As the festive season approaches, tantalize your taste buds with a culinary delight that stands out among the plethora of Indian chicken dishes – the aromatic chicken gravy. Renowned globally for its cherished flavors, this recipe is perfect for festive occasions like Diwali and Bhai Dooj. Let’s dive into the simple yet sensational world of chicken gravy preparation that promises to elevate your festive menu.
Ingredients:
- Black Stone Flower (Kalpasi spice) – 2
- Cloves – 2
- Cardamom – 1
- Pineapple Flower Plant – 1
- Kapok Buds (Marathi Moggu) – 1
- Pure Cinnamon Bark – 1 piece
- Cumin seeds – 1 teaspoon
- Anise (Pimpinella anisum) – 1/2 teaspoon
- Dry chillies – 4
- Fenugreek Herb – A little
- Grated coconut – 1 cup
- Chicken curry – 250 grams
- Onion – 2
- Tomatoes – 2
- Oil – 2 teaspoons
- Ginger garlic paste – 2 teaspoons
- Turmeric powder – 1/4 teaspoon
- Chilli Powder – 1/2 teaspoon
- Salt – According to taste
- Unfermented yogurt – 2 tablespoons
Cooking Instructions:
- Prepare Spice Mix: Begin by dry frying all the spices without using oil. Grind them into a fine powder using a mixer.
- Coconut Paste: Separately fry the grated coconut until golden brown. Grind it into a paste and set it aside.
- Sauté and Fry: Heat oil in a pan, add the ground spice mix, curry leaves, and onions. Sauté until the onions are golden brown. Add ginger garlic paste and tomatoes, frying until the oil separates.
- Spice Infusion: Introduce chilli powder, turmeric powder, and salt. Fry the mixture to create a flavorful base.
- Boil and Add Paste: Pour enough water, boil the curry, and add the ground coconut paste. Boil for an additional 5 minutes.
- Finishing Touch: Sprinkle coriander leaves, and your luscious chicken gravy is ready to be served. Enjoy it with rice or chapati.
This simple yet delectable chicken gravy recipe is a must-try for those seeking to add a burst of flavor to their festive menu. Elevate your celebrations with the rich aroma and taste of this culinary masterpiece that captures the essence of Indian cuisine.
