Wednesday, 15 February 2012

Chicken Gravy/Curry

1 kg boneless chicken
5 medium size oinions
4 tomatoes
3 tbsp ginger garlic paste
whole garam masala- 5-6 peppercorns, 5-6 cloves, 2 bay leaves, 2 star anise, 2 sticks of cinammon (1 inch each)
Oil for frying the masala for chicken gravy
salt as per taste

For marination
2 cups of dahi(curd)
1 tbsp turmeric for marination
2 tbsp red chilly powder
salt as per taste

  1.  Wash the chicken pieces properly under tap water
  2.  Marinate with salt, red chilli powder, ginger garlic paste, turmeric, curds. Keep it for marination for 3-4 hours. The longer you keep the better marination.
  3.  Make onion paste in a mixer. Keep aside
  4. Boil the tomatoes, remove the skin and make tomato puree. Keep aside.
  5. Heat oil in a kadai and add all the whole garam masala and fry for 2 minutes, add onion paste and fry till onion starts leaving oil from side.
  6. Add tomato puree and fry for another 5 minutes
  7. Add the Magic garam masala. Refer to recipe Magic garam masala in the blog.
  8. Add marinated chicken to this and add water as required.

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