Easy Chicken Gravy
Chicken recipes are a family-favorite of any time of day. Its absolutely more comforting to prepare homemade chicken gravy recipes to go along with roti for dinner meal. This simple chicken gravy tastes spicy, flavorful and yummy. In this recipe the marinated chicken is cooked in red gravy along with freshly ground coconut paste and spices. Jazz up your supper with this delicious chicken gravy recipe.
Ingredients
To marinate:
Chicken - ½ kg
Turmeric pwd - ¼ tsp
Red chilly pwd - ½ tsp
Pepper pwd - ½ tsp
Yoghurt -2 tbsp
Salt - ½ tsp
To make Gravy:
Oil - 2 tbsp
Curry leaves - 6 to 7
Onion - 2
Green chilly - 1
Ginger garlic paste- 1 tbsp
Tomato - 3
Saunf - ½ tsp
Cumin pwd - ½ tsp
Turmeric pwd - ¼ tsp
Kashmiri red chilly pwd - 1 tsp
Coriander pwd - 1 ½ tsp
Garam masala pwd- 1 tsp
Grated coconut - ½ cup
Cashewnuts - 6
Capsicum sliced - ½ cup
Lemon juice - few drops
Salt to taste
Fresh coriander leaves
Instructions
1.
Wash and chop the chicken to bite-sized pieces
2.
Marinate with turmeric pwd, red chilly pwd, turmeric pwd, pepper pwd and yoghurt
3.
Coat the chicken pieces well and allow to marinate for 1 hour
4.
Heat up oil in a kadai /frypan
5.
Add curry leaves, onions slices, green chilly and saute well till the onions turns golden brown
6.
Add ginger garlic paste and saute for a minute
7.
Add chopped tomatoes and saute till they are fully mashed up
8.
Add crushed saunf, cumin pwd, turmeric pwd, kashmiri red chilly pwd, coriander pwd and garam masala pwd
9.
Saute well till everything is combined
10.
Add grated coconut and cashewnuts to blender and grind to smooth paste by adding ¼ cup of water
11.
Add the thick coconut cashew paste to the gravy
12.
Combine well
13.
Now add the marinated chicken pieces and spread the gravy on the pieces
14.
Cover and cook on low medium heat for 10 mins
15.
Open the lid and stir the chicken gravy making sure not to stick on the bottom of the pan
16.
Cover and cook again for 5 mins
17.
Turn off flame
18.
Transfer to serving bowl
19.
Squeeze few drops of lemon juice
20.
Sprinkle freshly sliced coriander leaves just before serving
21.
Serve hot with naan, roti, chapatti or with rice