Ingredients:
Chicken 1/2 kg
Onion 1
Tomato 1
Oil 2 tsp
Kasmiri chilly powder 1 tsp
Salt for taste
Coriander leaves for garnishing
1st masala:
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Pepper 1/2 tsp
Red Chilly 6
Curry leaves 5
Ginger 2 inch
Garlic 5
Onion 1/2
2nd masala:
Cashew nuts 10
Poppy seeds 1/2 tsp
Fennel seeds 1 1/2 tsp
Coconut 3 tsp
Cardamom 2
Tempering:
Cardamom 3
Aniseed 2
Cloves 3
Cinnamon stick 1
Bay leaves 1
Fennel seeds 1/2 tsp
Curry leaves 10
Method:
Grind 1st & 2nd masala separately and keep aside.
In the pan, pour oil, add chopped onions and fry for 2 mins.
Add chopped tomatoes and fry till it becomes soft.
Add 1st ground paste(red) and 1 cup of water ,cook till raw smell is gone.
Add chicken, salt and cover cook for 10 mins in medium flame, add 1 cup of water if you need.
Add 2nd ground paste(white) and mix it well.
Add kasmiri red chilly powder and Let it cook in low flame for 10 mins
For tempering, in separate pan, pour oil, fry all the items in tempering section and pour it to the gravy.
Garnish with coriander leaves and Chicken gravy is ready to serve with parrota,rice or chapati.
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