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Parsi Chicken Curry

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Time35 Min
DifficultyIntermediate
Serves1

Parsi cuisines are hearty and delicious with unique flavours. One such is the Parsi Chicken Curry which is a popular dish cooked with spices and are best served with rice and chapattis. It is absolutely delicious and it is a must-try at home with the Parsi Chicken Curry Ingredients which would be readily available in any Indian kitchen pantry. It is essentially a chicken curry cooked in a Parsi st ... yle during weddings and special occasions or during celebrations. You can also serve it with mashed potato raita mixed with chillies and spices or you can accompany it with coconut and mint chutney which gives a fresh and spicy taste. You can also accompany this Chicken dish with raita made from chickpeas or spinach which goes well with the dish. Parsi Chicken Curry is a delectable chicken recipe prepared with the aromatic blend of several ingredients and spices. It is an exotic Parsi dish that will give you a refreshing new taste. The traditional Parsi Chicken Curry Restaurant style recipe is a main course that is popular in Gujarat as well as in North India. It can be served for dinner parties and family get-togethers along with rice or rotis and vegetable raita. You can prepare Parsi Chicken Curry at home by varying the spices and altering the ingredients as per your taste preference and flavour. Parsi Chicken Curry Recipe is an authentic Parsi cuisine which is spicy and delicious. Parathas or rice are traditionally served along with this dish and are its best accompaniments. Although it takes time to prepare this dish, you can check the Parsi Chicken Curry Description provided in the website which is a simplified step-by-step preparation.

Nutrition Info. (per serving)

ProteinFatCarbsFibre298 Cal298 Cal298 Cal298 Cal
  • 24gProtein
  • 14gFat
  • 15gCarbs
  • 6gFibre

Ingredients

Poultry

Chicken Bones

Chicken Bones

1 unit

Chicken Breasts

Chicken Breasts

1 unit

Fruits & Vegetables

Coriander W/o Roots

Coriander W/o Roots

0.5 unit

Onion

Onion

0.75 cups

Ginger

Ginger

1 small piece

Tomato

Tomato

0.25 cups

Curry Leaves

Curry Leaves

2 leafs

Dry Grocery

Refined Oil

Refined Oil

2 teaspoons

Salt

Salt

0.75 teaspoons

Turmeric Powder

Turmeric Powder

0.75 teaspoons

Red Chilli Powder (kashmiri)

Red Chilli Powder (kashmiri)

0.75 teaspoons

Cashewnut (2 Piece Split)

Cashewnut (2 Piece Split)

2 units

Watermelon Seeds

Watermelon Seeds

0.5 teaspoons

Bay Leaf

Bay Leaf

1 unit

Black Cardamom

Black Cardamom

4 units

Green Cardamom

Green Cardamom

2 units

Cinnamon Sticks

Cinnamon Sticks

1 small piece

Black Pepper Corn

Black Pepper Corn

1 pinch

Mustard Seeds

Mustard Seeds

1 pinch

Garam Masala

Garam Masala

1 pinch

Coriander Powder

Coriander Powder

1 pinch

Gram Flour/besan

Gram Flour/besan

1 pinch

Synthetic/white Vinegar

Synthetic/white Vinegar

0.5 teaspoons

Jaggery

Jaggery

1 pinch

Menu Item

Ginger Garlic Paste

Ginger Garlic Paste

2.5 teaspoons

Tomato Puree

Tomato Puree

1.5 tablespoons

Other

Water

Water

1 glass

Garlic

Garlic

1.5 pieces

Green Chillies

Green Chillies

0.5 unit

Jeera Powder

Jeera Powder

1 pinch

Coriander Leaves

Coriander Leaves

2 leafs

Directions

1In a heavy bottom vessel, add Water, Chicken Bones bring to boil. Drain the Water, wash the Bone and keep aside.
2In a heavy bottom vessel add Water, boiled Chicken Bones, Coriander Roots, roughly cut Onion, Ginger, Garlic and simmer for 3 hours. Strain the stock to a bowl and keep aside.
3Heat Oil in a pan. Add Ginger Garlic Paste and saute till fragrant.
4Add chopped Onion, Salt and saute till Golden Brown.
5Add Turmeric Powder, Kashmiri Red Chilli Powder and cook for a minute.
6Add chopped Tomatoes and cook till mushy.
7In a heavy bottom vessel, add Water, Broken Cashew Nuts, Magaz bring to boil and drain the water and keep aside.
8Heat Oil in a pan. Add Bay Leaf, Black Cardamom. Saute.
9Add sliced Onion and saute till Golden Brown.
10Add boiled Cashew and Magaz and saute.
11Add Water and bring to boil.
12Remove to a blender and make a paste.
13In a bowl, add Ginger Garlic Paste, Red Chilli Powder, Turmeric Powder, Salt, cubed Chicken Breasts. Mix well and keep aside to marinate.
14Heat Oil in a pan. Add Green Cardamom, Black Cardamom, Cinnamon Stick, Peppercorn, Bay Leaves.
15Add Mustard Seeds and saute. Allow to crackle.
16Add Curry Leaves, chopped Garlic and chopped Green Chilli and saute till Golden Brown.
17Add Ginger Garlic Paste and saute till Golden Brown.
18Add Garam Masala, Cumin Powder, Coriander Powder, Kashmiri Red Chilli Powder, Turmeric Powder and saute for some time.
19Add Tomato Puree, Onion Tomato Masala, Besan, Cashew Magaz Paste and cook till oil separates from Masala.
20Add marinated Chicken cubes and saute.
21Add Chicken Stock , Salt and bring to boil.
22Add Vinegar, Jaggery and mix well.
23Remove to a bowl and garnish with chopped Coriander.

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We hope you had fun making it! Enjoy the meal.

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