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

OKRA POTATO FRY

My husband loves okra , So in my home okra is very important vegetable and cooked 3 equally days with varieties but it must be tastier than before okra recipe. Today I have an idea of old style cooking which he eat without any objections. And this is simple okra fry. The Flavours are so simple and the spices are not overdone and looks elegant. Once fried to golden you need to remove and enjoy them immediately with roti. This dry okra potato fry and roti combination is really excited. Ingredients: 3 cups chopped okra 1 cup cubed potatoes 1 onion medium size 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp garam masala 2 tbsp oil Salt to taste Preparations: Wash the okras and dry them using a towel. Chop okras, potato and onion into equal sizes. Heat oil in a pan. Add chopped onions fry till the onions turn translucent and soft. Now add the chopped okra and potatoes along with all above spices. Fry in medium flame till the vegetables are cooked, wit...
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

Kani Macha Ambila

Kani Macha Ambila 1 King fish is very favourable salty fish for Odia's because of its taste, with a single bone and good match mix for any curry and specially we cook ambila. We use small king fish for this curry but now a days it's not possible to get perfect small or Midium in size, Because high demands and highly expensive .  It is expensive but very much satisfaction to your palates,to your tummy,to your food. Today I am going to share this recipe. The combine tastes and smell of sweet, sour and spicyness of this curry force  to eat before time. The smell of this curry is knoked the mind and palates of your neighbours.   I m damn sure they ask about this special curry only because of the powerful smell which spread all over the kitchen. Ingredients: 8 piece's of King fish 4 tbsp jaggary 1 Onion sliced 3 tbsp tamarind paste  ½ tsp cumin seeds ½ tsp mustard seeds ½ tsp fenugreek seeds 1 tsp funnel seeds 2 red chilly few curry ...
Read more