Imported from Instagram

Kaka's Hotel-Style Chicken Curry

Name: Kaka's Hotel-Style Chicken Curry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 1 kg Chicken (Cut into curry pieces; the transcript refers to cooking the chicken until tender.); 100 ml Cooking oil (The transcript appears to mention 100 ml; the exact wording is unclear.); 20 g Cinnamon (The transcript appears to mention cinnamon and 20 g, but the quantity may be affected by transcription errors.); 2 Onion (The transcript mentions onion; the quantity was not clearly captured.); 2 tbsp Ginger-garlic paste (Added after the onions; the exact quantity is not clearly audible.); 3 Tomatoes (Blend in a mixer with ginger and green chili.); 1 piece Fresh ginger (Blend with the tomatoes and green chili; the amount was not clearly stated.); 2 Green chili (Blend with the tomatoes and ginger; the quantity is estimated because the transcript is unclear.); 1 tsp Cumin seeds (The transcript appears to mention cumin or cumin powder; the form is uncertain.); 1 tsp Cumin powder (The transcript explicitly appears to mention cumin powder, though the quantity is unclear.); 1 tsp Garam masala (A spice mixture is mentioned in the transcript, but the exact name and amount are partly unclear.); Salt (Add to taste; the transcript refers to seasoning with salt.); Water (The transcript says not to add too much water; the amount is not stated.)

Recipe by Shoaib Arora @arorashoaib · Instagram

Imported by K Kampani on SeeMeCook

A Punjabi-style chicken curry prepared with whole spices, browned onions, ginger-garlic paste, a blended tomato mixture, and ground spices. The source describes simmering the curry until the chicken is tender and the gravy is fully cooked.

4 servings65 minSouth Asian

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Ingredients

1 kg Chicken (Cut into curry pieces; the transcript refers to cooking the chicken until tender.)
100 ml Cooking oil (The transcript appears to mention 100 ml; the exact wording is unclear.)
20 g Cinnamon (The transcript appears to mention cinnamon and 20 g, but the quantity may be affected by transcription errors.)
2 Onion (The transcript mentions onion; the quantity was not clearly captured.)
2 tbsp Ginger-garlic paste (Added after the onions; the exact quantity is not clearly audible.)
3 Tomatoes (Blend in a mixer with ginger and green chili.)
1 piece Fresh ginger (Blend with the tomatoes and green chili; the amount was not clearly stated.)
2 Green chili (Blend with the tomatoes and ginger; the quantity is estimated because the transcript is unclear.)
1 tsp Cumin seeds (The transcript appears to mention cumin or cumin powder; the form is uncertain.)
1 tsp Cumin powder (The transcript explicitly appears to mention cumin powder, though the quantity is unclear.)
1 tsp Garam masala (A spice mixture is mentioned in the transcript, but the exact name and amount are partly unclear.)
Salt (Add to taste; the transcript refers to seasoning with salt.)
Water (The transcript says not to add too much water; the amount is not stated.)

Steps

1
Heat the cooking oil in a large pot or kadai. Add the whole spices, including the cinnamon, and let them sizzle briefly.
2
Add the onion and cook it in the spiced oil until softened and browned.
3
Add the ginger-garlic paste. Turn off the heat briefly if needed, then mix the paste into the onions as described in the transcript.
4
Blend the tomatoes, fresh ginger, and green chili together in a mixer. Do not add excessive water.
5
Return the heat to the pot and add the blended tomato mixture. Cook it with the onion and spices until the mixture is thoroughly cooked.
6
Add the chicken and mix it into the cooked masala. Continue cooking until the chicken is browned and coated with the masala.
7
Add the cumin seasoning, garam masala, and salt. Stir well so the spices are distributed throughout the curry.
8
Add only enough water to create the curry gravy. Cover and cook until the chicken is tender and the gravy is fully cooked.
9
Reduce the heat and continue simmering for about 10 minutes, as indicated in the transcript, then serve the chicken curry hot.

Notes

The source is a short video with heavily corrupted automatic transcription. Several ingredient quantities and some spice names are not reliably audible, so the estimated quantities should be verified against the original video before cooking. The transcript indicates that too much water should not be added and that the chicken should be cooked until tender.