Desi Food Kitchen Vlog: Easy Home Cooking Recipe & Tips

Name: Desi Food Kitchen Vlog: Easy Home Cooking Recipe & Tips
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: South Asian
Ingredients: 500 grams Chicken breast (Diced); 2 medium Onions (Finely chopped); 3 medium Tomatoes (Pureed or finely chopped); 2 tablespoons Ginger-garlic paste (Freshly made); 2-3 pieces Green chilies (Slit, adjust to taste); 1 teaspoon Cumin powder; 1.5 teaspoons Coriander powder; 0.5 teaspoon Turmeric powder; 1 teaspoon Red chili powder (Adjust to taste); 1 teaspoon Garam masala; To taste Salt; 3 tablespoons Cooking oil; 0.25 cup Fresh coriander (Chopped, for garnish)

Join me in my kitchen for a mini vlog featuring a delicious Desi food recipe. This video covers simple home cooking steps and useful kitchen tips for preparing a flavorful meal.

#Desi food

#Indian cuisine

#Pakistani food

#Home cooking

#Easy recipe

#Chicken curry

Sautéing Onions and Spices

Recipe Information

15m

Prep Time

50m

Cook Time

1h 5m

Total Time

Servings

Medium

South Asian

English

Nutrition (per serving)

450

Calories

40g

Protein

30g

Carbs

20g

Fat

Chicken in Rich Masala

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Simmering to Perfection

Instructions

0/6 completed

1
Heat oil in a large pan or pot over medium heat. Add chopped onions and sauté until they turn golden brown, about 7-8 minutes.
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8m
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Heat oil in a large pan or pot over medium heat. Add chopped onions and sauté until they turn golden brown, about 7-8 minutes.
8m
Sautéing onions slowly ensures a deeper flavor base.
2
Add ginger-garlic paste and green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
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2m
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Add ginger-garlic paste and green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
2m
Do not burn the ginger-garlic paste as it will make the curry bitter.

3
Stir in the pureed tomatoes and all the dry spices: cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the oil separates from the masala.
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7m
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Stir in the pureed tomatoes and all the dry spices: cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the oil separates from the masala.
7m
Cooking the masala well is crucial for a rich and aromatic curry.
4
Add the diced chicken to the pan. Mix well with the masala and cook for 8-10 minutes, stirring frequently, until the chicken changes color and is lightly browned.
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10m
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Add the diced chicken to the pan. Mix well with the masala and cook for 8-10 minutes, stirring frequently, until the chicken changes color and is lightly browned.
10m
Ensure the chicken is evenly coated with the spices.
5
Reduce heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking.
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20m
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Reduce heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is tender and fully cooked. Stir occasionally to prevent sticking.
20m
Add a splash of water if the curry seems too dry during simmering.

6
Stir in the garam masala and garnish with fresh chopped coriander. Serve hot with rice or naan.
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3m
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Stir in the garam masala and garnish with fresh chopped coriander. Serve hot with rice or naan.
3m
Adding garam masala at the end preserves its aroma.