Hi guys , I'm here to share you all one delicious and yummy restaurant style recipe - chicken gravy . It is a fantastic dish to taste with naam , paratha , dosa and even for rice. I had given some notes about it along with step by step preparation of this recipe to get a restaurant style texture and taste .
Content :
1. Ingredients
2. Note
3. Method of preparation
4. Method of cooking
5. Cooking Tips
6. Raita preparation
7. Health tips
Ingredients :
- Onion - 4-5 ( big )
- Tomato - 3 ( big )
- Ginger garlic paste - 2 tablespoon
- Green chillies - 2
- Capsicum - 1
- Mint leaves - handful
- Curd - 2 tablespoon
- Oil - 3 tablespoon
- Ghee - 3 tablespoon
- Chicken - 500 g ( boneless )
- Salt
- Basmati rice - 2 cups (400 g)
- Coriander leaves
Spices :
- Bay leaf - 2
- Cloves - 4
- Cinnamon - 1
- Fennel seeds - 1 teaspoon
- Star anise - 1
- Cardamom - 4
- Turmeric powder - 1/4 teaspoon
- Chilli powder - 1 tablespoon
- Garam masala - 1-2 tablespoon
⏲️ Preparation Time : 20-30 minutes
🕰️ Cooking time : 30 minutes
🔖Course : main dish or as side dish
🔖Cuisine : south Indian
🔖serving temperature : hot
🍽️ Servings : 2-3 members
Method of preparation and cooking :
Before getting to into cooking process , let's start it's preparation .
2 Onion , 1 tomato - chop finely
2 Green chilli and 1 capsicum - slice
Mint and coriander leaves - rinse with fresh water and chop coriander leaves alone .
Make a paste of Ginger and garlic .
Clean the chicken in a fresh water for three and four times properly . Cut them into small pieces .
Make a Onion , tomato paste . Finely chop 3 onions and 2 tomato . In a blender add the chopped Onion , tomato , 1/4 teaspoon of fennel seeds and 5-6 cashews . Grind them as a paste by adding some water .
Don't add water much . The consistency should be like paste .
Process of cooking :
- In a cooking pot add 3 tablespoon of oil and 3 tablespoon of ghee .
- After 2 minutes , add bay leaf , cinnamon, cardamom , star anise , cloves , fennel seeds at a time . ( Measurements given above in ingredients column )
- After two minutes , add chopped onions , sliced capsicum and green chillies and saute for 2 minutes .
- Then , add mint leaves and saute .
- Once the mint leaves shrink , add ginger garlic paste and saute and cook till it's raw smell disappears .
- Then , add sliced tomatoes and let it cook for 2 minutes . Add salts of your required amount for gravy in this stage . Then , add chicken and saute it well .
Tip : From starting , the process to be carried over on medium flame .
- Close the lid for 5 minutes on medium flame and then open the lid stir once .
- Add the Onion tomato paste at this stage . And let it cookcfor 5 minutes in a medium flame .
- Now , add the spices , turmeric , chilli powder and garam masala to it and saute once .
- It should be cook till the raw smell of masalas disappear .
Tip : you can adjust the spices and salt according to your taste .
- Add one or two glass of water . This may vary according to the consistency which you want .
- If you want thick gravy add 1 glass of water or else add 2 glass of water , it will be little watery .
- After adding water , the gravy should be cook for 10 minutes in a medium flame .
Tip : check whether chicken is cooked well .
- Finally , add coriander leaves and turn of the flame . Or else you can add few kasuri methi at last instead of coriander leaves .
Health tips :
Kasuri methi is nothing but a dried fenugreek leaves which has strong fragrance and gives some unique taste to the recipe . It should be added at last especially in non - veg recipes . It helps to maintain the cholesterol level and relieve intestine problems .
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