Spicy Chicken Gravy

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Ingredients:

2 tsp jeera/cumin seeds 

4 tsp coriander seeds

2 cinnamon sticks 

2 tsp poppy seeds

3-4 green cardamom

1 black cardamom

5-6 cloves

6-7 black peppercorns

3 big onions roughly chopped 

2 medium onions finely chopped

2 green chillies

2 medium size tomatoes roughly chopped 

2 tbsp ginger-garlic paste 

2 tbsp grated dry coconut 

1/4 + 1/4 cup curry leaves

3 tsp coriander powder

2 tsp jeera/cumin powder

1 tsp Kashmiri red chilli powder

1 tsp Tikhalal red chilli powder

2 tsp garam masala

2 tsp chicken masala

1/2 tsp haldi

2 tbsp oil

2 tbsp ghee

1/2 cup chopped coriander leaves

salt as per taste

Water


For Marination:

1.5 chicken

1 cup thick curd

1 egg

1 tbsp ginger-garlic paste

1/2 tsp haldi

1 tsp Kashmiri red chilli powder

1 tsp Tikhalal red chilli powder

1 tsp garam masala

Salt as per taste


Garnish with:

chopped coriander leaves


Recipe:

1. Clean the chicken and keep it aside.

2. In a big mixing bowl add thick curd, salt, haldi, red chilli powders, garam masala, ginger-garlic paste. Mix well. 

3. Add chicken pieces and marinate for an hour.

4.  In a kadai add oil to heat. Add cinnamon, cloves, peppercorns, poppy seeds, green and black cardamom. Saute for a minute till it sizzles.

5. Then add coriander and jeera seeds. Saute till it changes color for a minute.

6. Add curry leaves, roughly chopped onions and green chillies. Saute till onions are soft. Add grated coconut.

7. To this mixture add ginger-garlic paste. Saute for minute.

8. Then add chopped tomatoes. Saute till they are soft and mushy.

9. Switch off the flame. Let the mixture cool down. Blend the mixture to smooth paste. 

10. In the same kadai add ghee and let it melt. Add rest of the curry leaves followed by finely chopped onions. Saute well till onions are soft. 

11. Then add marinated chicken along with the marinated paste. 

12. Add salt. Mix well. Cover and cook chicken till they are soft on low flame. Will take 20-25 mins to cook.

13. Add blended paste to the chicken and mix well. 

14. Add coriander and jeera powder, red chilli powder, haldi. Bring the curry to boil.

14. Add garam masala and chicken masala to the curry. Mix well. Adjust salt accordingly. 

15. Add 1 cup water or as per required consistency. Mix well. Cover and cook for more 10 minutes.

16. Switch off the flame. Add chopped coriander leaves. Mix well and keep it covered.

17. Spicy Chicken gravy is ready to serve with naan, hot phulkas or rice.


**Add more red chilli and garam masala powder if you need the curry to be more spicy.

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