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Saturday, 8 June 2013

Chicken in Roasted Gravy


1 1/2 kg chicken, cut into small pieces
2 medium onions, finely chopped
2 big tomatoes, chopped
2 green chillies, chopped
1/2 tsp turmeric powder
1 1/2 tbsp oil

For roasted masala gravy:

4 medium onions, sliced and then fried in oil till golden brown
1 big piece ginger, chopped
8 big garlic cloves, chopped
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
1 tsp pepper corns
1 tbsp poppy seeds
1 piece cinnamon
5 cloves
4 cardamoms
1 1/2 - 2 tbsp kashmiri chilli powder
1 1/2 tbsp coriander powder
1 cup grated coconut
1 tbsp oil

  1. Heat 1 tbsp oil in a pan and add cumin seeds and fenugreek seeds and saute.
  2. Add chopped ginger and garlic and saute for a minute.
  3. Then add grated coconut and roast well. When it starts to brown, add cloves, cinnamon and cardamoms and saute.
  4. Add poppy seeds  and pepper corns and roast well.
  5. Reduce flame and add chilli powder and coriander powder and mix well. Switch off the flame and when it cools down, grind it along with fried onions to a smooth paste and keep it aside.
  6. Heat 1 1/2 tbsp oil in a thick bottomed pan and add finely chopped 2 medium onions and saute well.
  7. Add green chillies and turmeric powder and saute.
  8. Add cleaned chicken pieces and salt and mix well for 5 minutes.
  9. Add ground roasted  paste and mix well.
  10. Add chopped tomatoes and 1- 1 1/2 cup water and stir well. Cover and cook till chicken is cooked well. Check salt and adjust the gravy by adding hot water..
  11. Add curry leaves and mix well. Remove from flame and serve hot.....
Recipe Source: Magic Oven


  1. would be lovely with a plate of neichor... :)

  2. Fingerlicking chicken gravy, the colour of the dish itself is just droolworthy.

  3. yummy..love to have this with pathiris or ghee rice...

  4. Thank you everyone for your lovely comments..


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