How to Cook Tasty Northern style chicken curry with zeera rice

Northern style chicken curry with zeera rice. Next, add the chicken pieces and stir fry on high heat until the chicken turns a light brown. Then add the ginger and garlic pastes, keep stirring for a couple of minutes. Add the salt, chilli flakes, turmeric, coriander and cumin powder and stir for another minute.

Cook it on a low flame until cooked. Add chicken and mix to coat. Preparing Jeera Chicken has never been easier. You can have Northern style chicken curry with zeera rice using 14 ingredients and 11 steps. Here is how you cook that.

Ingredients of Northern style chicken curry with zeera rice

It's 1 kg of chicken.
You need 150 gm of yogart.
Prepare 4 tbsp of ginger garlic paste.
You need 2 tbsp of lemon juice.
You need 2 tbsp of garam masala.
Prepare 2 tbsp of red chilli powder.
It's to taste of Salt.
Prepare 2 tbsp of chicken masala.
Prepare 1 tsp of haldi powder.
It's 2 of medium-size tomato.
You need 3 of medium-size onion.
Prepare 4 of green chillies.
Prepare 1 of satlk shallots.
It's leaves of Green coriander.

This recipes involves only a few steps, making it hassle-free cooking with no wastage. 'Jeera' or cumin seeds work with those juicy tender pieces of chicken. Serve with basmati rice, naans, rotis or other typical Indian breads. Try making this delicious meal today! Once it starts to splutter & becomes slightly crisp, switch off the flame & pour this tadka on the curry.

Northern style chicken curry with zeera rice instructions

Marinate chicken with yogart and all spices for 30 mint.
Roast/fry chicken.
Heat oil and onion cook antil brown.
Add ginger garlic paste.
Add tomato chopped/ purry.
Add all spices.
Add chopped capsicum.
Add some water.
Cook at least 10 mint's on medium flame.
Garnish with finely chopped coriander leaves and Shallots.
And serve with zeera rice.

This helps in absorbing all the flavors into the chicken & curry. Serve hot with chapati or rice & enjoy this curry with your loved ones 😊. Rice to Water Ratio for steamed Jeera Rice. Which means for every cup of rice, you need two cups of water. The rice is steamed in the liquid in a pan which is covered so that the steam does not escape.