People make all sorts of curries. Some add coconut milk, some add cream & others vary the spices. When the chicken is half cooked, you can taste the gravy & add salt or spices according to your wish. If you want a less spicy curry reduce the quantity of the powders used. You can even add coconut milk. Curries never taste the same. Let's try this one for a change.

Simple and very quick to prepare loaded with moghlai flavours. Green chicken curry

The Indian Potato Curry has lots of levels of flavours from simple ingredients.How would you know it?Well for that you need to prepare it!Made from simple ingredients that can be found in any country, this is the most humble dish that is cooked in almost all Indian Household.Follow me for more such amazing Recipes!

#curryChicken korma is one of the amazing recipes just because of the rich One of the most demanding recipes over any holiday just with five ingredients .

This is my second entry for the favourite curry contest!It has a spicy and savory taste with those soft dumplings!#laukikoftacurry#thedelhifoodiecouple#twistiebites

Here is my recipe for Chicken Masala Curry#twistiebites

Curry, white rice and green chillies make the best combo. I made this for my family during lockdown.

Summer is curry season.The key to making the chicken delicious is to salt, let it sit -> drain, wipe down, then cook. Recipe by Satorun

Delicious treat when you really need something to eat spicy.

if you are a curry fan, this recipe is the one that will outshine all curries. looks like a lot of hard work but its just the spices.

Super delicious restaurant style butter chicken anyone can make at home. This dish is based on the British Indian Restaurant style.NOTES:If you're missing any spices don't worry. substitute for something similar if you can and if not that's ok too! the closer you can get to this recipe the better.This is a very indulgent meal, if you want to cut down the amount of butter... don't. Eat something else. Cutting back on the butter will ruin the dish as it is the heart of the dish.If you like more spice add 1 or 2 chopped green chilli to the onion as you are sauteing and blend together into the onion paste.You can use tandoori masala paste but i find these too sweet and much prefer the powdered form. you can buy from Indian grocer or on ebay etc.Cream will make the dish more or less rich. feel free to adjust this ingredient as you please.Ideally you want the chicken to be ready to add to the gravy as it comes out of the oven. I place chicken in the oven as i begin to saute whole spices. The timing is up to you but don't worry if it doesn't match up perfectly. You're better off having the gravy ready early as you can just continue to add water if it thickens too much. If the chicken is ready far too early i would advise continue cooking on a low heat (70 degrees celcius) until cooked through completely.