I know I have so many variations of chicken gravy, that I almost gave up trying to check if I had already made that particular way. The fact being each one varies in some form and when that method is liked by all, I immediately think I must share with all and also it will surely help me again when I would want to make something different.
So you are subjected to yet another method the chicken gravy is prepared at home. Athamma makes this way and I can never actually get her to tell me the recipe in the way she makes. Like she always forgets to tell me and then she remembers. It's all sort of very cute because I am sure she would have forgotten something. This time I even made sure I was around the time she made. And captured pictures as well. She is somebody who never really cares about following a recipe and adds in something based on what's available. Anyway we have been always happy that her dishes turn out great.
Chicken - 500 gms
Onions - 200 gms
Tomato - 100 gms
Ginger - Garlic paste - 1 tsp
Coriander Leaves chopped - half cup
Curds - 2 tbsp
Bay Leaf - 1
Coconut and Poppy Seeds paste - 2 tbsp
Salt to taste
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Oil - 1 tbsp
Garam Masala - 1/2 tsp
Water - 1 cup
Coconut Milk - 1/2 cup
Method to prepare:
Chop chicken to desired size.
Chop Onions, Tomatoes, coriander finely,
Heat oil in a pressure cooker, add bay leaf. Then add onion and sauté well. Fry till its light brown in colour, then add ginger garlic paste. Fry till the raw smell is gone.
Then add chicken piece along with salt and turmeric pw. Fry on high flame for 5 mins. Ensure it doesn't get burnt. Simmer and add the curds, saute well.
Then add chilli powder, coriander powder, fry well so that the chicken pieces gets a coating. Then add tomatoes pieces, simmer it for 5 mins. Add half of the coriander leaves. Keep rest for garnishing.
Add water and coconut paste and milk. cover it with lid and bring to 1 whistle.
Once the pressure is out, remove the lid and put on high flame. Sprinkle garam masala and then garnish with coriander leaves before removing from flame.
I made this along with the Hyderabadi Chicken BiryaniOther Chicken Recipes