This is a very easy chicken gravy that you can make within 30mins. This is Not a Kozhambu(watery) or Varuval (dry). This is a semi gravy recipe; It goes well with both rice and rotis/ Dosa.
- Prep Time: 15 mins
- Cook Time: 20 – 30 mins
- Serves: 2 – 3
- Chicken – 1 KG
- Big Onion – 2 finely chopped
- Tomato – 1 finely chopped
- Ginger garlic paste – 1/2 tsp
- Red Chilli Powder – 1 tbspn (Home made )
- Coriander powder – 1 tbspn
- Garam Masala Powder – 1/2 tbspn
- Pepper powder – 1 tbspn
- Turmeric powder – 1/4 tsp
- Coriander Leaves – just to garnish
- Salt – to taste Salt to taste
- Water as needed (or about 1/4 cup)To temper:
- Oil as needed
- Mustard – 1 tsp
- Urad dal – 1/2 tsp
- Curry Leaves – a sprig
- Clean chicken, rinse it 2-3 times and finally wash it with turmeric powder. Set aside.
- Heat oil in a pan / Kadai – add the ingredients listed under ‘to temper’ let it splutter.
- Then add onion and ginger garlic paste and saute for 2mins or until raw smell leaves.
- Add tomatoes and salt
- Onion and tomatoes should cook well; Should be very very mushy. Almost like a paste consistency. Please see the video.
- Then add all the spice powders – turmeric powder, coriander powder, chilli powder, pepper powder and garam masala powders and little water fry for a minute.
- Cook till raw smell of the masala goes; this may take at least 5mins in low flame. Now add the chicken
- Chicken starts leaving water now; Stir occasionally to avoid burnt;
- Saute for 15 – 20 more mins till the chicken cooks and gravy becomes little thick like thokku / semi-gravy
- Garnish with coriander leaves.
Serve hot with Rice and Pepper Rasam 🙂
- Be Lavish to add extra spoons of oil J which is needed to enhance the taste and to avoid the burnt
- Keep checking the chicken as it should not overcook or uncooked too.
- You may adjust the ‘heat’ by adding more pepper or chilli powder.
- Storage and Shelf Life –Any chicken recipe should be finished on the same day itself. It is not recommended to use it for next day; But sometimes we may end up with left over. By then don’t over heat it and serve with Dosa, Roti/Chappathi, or curd rice.
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