Chicken Gravy
Directions
- 1Heat 4 tablespoons of oil in a pan.
- 2Once the oil is hot, add 2 bay leaves, 2 pieces of cinnamon, 2 cloves, 2 cardamoms, 1/4 teaspoon of fennel, and a small piece of stone flower.
- 3Add 2 dry red chilies and sauté briefly.
- 4Add 2-3 finely chopped large onions and sauté until golden brown.
- 5Add 1 tablespoon of ginger garlic paste and a sprig of curry leaves to the sautéed onions and mix well.
- 6Lower the flame and add 1/4 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and 1 tablespoon of chili powder (or 2 teaspoons for less spice). Mix thoroughly.
- 7Add 1 tomato, blended into a smooth paste, and mix until well incorporated.
- 8Add 1/2 kg of chicken pieces (with bones) and required salt to the mixture.
- 9Mix well to coat the chicken with the masala and cook for 2-3 minutes.
- 10Add 2 cups of water and let it boil for about 5 minutes.
- 11Grind 8-10 soaked cashews into a smooth paste.
- 12Add the cashew paste to the gravy.
- 13Add 1 teaspoon of garam masala (or chicken masala) and 1/2 teaspoon of pepper powder.
- 14Mix everything well and cover, cooking on medium heat for approximately 20 minutes until the oil separates and the gravy thickens.
- 15Garnish with chopped coriander leaves and turn off the stove.
- 16Cover the gravy and let it rest for 10 minutes before serving.
Ingredients
- 4 tbsp Oil
- 2 Bay leaves
- 2 Cinnamon
- 2 Cloves
- 2 Cardamom
- 0.25 tsp Fennel
- 1 small piece Stone flower
- 2 Dry Red Chillies
- 2 large Onion
- 1 tbsp Ginger Garlic paste
- 1 sprig Curry Leaves
- 0.25 tsp Turmeric
- 1 tbsp Coriander powder
- 1 tbsp Chilli powder
- 1 Tomato
- 0.5 kg Chicken
- Salt
- 2 cups Water
- 8 Cashews
- 1 tsp Garam masala
- 0.5 tsp Pepper powder
- Coriander leaves
Equipment
PanMixer grinder
Tips
- For less spice, use 2 teaspoons of chili powder instead of 1 tablespoon.
- You can use chicken masala instead of garam masala.
- After turning off the stove, cover the gravy and let it sit for 10 minutes to allow the oil to rise to the top for a better appearance.
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