Easy Chicken Gravy

Chicken
Non-Veg
Non-veg curry
Side dish for Roti
Side dish for Idli, Dosa
Lunch
Dinner
Print

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

Print
...