Chicken Gravy for Rotis| Chicken curry without coconut

Chicken Curry

This is a not a long step process gravy but an awesome gravy which goes well with Roti/Chapathi and also a better combo with Rice. The gravy tastes perfect whem cooked in low flame where the spice powders and masalas gets incorporated with the chicken pieces and gravy. The gravy would be a simple reicpe for bachelors to enjoy their weekend spice up homecooked foods and here we go with the recipe :-)



Ingredients :

Chicken - 1/2 kg
Clove Cinnamon powder - 1/4 tsp  
Cardamom - 1
Bay leaf - 1 
Finely chopped onion- 1 cup (2 Nos)
Ginger garlic paste - 1 tbsp
Tomato - 1 big
Turmeric powder - 1/2 tsp
Red chilli powder - 1.5 tsp
Garam masala powder - 1 tsp
Chicken masala powder - 2 tsp
Water - 1.5 cup
Salt - 1.5 tbsp
Cashew (9)+curd (2 tsp) - Soaked and ground as paste
Mint& coriander leaves - a handful
Oil - 1 tbsp



Method of Preparation :

 1. Make powder of Clove and Cinnamon and use 1/4 tsp of it.

 2. Heat oil in a pan add Clove cinnamon powder, bay leaf and cardamom

 3. Add chopped onions

 4. When onions turn pink add ginger garlic paste

 5. Saute for half a minute

 6. Add chopped tomatoes

 7. Add Turmeric powder, redd chilli powder and salt

 8. Fry until raw smell goes off

 9. Add cashew curd paste

 10. Stir well for 2 minutes

 11. Add chicken, a handful of coriander leaves, mint leaves,garam masala powder

 12. Mix well, cover and cook

 13. Add 3/4 cup of hot water.

 14. After 5 minutes add chicken masala powder

 14. Add another half cup water, keep covered and let the chicken cook

 15. Put off the flame once the pieces are tender and oil separates.









Note :

• Adjust water according to your requirement of consistency of gravy/curry
• If you are cooking in low flame 1.5 is the maximum water to be consumed.
• Add hot water if you want to add in between to keep the chicken soft and tender, else they tend to become hard.
• Cook each masala well until the raw smell goes off
• Bachelors when they feel grinding is a tedious process just add 2 tbsp of curd and add the soaked cashews into the gravy.

Chicken Curry without coconut

Pepper Chicken (Semi Gravy) | Spicy Pepper chicken gravy

Pepper Chicken Gravy

 Pepper Chicken will be an inviting recipe of chicken for those who stick on chicken most of the times in cooking non-veg. This is very simple recipe which doesn't require much effort and grinding process other than pepper and spice powders along with added salt to taste.



Ingredients:

Chicken - 1/2 Kg
Onion - 1 sliced
Green chill - 1 
Curry leaves - few
Cinnamon Powder - 2 pinches
Ginger Garlic paste - 1 tbsp
Spice Powders (turmeric, Chilli, Coriander, Pepper) - As required
Salt - 1 tbsp
Lemon juice - from 1/2 lemon
Coriander leaves to garnish



Method :

 1. Heat oil a pan, add cinnamon powder, onions, slit chill, curry leaves and fry well.

 2. After about 2 minutes add ginger garlic paste and fry well.

 3. Fry until raw smell leaves off.

 4. Add in chicken pieces.

5. Cover with laid and cook for about 5 minutes in low flame.

 6. Meanwhile dry roast pepper corns and grind to a fine powder. (else you can use readymade powder too)

 7. Now add in all the spice powders.

 8. Along with chill powder and salt

9. Cover and cook for 5 minutes. 

 10. The chicken tends to leave out water and sprinkle about 1/ glass of water too for chicken to get cooked.

11. Use half lemon for juice.






 12. Add in chopped coriander leaves and lemon juice.

 13. Give a fine stir and put off the flame.  If you would like a gravy consistency add additional spice powders and water

14. Else the pepper chicken would be in semi gravy form as seen in the picture.






Note:

• This can be served as starter along with rice and roti.
• Do not cook after adding lemon juice.
• Adjust spice powders according to your requirement. I used more of pepper instead other spice powders.

Pepper Chicken

Kadai Chicken Dry | Kadai Chicken recipe

Kadai Chicken Recipe

Kadai Chicken is a very regular menu served in the restaurants which would be a good combo for Rotis and even with Rice. This is a dry recipe and another version can also be made in gravy form.  This is a North Indian cuisine which is prepared with freshly grounded spices. Though I prepare gravy form with different method,this dry recipe is just for change tried from sharmispassion. Click here for the original recipe.

Ingredients:

Chicken -250 gms

Tomato - 2

Onion - 1

Whole spices - Clove,cardamom, bay leaf

Ginger garlic paste - 1.5 tsp

Red chilli powder - 1 tsp

Lemon - 1/2 

Turmeric powder - 1/2 tsp

Salt - 1 tsp

Oil - 1 tbsp

To roast and grind :

Coriander seeds - 2 tsp

Dry red chilli - 2

Peppercorns - 1/2 tsp

Jeera/cumin seeds - 1/2 tsp

Cinnamon - 1inch

Method:

 1. Wash the chicken and drain out excess water. I used half the quantity from the picture shown.

 2. Chop in medium cubes.

 3. Dry roast the ingredients listed under to roast and grind.

 4. Allow it to cool and roast it to a coarse powder.

 5. Marinate the chicken with half the quantity of grounded powder, salt,red chilli powder, 1/2 tsp ginger garlic paste, lemon juice and turmeric powder.

 6. Mix well and set aside for 2-3 hours.

 7. Heat oil, add the whole spices and onion.

8. Fry until translucent and add the remaining ginger-garlic paste.

 9. Add the tomato puree and the remaining ground masala. Fry until raw smell goes off.

 10. Add the marinated chicken.

 11. Mix well and et it cook for 5 minutes.

 12. Add 3/4 cup of water and pressure cook for 3-4 whistles.

13. Once pressure is down, garnish with coriander leaves.

14. Transfer to a bowl and serve hot.

Note:

• I used boneless chicken. You can also use with bone.
• Either use thick kadai else use a pressure cooker to cook the chicken until soft.
• If you want in a gravy form add 1 tomato extra and a tsp of red chilli powder. But will be posting be soon the recipe of Kadai chicken gravy form.
• You can also 1 tsp of cashew paste.(3-4 cashews soaked and grind)

Kadai Chicken Recipe (Dry)