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Tuesday, August 3, 2010

Chicken gravy


3/4lb Chicken (bite-size pieces)
1 1/2 Red onion (ground)
4 Roma tomatoes (pureed)
1tsp Garlic (minced)
1 1/2tsp Ginger (minced)
2 green chilli (cut lengthwise)
1/4tsp Turmeric powder
3/4tsp Chilli powder
1tsp Coriander powder
3/4tsp Cumin powder
1tsp Garam masala powder
1/2tsp Whole Black pepper 
2 Bay leaves
1 Cinnamon stick (1/2", broken)
1 Black Cardamom
2 Green Cardamom
3 small Cloves
2 cups Water
1tbsp Oil
How to:
  • Crush the whole black pepper and keep it aside.

  • Heat oil in a skillet, add bay leaves through cloves.

  • Add the ground onions and saute until raw smell disappears and left dry.

  • Move the onions aside, pour a tsp of oil, add ginger, garlic and green chilli and saute for a couple of mins.

  • Mix'em with the onions and cook for another 2 mins.

  • Then add the pureed tomatoes and cook for 4-5 mins or until raw smell disappears.

  • Now add the turmeric powder, chilli powder, coriander powder, cumin powder and garam masala powder, mix well and cook for another min.

  • Add the chicken, mix well with the masala and cook for a min.

  • Then pour enough water to cover the chicken, followed by crushed pepper and salt.

  • Close the lid and cook for 8-10 mins or until the chicken is tender.

  • Check salt for taste and cook in a medium-low flame until right consistency for the gravy. Switch off and garnish with chopped cilantro.

Serve hot with naan, chapathi or steamed rice.


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