Skip to main content

Whole Chicken Curry

 

whole Chicken Curry


Murg mussalam , Roasted Chicken or tandoori chicken all take hours of cooking time and the other makes it all in minutes with few ingredients and deliciousness. But now pressure cooker is possibly my new favorite way to cook fast, easy and tasty within few minutes. Just need to know some tricks to increase the flavour and keep the nutrition value of food. Pressure cooking may actually preserve nutrients for long time. 
In open cooking methods almost all nutrients evaporated but in pressure cooker nutrients were actually just transferred to the cooking liquid. 

So, do not avoid to cook in pressure cooker. 
In old ages people cook their food with perfect time , ingredients, amount, what texture need the curry , everything, Once they start they finishing with covered cooking methods. They do not check or stir like we did. They sured that the dish is complete as they learnt from their mom's.

OK OKkk😄Now I jumped to recipe....

Ingredients....

For Marination...

1 whole chicken without skin
1 tbsp cumin powder
1 tbsp mixed herbs
1 tbsp Garam masala powder
2 green cardamom
1 tbsp GG paste
1 tbsp green chilli paste
1 tbsp Fried onion paste
1 tsp Red chilli powder
2 tbsp Kashmiri chilli powder
1 tsp Turmeric as required
2 Cup thick creamy curd
½ Cup of Orange juice (optional)
⅓ tsp of Ajinomoto
2 tbsp Butter
Salt

For cooking....

3 Onion into round sliced
1 Capsicum into squares
Potatoes into half according to fillings
2 tbsp butter
1 tbsp oil
Salt 


Preparation...

Wash whole raw chicken properly under running water, clean properly the inside cavity portion and remove the giblets out. 

After wash keep as stand up position in colander for few minutes to remove extra water.

Take a mixing bowl add all above Marination ingredients mix well no need to add water.

Now take a large bowl which can hold the whole chicken easily, start rub the marination all over chicken with fingers  outer portions and inside the cavity.

Once all done, pour the extra marination over the chicken and cover the bowl with it's cover,keep air tight.

Keep this in refrigerator for 4 hours. Or you marinate day before you cook. Long marinated chicken was soft and more juicy.

Remove chicken from fridge about 1 hours  before you start cooking. If the chicken is closer to room temperature, it will cook more evenly and with perfect time.

Now take large size pressure cooker heat with butter and oil arrange the vegetables to cover all the base, now slowly hold the marinated chicken and Put the marinated chicken on top of the vegetables bed. Pour all leftover Marination on chicken. Close the cooker lid and set the medium flame for 1 whistle. After 1 whistle  pressure cook on full low flame ( dum cooking )for the 3 more whistle . Once it’s done, let it do a natural release.

In all whole process no need to add water in marination or for curry. Chicken release its excess water which is enough to cook.

Believe me friends it's tastes amazing and the chicken comes out tenderizes, aromatic, and packed full of flavor.

*You can skip adding veggies. If you don't   like. Add only large pieces of cabbage leaves after done you can remove it. 

* If you need thick gravy so you cook separately with extra marination and then pour on top of whole chicken.

* If you want to roast remove all marinated liquid from chicken and just give 1 whistle and then cook without lid till nicely roasted.

* Curry flavour tandoori... remove the cooked whole chicken place in roti rake on gas top. 

Watch full process on YouTube



Popular posts from this blog

Potal Chenna rassa

  No onion, Garlic, ginger, tomato. Just simple and delicious chenna potala rassa.    Flavourful Odia-style curry with potal and chenna simmered in a creamy, mildly spiced gravy with a hint of kasoori methi to give it an exotic flavor dimension. Ingredients.... 250 gm Paneer 6 nos.Parwal into half cross cut ⅓ tsp Cumin seeds ½ tsp Turmeric Powder ½ tsp Kasuri methi 4 nos. Green chillies chopped Salt to taste Oil For the paste : Half of Coconut 1 tbsp Poppy Seeds 6 nos. Spicy Green Chillies 4 tbsp Milk powder 1 tsp Garam masala powder(HM) 4 Cardamom 1 bay leaf Preparation....   Soak all the paste ingredients for 10 minutes before grinding them into a smooth paste. Heat oil in a kadhai, add parwal along with a little salt, fry until half cooked, and remove to a plate. No need to fry paneer and add it as it was. Before you add, cut and soak in warm water, squeeze slightly, and then add to the gravy so that the paneer cubes soak up the flavor of the gravy.   On the same kadh
Read more

Soya kebbab

  Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil  Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water.  Wash plantains with skin trim the tip and  stem. Boil plantains with excess water and remove the skin, cut and grind into roughly  without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough.  Keep this in refrigerator for 10 minutes.  Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the
Read more

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to  preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed  to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar  or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s
Read more