Fiery Red Chicken Curry

    By sweta biswal  |  29th Feb 2016  |  
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    Fiery Red Chicken Curryby sweta biswal
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    About Fiery Red Chicken Curry Recipe

    Fiery Red Chicken Curry (Low Calorie Preparation): Loaded with chilis and aromatic spices, this is one homely chicken dish that is sure up warm up the heart and more.

    Fiery Red Chicken Curry is a delicious dish which is enjoyed by the people of every age group. The recipe by sweta biswal teaches how to make Fiery Red Chicken Curry step by step in detail. This makes it easy to cook Fiery Red Chicken Curry in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Fiery Red Chicken Curry at home. This amazing and mouthwatering Fiery Red Chicken Curry takes 10 minutes for the preparation and 20 minutes for cooking. The aroma of this Fiery Red Chicken Curry is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Fiery Red Chicken Curry is a good option for you. The flavour of Fiery Red Chicken Curry is palatable and you will enjoy each and every bite of this. Try this Fiery Red Chicken Curry and impress your family and friends.

    Fiery Red Chicken Curry

    Ingredients to make Fiery Red Chicken Curry

    • 500 gm medium sized chicken pieces
    • 1 tsp ginger garlic paste for marination
    • 2 tsp Mustard oil
    • 1 tsp yogurt
    • 1/2 tsp turmeric
    • salt to taste
    • 2-3 tsp oil
    • 1 large onion
    • 1 large potato
    • 2 medium sized tomatoes
    • 1/2 tsp cumin seeds
    • 1 tsp coriander
    • 1 inch cinnamon
    • 2 green cardamom
    • 1 star anise
    • 1 mace
    • 3-4 cloves
    • 2 bay leaves
    • 4-5 dry red chilis
    • 1 tsp Kashmiri chili powder
    • 1 tsp ginger garlic paste

    How to make Fiery Red Chicken Curry

    1. Marinate chicken pieces with ginger-garlic, yogurt, turmeric, salt and 1 tsp mustard oil. Set aside for 1 hour.
    2. Cut the onion and tomato into two halves. Transfer to a pressure cooker with a little water and boil for 3 whistles. Allow to cool down. Drain away the excess water and mash the onion and tomato. Do not throw this water.
    3. Cut the potato into 4 pieces, fry for 3-4 minutes and keep aside.
    4. Heat a pan. Add cumin seeds, coriander seeds, cardamon, cinnamon, mace and star anise. Dry roast for about 2 mins. Grind into a fine powder in a mixer grinder.
    5. Heat the oil in a pressure cooker. Add cumin, fennel seeds, bay leaves and red chillis followed by the mashed onion and tomato. Cook for 3 mins.
    6. Add the ginger garlic paste and salt. Fry the paste for about 5 mins.
    7. Add the marinated chicken pieces along with the roasted spices and kashmiri lal mirch powder and cook for 10-15 mins with the lid open. Keep stirring in between.
    8. Add potato pieces, 2 cups hot/warm water, salt if required and allow for 1 whistle.
    9. Keep aside till steam is released. The chicken should be just tender and not overdone. If it is still not done, cook for another whistle.
    10. Serve with white rice . ( Add some ghee over it if you are suffering from cold )

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