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Restaurant-Style Chicken Gravy | Main Course Side Dishes
Introduce
Chef :
TheStrollingFoodieRestaurant-Style Chicken Gravy | Main Course Side Dishes
Chicken curry or curry chicken is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain, and the Caribbean. A typical curry from the Indian subcontinent consists of Chicken Stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.
Ingredient
Food ration :
2 PeopleCooking time :
1 hour
200 g
Chicken (4 pieces)
1 cup
yogurt (whisked)
1/2 tbsp
ginger & garlic paste
1/2 tsp
turmeric powder
1 tsp
fenugreek leaves
3
tomatoes
1/4 tsp
food colour red
Cooking instructions
* Step 1
Preparation:
* Step 2
Firstly, Marinate the chicken with the ingredients under marination, mix well cover and leave it for 2 hours.
* Step 3
Thereafter, course grind the Soaked Cashews. Once done, grind with diced tomatoes again to make a smooth paste. Set aside.
* Step 4
Sauteeing:
* Step 5
First heat oil in a nonstick pan or Wok/Kadai.
* Step 6
Add the chopped onions and fry on medium heat for 5-6 mins till the onion is soft/translucent.
* Step 7
Now add the ginger-garlic paste and saute until the onion is golden brown.
* Step 8
Add the ground tomato cashew paste, and add salt. mix well and fry for 5-6 mins on medium heat till oil separates.
* Step 9
Add 1 1/2 tsp chili powder, 2 1/4 tsp coriander powder, 1/2 tsp cumin powder. Fry it on low heat for 2-3 mins after adding a splash of water.
* Step 10
Now add the chicken pieces, mix well and fry it on medium heat for 5-6 mins till the chicken is browned well.
* Step 11
Now add 1 cup of hot water. Cover and cook on low heat for around 20 mins till the chicken pieces are tender.
* Step 12
Remove the lid and add 1 1/4 tsp Garam Masala Powder, mix and simmer for around 2 minutes.
* Step 13
Garnish with fenugreek leaves and serve with a platter of piping-hot rice or chapati or naan.
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