Indian Recipes And Indian Spices History Present And Benefits
hello namaste salaamwalekum satsriyakaal; welcome back to another session with your vahchef at vahrehvah.com. you know we make so many varieties of chicken curries but still lot of people, specially non indians are having a tough time to get the ingredients or to get the nice flavor from the chicken curries dear friends, today the chicken curry i'm going to show you is for the beginners and for the people who are new to indian cuisine you know you can try this method and i'm telling you, you'll have a fantastic chicken curry you might have tried making the chicken curry using the same ingredients but still there is something missing that is the proper step by step adding so today i will expain you how to make a very simple chicken curry and then how do you convert into south indian, how do you convert that into restaurant amd how do you convert them into a fry you know we're going to learn 3-4 chicken preparation in one shot so, let's go ahead and learn how to make this simple chicken curry
today we are not going to add any spices anything, you know we're going to make it very simple for this take some oil in a pan, you know lot of times we add, you know cardamom, cloves, coriander powder, cumin powder everything but today i'm going to teach you, just using curry powder. infact there is a video of me making the curry powder but lot of non indians they usually go and buy curry powder and make dishes with it but still they don't get the flavor. but there is a way you can get proper taste, i'm going to teach you how now watch carefully, all i'm doing is adding finely chopped onion into the oil, in this add some salt so that it pulls out the moisture and this onion gets cooked faster and for making this curry, you have to fry this onions till they are slightly golden see if you don't fry these onions till they are golden you're chicken will be totally different. the taste will be so different so if you want to get a nice tasty chicken curry you have to fry this onions till they are nicely golden now you know look at these onions, you know they are evenly colored and slightly brown golden in color. you know you have to cook the onions till they come to this stage
and add ginger garlic paste in this. you know if you don't have ginger garlic paste, you can grate some ginger and garlic and add to this wow! look at this. ginger and garlic paste will give the nice flavors what is a must for lot of indian preparations wow! and even let this ginger garlic paste also slightly cook. now in this add chopped tomatoes. look at this. i also chopped these tomatoes very fine because in a good chicken curry very simple curry, you don't want to see the tomatoes when the dish is done you want the tomatoes to be converted into gravy. if you want you can also put tomato in a blender and add that to this that way it becomes much more easier. now look at this, the onion also will be slowly be disappearing and the tomatoes also will be slowly disappearing you know i'm continuously mixing this and cooking, so that this tomatoes will be nicely mashed up and the tomatoes and the onions will disappear and form into a gravy and now while this is getting cooked, now you can add the curry powder. you know infact i have shown you guys how to make the curry powder. or else even if you buy the store bought curry powder and not adding half a teaspoon but i'm adding 2 tablespoons of curry powder
ok because this has all the ingredients that we need to make a good curry and now mix along with this and also cook it on a medium flame. do not put it on a high flame wow! this curry powder has turmeric, coriander powder, cumin, chilli powder everything. so it will come out nice, do not worry. wow! and you know keep cooking till the oil slightly comes out because the curry powder is not fully cooked. it needs to be cooked little bit and this is the best time to cook on a slow flame because we don't want it to be a normal curry, it is a simple method but the method of cooking makes all the difference the how much time you cook the onions, how much time do you cook the tomatoes, when do you add the masala powder, when do you add the ginger garlic paste once you learn these things, i'm telling you, you can make the tastiest and the tastiest of the curries usually when you but the masala, the gravy masala in the packets, you know they fill it with this masala and because it's packed it won't have the real punch of flavor. just make it fresh like this and now we're going to add the chicken pieces. this chicken has been soaked in brine or else the chicken is nice and tender so they will cook really fast and now we're going to cook this chicken and the chicken will ooze out lot of moisture
and surprisingly it will become into a very nice gravy just saute the chicken like this and just do not add any water yet. put the lid on and let it cook on a slow flame after you saute it for a minute just add some water and let this simmer and you'll get this awesome curry gravy which is nice and thick wow! look at this. you know this is good and let this chicken simmer in this curry for like around 10 minutes and you'll have a nice chicken curry ready. after around 10 minutes; the basic, simple chciken curry is all ready now you know how do you convert this into different flavors what you get in restaurants or whatever so first we're going to convert this into the restaurant style of chicken curry, you know specially not in india but outside india if they are serving you chicken curry all they do is they make it similar to something like this curry and they just add some cream to this all they do is they add some cream to this and that will give a nice creamy texture to your chicken curry
and in india nobody does this but when they do in the restaurants, they give you a nice creamy yellow cihcken curry and this is that chicken curry ok. and now on this you can sprinkle some chopped coriander and serve it. now we're going to convert this chicken curry into kind of a fry what we call indian fry curries. for this i've taken little less of gravy and all we're going to do is add some crushed peppercorn, chopped coriander and even if it is south indian style kind of fry, add some curry leaves to this if you can get hold of then just saute it, till this gravy dries out look at this. in no time, if you're going to cook like this, this will nicely dry out and it wil become kind off, you know a different dish and also you can add some green chillis. this is going to get little bit hot but this is going to taste totally different. look totally different and
what these people, lot of restaurants serve as you know chicken fry of this masala, chicken masala fry or whatever they call it that is when they usually serve this chicken like this. dear friends isn't it very easy. the same basic chicken curry you can convert into this fry. this you can also call it but adding little bit of coarse pepper, you can call it chicken pepper fry now you want to convet the same chicken curry into south indian kind off chicken curry. in this add some curry leaves, add some coconut milk and just let this cook till it becomes a nice thin gravy. if you need to add, you can also add some water just bring it to a boil and make sure you adjust the seasoning and you'll have a decent south indian flavored chicken curry and look at this. this awesome chicken curry, now south indian is all ready. if you want you can also add few drops of coconut oil to give a fantastic flavor you know these are the general rules what people follow and now i've got all these three chicken curries here and let's see how different do they all taste. the restaurant style of chicken curry wow! nice silky and i'm telling you any body who is new to indian cooking they'll fall in love if you make it the restaurant style
and this fry method i made it little bit spicy, so this is little bit hot for any first timers or people who eat less spicy but this will be super if you're a spice lover but look at the contrast both of them taste so much different. there is no comparison in the flavors just by drying it out little bit, just by adding some pepper and curry leaves and green chilli it becomes so fantastic and different and here is my south indian with coconut milk and curry leaves. you know this is again so different. the flavors have changed completely by adding little bit of coconut milk. this is something. dear friends, you know all three of them taste so different, even though we made it from one pot, made it almost similar. the last minute we did little bit of magic dear friends cooing is so easy, just understand the essence of ingredients and they flavors and you'll be able to convert any dish into the flavors you like or your guests like i hope you enjoyed today's session of learning how to make the basic curry of chicken using curry powder and onion and tomato dear friends, but do not forget that vahrehvah is all about inspiring others to cook so please post your recipes and cooking tips at vahrehvah.com so others can benefit from your great cooking. thank you.
