CHICKEN GRAVY RECIPE

 TODAY I'M UP WITH THE TERRIBLY DELICIOUS MOUTH WATERING CHICKENCURRY A PERFECT SIDE FOR CHICKEN BIRYANI I POSTED FOR THIS CHRISTMAS....

IT IS A PERFECT SIDE FOR THE CHICKEN BIRYANI RECIPE..........

   

HERE WE GO

BASIC AND SIMPLE INGREDIANTS:

Could be easy followed step by step by even beginners:

Chicken -1 kg

Refined Oil -5 tbsps (or it could be either a mixture both refined sunflower oil and virgin coconut oil,2 each-link in my blog)

Ghee if u require some extra richness and are not diet conscious.

Kalpasi(Stone flower spice)-3 petal

Aniseed(Somfu-1tsp)

Big onions-6 very finely chopped

Tomatoes-6 very finely chopped

Ginger garlic paste-(Swasticsis the brand I used-link in my blog if u are interested)

SPICE POWDERS

Chilli powder -1tsp

Coriander powder -1tsp

EASTERN pepper Chicken masala-1tsp

EASTERN Garam masala(These 2 spice powders fit in perfectly for this country recipe-link in my blog, if u are interested)

Turmeric powder -2 tsps

Crystal salt-as per your taste buds

Coconut milk-2 tbsps(u can use ready made COCONAD coconut milk powder just diluting it in warm or regular drinking water -link in the blog)

Curd -1 1/2 tablespoons

PICTURES FOR YOUR REFERENCE

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COOKING PROCEDURE:

**In a heavy bottom pan or non-stick pan add the oil and Kalpasi,Aniseed.Fried till the aroma is smelt.

*Drop in the fine chopped onions and roast them without burning on a medium flame for 5 mins.

*Once golden brown put the SWASTICS ginger garlic paste and give a swirl.

*Now drop in all the dry spice powders and give a stir till the raw smell escapes.

*Put the tomatoes and fry for 5 mins on a medium flame.Once  u find the oil float time to drop in the chicken 1kg and fry in open for 3 mins.

*The coconut milk (or) diluted COCONAD coconut milk powder in this stage.

*Add the required Crystal salt.

*Add 1 1/2tbsps of curd and stir without curdling.

Now close the lid of the pan and cook for 10 mins.

*Now add a tumbler say 100ml of water and cook the chicken for another 8 mins till soft.

*Be cautious not to break the chicken pieces.Always stir from the bottom gently and now add the curd give a stir.

*Cook for another 2 more minutes.

Witness the oil separating.Ready to serve this delicious gravy amazingly spicy for THE CHICKEN BIRYANI or any kinda Indian breads.

Please do check my CHICKEN BIRYANI RECIPE IN THE LINK BELOW

CHICKEN BIRYANI RECIPE FOR CHRISTMAS

Don't go selfish on it share it with guests and all the ones around and eat.......