Indian Recipes - Checking and Tasting the Chicken Curry

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Bhasin Balraj

Indian Recipes - Checking and Tasting the Chicken Curry

Chef Bhasin Balraj demonstrates how to make the Indian dish, Chicken Curry, including how to check the chicken to make sure it's done.

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Masala

Indian Recipes - Checking and Tasting the Chicken Curry

Ingredients

A Chicken
2 tbsp Garlic
2 tbsp Ginger Root
2 Tomatoes
3 Onions
3/4 cup Yogurt
1/4 cup Oil
Turmeric
Cilantro
Cumin Powder
Cayenne
Garam Masala

Instructions

1. Cut the chicken breast into 3 pieces. Marinate the chicken in the yogurt and mix in the garlic and ginger paste for 3 to 4 hours.

2. Add the oil to a pot and let it simmer. Add the chopped onions and let them brown on high heat. Reduce the heat to medium when the onions begin to brown. Add some chopped ginger and garlic to the pot.

3. Mix the salt, turmeric, coriander powder, cumin powder, garam masala and cayenne with water to form a paste. Add this paste to the carmelizing onions. Slice up the tomatoes and add them to the pot. A good test of knowing when the curry is finished is that the whole mass leaves the oil, the oil separates and everything turns into a nice good smooth mass.

4. Add the chicken to the curry, put the stove on medium heat, cover it and cook until the chicken is done.

Transcripts

Bhasin: Hi I'm Bhasin and this is my wife Nicky. We are from the Bombay Curry Company, an Indian restaurant in Alexandria, also from the Delhi Club where we have a partnership, this is an Indian restaurant in Arlington, in Virginia and we have reached the end segment of how to make a perfect chicken curry. Our chicken curry is nearly done, so we are going to lift the lid and see what evolved, was it what we were expecting, or was it something totally unexpected. Wow, that looks really good, okay, but what are we going to test in our chicken curry. We are going to test numerous things, one, we are going to test the doneness, is the chicken done? How do we know it's done? We take a little ladle, and we press it down a little bit, experience will tell us, everybody can tell how the chicken is done, it will break very nicely and still be juicy and you will find that it is done. Now, the second thing we want to see here is the sauce, or the curry.

Now, watch the sauce is kind of thin, what kind of a sauce do you want? Do you want a thin sauce, or do you want a sauce which is thick. It's entirely up to you. I eat a thin sauce when I'm eating it with rice, that's a thumb rule. When I eat it with a bread like a paratha, I would like it to be thicker, so that when I break up a piece of the paratha and scoop up some of the gravy or the sauce, it won't all run out, it's all a matter of individual taste. If you want it to be little thicker and you find that it is thin, turn the heat up, it will dry it out and the final thing you have to do, is you have to taste, that is the litmus test of how your curry turned out, was it good, did it taste good and to do that we are going to taste this curry. Nicky. I'm also going to taste it, of course I'm going to say it's very good, because I made it. It's very good but I think it does need the couple of things, it does need some salt and I think I could use a little more spice, so, we are going to add a bit more cayenne to it and that will take it up a few notches, and remember the other spice, I had told you about, the garam masala which we were going to add at the end, it is time to add that now, and so where is our garam masala? It's right here and this time, the first time, the garam masala gave us the flavor and this time the garam masala is going to give us some nice wonderful aroma, for our garnish we are going to use some fresh cilantro because that is going to give us some good taste as well as nice aroma also and I think our chicken curry is ready. Let's dish it out and see how it turns out, I think it's time to turn it off and I'm going to dish this curry out. One last point or tip, suggestion whatever common, on your chicken curry you will usually find like a small layer of oil or fat, what is that? Now, when you caramelize the onion and when you cook, one shot, it's a good indicator that your dish is done when the oil comes to the surface, this oil has a lot of flavor, you should not have too much oil on it, but a little bit of oil like a little oil slick is fine, there is nothing wrong with that, but some people don't even want that, you are welcome to skim that, you can skim it using a skimmer or you can cool your chicken curry and it will freeze on top it will solid harden on top and you can take it off. Thank you very much for watching.

Woooow by herman2725 at 08/25/10 11:42PM Flag

What an extensive explanation. Anyon ecan make this dish now. I am hooked on curries anyway. pleas get us some more... txn to you and your wife. A Belgian with an indian soul...

lovely by aliprizeman at 08/11/10 11:57PM Flag

Hi there,we love indian cooking and i cooked your chicken curry and it was better than any restaurant that we ate in. I would love some more recipes from you, if you could give me some i would be delighted.. I also did the raita and it wads lovely..Thanks

Love This need help by sulley at 06/09/10 03:19PM Flag

this is a great recipe...where can I find the Garam Masala or how do I make it myself....chris_young_1@hotmail.com

Love This need help by sulley at 06/09/10 03:18PM Flag

this is a great recipe...where can I find the Garam Masala or how do I make it myself....chris_young_1@hotmail.com, I am in the uk

Chicken Curry by vgresham at 09/27/09 06:35AM Flag

Hello Bhasin, It’s very early in the morning and I cannot wait to make your chicken curry recipe. I have read all the comments on this recipe and your Garam Masala seen to be the one ingredient that send this chicken curry over the moon. I would love if you shared your recipe for your garam masala. It’s great to see husband and wife in the kitchen together. I can only get my husband in the kicten to eat. Thanks for sharing. Here is my email address below. Venessia_gresham@yahoo.com T

GARAM MASALA!!!! by darrant at 07/26/09 12:54AM Flag

Basin, I too would like to know your secret ingredient Garam Masala. Please do let me know what it is at darran.thaya@yahoo.ca

the Masala by tritis at 07/10/09 03:41AM Flag

this is a great recipe...where can I find the Garam Masala or how do I make it myself....james46619@hotmail.com

Chicken Curry Garam Masala by cook123 at 06/20/09 07:18PM Flag

I have tried your recipe for chicken curry, but it did not turn out that good because of my garam masala. Could you please email me the exact measurements for the garam masala (ingredients)

by Bekurs at 06/04/09 09:23PM Flag

Bhasin, I am 66 years old, and have just bef=gun to cook. I love Indian food, and your Chicken Curry recipe is fantatic. Thanks for sharing it. I, like the others, cannot help but wish I had your Garam Masal recipe too. Thanks again, Don

need your help by lovecurry at 05/01/09 03:43PM Flag

The garam masala I used does not make it taste right,...can you please share your garam masala, I need your help, I love curry but cannot cook worth beans. I am so thankful for your indepth presentation, everything I did looked correct upto the taste... my garam masala was store bought...my email is seemaure@tampabay.rr.com can you please share this garam masala with me so I can actually eat the curry I make? I will keep it a secret and refer others to your site. Again thank you so much for you

comment on Indian recipe by paco1025 at 01/10/09 08:14PM Flag

What a beautiful presentation. I am going out right now an get a chicken and some of the spices. I would love to know what is in the Garam marsala. Thanks again.

Thank you so much! by lalagalaw at 06/25/08 11:16PM Flag

Thank you very much for posting this!! I will try this myself, for I loveeee Indian dishes!

chicken curry by takis at 05/28/08 11:09PM Flag

Dear Bhasin, Thank you very much for your wonderful recipe and your excellent presentation!Just one question:the garam masala that you use is it roasted or raw?I don't know whether it makes a difference!Thank you very much once again and please send some more of your wonderful recipes!!

Great Job by dboy1982 at 04/05/08 05:52AM Flag

Hi thankyou very much for posting this wonderful recipe...I absolutley love indian food, especially chicken curry.. I your chicken curry recipie is very very good I was wondering if you could let me in on your secret ingrediants for your own GARAM MASALA :) :) I promise not to tell anyone If you cant I understand My e-mail is nastarshia@orcon.net.nz Once again thankyou very much for posting this video I hope to see more video recipies from you an your wife in the future

(Add Comment)

Indian Recipes - How to Make Chicken Curry

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Indian Recipes - Adding the Chicken to the Masala