Chicken Gravy

Chicken Gravy

- Chicken, curry cut pieces with bones- 500 gms

- Onions, chopped- 2 medium

- Ginger Garlic paste- 2 tsp

- Cashew-Red Chilli-Tomato paste:

- Cashew nuts- 10

- Whole red chillies- 5-6

- Red ripe tomatoes-2 medium

Powders:

- Turmeric powder- 1/2 tsp

- Red Chilli Powder- 1 tsp

- Coriander powder- 2 tsp

- Garam Masala Powder- 1/2 tsp

- Kasuri Methi (Fenugreek Leaves)-1 tsp (roasted and crushed)

- Oil- 4 tbsp

- Salt- 1 tsp

Preparation:

- Chop the onions and quarter the 2 red tomatoes

- Dry roast the cashew nuts and the red chillies in a pan on low heat for 2-3 mins. Set aside to cool.

- Coarse grind first and then add the quartered tomatoes. Continue to blend it into a smooth paste

- Dry roast the fenugreek leaves in a pan, allow it to cool and then crush lightly with your hand.

Process:

- Heat oil in a pan.

- Add the chopped onions and fry on medium heat for 5-6 mins till translucent.

- Now add the Ginger garlic paste and fry for 2 mins on low heat.

- Add turmeric, red chilli and coriander powders and mix it well. Fry it on low heat for 2-3 mins after adding a splash of water.

- Now add the chicken pieces, mix well and fry it on medium heat for 5-6 mins till the chicken is browned well.

- Add the salt and mix it well.

- Now add the cashew-red chilli-tomato paste, mix well and fry for 5-6 mins on medium heat till oil separates.

- Add the Garam Masala Powder, mix and cook for 1 min.

- Add 200 ml water, mix and cover & cook for 15 mins.

- Remove the lid and add Kasuri Methi, mix and simmer for around 2 minutes.

- Serve with chapati or rice.