CHICKEN GRAVY | SOUTH INDIAN RECIPE | WITHOUT COCONUT

Written by on in Cooking - Lets make it simple, Non Veg recipes

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

Ingredients needed:

  • 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

Method :

 

  1. Clean chicken, rinse it 2-3 times and finally wash it with turmeric powder. Set aside.
  2. Heat oil in a pan / Kadai – add the ingredients listed under ‘to temper’ let it splutter.
  3. Then add onion and ginger garlic paste and saute for 2mins or until raw smell leaves.
  4. Add tomatoes and salt
  5. Onion and tomatoes should cook well; Should be very very mushy. Almost like a paste consistency. Please see the video.
  6. 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.
  7. Cook till raw smell of the masala goes; this may take at least 5mins in low flame. Now add the chicken
  8. Chicken starts leaving water now; Stir occasionally to avoid burnt;
  9. Saute for 15 – 20 more mins till the chicken cooks and gravy becomes little thick like thokku / semi-gravy
  10. Garnish with coriander leaves.

Serve hot with Rice and Pepper Rasam 🙂

Note –

  • 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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