Aromatic Spices Archives - RecipeWikki https://recipewikki.com/tag/aromatic-spices/ Wikipedia of Awesome Taste Wed, 16 Jul 2025 05:00:17 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png Aromatic Spices Archives - RecipeWikki https://recipewikki.com/tag/aromatic-spices/ 32 32 Chicken Biryani https://recipewikki.com/chicken-biryani/ Wed, 16 Jul 2025 05:00:17 +0000 https://recipewikki.com/?p=8308 Fragrant, rich, and layered with spices — Chicken Biryani is the ultimate celebration dish in Indian cuisine. Tender chicken is marinated and cooked with basmati rice, caramelized onions, and warming aromatics for a one-pot meal that feels both festive and comforting. Origin Chicken Biryani Biryani has Persian roots and evolved in India through centuries of […]

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]]> Fragrant, rich, and layered with spices — Chicken Biryani is the ultimate celebration dish in Indian cuisine. Tender chicken is marinated and cooked with basmati rice, caramelized onions, and warming aromatics for a one-pot meal that feels both festive and comforting.

Origin Chicken Biryani

Biryani has Persian roots and evolved in India through centuries of Mughal influence. Across regions — from Hyderabad to Kolkata — each version has its own distinctive style. This recipe is a simplified approach inspired by classic Hyderabadi biryani, making it achievable in your home kitchen without sacrificing flavor.

What I Love About This Recipe

It’s a complete meal in itself, full of beautiful textures and deep flavor. The chicken becomes incredibly juicy, the rice absorbs all the spices, and every spoonful feels special — perfect for gatherings or Sunday dinners.

Also Read : Shortcut Cherry Danish

Chicken Biryani
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Chicken Biryani

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

550

kcal

Ingredients

  • 1½ lbs (700 g) bone-in chicken pieces (thighs or drumsticks)

  • ¾ cup plain yogurt

  • 2 tsp ginger-garlic paste

  • 1 tsp turmeric powder

  • 2 tsp garam masala

  • 1 tsp chili powder

  • 1 tsp salt

  • Juice of ½ lemon

  • 2 cups basmati rice, rinsed well and soaked 30 minutes

  • 4 cups water

  • 4 green cardamom pods

  • 4 whole cloves

  • 1 bay leaf

  • 1 small cinnamon stick

  • 1 tsp salt

  • 2 tbsp ghee or vegetable oil

  • 2 large onions, thinly sliced

  • ¼ cup chopped fresh cilantro

  • ¼ cup chopped fresh mint

  • 1 pinch saffron soaked in 2 tbsp warm milk (optional)

Directions

  • In a large bowl, combine yogurt, ginger-garlic paste, turmeric, garam masala, chili powder, salt, and lemon juice. Add chicken pieces and coat well. Cover and marinate at least 1 hour (up to overnight).
  • Heat ghee or oil in a large heavy pot or Dutch oven over medium heat. Add sliced onions and cook, stirring frequently, until deep golden brown and caramelized, about 15–20 minutes. Remove half of the onions and set aside for garnish.
  • Add marinated chicken to the pot with the remaining onions. Cook 5–6 minutes per side to lightly brown. Cover and simmer gently for 10 minutes.
  • Meanwhile, bring water to a boil in a separate pot. Add soaked rice, whole spices, and salt. Cook until rice is about 70% cooked (still a little firm). Drain immediately.
  • Spread partially cooked rice evenly over the chicken in the pot. Top with reserved fried onions, chopped mint, chopped cilantro, and saffron milk (if using).
  • Cover the pot with a tight-fitting lid (or seal with foil). Cook over the lowest heat for 20–25 minutes to allow the flavors to meld and rice to finish cooking.
  • Remove from heat and let rest 5–10 minutes. Gently fluff before serving.

Notes

  • Serve with raita or cucumber yogurt and lemon wedges.
  • Use boneless chicken if you prefer, but bone-in keeps the meat juicier.
  • For a shortcut, you can fry onions ahead or use store-bought fried shallots.

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]]> Indian Chicken Curry (Murgh Kari) https://recipewikki.com/indian-chicken-curry-murgh-kari/ Thu, 31 Oct 2024 02:32:29 +0000 https://recipewikki.com/?p=4732 A rich and flavorful Indian chicken curry, Murgh Kari is a perfect blend of aromatic spices, tender chicken, and a luscious tomato-based gravy. This dish is best enjoyed with naan, roti, or steamed rice, making it a comforting meal for any occasion. Origin of Murgh Kari “Murgh” means chicken in Hindi, and “Kari” refers to […]

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]]> A rich and flavorful Indian chicken curry, Murgh Kari is a perfect blend of aromatic spices, tender chicken, and a luscious tomato-based gravy. This dish is best enjoyed with naan, roti, or steamed rice, making it a comforting meal for any occasion.

Origin of Murgh Kari

“Murgh” means chicken in Hindi, and “Kari” refers to a spiced gravy-based dish. Indian curries have a deep-rooted history, influenced by regional flavors and cooking techniques. This version of North Indian-style Murgh Kari is known for its fragrant spices, slow-cooked chicken, and creamy texture.

What I Love About This Recipe

This chicken curry is simple yet packed with deep, bold flavors. The slow-cooked chicken absorbs the spiced tomato and onion gravy, creating a rich and creamy texture. Plus, it’s highly customizable—mild or spicy, thick or light—depending on your preference.

Also Read : Honey-Mustard Marinade

Indian Chicken Curry (Murgh Kari)
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Indian Chicken Curry (Murgh Kari)

Recipe by RecipeWikki
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

427

kcal

Ingredients

  • 1 bay leaf

  • 1 tsp cumin seeds

  • ½ tsp turmeric powder

  • 1 tsp red chili powder (adjust to taste)

  • 1 tsp coriander powder

  • 1 tsp garam masala

  • ½ tsp black pepper

  • 1 tsp salt (or to taste)

  • ½ tsp kasuri methi (dried fenugreek leaves, optional)

  • 1 kg bone-in chicken (or boneless)

  • 3 tbsp oil or ghee

  • 2 large onions, finely chopped

  • 2 tomatoes, pureed

  • 1 tbsp ginger-garlic paste

  • 2 green chilies, slit

  • ½ cup yogurt, whisked

  • 1 ½ cups water (adjust for consistency)

  • ½ tsp sugar (optional)

  • 2 tbsp fresh coriander, chopped (for garnish)

Directions

  • In a bowl, mix chicken, yogurt, turmeric, and a pinch of salt.
  • Let it marinate for 30 minutes to 1 hour for deeper flavors.
  • Heat oil or ghee in a pan.
  • Add cumin seeds and bay leaf, letting them splutter.
  • Add chopped onions and sauté until golden brown.
  • Stir in ginger-garlic paste and green chilies; cook for a minute until fragrant.
  • Add pureed tomatoes, salt, and sugar (to balance acidity).
  • Cook on medium heat until the oil separates from the mixture.
  • Mix in coriander powder, red chili powder, black pepper, and kasuri methi.
  • Add the marinated chicken and mix well.
  • Cover and cook for 10-15 minutes, stirring occasionally.
  • Pour in water, reduce the heat, and simmer for 20 minutes until the chicken is tender.
  • Sprinkle garam masala and stir well.
  • Garnish with fresh coriander.
  • Serve hot with naan, roti, or basmati rice.

Notes

  • Bone-in chicken enhances the flavor, but boneless works for quicker cooking.
  • Bone-in chicken enhances the flavor, but boneless works for quicker cooking.

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