Chicken With Orange
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About Chicken With Orange
Experience a refreshing twist on classic chicken curry with this innovative Chicken With Orange recipe. Here, the natural tanginess of fresh orange juice takes center stage, delivering a unique and vibrant flavor profile without relying on lemon, tamarind, vinegar, tomato, or curd for sourness.
Infused with aromatic spices like turmeric, ginger, and garlic, this homestyle Asian-inspired dish is both comforting and bold. The result is a beautifully balanced meal that stands out for its citrusy brightness and originality—perfect for a memorable lunch or dinner.
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Recipe Time & More
Ingredients
- 300 gm Chicken
- 1 cup Onion (chopped)
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Turmeric Powder (Haldi)
- 1 tsp Red Chili Powder
- 1 tbsp Coriander (Dhania)
- 1 tsp Tandoori Masala
- 2 tbsp Mustard Oil
- Orange Juice
- 1.5 tsp Salt (or as per taste)
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Instructions
- Wash the chicken then marinate with turmeric powder, coriander powder, red chilli powder, mustard oil and orange juice. Keep aside for 20 minutes.
- In other side heat a pan, put 1 tbsp oil, fry the chopped onion. Keep on stiring until brown, then keep aside.
- Now in the same pan add ginger garlic paste saute.
- Then add marinated chicken stir for a few minutes and cook with cover.
- After then open the lid and see the juice coming out..
- Add the fried onion, salt and tandoori masala. Mix all together and cook another few minutes.
- Add tandoori masala and mix again.
- Serve with orange juice.
Recipe Notes
https://youtu.be/ObLvEBl8ZNg
Click this link to watch the recipe on my YouTube channel nanan swade geeta.
Additional Tips
- For an extra layer of citrus aroma, add a few strips of fresh orange zest while simmering the curry, but remove them before serving to prevent any bitter notes.
- If you prefer a thicker gravy, blend a handful of soaked cashews or almonds into a paste and stir it in after adding the orange juice—this will create a rich, creamy texture that complements the tangy flavors.
- To enhance the depth of flavor, briefly caramelize the onions until golden brown before adding the garlic and ginger paste; this step intensifies the savory base of the curry.
- Leftovers can be refrigerated for up to 2 days; the flavors tend to meld and deepen overnight, making the curry even more delicious when reheated the next day.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 156kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 8.4g | Sodium: 1710mg | Fiber: 1g | Sugar: 3g
4 Comments
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What a delightful recipe! Thanks for sharing.
This looks fantastic! Appreciate the share.
So delicious! Excited to make it.
This is so inspiring! Can’t wait to cook it.