Chicken Gravy | Mint Cashew Chicken gravy

Chicken Gravy with Mint & Cashew

This recipe came out when I started to prepare a normal chicken gravy. The actual recipe when cooking in halfway I found salt was added a bit high. Instead adding curd as such to the gravy just tried out grinding with mint and curd. When I felt to have a little thick consistency soaked and grinded the cashews and I served along with rice. So this would be a book mark even for me to prepare the next time.

 Ingredients:

Chicken - 1/2 kg

Pepper corns - 1 tsp

Cinnamon - 1 stick

Chicken masala - 3 tsp

Coriander powder - 3 tsp

Red chilli powder - 1 tsp

Turmeric powder - 1 tsp

Green chillies- 2

Coriander leaves - 1/2 cup

Onion - 2

Tomato -1

Curry leaves - few

Shallots - 10 cup (cut into thin slices)

Garlic - 4

Ginger - 1 inch 

Crystal salt - 2 tsp

Coriander leaves - to garnish

To grind:

Paste 1: Mint & Curd

Paste 2: Cashew -10 (soak for 10 minutes and grind to fine paste)

Chicken Gravy

Method:

1. Heat oil in a pan, add cinnamon, peppercorns, sliced onions,curry leaves and fry until they are soft.
2. Add in chopped tomatoes and cook mushy.
3. Then add crushed ginger, garlic and cleaned chicken.
4. Sprinkle all the spice powders along with salt.
5. when the chicken is half cooked add paste 1, cover with a lid and cook until pieces become tender.
6. Then add cashew paste and cook until they gets blended evenly.
7. Finally add the sliced shallots/pearl onions, mix well and put off the flame.
8. Garnish with chopped coriander leaves.

Note:

• Cut the chicken in medium pieces. 
• Always after washing add little turmeric powder,marinate and keep aside until u cook.  You can use a little amount from the above given measurement.
• Serve with onion rings spread with lemon,salt and pepper powder.
• This gravy goes best with chapathi/Roti and better with Rice.
• Adding shallots at the last is purely optional, as I follow this step at last when ever I make any non-veg gravies which I learn't from my uncle(peripa)

Mint-Cashew Chicken gravy

Cardamom Chicken

Cardamom Chicken

After a break of 1 week I felt to share something which I really worth a new try of chicken recipe. Usually in South we don't add more of cardamom in making traditional chicken recipes. So this I can say purely of North Indian touch.This reminds one of my Bengali friend who carries chicken with cardamom flavor. I tried out for the first time when my loving sis..as she likes to taste something new. It really turned out perfect and awesome. So this week I prepared the same when my Uncle came. Though my hubby prefers curry always in non veg, appreciated its perfect and from there I confirmed its really worth doing this simple gravy...(only u have to chop more onions:)

A very simple recipe for bachelors to cook....only required of chopping onions in fine pieces :-)

Ingredients :

Chicken - 1/2 kg
Onion - 4 big size (finely chopped)
Red chilli powder -3 tsp
Curry masal powder - 2 tsp
Cinnamon & Clove powder - 1 tsp
Crushed Cardamom - 7  Nos
Cashew paste - 1 tbsp
Gingelly oil - 3 tbsp
Salt as required

Method:

1. Clean and wash the chicken and drain out the water completely.
2. Heat 1 tbsp of oil and roast the chicken brown or  until they get half cooked.
3. Meanwhile heat the remaining oil in another kadai/tawa and fry onions until golden brown.
4. Add all the masala powder, salt and saute for about 5 minutes in low flame.
5. Add this ingredients into the roasted chicken and mix well.
6. Pour sufficient water about 1 cup, cover with a lid and cook in medium flame.
7. When it reaches the gravy consistency, add the cashew past, give a quick stir and keep covered for 5 minutes in simmer.
8. Transfer to a serving bowl and serve hot with Rice /Roti/Phulka of your choice.

Note:

• Clean the chicken properly to remove any blood clots.
• If you do not have curry masal powder, replace with garam masala. I use home made curry masal powder in health concern.
• Use boneless chicken if you wish for preparing this gravy, but I used with bones.
• Get the chicken pieces in medium size or small pieces of your choice.
•  1 tbsp of cashew paste can be made from 7-8 cashews.

Cardamom Chicken

Thai Chicken Manchurian (gravy)

Manchurian is a recipe originated from Chinese and can be prepared either in dry or in a gravy form. This dish serves to be a better side dish for pulao,fried rices,noodles... Though the recipe of gravy and dry Manchurian are similar the method of preparation is quite same with change in few steps. Here I have posted a recipe with added chilli paste which gives a spicy flavor and bright color.


Ingredients :

Onion -1
Capsicum -1 small size
Finely chopped ginger,garlic -1 tbsp
Dry red chilli paste (soak & grind ) -1 tbsp
Soy sauce -1 tsp
Corn flour -1 tsp
Spring onions - 1 tbsp
Oil -2 tbsp
Salt as required

To marinate :
Chicken -1/4 kg
Corn flour -2 tsp
Maida -2 tsp
Soy sauce -1/2 tsp
White pepper powder -1 tsp
Salt as required

Oil for deep frying



Method:

1. Wash the chicken and marinate with corn flour,Maida,white pepper powder, soy sauce and salt.

2. Leave it aside for about 20 minutes.



3. Heat oil in a pan and deep fry the marinated chicken until golden brown.

4. Heat oil in a thick kadai/wok, add the finely chopped garlic and ginger.

5. Saute twice and add the diced onion and capsicum and fry for about a minute.

6. Meanwhile soak the red chilli in little water and grind to a fine paste. Add this to the sauted onions.


7. Also add a tsp of soy sauce.

8. Mix well until the paste sprewads evenly.

9. Now add in the fried chicken pieces and saute.

10. To this add little water (say about 1/2 glass)) and allow it to boil for sometime.

11. When the chicken becomes soft after cooking, slowly add a tsp of cornflour mixed in water.

12. The Manchurian starts thickening in gravy form. At this stage add chopped spring onions and mix well.


13. Serve hot with fried rice,noodles and pulao.....

Chicken Manchurian gravy

Note :

• Do not add add readymade chilli paste. Soak and grind for this recipe.
• Add cornflour paste slowly to avoid forming lumps. It acts as thickening agent.
• You can also use spring onion white part. Finely chop and add along with garlic.
• Serve hot with fried rice and pulao.

Egg kurma | Egg side dishes

Egg kurma

In this method of preparing Egg kurma, fry,grind,saute,cook and finally break in the eggs and mixed well with kurma. This would be a great side dish for Roti/Chappathi.






 
Ingredients :

Egg -4
Grated Coconut -1 cup
Turmeric powder -1/4 tsp
Tamarind water -2 tbsp
Tomato -1
Saunf/fennel seeds -1/2 tsp
Curry leaves -few
Green chilli -2

To fry and grind
Oil
Onion -2
Dry red chilli -3
Tomato -1
Channa dal -1 tsp
Cinnamon - 1 inch
Cloves -2

Egg kurma

Method :

1. Heat oil in a pan, fry cinnamon,cloves,onion,channa dal,tomato and cook until mushy.
2. To the above fried items add coconut,saunf and grind to a fine paste.
3. Heat oil in separate pan,add mustard,onion,green chilled,curry leaves and saute for about a minute.
4. Now add in chopped tomatoes and fry well. Add the grinded paste and fry well.
5. Add 3 glass of water,turmeric powder,salt,tamarind water and allow it to boil well.
6. When it reaches the gravy form break the eggs into the gravy and mix well evenly.
7. Finally garnish with chopped coriander leaves.

Note :

• This egg kurma would serve a better side dish for roti/Chappathi.
• Adding tamarind water is tried out with the idea of my friend. It tastes good but I like the curry without tamarind juice.

Chicken gravy | Simple chicken gravy

When I was thinking to share something of Non- vegetarian recipe, how can I miss to give you all my special. This very simple recipe which does not require grinding/blending process,packet masalas.This gives a good combination for Chapathi/phulka/Rice.This is my own recipe and preparing for past 11 years which is my fathers favorite dish.




Ingredients:

Chicken -1 kg
Cinnamon -2 inch size
Cloves -3
Bay leaf -1
Shahi jeera/jeera -1 tsp
Onion -2
Tomato -2
Ginger - 2 inch
Garlic -10 pods
Green chilies,redchillies -2 each
Curry leaves -1 stick
Red chilli powder -2 tsp
Turmeric powder -1 tsp
Dhania powder -4 tsp
Pepper powder -1 tsp
Shallots -10
Coriander leaves - 1/2 cup
Oil -2 tbsp
Salt as required



Method:

• Cut the onion,tomato lengthwise.slit the g.chilli, crush the ginger and 7 pods of garlic.
• Heat oil in kadai/pan,add cloves cinnamon,bay leaf,shahi jeera,onion and saute for a while.
• Put in the chilies,curry leaves and fry till onion turns light brown. add ginger, garlic and saute for a while.
• Now add the tomato and cook till mushy. 
• Add in the chicken,swirl well and add the spice powders and mix well till the masalas get coated.
• Cover with a lid and cook for 5 minutes in low flame.then pour 1 or 2 glass of water.
• When the chicken is half cooked add in the salt and close the lid again and keep mixing in between at this stage as the chicken is about to get cooked.
• Cut the shallots and garlic into thin slices and finely chopped coriander when the chicken is cooked completely.
• Transfer to a serving dish.

Chicken Gravy

Note :

•  Please do not forget to add sliced shallots at the end as this adds a great aroma and taste to the chicken gravy.
• Adding shahijeera to this dish gives a good flavor.If you do not have shahi jeera then add normal jeera.
• As it does not require any blending process, this recipe can be prepared when we go for trekking or tour.
• By adding or reducing the water level this recipe can be adjusted to varuval or gravy. So this is 2 in 1 process recipe.

Coriander chicken fry recipe

After celebrating Pongal in my Village I was thinking to give you all a spicy recipe of non veg.Coriander chicken fry is a dry starter dish. This recipe does not require much of ingredients and not consume much time also the chicken is pressure cooked and fried with pepper and coriander. The aroma of coriander blends well with the chicken and the pepper touch gives a spicy taste for a cool weather.

Ingredients:

Chicken – ½ kg

Onion – 3

Green chilli – 2

Curry leaves – 1 stick

Garlic -4 pods

Coriander leaves -1 ½ cup

Pepper powder -3-4 tsp

Red chilli powder – ½ tsp

Turmeric powder -1/2 tsp

Mustard -1/2 tsp

Lemon – 1/2

Oil -2 tbsp

Salt as required

Method:

1.       Pressure cook chicken with salt and turmeric powder with adequate amount of water(1 cup)

2.       Heat oil in a pan and fry mustard. Let it splutter.

3.       Now add finely sliced onion, slit green chillies, curry leaves and fry well. Add the crushed garlic pieces and sauté for a while.

4.       Add the cooked chicken and put red chilli powder, pepper powder and stir well for 10 minutes. Add salt (check before adding salt as the chicken is cooked already with little salt) and finely chopped coriander leaves.

5.       Cook well till the aroma of coriander leaves blends with chicken.Now squeeze out the lemon juice to it and stir well.

6.       Finally garnish with chopped coriander leaves.

Coriander Pepper fried Chicken

Note:

• If required add water in between for the chicken to become tender.
• Cook in low flame and take care such that the chicken should not get burnt. You can use crushed pepper too

Mutton varuval | Mutton fry

The goat meat is generally called as mutton and are rich source of vitamins and minerals. They also contain high amount of unsaturated fats...which are low in fat and cholesterol when compared to chicken.The red meat helps in regulating the immune system and cell health. This method of preparing mutton fry is really very simple which does not require any grinding process.



Ingredients:

Mutton -1/2 kg
Onions -2
Tomato -1
Garlic -3 pods
Curry leaves -few
Dry red chilli -2
Green chillies -2
Shahi jeera -1 tsp
Pepper corns -1/2 tsp
Cloves & cinnamon -2 each
Turmeric powder -1 tsp
Chilli powder -2 tsp
Coriander powder -4 tsp
Oil -1 tbsp
Coriander leaves to garnish
Salt as required



Method :

1. Wash the mutton once and pressure cook with salt and turmeric powder.
2. Heat oil in kadai, add cloves,cinnamon, peppercorns, shahi jeera and saute once.
3. Now add thin sliced onions, chillies, curry leaves, crushed ginger and fry until golden brown.
4. Now add chopped tomatoes and cook until mushy.
5. Then add in the cooked mutton and add chilli powder, coriander powder, salt (little,because mutton ius already cooked with salt ).
6. Close with a lid and cook in medium flame.
7. When the masalas gets combined in a gravy form add in the crushed garlic and thin sliced shallots.
8. Finally garnish with coriander leaves.
9. Serve hot this starter with onion rings.

Mutton varuval

Note:

• Some variety of mutton are very hard to get cooked. In that case put off their flame after 4 whistles, check and then allow the remaining required whistles.
• Use salt water (pipe water, not the drinking water ) to cook the mutton soft.