Big Feast Special: 10 Kg Chicken Curry Recipe for 50+ People

Best Indian cooking chicken curry recipe How to make simple 🍗👌🏻🤔 sanatan jena odisha India Bhubaneswar like and subscribe please friends 🙏🏻🙏🏻🙏🏻 cooking #virala #food #chicken #recipe curry. Here's a 10 kg Chicken Curry Recipe suitable for parties, functions, or large family gatherings. This is a restaurant-style spicy Indian chicken curry using basic ingredients.
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🐓 10 KG Chicken Curry Ingredients:

👉 For Marination:

Chicken – 10 kg (cut into medium pieces)

Curd (yogurt) – 1.5 kg

Ginger-garlic paste – 500 grams

Red chili powder – 100 grams

Turmeric powder – 50 grams

Salt – 150 grams

Lemon juice – 4–5 tbsp (optional)
👉 For Curry:

Oil – 1 to 1.2 liters (use mustard oil or refined)

Bay leaves – 10

Cinnamon – 10 sticks

Cloves – 25

Green cardamom – 20

Black cardamom – 5

Cumin seeds – 4 tbsp

Onions – 3.5 to 4 kg (finely sliced)

Tomatoes – 2.5 to 3 kg (chopped or pureed)

Green chilies – 20 (slit)

Ginger-garlic paste – 300 grams (extra for cooking)

Red chili powder – 80 grams

Turmeric – 30 grams

Coriander powder – 100 grams

Garam masala – 50 grams

Salt – as needed

Water – 3 to 4 liters (as per gravy requirement)

Fresh coriander – 1 bunch (chopped)

Kasuri methi (optional) – 3 tbsp
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🍲 Cooking Method:

1. Marinate Chicken (2–4 hours or overnight):

Mix all marination ingredients with chicken and let it rest.
2. Fry the Onions:

Heat oil in a large vessel (handi/kadhai).

Add bay leaves, cinnamon, cloves, cardamoms, and cumin seeds.

Add sliced onions and cook until golden brown.
3. Add Spices & Tomato:

Add extra ginger-garlic paste. Sauté for 3–4 minutes.

Add tomatoes, green chilies, and dry spices (turmeric, red chili, coriander powder).

Cook until oil separates (bhuno well).
4. Add Chicken:

Add marinated chicken and mix well.

Cook on medium-high flame until the chicken changes color and is partly cooked (about 15–20 min).
5. Add Water & Cook Curry:

Add hot water to desired curry consistency.

Cover and cook on low flame for 30–40 minutes, stirring occasionally.
6. Final Touch:

Add garam masala, kasuri methi (crushed), and chopped coriander.

Let simmer for 5–10 minutes.
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🍽️ Serving Suggestion:

Serve with rice, roti, or naan. This will serve approximately 40–50 people.

Let me know if you want a spicier, less oily, or South Indian style version.

Here's a restaurant-style recipe for 10 kg Mutton Curry, ideal for parties or large gatherings. This version is flavorful, spicy, and cooked in a traditional Indian style.
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🍛 10 kg Mutton Curry Recipe (Serves 40–50 people)

🥩 Main Ingredients:

Mutton (bone-in): 10 kg

Onions (finely sliced): 3.5 to 4 kg

Tomatoes (chopped): 2.5 kg

Ginger-garlic paste: 500 gm

Curd (whisked): 1.5 kg

Mustard oil / Refined oil: 1.5 liter

Water: As needed
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🌶️ Spices:

Turmeric powder: 150 gm

Red chili powder (Kashmiri for color + hot): 150 gm

Coriander powder: 200 gm

Garam masala powder: 100 gm

Whole spices:

Bay leaves: 10–12

Black cardamom: 10

Green cardamom: 20

Cloves: 25

Cinnamon sticks: 6–8 sticks

Cumin seeds: 4 tbsp
Salt: 200–220 gm (adjust to taste)
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🌿 Optional Ingredients:

Green chilies (slit): 20

Fresh coriander leaves (for garnish): 2 cups chopped

Kasuri methi: 50 gm

Lemon juice: 100 ml (optional for finishing)
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🔥 Cooking Steps:

1. Marinate Mutton (2–4 hours or overnight):

Mix mutton with:

Whisked curd

Ginger-garlic paste (250 gm)

Salt (half of total)

Turmeric (50 gm)

Red chili powder (50 gm)

Coriander powder (50 gm)
Keep it covered and refrigerated.
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2. Prepare Masala Base:

In a large commercial pot (or handi), heat 1.5 liters oil.

Add whole spices and sauté until aromatic.

Add sliced onions and fry until golden brown.

Add remaining ginger-garlic paste and fry till raw smell goes.

Add tomatoes and cook until oil separates.

Add remaining dry spices (turmeric, chili, coriander) and cook masala well.
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chicken and mutton curry recipe

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