Dhaba Style Mutton Curry | Spicy Desi Style | North India Style

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Mutton curry (also referred to as kosha mangsho, Goat curry and lamb curry) is an Indian curry dish that is prepared from mutton and vegetables and originated in Bengal.Railway mutton curry is a variation of the dish that originated during the British Raj colonial-era. Primary ingredients of mutton curry include mutton, onion, tomato and spices.
Mutton curry was originally prepared heated by a fire in a large pot. It may now be cooked using pressure cookers and slow cookers.Mutton curry may be served with rice.The dish has been served with raji, a cereal.

Cameraman:-credits to Bishwash Rao.

INGREDIENTS:-(for 1 kg of mutton)
Mutton-1kg
onion:-800gm
ginger and garlic paste-2tbsp
Green chilli-2 or 3
Bay leaf-2 or 3
Tomato-100gm
salt-as per taste
Garam Masala- 1 tbsp
cumin seeds- 1 tbsp
cumin podwer- 2tbsp
coriander powder- 1tbsp
Mutton masala- 2 tbsp
red chill-2tbsp
turmeric-2tbsp
oil-2 cup
cook this recipe at low flame for 30 min then on mid flame for 20 min and the 20 min on low flame.keep stiring every 10 min.
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Dhaba Style Chicken Curry | Chicken Curry Recipe in Hindi | INDIAN DESI CHICKEN RECIPE

by with 19 Comments Chicken Curry

Dhaba Style Chicken Curry | Chicken Curry Recipe in Hindi | INDIAN DESI CHICKEN RECIPE

 

Indian chicken curry typically starts with whole spices, heated in oil. A sauce is then made with onions, ginger, garlic, and tomatoes, and powdered spices. Bone-in pieces of chicken are then added to the sauce, and simmered until cooked through.[1] In South India, coconut and curry leaves are also popular ingredients.[2] Chicken curry is usually garnished with coriander leaves, and served with rice or roti. Even within the country, there are variations among regions. In Northern India, there the delicacy may be extra cooked with extra spice. Additionally, one can find the dish in several small shops as well as five-star restaurants. Depending on the style of preparation, some versions may be sweeter while others will have a more creamier taste to them due to the ample use of butter.

For Marination
Chicken – 1 kg
Turmeric powder – 1/4 tsp
Salt to taste
Ginger garlic paste – 1 & 1/2 tsp
Juice of 1 no. Lemon
Yogurt/Curd – 1 cup

Whole spices :-
Onion – 500gm
Kashmiri Red chili powder – 2-3 sp
Coriander powder – 4 tsp
Tomato – 2 to 3
Salt to taste
Green chili – 2 nos slit
Water
Garam Masala powder -3 tsp
Chicken Masala powder- 2 tsp
Few chopped Coriander leaves