Saturday, February 2, 2013

Punjabi Chicken Gravy / Dhaba Chicken Gravy

Punjabi Chicken gravy, Dhaba chicken gravy
Punjabi Chicken gravy, Dhaba chicken gravy
Serves 4 : Cooking Time -35 minutes
Chicken- 1  ( cut into medium  pieces)
Onion- 1 cup (chopped)
Ginger and garlic paste- 2table spoon
Dry red chillies- 4
Turmeric powder- 2tsp
Red chilli powder- 1 table spoon
Coriander powder- 1 1/2 table spoon
Cumin seeds- ½tsp
Garam masala- 1tsp
Bay leaf- 2
Salt- as per taste
Coriander leaves- 2tbsp (chopped)
Oil- 4tbsp
Water- 1-2 cups
Heat oil in a frying pan. Season with bay leaf, cumin seeds and dry red chilies. When the seeds start to splutter, add onions and ginger garlic paste. Saute well and cook on a medium flame for 2-3 minutes. Now add garam masala, red chilli powder, turmeric powder, coriander powder, chicken and salt. Mix all the ingredients well and cook on a high flame till the chicken pieces turn a little dark. When the chicken pieces look tender and cooked, add water as per the requirement. If you want to make a thick gravy, add little water. Bring it to boil. When the water thickens, put the pan off the flame.
Serve with Roti or Chappathi/ paratha immediately; while warm and creamy.

Remarks : To know spices in malayalam pls click here

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