CHICKEN RECIPES
Among the many reasons that make Indian food a popular cuisine across the globe, one is the use of aromatic spices that makes the meal an absolute treat. Yes, it could be hot and spicy for some, but if you can get past that then you will find it hard to resist the various kinds of curries and stir-fries that grace the Indian table. Indian cooking offers a beautiful melange of herbs and spices, and if your favorite meat is chicken, then there are many lip-smacking options for you to go all out indulge from butter chicken to chicken Chettinad.
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| Chicken recipes |
Chicken gravy is a masala gravy with onions, tomatoes, and ginger paste cooked with chicken. This is heavy gravy chicken which has many ingredients that go into making. This gravy is very spicy and has a balanced flavor and the texture is just perfectly suitable to eat with Indian foods like Dosa, Roti, chapati, and Parotta.
This simple Indian gravy is created within the vogue common to the hamlets in the Konkan, on the western coast of Asian country India. Using bone-in chicken lends the meat richer, gamey along with a heavy hand with spices, as well as, turmeric, coriander, cumin, and cinnamon, and lots of chili leaves this dish intensely tasteful and fiery.
Ingredients:
Chicken- 150gms (15 small pieces)
Big onion- 1/4 cup finely chopped
Tomato- 1 medium roughly chopped
Red chili powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Coriander powder- 1 tsp
Garam masala powder- 1/4 tsp
Coriander leaves- just to garnish
Water- 3/4 cup
Salt- to taste
To grind:
Tomato- 1 big sized
Big onion- 1 medium-sized
Ginger- 1/2 inch piece
Garlic- 4 cloves
Fennel seeds- 1/4 tsp
To temper:
Oil- 1/2 tsp
Cinnamon- 1/4 inch piece
Cardamom- 2 Whole
Fennel seeds- 1/2 tsp
Curry leaves- a spring
Red chili- 1
Kalpasi(Black stone flower)- 1/2 tsp
Instruction:
Clean chicken, rinsed it 2-3 times, and finally washed it with turmeric powder. Add the ingredients in the grinder listed under 'to grind' and grind it to a fine paste.
Now heat oil in a pressure pan - add the ingredients listed under the list 'to temper' let it splutter. Then add onions, tomatoes and saute for 2 mins or until the raw smell leaves.
Then add the spice powders like turmeric powder, chili powder, and garam masala powders and required salt, fry for a minute. Then add the tomato paste which you had grind before.
Cook at least for 5 minutes in low flame. Then add the chicken and saute for 5 more minutes till the gravy become thick.
Now add 3/4 - 1 cup of water and pressure cook for 4-5 whistles or till chicken become soft. Once pressure release, simmer for 5 minutes till you get a thick gravy consistency.
Garnish with Coriander leaves and serve hot.
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