix which is sauted in oil or clarified butter until oil shows on sides and onion, garlic are lite golden brown. These mild caramelized bits of onion give subtle sweetness to the curry. In this brown mixture, grated tomatoes are cooked until they fully disintegrate. This cooked mixture of onion and tomatoes - a.k.a mother curry sauce can be prepared up-to one week in advance.

Now, it is time to add the spices. A quick saute of spices awaken flavor, taking curry to whole new level.

After sauting the spices, the star ingredient - yogurt is added. Mostly, yogurt is hung or allowed to drain while masala cooks. This removes water content from yogurt leaving behind thick and creamy, whey like yogurt. I usually use Greek yogurt because it is closest and ready-to-use match of hung-curd (yogurt). I add yogurt in small batches and mix well after every addition to avoid curdling.

Once, yogurt is fully mixed... Only step left is to add chicken, water and then cook until chicken is fully cooked and gravy is thick. I complete this step in variety to vessels. In instant pot pressure cooker, slow cooker, dutch oven or simple heavy bottom deep sauce pan too. The time taken is usually same as time taken to cook the chicken in any of these.

Not that hard, right?

Make masala, mix-in add yogurt, add chicken!

Viola! Curry is ready!

Note: Coconut milk is a non-tangy non-dairy substitute for yogurt. If you want to keep curry dairy free.. You can also use almond yogurt instead.

Easy Indian Chicken Yogurt Curry

For my family, it is a meal we grew-up with. So, no one say "no" or no one even speak while enjoying a bowl of chicken yogurt curry with their favorite side of naan/bread/rice. The only voice you will hear is to ask for some more gravy!! :)

I'm wrapping-up today's post very quickly because I need to get up to cook dinner... I might cook the same chicken curry again... feeling nostalgic after sharing this post with you...

Honestly, all ingredients for this recipe will be in your pantry. I bet! If you can't find spices, use mix of garam masala and curry powder instead. Enjoy a cozy winter night with a hearty chicken curry, made Indian home-style!

Enjoy and don't forget to share with me your favorite childhood recipe that you still fell nostalgic about.

Have a wonderful day! -Savita

From chefdehome.com
Total Time 40 minutes
Cuisine Indian

Garnish with chopped cilantro and serve with naan bread. Enjoy!

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WEST INDIAN LAMB CURRY RECIPE - NYT COOKING

Curried goat is a popular dish in the West Indies, but lamb makes a fine substitute here in the United States, where goat meat is hard to find. This version, by the chef Martin Maginley from the Round Hill resort in Jamaica, is deeply flavored with allspice and Scotch bonnet peppers, but not overwhelming spicy. If you have time to make it the day before, it gets better as it sits, and gives you a chance to scoop some of the fat off the top of the stew before reheating over a low flame. And if you can procure goat, use it here in place of the lamb.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine caribbean
Calories 330 per serving

Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes. Taste sauce and add more salt if needed. Pour sauce over meat. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.

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WEST INDIAN LAMB CURRY RECIPE - NYT COOKING

Using a slotted spoon, transfer meat and vegetables to a bowl. Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes. Taste sauce and add more salt if needed. Pour sauce over meat. Serve over rice, topped with a squeeze of lime, a dollop of mango chutney or pickle and fresh cilantro.

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INDIAN CHICKEN CURRY II RECIPE | ALLRECIPES

This recipe is amazing! I've been searching for a curry recipe forever, looking for a good indian dish to make at home instead of neeeding to eat out. Only change made was marinading the chicken in lemon juice for an hour before cooking, also used no paprika and no sugar, increased curry …
From allrecipes.com

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Sep 27, 2011 · This chicken jalfrezi recipe is the same as those found in my cookbooks ‘The Curry Guy’ and ‘The Curry Guy Bible’ but done as a British Indian restaurant (BIR) portion to serve 1 – 2 people. In my cookbooks, the recipes …
From greatcurryrecipes.net

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Indian Chicken Curry with Coconut Milk, a quick and easy recipe that is ready in about 30 minutes. Boneless chicken breast simmered in a rich and flavourful tomato and coconut sauce, with mild spices that give it an earthy touch, this chicken curry is a perfect midweek dinner recipe …
From mygorgeousrecipes.com

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LEMON PICKLE RECIPE (INDIAN LIME PICKLE) - SWASTHI'S RECIPES

Dec 05, 2021 · Lemon pickle is a traditional Indian condiment made with lemons, ground spices, salt and an optional ingredient - oil. Many Indian households make pickles during summer that usually last for an year. Pickles are eaten as a side in an Indian meal and is believed to aid digestion when eaten in small quantities. A typical Indian meal always consists of a pickle and lemon pickle …
From indianhealthyrecipes.com

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Amritsari Chicken Masala Recipe - About Amritsari Chicken Masala Recipe | Chicken Masala Recipe: Amritsari Chicken Masala is an authentic North Indian dish,simply made in the unique amritsari rich and creamy gravy and flavored with fresh cream, butter and fresh tomatoes. Also known as chicken makhani or murgh, this dish is a very well-known recipe in the Indian …
From food.ndtv.com

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INDIAN CHICKEN RECIPES BY SWASTHI'S ... - SWASTHI'S RECIPES

Indian chicken recipes - A unique collection of 66 simple Indian chicken recipes. Restaurant style starters, appetizers, chicken curry, …
From indianhealthyrecipes.com

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Nov 01, 2021 · Best Chicken Recipes: Indian cooking offers a beautiful melange of herbs and spices, and if your favourite meat is chicken, then there are many lip-smacking options for you to go all out and indulge. Here are our 31 best Indian chicken recipes that include north to south Indian chicken recipes.
From food.ndtv.com

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CHICKEN DHANSAK CURRY - RESTAURANT DHANSAK RECIPE - T…

Jan 26, 2020 · Each of the authentic British Indian restaurant (BIR) recipes on my blog require a base curry sauce. There is a link to the recipe in the recipe below. Once this is made, you can make many different curry house style curries in about ten minutes. Pre-cooked chicken I pre-cook chicken in two ways. Most Indian …
From greatcurryrecipes.net

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CHINESE LEMON CHICKEN - JO COOKS

Apr 18, 2021 · Chicken: I am using chicken breast for this recipe, sliced in half to get a thinner form.Boneless chicken thighs work as well. Eggs: Two large eggs will be used to help the flour and cornstarch mix to stick to the chicken pieces. Seasoning: Salt and pepper to taste. Olive Oil: Regular or extra virgin works well. Cornstarch and Flour: Besides using it to thicken our lemon …
From jocooks.com

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Nov 19, 2015 · There was no solid part in my coconut milk, so I just poured 50 oz of the liquid in my meal. It was horrible- I learned I hate coconut milk. The recipe was actually fine before it, but I don't think I'll make this again. Also I don't like the green beans in it; it was fine with broccoli for me. This is not one of DD's better recipes…
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