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Monday, 10 September 2007

Masala Chicken Gravy


Chicken 1/2 kg
Shallots (Small Onion) 5 to 6
Small Tomato 1
Ginger Paste 1 Teaspoon
Chili powder 1 Teaspoon
Dhannia Powder 1/2 Teaspoon
Garam masala powder 1/4 Teaspoon
Powdered Jeeragam 1 Teaspoon
Powdered Whole Pepper 1/2 Teaspoon
Coriander a bunch chopped
Coconut milk 1/2 Cup
Patta 1

  • Add oil to kadai then add patta and ginger paste.
  • Add onion and saute till it turns golden brown colour.
  • Add all the masala and fry for a while.
  • Add chicken and salt fry for 2 minutes.
  • Add tomato and saute for 3 to 4 minutes.
  • Add little water and boil it.
  • When chicken is half done add thick coconut milk and cook the chicken.
  • Finally garnish with coriander leaves.
This gravy is great with tiffin items.

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