Chicken Curry

chicken curry
Chicken Curry  ||  Avilable on Week 1 Monday,Week 1 Thursday,Week 2 Friday,Week 3 Wednesday,Week 4 Friday Order Now

Chicken pieces simmered in thick gingery garlic flecked tomato sauce makes super tasty mouthwatering ultimate comfort food, the chicken curry that is a gluten-free, full of flavor pabulum having a unique taste catering to different taste buds. Chicken curry belongs to the category of Indo- Pakistani non-vegetarian cuisine like kadhai chicken, chicken korma and chicken tikka masala, traditionally, cooked in the special blend of herbs and spices.

It is free from artificial colours, flavours and preservatives. The dish can be served as ultimate dinner provender and a party must-have. It is considered to be a part of a lavish menu complimented with vegetables and rice.

Basic information

  • Curry (or soup) can be made with different types of combinations of regional flavours where one can find endless variations belonging to different cities of India and Pakistan.
  • The colour of the meal varies depending on the type of herbs used in the preparation. The recipe with tomatoes and chilly appears smoky-reddish or buttery yellow.
  • Chicken Curry is found in non-vegetarian tiffin and its one serving provides a sense of fullness. 
  • It is very delicious food high on the satiety index.
  • Chicken Curry is high in proteins, minerals and vitamin B complex.

    About Chicken Curry
    Chicken Curry is served in the Northern parts of India and Pakistan as murg curry. The different varieties of curries were made with local ingredients, which taste elite and lip-smacking. 
  • The herbs used in Hyderabadi curry are different from Lucknowi or Amritsari one.
  • Punjabi chicken curry contains turmeric, ginger root and a lot of fresh coriander leaves.
  • Bengali chicken curry is called Murgi Kosha (or Kawshaa) made with lot of tomatoes, without additional cream.
  • Mughlai chicken curry is a classic non-vegetarian dish of the Mughlai cuisine rich in nuts, cream and herbs.

The south Indian version is prepared with coconut oil and ingredients like coconut milk and curry leaves that is absolutely different from the north Indian variant made in mustard oil.

Classic Chicken Curry
Traditionally, such recipes were prepared for the royals by a hired team of cooks who experimented with unique herbs to ensure the final dish had a fresh taste with restored nutrient value. The chicken slices were marinated for over 12 hours in chilli paste and cooked with freshly picked rare aromatic spices to get exceptional savor. The marinated stuff was cooked on low heat for hours to ensure the flavour of spices got completely soaked into the sauce.

Restaurant Chicken Curry
Chicken Curry served by Indian (or Pakistani) restaurants exhibit a strong influence of the Persian and Turkish way of cooking. Most restaurants use a lot of cream in the preparation of the dish.

Homemade Chicken Curry
Homemade chicken curry contains freshly prepared ingredients to light up your feast by offering diverse flavors. The accurate mixture of the best herbs and spices like cumin, chilies, ginger –garlic paste and tomato puree ensures the flavors and seasoning is sealed into the package.

How to serve?
The super healthy Chicken curry prepared by Maas Best Kitchen can be served with roti or rice, salads and mint-flavoured curd.

Food allergy
If you suffer from a food allergy or intolerance, please let us know immediately. Ingredients can occasionally be substituted or changed so please review the allergy details available for you. Every care is taken to avoid any cross contamination when processing an order. Food served may contain some of the 14 Allergens listed: Peanuts, Nuts, Sesame, Cereals containing Gluten, Milk, Soy/Soya, Molluscs, Sulphur Dioxide (Sulphites), Mustard, Celery, Lupin (EU common), Eggs., Crustaceans & Fish.


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