Restaurant Style Chicken Chaat Recipes

restaurant style aloo chaat chicken curry glebe kitchen

WEBMay 20, 2017 · Let it cook until the bubbles form again. This takes 1-2 minutes. Add the rest of the curry base and let cook until the bubbles …

Rating: 4.7/5(10)
1. Make the spice mix.
2. Dilute the tomato paste with enough water to get to the consistency of passata.
3. Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil.
4. Add the onions and stir constantly until the edges of the onions start to brown. This takes about a minute or two, depending how hot your pan is. Mix in the green chili and cook another 30 seconds or so.

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Low Fat Curry Restaurant Style Chicken Ceylon THE …

WEBDec 6, 2018 · Temper the whole spices and curry leaves in the oil. Add the garlic and ginger paste and chillies, followed by the coconut flour. Stir in …

Rating: 4.5/5(11)
1. Heat the oil over medium high heat in a Balti pan or frying pan. When visibly hot, add the mustard seeds. When they begin to crackle, add the star anise, cardamom pods, cinnamon stick and the curry leaves and temper them in the oil for about 20 seconds. Now stir in the garlic and ginger paste and the chopped chillies and fry for a further 20 seconds.
2. Add the coconut flour and coriander stalks and give it all a good stir. The pan will be looking a bit dry so add the tomato puree and a little of the base sauce until you have a thick paste. Simmer for about 20 seconds and then add the remaining base sauce.
3. Allow this to come to a bubbly simmer and then stir in the chicken, coconut milk, chilli powder, mixed powder/curry powder, tandoori masala and the black pepper. Stir to combine and let it all bubble for about 3 - 5 minutes until the tandoori chicken is heated through or in the case of raw chicken cubes simmer until cooked through.
4. To finish, add the dried methi and mango chuntey. Stir it all nicely into the sauce. Squeeze the lime juice over the top, sprinkle with the garam masala and garnish with the chopped coriander to serve.

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