Gravy Recipes With Chicken
Chicken is mostly the best wanted recipe for the non-vegetarians... Here is an excellent listing of some of the Gravy items of chicken.
Enjoye the feast!
BADAMI CHICKEN
Ingredients:
1 whole chicken, cut into small pieces
1 cup yogurt
6 onions, chopped
1 inch ginger
10 cloves of garlic
6 cloves
2 inch cinnamon
10 almonds
4 cardamoms
10 cashew nuts
1 cup coconut milk
1/2 cup oil
1 tsp turmeric powder
Cilantro for garnishing
Salt and chili powder to taste
Method:
Make a paste of the ginger, garlic, cloves, cinnamon, cardamoms, cashews and almonds.
Heat oil in a big vessel, add the chopped onions and fry until they turn golden.
Then add the ground masala and fry very well
While frying this paste, add 3-4 tbsp of water-You will notice that oil floats on top.
Now add yogurt and the chicken
Season it well with salt, turmeric, and chili powder. Cook for 10 minutes.
Add coconut milk, cook till done
Garnish with coriander leaves.
CHICKEN BHADSHAH
Ingredients:
1 1/2 lb chicken (boneless / skinless breast pieces)
1 1/2 " piece ginger
10-12 cloves garlic
1/2 cup yogurt
2 onions sliced
2 tomatoes chopped
2 tsp chili powder
1/2 tsp turmeric
1/2 cup grated coconut
7-8 cloves
7-8 pepper corns
1 1/2 tsp coriander seeds
1" cinnamon
1/2 tsp fennel seeds (saunf)
7-10 cashew nuts
15-20 almonds
2-3 tbsp ghee (butter) or oil
Cilantro for garnishing
Salt to taste
Method:
1. Blend ginger, garlic and yogurt to a fine paste.
2. Heat ghee or oil in a skillet and fry the onions until golden brown.
3. Add the yogurt paste to the onions and fry till brown. Add chili powder and turmeric. Fry for 2 more minutes. Add the tomatoes and fry for another 4-5 minutes.
4. Add chicken and salt. Cook under low flame for 40-45 minutes or till the chicken is cooked by covering the pan.
5. While the chicken is being cooked, blend coconut, cloves, pepper, coriander, cinnamon, fennel and nuts to a fine paste.
6. Add the above paste to the cooked chicken and bring to a boil. Garnish with fresh cilantro.
7. Serve with hot fried rice or with naan (flat bread).
BUTTER CHICKEN
Ingredients:
1 whole chicken cut up into pieces.
2 tomatoes (blended)
2 onions chopped
1 tbsp ginger-garlic paste
15 cashew nuts (made into a paste using water)
2 tbsp butter
3 tbsp thick cream
1 tsp chili powder
1 tsp oil
Cilantro for garnishing
Marinade:
1 tbsp tandoori masala
1/2 tbsp garam masala
2 tbsp lime juice
1/2 tsp cumin powder
5 tbsp yogurt
Salt to taste
Mix all the above ingredients well in a bowl
Method:
Marinate the chicken in the marinade for one hour
Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.
In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.
Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
Add the butter, cream and chicken. Mix well and cook until it is done.
Garnish with cilantro.
CHICKEN ANARKALI
Ingredients:
1 chicken breast
30g paneer, grated
15g kiss miss (raisins), cut into small pieces
20g cashew nuts, cut into small pieces
1 bunch cilantro, chopped
1 lemon
25g besan (gram) flour
Oil for frying
For Gravy:
50g onions, chopped
3 green chilies
1 tbsp ginger-garlic paste
25g khus khus seeds
20g coconut, grated
20g cashew nuts
1/2 cup yogurt
50g butter
1/2 tsp chili powder
1/4 tsp garam masala
50g oil
Salt to taste
Method:
Soak breast piece in lemon juice and salt for about 10 minutes.
Mix paneer, cashew nuts, kiss miss, cilantro, salt and make into a ball shape.
Take the breast piece into your palm, place above ball in the middle and cover the edges.
Mix besan flour in water with a little consistency. Soak the breast piece in this mixture and fry in oil until golden brown.
To prepare Gravy:
Heat oil in a pan, fry chopped onions, green chilies until brown. While frying add ginger-garlic paste also.
To this add ground khus khus seeds, coconut, cashew nuts, garam masala, chili powder, yogurt and fry until oil floats on the top.
Add required butter to this gravy, chicken breast and cook for few minutes.
Garnish with cilantro.
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