Indian cuisine, renowned for its globally cherished flavours, boasts a plethora of chicken dishes, and among them, the aromatic chicken gravy stands out. This culinary delight is a favourite worldwide, perfect for festive occasions like Diwali and Bhai Dooj.
Ingredients:
Black Stone Flower (Kalpasi spice) – 2
Cloves – 2
Cardamom – 1
Pineapple Flower Plant – 1
Kapok Buds (Marathi Moggu) – 1
Pure Cinnamon Bark – 1 piece
Cumin seeds – 1 teaspoon
Anise (Pimpinella anisum) – 1/2 teaspoon
Dry chillies – 4
Fenugreek Herb – A little
Grated coconut – 1 cup
Chicken curry – 250 grams
Onion – 2
Tomatoes – 2
Oil – 2 teaspoons
Ginger garlic paste – 2 teaspoons
Turmeric powder – 1/4 teaspoon
Chilli Powder – 1/2 teaspoon
Salt – According to taste
Unfermented yogurt – 2 tablespoons
Cooking Instructions:
Prepare Spice Mix: Start by frying all the spices without using oil. Grind them into a fine powder using a mixer.
Coconut Paste: Separately fry grated coconut until golden brown. Grind it into a paste and set aside.
Sauté and Fry: Heat oil in a pan, add the ground spice mix, curry leaves, and onions. Sauté until the onions are golden brown. Add ginger garlic paste and tomatoes, frying until the oil separates.
Spice Infusion: Introduce chilli powder, turmeric powder, and salt. Fry the mixture to create a flavorful base.
Boil and Add Paste: Pour enough water, boil the curry, and add the ground coconut paste. Boil for an additional 5 minutes.
Finishing Touch: Sprinkle coriander leaves and the luscious chicken gravy is ready to be served. Enjoy it with rice or chapati.
