Ingredients
• ½ kg chicken • 1/4 cup tomato paste (from 3 tomatoes) • ½ cup onion paste (from 4 onions) • 2 tbsp ginger garlic paste • 1 cinnamon stick • 5 cloves • 4 cardamom • 1 tsp fennel seeds • 1 tsp cumin seeds • 1 tsp peppercorns • 4 red chilies • 3 green chiles • 1 tsp coriander powder • 1 tsp garam masala powder • 2 tsp chilli powder • 2 tbsp besan flour • Coriander leaves • Oil – 6 tbsp
• 1/4 cup water
For Marination
• salt as required • 3 tbsp lemon juice • 1 tsp cumin powder • 2 tsp red chilli powder
• Curry leaves
Method
1. Wash the chicken under running water. Marinate the chicken with ginger garlic paste, red chili powder, cumin powder, lemon juice, curry leaves and salt. Mix well and keep it aside for 30 minutes.
2. In a non stick pan and pour oil in it. Then add whole spices – cardamom, cinnamon stick, cloves, fennel seeds, cumin seeds and pepper. Let them cook until the seeds start to crackle.
3. Add red chilies and green chilies sauté few minutes. Add ginger garlic paste, onion paste and tomato puree saute it 2 minutes
4. Now add red chili powder, coriander powder, garam masala powder, besan flour, turmeric powder and salt saute well.
5. Now add the marinated chicken pieces in the gravy also add ¼ cup of water mix it well. Cover and cook it 10 minutes on low flame.
6. Check if the chicken pieces are cooked properly. then turn off the flame. Garnish with fresh coriander leaves.
7. Our spicy chicken gravy is ready to serve hot with steamed rice or chappati
Rated 5.0