Recipes

Green Chicken Curry

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Simple Green chicken curry is one of those no-fuss recipes where you grind a whole lot of ingredients and make the curry. No chopping required! Most recipes have a red curry or gravy, so this is something different.

Even if you are busy, you can certainly make this green chicken curry in a hurry!! I am always looking for and trying recipes that are quick and easy. This is not my recipe, but I wanted to share it as it turned out really good. 

This recipe is by Chef Varun Inamdar from the YouTube channel Get Curried. You can find the recipe video here. I love this particular chef’s recipes, they are always simple and delicious. 

It has been a while since I shared a recipe on my blog. From now onwards, I have decided to only share recipes that turn out so delicious that I cannot help but share them with everyone! So, you know this is a great recipe!

I adjusted the original recipe to suit my family’s taste. This is how I made it for my family.

Green Chicken Curry

What are the ingredients required for this Green Chicken Curry?  

Chicken thighs 

Turmeric powder 

Oil 

To grind: 

Green chilies

Ginger 

Garlic 

Mint leaves

Cilantro 

Yogurt

Onion 

Curry leaves

Lime juice

Garam masala powder 

Salt to taste

The exact measurements that I used will be in the recipe card below. 

These are my Amazon Kitchen Picks for this recipe:

STAINLESS STEEL PAN WITH LID

WOODEN MIXING SPOONS

MAGIC BULLET

OIL DISPENSER

SERVING BOWLS

(Disclaimer: These are affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I know to be of great quality. Thank you so much for your support!)

How do you make this Green Masala Chicken?? 

Make the masala paste first, in a grinder jar add all the ingredients for the masala. Grind it well into a smooth paste. Keep this paste aside

Heat some oil in a pan. Add the chicken along with turmeric powder and salt. Fry it for about 5 minutes, stirring it so it does not stick to the pan.

Add the green masala paste to the chicken, and mix well for a few minutes. Cover and cook till chicken is fully cooked about 15 minutes. 

Add garam masala and salt to taste. 

When it’s done garnish with mint leaves and thinly sliced ginger. 

That’s it! Your delicious green chicken curry is ready! 

Serve with peas rice, plain rice, naan, roti, or paratha. 

Green Chicken Curry

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Green Chicken Curry

An easy and delicious green chicken curry that gets its green color from mint leaves, cilantro, and green chilies.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 4 Chicken thighs, cut in half 8 pieces in total
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Salt

Green masala ingredients

  • 1 onion
  • 20 Mint leaves
  • 1/2 Bunch of Cilantro
  • 4 Garlic cloves
  • 1 inch Ginger
  • 2 Green chilies
  • 1 Sprig of Curry leaves
  • 1 tsp Lime juice
  • 2 tbsps Yogurt

To garnish

  • A few mint leaves
  • Few slivers of ginger
  • ½ tsp Garam masala

Instructions

  • Add all the ingredients for the green masala paste to the grinder/mixer and make it into a paste. Set this aside.
  • Heat oil in a wide pan. When hot, add the chicken pieces, turmeric, and salt. Keep stirring and let the chicken cook for about 5 minutes.
  • Add the green masala paste prepared earlier. Mix it well. Add a little water (about ¼ cup) to the mixer jar and add that masala water to the chicken.
  • Cover and cook for about 15 minutes. The chicken should be cooked well.
  • Lastly, add salt to taste and garam masala.
  • Garnish with chopped mint leaves and thin slivers of ginger
  • Enjoy this green masala chicken with rice, quinoa, naan, roti or paratha!

Green Chicken Curry

Notes: 

You can adjust the spice by adding more or less green chilies. In the original recipe, Chef Inamdar adds 6-8 green chilies, but I just added 2 as my family prefers less spice. I also left out the green chilies in the garnish. 

If you like it spicy, do follow the original recipe.

Use chicken thighs for the best taste. But you can use chicken breasts or chicken legs too. 

Other options that you can use are eggs or mutton( goat meat). 

Substitute paneer, tofu, or vegetables for a vegetarian version. 

For the masala paste, I added a small-sized onion and 4 big cloves of garlic. If you get small garlic cloves, you will have to add more.

You can add potatoes too. I always love adding potatoes to any curry as they absorb the flavors and taste good. 

Do try this recipe, you will not be disappointed.  Please leave a comment below if you try it out., I would love to hear from you! Or you can share a picture on Facebook or Instagram @lovetostayhomeblog

Check out my other easy Chicken recipes:

Easy Butter Chicken

Spicy Indian Chicken Fry

Ghee Rice & Kadai Chicken

Easy Indian Chicken Stew

Chicken Shawarma Pita Wraps

Instant Pot Spanish Chicken Pulao

Chicken Salad Sandwiches

Instant Pot Chicken Pulao

Quick Chicken and Egg Noodles

Thank you for reading! Hope to see you back here soon!

Lovetostayhome is on Pinterest, Facebook, and Instagram, Please follow me to know when I post something new.

Have a wonderful day!

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Recipes

Easy Butter Chicken

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easy butter chicken

This easy Butter Chicken is made with onion masala. I have mentioned onion masala many times on my blog because it is life-changing especially if you love Indian food. 

The onion masala recipe is from Ashley at my heartbeets.com. She has a big collection of recipes using onion masala as well. Thank you to Ashley for making our lives so much easier!

Ever since I started making onion masala, I convert most recipes using this as the base. Butter chicken is loved by many, it is one of the most popular recipes from India. 

My family loves it and I make it quite often now that I use onion masala. It’s simpler and can be made in no time. 

What are the ingredients for this Easy Butter Chicken? 

ingredients for easy butter chicken

Onion masala

Chili powder 

Turmeric powder 

Cashew nuts

Vinegar 

Salt 

Sugar 

Garam masala 

Kasuri methi 

Butter/ oil 

Cream

To marinate chicken: Chili powder, turmeric powder, salt & ginger garlic paste. 

For exact measurements please refer to the recipe card.

How do you make this Easy Butter Chicken? 

Easy butter chicken

  1. Marinate cut chicken( I usually cut the chicken in bite-sized pieces) with chili powder, turmeric powder, salt, and ginger-garlic paste and keep it aside. 
  2. Gather all your other ingredients. Soak cashews in warm water. 
  3. Heat oil and butter in a pan. Fry chicken till cooked. 
  4. Take out the chicken pieces and keep them aside. 
  5. In the same pan, add more butter and oil. Add onion masala. ( if frozen add a little water and let it thaw on low heat). 
  6. Add chili powder, garam masala, salt, sugar, vinegar. Mix well. 
  7. Grind the cashews into a paste adding water. 
  8. Add the cashew paste to the masala and mix well. 
  9. When it comes to a boil, add the cooked chicken with crushed Kasuri methi. 
  10. Last add cream and butter on top. 
  11. Your butter chicken is ready to enjoy. You can have this with Instant Pot Peas Pulao or 2 ingredient Naan. 

Butter Chicken

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Easy Butter Chicken

Butter Chicken is made easy by using pre-made onion masala. Chicken coated with a creamy spiced onion tomato sauce.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 4 Chicken Thighs (cut into bite-sized pieces)
  • 1 cup onion masala
  • ⅓ cup cashew nuts (soaked in warm water)
  • 1 tbsp Vinegar
  • 3 tbsp Unsalted Butter
  • Kasuri Methi crushed for garnishing
  • 2 tbsp Cream

Spices

  • 1 tsp Kashmiri chili powder
  • ½ tsp garam masala powder
  • 1 tsp crushed Kasuri methi
  • salt to taste
  • 1 tsp sugar

To marinate chicken

  • 1 tsp ginger garlic paste
  • ½ tsp Kashmiri chili powder
  • ¼ tsp Turmeric powder
  • ½ tsp salt

Instructions

  • Marinate cut chicken pieces with ginger-garlic paste, chili powder, turmeric powder, and salt. Keep them aside.
  • Soak cashews in warm water.
  • Heat 1 tbsp oil and 1 tbsp butter in a dutch oven or deep frying pan. Fry chicken pieces till cooked. Take out the chicken pieces and keep them aside.
  • In the same pan, add 1 tbsp butter and a little oil. Add the onion masala. (If adding frozen onion masala, add a little water and let it thaw on low heat).
  • Add chili powder, garam masala, sugar, salt, and vinegar. Mix well.
  • Grind the cashews to a smooth paste adding a little water.
  • Add this cashew paste to the masala and mix well.
  • When the gravy comes to a boil, add the cooked chicken pieces and crushed Kasuri methi.
  • Once this comes to a boil, add cream if using and 1 tbsp of butter on top.
  • Your delicious butter chicken is ready! Enjoy!

Easy butter chicken

Notes: 

  • Authentic butter chicken is made with leftover tandoori chicken. But we are making it easier with marinating and frying the chicken. You can bake it as well but it takes time. 
  • The chicken is cut into bite-sized pieces so it’s easier to eat. I used chicken thighs but you can use chicken breasts, legs, or thighs. Thighs are the dark meat of the chicken and hence more tender. 
  • You can skip the cream if you wish but it does give the gravy a richness that is not there otherwise. I did not add cream as I did not have any.
  • This butter chicken is based on this recipe by Varun Inamdar on the Getcurried YouTube channel. It has 33 million views so you can tell it’s a great recipe!
  • Make this vegetarian by using paneer or tofu instead of chicken.

Easy butter chicken

If you try out this recipe, do let me know what you think by leaving a comment down below and rating the recipe.

You might also like these other simple Chicken recipes:

Spicy Indian Chicken Fry

Ghee Rice & Kadai Chicken

Easy Indian Chicken Stew

Simple Chicken Curry

Chicken Shawarma Pita Wraps

Chicken Salad Sandwiches

Instant Pot Spanish Chicken Pulao

Lovetostayhomeblog is on Pinterest, Instagram, and Facebook. Please do follow me to know when I post anything new on my blog. Thank you for your support. I am truly grateful for each and every one of you!

Have a great day!

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Recipes

Spicy Indian Chicken Fry

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Spicy Indian chicken fry

This Spicy Indian Chicken fry is my mom’s recipe. I remember during my childhood having this chicken fry when we went out on our Sunday picnics. Chicken fry or Mutton fry with Lime rice was our picnic special! Those were the good old days!

Do check out my Lime rice and Lime/Lemon Quinoa recipes as well.

My mom made a special chili paste (using red chilies, some spices, and vinegar) which she used. Since I’m so far away from my mom, I had to make my own version of this chili paste.

As always I love to make things easy, so I made the paste by combining chili powder, cumin powder, turmeric powder, and vinegar – Instant Chili paste!!

Spicy Indian chicken fry

So let’s get straight to what is needed and how it’s done. It’s really simple to make and it tastes so good with rice, paratha, roti or even bread. 

WHAT ARE THE INGREDIENTS FOR THIS SPICY INDIAN CHICKEN FRY?

ingredients for spicy indian chicken fry

Chicken

Onions 

Ginger garlic paste 

Chili paste (Kashmiri chili powder, cumin powder, turmeric powder, salt, vinegar) 

Curry leaves 

Cinnamon stick 

Oil

HOW DO YOU MAKE THIS SPICY INDIAN CHICKEN FRY?

Mix ingredients for the chili paste and set it aside. 

Heat oil in a deep pan. When hot add the cinnamon stick. Next, add chopped onions, when slightly brown, put in the ginger garlic paste, and chili paste.  

Add the chicken pieces.

Mix well, cover, and cook. After about 10 minutes the chicken should be cooked. 

Turn the flame to medium-high and cook so the water dries up and the chicken is coated with a thick masala. Add curry leaves. Switch off the stove and serve the spicy chicken fry hot with rice, roti, paratha, or bread. 

If you do try out this recipe, let me know if you liked it by leaving me a comment down below or rating the recipe. Thank you!

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Spicy Indian Chicken Fry

Chicken in a spicy onion chili masala
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 6 pieces Chicken (with or without bones)
  • 1 tbsp Oil
  • 1 sprig Curry leaves
  • 1 tsp ginger garlic paste
  • 1 inch Cinnamon stick

For chili paste

  • 1½ tsp Kashmiri chili powder (add more for extra spicy!)
  • ½ tsp Cumin powder
  • ½ tsp Turmeric powder
  • 1 tsp Salt
  • 1 tbsp White Vinegar

Instructions

  • Mix all the ingredients for the chili paste and set it aside. (You can add a little water if it is too dry)
  • Heat oil in a pan. When the oil is hot add the cinnamon stick and chopped onions. Fry till the onions turn light brown.
  • Next, add the ginger-garlic paste. Fry for 2 minutes. Add the chili paste and mix well.
  • Add the chicken, mix well and cover the pan with a lid. Cook for about 10 minutes.
  • Take the lid off the pan, turn the flame a little higher and let the gravy dry up.
  • Once the masala coats the chicken well, add the curry leaves.
  • Your spicy chicken fry is ready!

Spicy Indian chicken fry

NOTES:

You can make this same recipe using mutton or beef. Or if you are vegetarian you can make this with paneer or potatoes and cauliflower. 

The chili paste is very versatile, use it to marinate fish or shrimp, and fry them in oil to have a delicious fish fry or shrimp fry.

I used chicken with bones, but you can use chicken thighs, drumsticks, or breasts.

The curry leaves give it a nice taste. It is highly recommended. But, if you do not have any, you could use chopped cilantro instead.

Here are some other chicken recipes you might like:

Ghee Rice & Kadai Chicken

Easy Indian Chicken Stew

Simple Chicken Curry

Chicken Shawarma Pita Wraps

Instant Pot Chicken Pulao

Instant Pot Spanish Chicken Pulao

Chicken Salad Sandwiches

 

Spicy Indian Chicken fry

Thank you for visiting my blog! I appreciate your presence here. Do come back for more simple recipes, DIY’s, crochet projects, and macrame projects. I post at least 3 times a week.

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Recipes

Ghee Rice & Kadai Chicken

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ghee rice and kadai chicken

Ghee Rice & Kadai Chicken was the combo of choice this Sunday at our house. They complemented each other very well and we enjoyed our Sunday meal. 

Ghee rice is very simple to make. Just rice and ghee with a few whole spices and half an onion. This is made in the Instant Pot to make it even easier! 

Kadai Chicken has lots more ingredients but the extra effort you take to make it will be worth it in the end!  This is the recipe that I based it on from the blog spicytreats.net. I mixed my own spice powders just to save time. I didn’t roast the spices and grind them, but if you have the time please go ahead and do it as the taste will be even better. Kadai chicken gets its name from the ‘Kadai’ in which it is cooked. A Kadai is a cooking vessel in India that is similar to a wok.

ghee rice and kadai chicken

WHAT INGREDIENTS DO YOU NEED FOR GHEE RICE & KADAI CHICKEN?

(The exact measurements are given in the recipe cards)

Ghee Rice

ghee rice ingredients

Basmati rice

Ghee

Bay leaf 

Cloves

Cardamom 

Cinnamon 

Onion

Kadai Chicken 

kadai chicken ingredients

Chicken 

Onion

Tomato 

Tomato purée ( I used a little from a can of tomato sauce)

Ginger-garlic paste 

Spice powders: coriander, cumin, Kashmiri Chili, pepper, Kasuri methi, fennel powder 

Red Onion

Green pepper ( also known as capsicum in India) 

Cumin seeds 

Cilantro leaves for garnish 

Ginger julienned for garnish 

 

HOW DO YOU MAKE GHEE RICE & KADAI CHICKEN?

Ghee Rice

ghee rice

Switch on the Instant Pot to the sauté function. 

Add ghee, when the ghee is hot add the bay leaf, cloves, cinnamon, and cardamom. 

Add the finely sliced onion, when it turns golden brown, add the rice. Stir gently, add 3 cups of water and salt to taste. Stir gently and close the instant pot, pressure cook on high for 4 minutes. 

Once the pressure cooker beeps when the 4 minutes is done, set a timer for 10 minutes.

Do a quick release of pressure and open the instant pot. Mix the rice gently and transfer it to a serving dish. Garnish with chopped cilantro or golden fried onion.

Kadai Chicken 

kadai chicken

Marinate chicken with 1/2 Tsp turmeric powder and 1/2 Tsp Kashmiri Chili powder. Set it aside. 

Chop onions and tomatoes. 

Dice red onion and green bell pepper. 

Mix all the spice powders in a bowl. 

Heat oil in a deep pan, fry red onion and bell pepper. Take them out while they are still crisp and set them aside.

 Add cumin seeds to the same pan. Next add the onions, when golden brown, add the ginger-garlic paste. Fry well, add the tomatoes and tomato purée. Cover and cook till the oil floats on top. 

Add half of the spice powder mix. Stir well, add the chicken and the rest of the spice powders, along with salt. 

Mix all of it well. Cover and cook. You can add a little water if it gets too dry. 

Once the chicken is cooked, add the red onion and bell pepper. Garnish with chopped cilantro and ginger juliennes. Serve hot with Ghee rice.

Do try out this combination and let me know if you like it. If you can, please leave a comment and rate the recipe. 

ghee rice and kadai chicken

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Ghee Rice

Basmati rice cooked in Ghee with whole spices and caramelized onion.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Nandini

Ingredients

  • 2 cups Basmati Rice
  • 1/2 Onion (sliced)
  • 2 tbsps Ghee
  • 1 tsp Salt

Whole Spices

  • 1 bay leaf
  • 2 inches cinnamon
  • 4 cardamom pods
  • 6 cloves

Instructions

  • Wash rice and keep aside.
  • Press saute on the Instant Pot. Add the ghee. Once the ghee is hot, add the whole spices. Stir.
  • Add the sliced onion, and fry till it is golden brown and is caramelized. Take care not to burn the onions.
  • Add the drained rice, salt, and 3 cups of water. (that is 1 and 1/2 cups for every cup of rice)
  • Stir gently. Close the Instant Pot and pressure cook on high for 4 minutes.
  • Once the Pot beeps when done, press cancel. Set a timer for 10 minutes. After 10 minutes, do a quick release of pressure and open the Instant Pot.
  • Mix the rice gently and transfer it to a serving dish.
  • Garnish with chopped cilantro or golden fried onions.

Ghee rice

 

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Kadai Chicken

Chicken cooked with an onion tomato sauce, Indian spices topped with lightly fried green bell pepper and red onion.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4-5 Chicken Thighs (cut into medium-sized pieces)
  • 1 Onion (chopped)
  • 1 Tomato (chopped)
  • 1 tsp ginger-garlic paste
  • ½ tsp turmeric powder (to marinate chicken)
  • ½ tsp Kashmiri chili powder (to marinate chicken)
  • ¼ cup tomato puree (I used canned tomato sauce)
  • 1 tsp cumin seeds
  • ½ red onion (cut into quarters)
  • ½ green bell pepper (capsicum) (cut into pieces as shown in picture)
  • 2 tbsp Oil
  • Cilantro for garnish
  • 1 inch Ginger for garnish (julienned)

Spice powder mix

  • 1 tsp Kashmiri chili powder
  • 2 tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp pepper powder
  • ¼ tsp fennel seed powder
  • ½ tsp Kasuri methi powder

Instructions

  • Marinate chicken pieces with half a teaspoon of turmeric powder and half a teaspoon of red chili powder. Set it aside.
  • Chop the onion, tomato, red onion & green bell pepper.
  • Mix all the spice powders together.
  • Heat oil in a Kadai ( or a deep pan/wok). When the oil is hot, add the red onion, and green bell pepper. Fry them for a few minutes, they should remain crisp. Take them out of the pan and set them aside.
  • Add the cumin seeds to the remaining oil in the pan, add the chopped onion and fry till golden brown.
  • Add the ginger-garlic paste and fry for 2 minutes.
  • Next add the chopped tomatoes, and tomato puree. Cover and cook till the oil floats on top.
  • Add half of the spice powder mix. Stir well.
  • Add chicken and the rest of the spice powder mix along with salt.
  • Mix all of it well. Cover and cook. Add a little water only if it gets too dry.
  • Once the chicken is cooked ( around 10 minutes), add the fried red onion and bell pepper.
  • Transfer to a serving dish, garnish with chopped cilantro and julienned ginger.

kadai chicken

NOTES:

You can make the ghee rice in a rice cooker, pressure cooker, or even on the stovetop if you do not have an instant pot.

Add more chili powder for spicier Kadai chicken. 

Adding cream at the end is an option to get a thicker curry.

If you would like it dry you can just fry it until you are satisfied with the consistency of the Kadai chicken.

To make this vegetarian, you could use paneer with other vegetables like potatoes, cauliflower, etc.

ghee rice and kadai chicken

 

You might also like these Chicken recipes: 

Easy Indian Chicken Stew

Simple Chicken Curry

Chicken Shawarma Pita Wraps

Instant Pot Spanish Chicken Pulao

Chicken Salad Sandwiches

Instant Pot Chicken Pulao

Quick Chicken and Egg Noodles

Thank you for visiting and do come back for more new content every week! 

Follow me on Facebook, Instagram, and Pinterest to know when a new post is up on my blog. Or you can subscribe to my newsletter for weekly updates.

Until next time, here is some motivation.

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Recipes

Easy Indian Chicken Stew

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This Easy Indian Chicken stew is delicious, very mildly flavored with whole spices, the only 3 powdered spices used are turmeric, fennel, and pepper. I make it mild because my kids do not like spicy food.  You can add vegetables like I did to get your intake of veggies too! 

If you need it spicy, you can always add more green chilies and pepper. 

It is the perfect accompaniment to rice as it has a nice gravy because of the coconut milk. It also tastes delicious with dosa (Indian crepe), and Idli (steamed rice cake). 

What are the ingredients for this Easy Indian Chicken Stew

Ingredients for Indian chicken stew

Chicken – I use chicken thighs as the meat is more tender. You could use chicken breasts or legs too. 

Onion – half of a Yellow onion 

Green chili – 1 chili slit ( you can use more)

Garlic cloves – 2 sliced

Whole spices – cardamom, cloves, cinnamon, peppercorns

Powdered spices – fennel seed powder, turmeric powder, and pepper powder

Salt to taste

Ghee/ oil – I used ghee but you can use any cooking oil. This is the Ghee I use. 

Coconut milk powder – 2 tablespoons to make 1 1/2 cups thin coconut milk, and 1 tablespoon to make a quarter cup thick coconut milk. I prefer using coconut milk powder as you can mix just how much you need, and you do not have to store the leftovers. It is very convenient and the taste is great. You can find it in any Indian Grocery or here on Amazon Coconut Milk Powder.

(Disclaimer: These are affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I know to be of great quality and have great reviews. Thank you so much for your support!)

If you prefer you can make your own coconut milk or use a can of coconut milk. 

Cilantro to garnish

Mixed vegetables – potatoes, carrots, peas, broccoli, cauliflower can be used, about 2 cups. If you are a vegetarian, you can make this stew with just vegetables, it tastes just as delicious!

How do you make this Easy Indian Chicken Stew?

  • Once you have all your ingredients ready, this stew will be ready in about 20 to 25 minutes. 
  • Heat the ghee/oil in a deep pan. When hot, add the whole spices. Stir and add sliced onions, sliced garlic, and slit green chili. 
  • Just stir till the onions turn translucent. Add turmeric powder. Add your vegetables and chicken along with fennel powder, pepper powder, and salt. Mix it all. 
  • Add the thin coconut milk and mix. 
  • Cover and cook on low flame till the chicken and vegetables are done. If using cauliflower or broccoli, I suggest adding them later as they will cook fast. 
  • Once the chicken is cooked, taste the curry and add salt if needed. I also sprinkled pepper powder at the end. Last, add the thick coconut milk, give it a gentle mix, and switch off the flame. 
  • Transfer to a serving dish and garnish with chopped cilantro. Your easy Indian chicken stew is ready! 

Chicken stew goes very well with Instant pot peas Pulao, plain rice, quinoa, paratha, dosa, and idli. 

Indian Chicken Stew

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Easy Indian Chicken Stew

A simple yet satisfying Chicken stew cooked in coconut milk with mild Indian spices.
Course Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Nandini

Ingredients

  • 4 Chicken thighs Each one cut into half, so a total of 8 pieces
  • ½ Yellow onion thinly sliced
  • 1 Green chili Slit
  • 2 Garlic cloves sliced
  • ½ tsp Turmeric powder
  • 1 tsp Fennel seed powder
  • ½ tsp Pepper powder
  • 1¾ cups Coconut milk You need 1½ cups thin coconut milk and ¼ cup thick coconut milk. (Please read notes if using coconut milk powder)
  • 2 cups Mixed vegetables (Potatoes, carrots, beans, peas, broccoli, cauliflower)
  • Salt to taste
  • 2 tbsp Ghee/Oil (Ghee is recommended)
  • Cilantro (for garnish)

Whole Spices

  • ½ inch Cinnamon stick
  • 2 Cloves
  • 2 Cardamom pods
  • 5 Peppercorns

Instructions

  • Heat ghee/oil in a deep pan. When hot, add the whole spices.
  • Add sliced onions, slit green chili, and sliced garlic.
  • Stir and cook just till onions turn translucent.
  • Add turmeric powder, mix, and add the vegetables, and chicken along with fennel powder, pepper powder, and salt.
  • Stir in the thin coconut milk and mix it well.
  • Cover and cook on low flame until the chicken and vegetables are cooked. Maybe around 15 to 20 minutes.
  • Once the chicken is cooked. Add the thick coconut milk. Stir and switch off the stove. Sprinkle pepper powder on top.
  • Transfer to a serving dish, garnish with chopped cilantro.

Indian Chicken Stew

Notes: 

  • This chicken stew is mild and not very spicy. If you prefer it spicy, you can add more green chilies and pepper powder. 
  • Using ghee is recommended for the best taste, but you can use oil if you do not have it. 
  • I do recommend adding vegetables as it makes this stew much healthier and tastier. 
  • Also as mentioned, if using cauliflower or broccoli add them later on as they cook fast. 
  • If you are using coconut milk powder, use 2 tablespoons mixed in 1 1/2 cups warm water to make thin coconut milk. To make thick coconut milk, mix 1 tablespoon with 1/4 cup water. I recommend using a strainer when pouring the coconut milk into the pan, this helps make it smoother as any undissolved bits will not go through.

It is simple yet satisfying, my kids love this Chicken Stew. Let me know if you try it out, I would love to know if you liked it. Please leave me a comment and rate the recipe, it would mean a lot to me. 

Also do take a look at my other Easy Chicken Recipes:

Simple Chicken Curry

Chicken Shawarma Pita Wraps

Instant Pot Spanish Chicken Pulao

Chicken Salad Sandwiches

Instant Pot Chicken Pulao

Thank you as always for reading, and I appreciate you being here.

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Recipes

Simple Chicken Curry

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Simple Chicken Curry

I am not kidding this Simple Chicken Curry is the Simplest Chicken Curry you will ever make!!

No onions or tomatoes! No chopping and so quick to put together. Now that I have your attention, you can read on! 🙂

I have to admit sometimes I just want to make something simple that my family loves, but does not take much effort! For those lazy days, this Simple Chicken Curry is a lifesaver. 

What are the ingredients for this Simple Chicken Curry? 

Ingredients for simple chicken curry

 

The chicken is marinated for 15 minutes in turmeric powder, Kashmiri chili powder, ginger garlic paste, salt, and coconut powder. 

Chicken – I recommend using chicken thighs because they are much more tender than chicken breasts. You could also use a whole chicken cut into pieces as well. 

Kashmiri chili powder – I only use this chili powder as I like its deep red color and its mild taste. You could use regular chili powder. 

Ginger garlic paste – I used store-bought ginger garlic paste because of convenience sake. You could use homemade ginger garlic paste. 

Coconut powder – I use Maggi coconut powder in my cooking instead of canned coconut milk or making my own from shredded coconut. 

This coconut milk powder is so easy to use. You just have to mix the powder with warm water to make coconut milk. You can make thin or thick coconut milk depending on your recipe. 

Alternatively, you can use canned coconut milk or make your own with desiccated coconut.

Potatoes – I used one regular Russet Potato cut into 4. ( Optional but recommended)

That’s it!

How do make this Simple Chicken Curry? 

Cut the chicken into medium-sized pieces. Marinate for 10 to 15 minutes with Ginger garlic paste, turmeric powder, Kashmiri chili powder, salt, and coconut milk powder. 

In a pan, heat a tablespoon of oil. When hot, add the marinated chicken. Stir well and fry for a few minutes. Add about 1/2 cup of water. Cover and let it cook. 

I added one potato cut into 4 pieces., I love adding potatoes to all my curries as they soak up all the flavors of the Curry. 

After about 15 minutes, the chicken and potatoes should be cooked. Check for salt and if it needs a few more minutes, let it cook. Once done switch off the flame. Transfer to a serving dish and add cilantro leaves to garnish. 

This chicken curry goes very well with rice, bread, or parathas. 

Simple Chicken Curry

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Simple Chicken Curry

The simplest Chicken Curry you will ever make!
Course Main Course
Cuisine Indian
Author Nandini

Ingredients

  • 4 Chicken thighs Cut into medium-sized pieces
  • ½ tsp Turmeric powder
  • 1 tsp Kashmiri Chili powder (or regular chili powder)
  • 1 tsp Ginger garlic paste
  • Salt to taste
  • 2 tbsp Coconut milk powder (or canned coconut milk/homemade coconut milk)
  • 1 tbsp Olive Oil (or any cooking oil)
  • 1 Potato (optional but recommended)
  • Cilantro for garnishing

Instructions

  • Marinate chicken thighs with turmeric powder, chili powder, ginger garlic paste, salt, and coconut milk powder. Leave aside for 15 minutes.
  • Heat up oil in a pan, when the oil is hot, add the marinated chicken. Fry for a few minutes.
  • Add ½ cup water, mix it well. Add peeled and cubed potatoes. Cover and cook for about 15 to 20 minutes.
  • Once the chicken and potatoes are cooked, transfer to a serving dish.
  • Garnish with cilantro. Enjoy your Simple Chicken Curry with rice, bread, or parathas.

 

Notes: 

  • You can add more or less water for the gravy depending on whether you want more or less gravy. 
  • If you do not have coconut milk powder. You can use canned coconut milk or make your own coconut milk and add it in at the end after the chicken is cooked. Bring it to a simmer and switch off. 
  • To enhance the taste you can add some garam masala powder. 
  • To avoid overcooking the potatoes, You could add the potato after the curry is cooked. Just microwave them with a little water for about 5 minutes, drain, and add to your curry. 

Tip: Did you know if there is too much salt in your curry, add a potato, peeled, and cubed. The potato absorbs the extra salt in the curry! 

Simple Chicken Curry

 

Hope you will try this Chicken Curry. It goes very well with Peas Pulao or  Indian Lime/ Lemon Rice.

Also 2 ingredient Naan will be a great option!

Please let me know if you do try it out, I would love to hear from you! 

Thank you for visiting! I appreciate every one of you for being here. 

Have a fantastic day!

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Recipes

Chicken Shawarma Pita Wraps

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Chicken Shawarma Pita Wraps

These Chicken Shawarma Pita wraps are so flavorful and easy to make. Last week I tasted a really great shawarma wrap, It was so fresh and tasty. I wanted to recreate it at home. So I started looking out for recipes that were easy to follow. 

Chicken Shawarma Pita Wraps

Chicken Shawarma

I  came across this Chicken Shawarma recipe for the marinade of the chicken. In this recipe, the chicken was baked in the oven. I decided to use the Air Fryer instead. If you are a regular visitor to my blog you know I love my Air Fryer!

My marinade is based on the above recipe, but I changed it up a bit.

The spices that I used are:

1 tsp Kashmiri Chili powder

1 tsp Cumin powder (Jeera powder)

1/2 tsp Garlic powder

1/2 tsp Garam masala powder

1/4 tsp Pepper powder

1/2 tsp Turmeric powder

Salt to taste

Mix all these spices with olive oil and marinate the chicken. Keep covered overnight in the refrigerator.

2 Ingredient Pita Bread

For the pita bread, I wanted something quick and easy as I am all about quick and easy recipes! 

This 2 ingredient naan recipe on my blog was surprisingly soft and easy to make. Feel free to use the naan recipe, it is just as good!

I thought there might be a 2 ingredient Pita bread! So I tried these  Yogurt Flatbreads from one of my favorite baking websites Rockrecipes.

If you have not tried 2 ingredient recipes, you must! They are so easy to make and you do not have to wait for the dough to rise like yeast recipes. And a bonus is they have a good dose of protein from Greek yogurt! 

Of course, you could always use store-bought Pita Bread to save on time!

How do you make the Chicken Shawarma?

Marinate the chicken with marinade ingredients. Keep it overnight in the refrigerator. The next day, take out the chicken about half an hour before cooking it. 

Put the chicken in the air fryer in a single layer. Switch on the air fryer to 350F, and bake the chicken for about 12 to 15 minutes turning once in between. 

Please use chicken thighs as they are much more tender than chicken breasts. 

Once done cover the chicken with foil and set it aside. Just before assembling your wraps, cut the chicken into thin slices. 

Chicken Shawarma

Pita bread:

You could follow the above-mentioned recipe to make the pita bread or use store-bought pita bread. 

If you are making the pita bread, mix the self-raising flour and greek yogurt to make the dough, divide it into 8 balls. Roll them out and fry them on a cast-iron skillet. There is no need to use any oil/ butter or oil. It turns out so soft. 

2 ingredient Pita Bread

What are the toppings? 

Lettuce – Lettuce leaves chopped

Onions – sliced red onions

Tomatoes – Sliced tomatoes, I used Roma tomatoes, but you could use any tomato.

Toppings for Shawarma wrap

Tzatziki sauce – This sauce is a must. It is Greek Yogurt with cucumbers and dill. This Tzatziki sauce from FoodCharlatan.com is the real deal!

Since I did not have all the ingredients, I made my own cucumber sauce.

Grate one cucumber. (It is better to use an English cucumber as they do not have seeds like the regular ones). Since I did not have an English Cucumber, I took out the seeds from a regular cucumber and used a box grater to finely grate it. Add a little salt and keep it aside. This is basically to bring out all the water from the cucumber so the sauce is not watery. Greek yogurt is usually used for this sauce, but I used regular whole milk yogurt.

How do you make the cucumber sauce?

First, squeeze out all the water from the cucumber and place it in a bowl. Add about 1 cup yogurt to it. Mix it up. Add salt to taste, 1/2 tsp cumin powder, and 1 tsp lemon juice. Lastly, add chopped cilantro.

Chicken Shawarma Ingredients

Chicken Shawarma Pita Wraps

 

How do you assemble these Chicken Shawarma Pita wraps? 

Take the pita bread, add some chicken slices. Put some tzatziki sauce on top of the chicken. 

Add your other toppings. 

Fold the pita bread in half. Enjoy your delicious wrap! 

Chicken Shawarma Pita Wraps

Hope you will try out these easy and tasty Chicken Shawarma Pita Wraps. They are so worth it! Please let me know how it turned out for you in the comments below. I love hearing from my readers.

Do check out my other easy Chicken recipes:

Quick Chicken and Egg Noodles 

Instant Pot Spanish Chicken Pulao

Chicken Salad Sandwiches

Instant Pot Chicken Pulao

Thank you for visiting my blog.  I am grateful for every one of you! Have an awesome day!

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Recipes

Instant Pot Spanish Chicken Pulao

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This Instant Pot Spanish Chicken Pulao is another one of my go-to meals on a lazy Sunday morning. Let me start by saying I do not know why it is called Spanish Pulao! I don’t think it has anything to do with Spain! But anyway that’s the recipe name and I will stick to it. I shall find out why it has this name and update my post soon!

This recipe I learned from my Mom, she is an awesome cook and anything that she makes is amazing. 

So this is one of those one-pot meals for a great Sunday lunch but without much work. I made this in the Instant Pot.

I highly recommend the Instant Pot, it is a lifesaver when you need quick one-pot meals! You can buy it on Amazon, I have both sizes! The 6 qt is good when you have guests over and the small one is great for everyday cooking.

6 qt Instant Pot 

3 qt Instant Pot

DISCLAIMER: This post contains affiliate links, which means if you choose to buy products I recommend using these links, I will earn a small commission at no extra cost to you. I only recommend products that I love and use myself. Thank you for your support.

What are the ingredients for Instant Pot Spanish Chicken Pulao? 

Ingredients for Spanish Pulao

Basmati Rice – it’s important to use long-grain rice as the grains turn out fluffy and nice. I use this Royal Basmati Rice

Chicken – I used a full chicken cut up in medium pieces. You could use just chicken thighs or chicken drumsticks. 

(Vegetarian options – you could use mixed vegetables, paneer, tofu, chickpeas, etc )

Onion – you need just 1/2 an onion sliced

Tomatoes – 2 tomatoes sliced ( you could chop them if you don’t like to see the tomatoes in the finished dish) 

Green chilies, cilantro, and mint – chilies as per your spice level, I used 3. A handful of cilantro and a few mint leaves. All these are ground to a paste. Used a little water to make a paste. 

I left out the mint as I did not have any. 

Whole Spices – cardamoms, cloves, and cinnamon. 

Ghee – use ghee for the best flavor. But you could use any cooking oil as well. 

Salt to taste

Juice of 1 lime 

Coconut Milk/Water – I used a combination of coconut milk and water, I used 1 cup coconut milk and the rest water. You could use canned coconut milk, but I prefer to use coconut milk powder. You just mix it with warm water and you get your coconut milk.

How do you make this Pulao? 

Heat the Instant pot on sauté mode. Add ghee to it, when the ghee is hot, add whole spices. 

Fry a little, then add sliced onions, fry till translucent. Add tomatoes. 

When tomatoes are soft, add the ground paste, and mix well. Add chicken and salt. Mix well and let the chicken cook till almost done. 

Add rice, coconut milk according to the liquid in the pot. For 1 cup of rice, you should add 1 1/2 cups liquid. 

So depending on the gravy in the pot, add liquid accordingly. For 3 cups rice, I added  3 1/2 cups liquid, as there was already 1 cup gravy in the pot.

Check for salt and add the juice of one lime. Close the Instant Pot and pressure cook for 4 minutes. 

Once done, press cancel. Do a quick release after 10 minutes. Open the Instant Pot and mix the Pulao. 

Put it in a serving dish and serve hot with Raita or any gravy dish on the side.

 

Spanish Chicken Pulao

 

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Instant Pot Spanish Chicken Pulao

Rice and Chicken with mild spices, a one-pot meal that comes together in a hurry!
Course Main Course
Cuisine Indian

Ingredients

  • 3 cups Basmati Rice ( I use the cup that comes with the rice cooker)
  • 1 Whole Chicken ( cut in medium pieces)
  • ½ Onion sliced
  • 2 Tomatoes sliced
  • Handful of Cilantro
  • 3 Green Chilies
  • A few Mint leaves
  • 2 tbsps Ghee
  • Salt to taste
  • 1 Lime
  • 4½ cups Coconut milk or water

Whole Spices

  • 1 inch Cinnamon Stick
  • 4 Cloves
  • 4 Cardamom pods

Instructions

  • Switch on the Instant Pot, press saute, and pour in the ghee. When the ghee is hot, add the whole spices.
  • Add in sliced onions and fry till translucent.
  • Put the tomatoes in and fry them till soft.
  • Blend the cilantro, green chilies, and mint to a paste.
  • Add this paste into the Instant Pot. Fry a little bit and add the chicken.
  • Mix it well, add salt to taste. Cook until the chicken is almost done.
  • Add in drained rice and coconut milk or water. The amount of liquid is 1½ times every cup of rice. In this case, we are using 3 cups rice so the liquid will be 4½ cups. Take into account any liquid in the Instant Pot before adding the coconut milk or water.
  • I added only 3½ cups as there was already 1 cup of liquid in the pot.
  • Squeeze the juice of 1 lime into the Pot.
  • Check for salt, if needed add more.
  • Close the Instant Pot and pressure cook on high for 4 minutes.
  • Once the Instant Pot beeps after the 4 minutes, press cancel, and do a quick release of steam after 10 minutes.
  • Open your Instant Pot, mix gently, and transfer to a serving dish.
  • Enjoy your Instant Pot Spanish Pulao with some Raita.

Spanish Chicken Pulao

If you like one-pot meals, please check out this Instant Pot Chicken Pulao

Thank you for visiting my blog and hope you will give this recipe a try.  Let me know how it turns out for you by commenting down below!

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Recipes

Chicken Salad Sandwiches

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Chicken Salad

Chicken Salad is a really tasty filling for sandwiches. The creaminess comes from the mayonnaise and the crunchiness comes from the cabbage and carrots. 

You can add red onions and jalapeños if you like it spicy.

The filling can be added in a burger bun, brioche bun, croissant, or sandwich bread. 

You can even put it in between 2 lettuce leaves if you do not eat bread. 

What are the ingredients needed? 

Chicken – Chicken breast, thighs, or tenders can be used. To save even more time you can use shredded rotisserie chicken. 

Cabbage – A small wedge cut into small pieces.

Carrots – chopped into small pieces.

Scallions/Spring onions – chopped

Mayonnaise – I used olive oil mayonnaise but any mayonnaise is fine.

Vinegar – just a teaspoon of white vinegar.

Salt and pepper to taste. 

That’s it! It’s really simple. 

 

Chicken Salad Ingredients

How do you make this Chicken Salad? 

Boil the chicken in water with salt and pepper until fully cooked. 

When it cools down you can shred/chop the chicken and keep it aside. 

Chop the cabbage and carrots the same size. They should be diced into small pieces.

Chop the scallions/spring onions.

Add vegetables to the chicken, add mayonnaise, a tsp of vinegar, pepper, and salt to taste. 

Mix well. Use it as a filling for your sandwiches. 

The filling can be stored in the fridge in an airtight food-safe container for up to 2 days. 

Make a sandwich using the filling and some lettuce. It really is a simple filling meal! 

I used it as a filling in a croissant as that’s what I had. But a good hearty sandwich bread makes the best sandwich! 

Chicken Salad Sandwich

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Chicken Salad Sandwiches

Course Main Course
Cuisine American

Ingredients

  • 2 Chicken Thighs/Chicken Breasts
  • ¼ Cabbage chopped
  • 1 Carrot peeled and chopped
  • 2 Scallions/ Spring Onions (the green parts chopped)
  • ⅓ to ½ cup Mayonnaise
  • 1 tsp White Vinegar
  • Salt and Pepper to taste

To make Sandwich

  • Lettuce leaves
  • Bread
  • Butter optional

Instructions

  • Boil the chicken in water with salt and pepper.
  • Once cooled, shred or chop and keep aside.
  • Chop cabbage and carrots into small dice pieces. Chop the green part of the scallions.
  • Add cabbage and carrots, and scallions to chicken pieces. Put in Mayonnaise and vinegar, Mix well till nice and creamy.
  • Add salt and pepper to taste. Your Chicken Salad is ready.

To assemble your Sandwich

  • Take your 2 slices of bread on a plate. Add 1 lettuce leaf on one slice of bread.
  • Generously spoon the Chicken Salad onto the leaf. Cover with the another lettuce leaf and then with another slice of bread on top.
  • Cut in half diagonally or in half and enjoy you delicious Sandwich!

Chicken Salad with Bread

Notes:

  1. Shredded rotisserie chicken is a great option to make it easier.
  2. Putting butter on your bread is optional. I have skipped it as the filling is creamy and I felt it did not need it.
  3. Do not skip the lettuce leaves as this prevents the bread from getting soggy.
  4. You could add red onions, and jalapenos to enhance the taste of the filling and make it spicy.

Hope you try out these easy delicious Chicken Salad Sandwiches! If you do let me know how you liked it. I would love to hear from you, please comment down below!

As always Thank you for reading and visiting, I appreciate YOU!

 

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Recipes

Instant Pot Chicken Pulao

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Chicken Pulao

Instant Pot Chicken Pulao is a one-pot meal that comes together quickly.

On Sundays we usually have a special lunch, it’s always been that way. The most common dish on the menu is Chicken Pulao. Cooked in an Instant pot it is an even faster meal! 

I just love the Instant Pot and use it very often to make quick meals. 

It is basically a pressure cooker that does not make as much noise, aside from having preset buttons and a timer! 

It’s more convenient than a pressure cooker as it switches off after the set time. So you don’t have to babysit it!

But if you do not have an Instant Pot, you can use a pressure cooker.

Amazon recommendations:

If you would like to buy an Instant Pot, these are the ones from Amazon that I recommend Instant Pot 6qt or Instant Pot Duo Mini 3qt

These are the 2 that I have and I use them so often! There is this Instant Pot Duo Plus Mini  It is the newer version of the 3qt version mentioned above.

( The above links are affiliate links, which means that if you decide to buy the products using these links, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I love and are of great quality. Thanks for your support!)

What are the ingredients for Instant Pot Chicken Pulao?

Chicken Pulao Ingredients

Chicken – You can use chicken thighs as it is the most flavorful part of the chicken. Chicken drumsticks can be used too or a mix of both. 

Onions – Here in the US, we get white onions, yellow onions, and red onions. The most commonly used for cooking is the yellow onion. In this recipe, I used yellow onions thinly sliced. 

Tomatoes – I used Roma Tomatoes as that’s what I buy. But you could use regular tomatoes. 

Ginger garlic paste – You can use store-bought or homemade. Homemade is always best, but I used store-bought as I do not make my own. 

Cilantro – You can use the stalks of the cilantro too as we are going to grind in a blender. 

Mint – optional, you could use a few mint leaves if you have, this will be ground along with the cilantro and green chilies. 

Green chilies – I use the green chilies bought from the Indian Grocery, they are Thai green chilies. I think a good substitute for these would be Serrano peppers. 

Rice – Basmati Rice is the best rice to use for Pulao’s and Biriyani. Over here I use Royal Basmati Rice purchased from the Indian Grocery. I have seen Basmati Rice in the regular grocery store, it is pretty much widely available now. The rice is washed and soaked for about 20 minutes. 

Whole Spices – Cardamom, Cinnamon, and Cloves 

Kashmiri red chili powder, you could use just regular chili powder. 

Salt to taste

Juice of 1 lime

Ghee is also known as clarified butter – Ghee gives it a very rich flavor, but regular oil can be used instead. I used olive oil as I did not have ghee.

How do you make Instant Pot Chicken Pulao?

Wash and soak rice. Cut the chicken into nice size pieces and keep them aside. Slice onions and tomatoes, and keep the spices ready. 

Grind cilantro, mint (if using), and green chilies. 

Heat ghee/ oil in the Instant Pot. When hot, add whole spices. Stir, add onions and fry well be till it turns brown, add ginger garlic paste and fry for about 5 minutes, add ground cilantro, mint, and green chili paste. Add tomatoes. Fry till soft. 

Next add chicken, chili powder, and salt. Mix well, cover, and cook till the chicken is almost done. 

Add drained rice, water to be added is 1 and a half cups for every cup of rice. So for 1 cup, it’s 1 1/2, For 2 cups it is 3 cups of water, and so on. 

Another thing to note here is there might be some gravy that should be considered when adding water. So if you see that there is about 1 cup gravy, add 1 cup less water. Hope that makes sense! It is actually very important as the Pulao can become overcooked and soggy if too much water is added. 

Also in place of water, you can add coconut milk. It will give the Pulao a rich taste. 

Check the gravy for salt. Add if needed. Squeeze the juice of a lime. Mix it well. Put the lid on and pressure cook on high for 4 minutes. 

Do a quick release after 10 minutes and gently mix it. 

Transfer to a serving dish. Enjoy with some Cucumber and Onion Raita.

Chicken Pulao and Raita

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Instant Pot Chicken Pulao

Indian Spiced Chicken and Rice One Pot Meal
Course Main Course
Cuisine Indian
Author Nandini

Equipment

  • Instant Pot

Ingredients

  • 5 Chicken Thighs (each cut in half), or 1 Kg Chicken
  • 2 cups Basmati Rice
  • 2 Onions sliced (medium size)
  • 2 Tomatoes sliced (medium size)
  • 1 tbsp Ginger Garlic Paste
  • Cilantro (a handful)
  • Mint ( a few leaves) (optional)
  • 2 green chilies (you can add more if you want it spicy)
  • 1 tsp Red Chili powder
  • Salt to taste
  • 2 tbsp Ghee or Oil
  • 1 Lime

Whole Spices

  • 6 Cloves
  • 1 inch Cinnamon stick
  • 4 Cardamom pods

Instructions

  • Wash and soak the Basmati Rice.
  • Cut the chicken into good-sized pieces and keep aside.
  • Slice onions and tomatoes.
  • Make a paste with cilantro, mint(if using), and green chilies in a blender. You can add a little water to grind it.
  • Heat ghee/oil in the Instant Pot. When hot, add the whole spices.
  • Add onions, fry well till they are slightly brown ( around 5 to 7 minutes), add ginger garlic paste and fry for another 5 minutes.
  • Next add the ground cilantro, mint, and green chili paste, give it a mix. Add the sliced tomatoes, fry till soft. (about 5 minutes)
  • Add chicken , chili powder and salt. Mix well, cover with a lid and cook till chicken is almost done.
  • Add drained rice, water or coconut milk(if using), and juice of 1 lime. Please refer notes about how much water to add.
  • Check for salt, add more if required.
  • Mix it gently. Put the Instant Pot Lid on and pressure cook on high for 4 minutes.
  • Press cancel when done, Do a quick release after 10 minutes.
  • Open the Instant Pot and transfer to a serving dish.

Chicken Pulao

NOTES:

  1. You can use a mix of chicken legs and thighs or even pieces of a whole chicken.
  2. Mint is optional.
  3. The spice level depends on the green chilies and red chili powder, so add more if you like it spicy.
  4. Ghee gives this Pulao its rich flavor, but you can use oil too.
  5. When adding the water or coconut milk, it is very important to check how much gravy is in the pot already. The ratio of rice to water is 1:1 1/2. So for every cup of rice, there should be 1 and a half cups of liquid. So if there is already 1 cup of gravy in the pot, you need to add only 2 cups of water or coconut milk for 2 cups of rice.
  6. Coconut milk gives the dish a nice taste, it is optional.
  7. Transfer to a serving dish as soon as it is done to avoid overcooking.

Hope you will try this easy one-pot recipe for your family. Please leave a rating and comment down below, I would love to hear your thoughts on this recipe.

Thank you for visiting my blog. Do follow me on Pinterest, Instagram, or Facebook @lovetostayhomeblog to know when I have a new post out.

Here are more recipes to try:

Green Chicken Curry

Easy Butter Chicken

Spicy Indian Chicken Fry

Ghee Rice & Kadai Chicken

Easy Indian Chicken Stew

Simple Chicken Curry

Chicken Shawarma Pita Wraps

Happy Cooking Friends! And have a lovely day!

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