Spicy Chicken Gravy (Green)

Chicken is the most cooked dish in my house. Simply because Alex and I are not fish eaters and off late we are trying to avoid red-meat. In fact red meat has a dubious reputation for increasing the risk of heart disease, and hair loss. Well at least I’m aware of only these two reasons but I’m quite certain medical science can give you plenty more. Since Alex prefers not to have a full vegetarian meal, chicken automatically is meat of choice.

Chicken is also extremely easy to cook, and is popular for its versatility. The simplest ingredients and cooking methods can turn your dish into a delicacy. And the best part is you don’t have to try too hard. In my experience you can never go wrong with chicken. On that note I bring to you a simple chicken gravy dish that goes well with pulao or pao.

Ingredients:

Chicken – 1 kg

(Apply salt, ½ tsp turmeric and juice of 1 lime and keep aside while you get your other ingredients ready.)

Grind the below ingredients to a paste with little water:

1. Coriander leaves – 1 cup
2. Green chillies – 6 nos
3. Garlic – 6 flakes
4. Ginger – 1 inch piece
5. Tamarind – a small lime sized ball
6. Peppercorns – 10 nos
7. Jeera – ½ tsp
8. Coriander powder – 1 tsp
9. Fennel seeds – 1 tsp
10. Methi seeds – 1 tsp
11. Onions – 2 medium

Tempering ingredients:

1. Onion – 1 small, finely chopped
2. Tomatoes – 2 medium, finely chopped
3. Bay leaf – 2 nos
4. Oil – 1 tbsp

Garnish :

A handful of chopped coriander leaves.

Method:

1. In a pan, pour oil, add the bay leaves and onions. Add some salt and fry well. Please note you have already used salt in the marination, please use salt accordingly. Add the tomatoes when the onions turn translucent.
2. Fry till the tomatoes become pulpy and oil leaves the sides of the pan. Now add the ground masala and fry till the rawness of the masala goes away.
3. Next add the chicken and let the masala coat the chicken well. Add a cup of water and let the chicken cook.
4. Once the chicken is cooked check for seasoning, gravy consistency and lastly garnish with chopped coriander leaves.