Chicken – 1/2 kg
Cloves – 2
Cinnamon – 2”
Cardamom – 1
Ginger Garlic paste – 1 tsp
Onions – 1/2 cup
Tomato puree – 1/2 cup
Salt to taste
Turmeric – 1/4 tsp
Red chili powder – 1 tsp
Coriander powder -1 tsp
Coconut milk – 1/2 cup
To be powdered
Black pepper -1 tsp
Fennel seeds -1 tsp
Poppy Seeds – 1 tsp
How to make the gravy
Dry roast the spice powders and grind to smooth powder.
Clean and drain the chicken. Keep it aside.
Heat a thick bottom kadai, add whole spices, then add chopped onions, ginger garlic paste. Saute well. After 2 mins, add ¼ cup water and bring to boil, simmer and cook till the onions become translucent.
Now add the drained chicken, saute well. Add salt and turmeric powder, mix everything and simmer till water comes out of the chicken.
Next add Red chili powder and mix again. Cook for another 10 mins, making sure the bottom doesn’t get burnt.
Now add coriander powder, tomato puree. Combine and cook for 10 – 15 mins.
Water should get completely evaporated and the chicken nicely coated with masala.
Then add the powdered spice powder and continue cooking with lid closed.
This takes about 30 – 35 mins to reach this stage. At the final stage, add ½ cup thick coconut milk and simmer.
Continue cooking with lid closed. Cook for another 10 mins, till the chicken becomes tender.
The entire cooking takes about 40 mins. The semi gravy
chicken is completely cooked in a thick bottom kadai and has a very flavorsome aroma as it is slow cooked in the spices and its own oil.
This Semi Gravy Chicken makes an excellent curry for both Rice and Chapathi.
This goes for the November Week 1, Cooking from Cookbook Challenge Group.