Most People Are Making Chicken Curry Wrong! Try This Old Indian Trick

📖 Get Asha's Indian Kitchen, 100 of my mothers recipes measured in US cups (317 pages): https://ashasharmacooking.com Most People Are Making Chicken Curry Wrong! Try This Old Indian Trick Wet chicken is the most common reason a homemade curry turns out pale, rubbery, and watery — not the spices. This video walks through nine steps for a Punjabi-style chicken curry, starting with patting every piece of chicken completely dry and then cooking off all the liquid that the meat releases before adding salt, a technique called bhuna. The masala uses a blended paste of onion, ginger, garlic, fresh tomato, and chili rather than jarred paste, which can carry a vinegar sourness. Golden onions, Kashmiri chili powder for deep color without too much heat, and room-temperature whisked yogurt all play specific roles, with reasons given for each. Only one cup of hot water goes in near the end, and a small pinch of nutmeg or mace added at the very last moment is described as the finish that most home cooks skip. Drying the chicken thoroughly and cooking off its released liquid on high heat before adding salt prevents the boiling effect that toughens the meat and thins the sauce. Adding yogurt at room temperature and stirring immediately keeps the gravy smooth rather than split. Letting the finished curry rest with the lid on for ten minutes before serving allows the gravy to thicken and the chicken to reabsorb some of it. #chickencurry #Indiancooking #Punjabicurry #currytechnique #homemadecurry #Indianrecipes #cookingfromscarch