@Jewel 3 August 2020 more from that month

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.