Ingredients:
Chicken
|
½ kg
|
Onions
|
2 big
|
Tomatoes
|
2 big
|
Ginger-garlic paste
|
1 tsp full
|
Curry leaves
|
few
|
Coriander leaves
|
few chopped
|
Oil
|
4 tbsp
|
Ingredients for Spice Powder:
Pepper
powder
|
2 tsp
|
Fennel
powder
|
1 tsp
|
Ingredients for Marinating Chicken:
Turmeric
powder
|
1/8 tsp
|
Red
chilli/Coriander powder mix -
|
1 tsp
|
(Red chilli and coriander powder mix :: 100 : 150 gms)
|
|
Pepper
powder
|
½ tsp
|
Fennel
powder
|
½ tsp
|
Clove/Cinnamon
powder mix
|
2 pinch
|
(grind and mix equal quantities of clove and cinnamon together into a
powder)
|
|
Garam
masala (ready mix)
|
½ tsp
|
Salt
|
½ tsp
|
Lemon
juice
|
1 tsp
|
Method:
- Clean and wash the Chicken well. Drain the excess water. Add all the ingredients mentioned for marinating along with little water and coat well. Keep aside for half-an-hour to one hour.
- Cut 1-1/2 Onions into fine pieces and 1/2 into thin slices. Grate tomatoes ( using medium or small holes in the grater ).
- Now heat a Kadai and pour oil. Once it becomes hot, add onions ( both pieces and slices). Saute till golden brown ( do not burn). Lower the flame and add grated tomatoes and ginger-garlic paste. Saute till it becomes little dry and oil leaves the sides. Now add marinated chicken and curry leaves. Saute in high flame for 5 minutes. Now add 1/2 cup of water and mix well. Once it starts boiling, mix again. Lower the flame and cover with a lid. Cook till chicken becomes soft ( it may take 15-20 minutes. Stir inbetween to avoid sticking to the bottom).
- Once Chicken has become soft and oil appears on the top, mix again. Check salt. If needed adjust salt and water ( always cook with less water. Because chicken tends to release water. If it appears too watery, can raise the flame and cook till to get a thick gravy ). If needed, oil can be added little more.
- Now add roasted pepper/fennel powder and chopped coriander leaves. Mix well and cook for another 2-3 minutes. Spicy Chicken gravy is ready.
Can serve with hot rice or roti.
