How to make Highway Chicken Curry - SK Khazana -

A rustic yet especially appetizing dish that is popular at dhabas on the highway is actually quite easy to make!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Onions (प्याज़ )

Cuisine : Indian

Course : Main Course Chicken


For more recipes related to Highway Chicken Curry - SK Khazana checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Egg Fried Rice and Chicken Manchurian Kozhi Vartha Kari Thai Style Chicken Breasts in Foil Kozhi Thengai Kozhambu

Highway Chicken Curry - SK Khazana

Highway Chicken Curry - SK Khazana Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Highway Chicken Curry - SK Khazana Recipe

  • Chicken on the bone, 2 inch pieces 750 grams

  • Onions 3 medium

  • Oil 2 tablespoons

  • Ghee 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Black peppercorns 4-5

  • Green cardamoms 2

  • Cloves 3-4

  • Tomatoes 2 medium

  • Ginger-garlic paste 1 1/2 tablespoons

  • Tomato finely chopped 1 large

  • Yogurt 1/2 cup

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 2 teaspoons

  • Red chilli powder 1/2 tablespoon

  • Cumin powder 1 teaspoon

  • Garam masala powder 1/2 tablespoon

  • Ginger cut into thin strips 1 inch

  • Green chillies 4

  • Dried fenugreek leaves (kasoori methi) 1/4 teaspoon

  • coriander sprig for garnish

  • Onion to serve

  • Lemon wedges to serve

  • Green chilli to serve

  • Rotis to serve

Method

Step 1

Heat a pan. Meanwhile, slice onions.

Step 2

Add oil and ghee in the hot pan, add cumin seeds, black peppercorns, green cardamom, and cloves and break the black cardamom and add into the pan. Sauté till fragrant.

Step 3

Add the sliced onions and mix well. Cook till golden brown, sautéing in between.

Step 4

Meanwhile, roughly tomatoes and transfer into a blender jar. Blend till smooth and set aside. Add ginger-garlic paste and sauté for 1-2 minutes. Add chopped tomato and pureed tomato, mix well. Cook till the tomato is pulpy.

Step 5

Take chicken in a large bowl, add yogurt, salt, ½ tsp turmeric powder and mix well. Set aside. Add ¼ cup water in the pan and mix well. Add coriander powder, red chilli powder, cumin powder and garam masala and mix well. Add ¼ cup water and mix and cook for 2-3 minutes or till the oil is separated.

Step 6

Add the chicken mixture and sauté for 2-3 minutes. Adjust salt, add ginger strips and slit the green chillies and add into the pan and mix well.

Step 7

Add ¾ cup water and mix well. Cover and cook for 20 minutes.

Step 8

Add dried fenugreek leaves powder and mix well. Cook for 1-2 minutes. Take the pan off the heat.

Step 9

Transfer into a serving bowl, garnish with ginger strips and coriander sprig. Serve hot with onion quarters, lemon wedges, green chilli and tandoori roti.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.