Inflight Chicken Curry Recipe in Urdu
Cuisine:
Ingredients
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750 gms Chicken(with bones)
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2 Capsicum(cut into dices)
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3 (sliced) Onion
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4 Tomatoes(peeled and chopped)
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1/2 cup Yogurt
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1 tsp Paprika Powder
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1 tsp Gingerpowder
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1 tsp Garlicpowder
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1 tsp Black pepper powder
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1/2 tsp Turmeric powder
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1/2 tsp Red chilli powder
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1 tsp Cumin powder
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1 tsp Coriander powder
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to taste Salt
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a pinch Yellow food color
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1/2 cup Oil
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1 tbsp Butter
Directions
Cooking Directions
- Marinate chicken with yogurt, ginger garlic powder, all the spices, food color and salt.
- Fry onions in oil until light brown, do not brown them.
- Add tomatoes and cook for 2 minutes, remove from flame.
- Blend tomatoes and onions into smooth paste.
- Again shift tomatoes and onion paste to the pan and turn on the flame.
- When all the water dries then add marinated chicken.
- Cook until chicken is tender.
- When chicken is done add capsicum and butter.
- Serve hot with plain rice or cumin rice.
Ingredients
Adjust Servings:
| 750 gms Chicken | |
| 2 Capsicum | |
| 3 (sliced) Onion | |
| 4 Tomatoes | |
| 1/2 cup Yogurt | |
| 1 tsp Paprika Powder | |
| 1 tsp Ginger | |
| 1 tsp Garlic | |
| 1 tsp Black pepper powder | |
| 1/2 tsp Turmeric powder | |
| 1/2 tsp Red chilli powder | |
| 1 tsp Cumin powder | |
| 1 tsp Coriander powder | |
| to taste Salt | |
| a pinch Yellow food color | |
| 1/2 cup Oil | |
| 1 tbsp Butter |
