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Friday, 12 October 2007

Chicken Gravy


Ingredients:

Chicken 1/2 kg
Shallots (Small Onion) 4 to 6
Jeera (Cumin Seeds) 1/2 Teaspoon
Patta 1 inch
Ginger n garlic paste 2 Teaspoon
Oil
Salt

To make masala Paste:

Dry chili 6
Coriander(Dhaniya) seeds 1 Tablespoon
Jeera(Cumin seeds) 1 Teaspoon
Whole pepper 1 Teaspoon
  • Add little oil to kadai heat it, add dry chili and coriander seeds and fry for 2 mins.
  • Add fried dry chili, coriander seeds, jeera and whole pepper to a mixer or blender and make it into a fine paste.
To make coconut paste:
  • Add 2 tablespoon of tender coconut, 6 cashew nut and 1 Teaspoon Soombu(Fennel seeds) to a mixer and make a fine paste.
Method:
  • Add oil to kadai and add patta, then saute onion till it turns golden brown colour.
  • Add ginger n garlic paste for few minutes.
  • Add masala paste and chicken and fry for 3 minutes.
  • Add salt and little water.
  • When the chicken is cooked add coconut paste and allow it to boil.
  • Garnish with coriander leaves.
Chicken gravy is ready. Great with steaming rice.

1 comment:

Anonymous said...

I tried it at home n its real yummy, easy to make even w/o cashews.