Chicken has been TH’s favorite. If I make anything out of it
he will have it for sure. I have tried many other recipes and thought of
sharing this simple gravy as a basic.
This goes as a great combination with idli, dosa, idyappam, chapathi
as well as rice.
Preparation time: 5 minutes
cooking time: 15-20 minutes
Ingredients
500 gms of Boneless Chicken
2 Onions (finely
chopped)
1 Tomato
Ginger-Garlic Paste
Cloves, Cinnamon, Cardamom, Bayleaf – 1 (each)
2tsp chilli powder
1tsp coriander powder
Coriander leaves
Mint leaves (optional)
Salt
3-5 tsp Oil
How I made It
- Cut the chicken breast into small cubes. Add one spoon of turmeric powder clean it nicely. Drain the water completely and keep aside.
- In a pan dry roast all the masala items and grind it coarsely. This gives nice flavor for the dish.
- Heat oil in a kadai/skillet add the coarsely ground masalas. Once it splutters off add onions. Fry onions until it cooks very soft. Now add ginger-garlic paste.
- Fry till the raw smell goes-off.
- Add the clean chicken pieces to it and mix well. Cook for 2-3 minutes then add chilli powder, Coriander powder.
- Mix everything together and then tomatoes. Cook for 1-2 minutes till tomatoes are blend with the masalas.
- Add 2-3 cups of water mix completely and check for salt. Wait till the chicken cooks out well. Cook in a medium flame.
Hi Paru, I tried cooking the SOUTH-INDIAN CHICKEN CURRY recipe and it worked out awesome. Kudos to your recipe..... :-)
ReplyDeleteThank u sir :)
ReplyDelete