Boneless Chicken Gravy Recipe | Chicken Curry Recipe | Spicy Chicken Curry | Chicken Gravy | Spice Eats Chicken Curry
Ingredients for Boneless Chicken Gravy Recipe:
- Boneless chicken pieces- 500 gms
- Onions chopped- 2 medium
- Ginger paste- 1 tsp
- Garlic paste- 1 tsp
Cashew-Red Chilli paste:
- Cashew nuts- 10
- Whole red chillies- 5-6
Powders:
- Turmeric powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Coriander powder- 2 tsp
- Garam Masala Powder- 1/2 tsp
- Kasuri Methi - 1 tsp (roasted and crushed)
- Tomato purée- 2 medium tomatoes or readymade tomato purée- 5 tbsp
- Oil- 4 tbsp
- Salt- 1 tsp
- Coriander leaves, chopped- 3 tbsp
Preparation:
- Chop the onions and the coriander leaves.
- Make a purée of 2 medium red tomatoes or use readymade/store bought tomato purée
- Dry roast the cashew nuts and the red chillies in a pan on low heat for 2-3 mins. Set aside to cool. Blend into a powder first and add 3 tbsp water. Continue to blend into a smooth paste.
Process:
- Heat oil in a pan/kadai.
- Add the chopped onions and fry on medium heat for 6-7 mins till it is translucent.
- Now add the ginger paste and garlic paste and fry for 2 mins on low heat.
- Add turmeric, red chilli and coriander powders and mix it well. Fry it on low heat for 2-3 mins after adding a splash of water.
- Now add the chicken pieces, mix well and fry it on high heat for 2-3 mins. Continue to fry it on medium heat for another 3-4 mins till the chicken is browned well and oil separates.
- Add the salt and mix it well.
- Now add the cashew-red chilli paste, mix well and fry for 2-3 mins till oil separates.
- Add in the tomato purée, mix it well and cook for 2-3 mins till oil separates.
- Add 3/4 cup water, mix and cover & cook for 15 mins.
- Lastly add garam masala powder & Kasuri Methi, mix and simmer for a minute.
- Garnish with coriander leaves.
- Serve with chapati or rice.
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