Wednesday, 27 July 2011

Chicken in yoghurt based gravy

Finding variations in chicken curry is very difficult for me... The reason being, I can't make anything spicy, else my little girl will not be able to eat; I cannot make a chinese gravy as hubby dear does not prefer chinese; Hubby does not like anything tangy either; The quantity of gravy has to be more since we prefer it always with Chapati and so I am left with very limited scope for variation.
So here is one innovation that worked well in my favour:

Chicken - 350 gms
Large onion - 1 (coarsely chopped/sliced)
Tomato - 1 (chopped)
Ginger paste - 1/2 tbsp
Garlic paste - 1/2 tbsp
Chilli powder - 1 tbsp
Salt - to taste
Garam Masala - 1/2 tsp
Cumin powder - 1/2 tsp
Pepper powder - 1/2 tsp
Curry leaves - chopped - 10
Coriander leaves for garnishing
Fresh thick curd - 1/4 cup
Oil for frying - 1 tbsp
Powdered cashew and almonds - 1 tbsp

Wash and clean the chicken pieces and keep aside. `Heat the oil and add onions and curry leaves. Saute  for a few minutes and then add tomatoes. Add all the masala ingredients (chilli powder, cumin powder, garam masala, ginger-garlic paste, pepper powder and salt). Saute until the raw smell is gone. Add the chicken pieces and fry for a few minutes, until the oil separates from meat. Add 1/2 cup of water and cook the chicken pieces. Once done, add the curd quickly and mix it. Add the powdered nuts mixed in water and bring to a boil. The gravy thickens as it cools down so turn off the flame just before the      gravy reaches the desired consistency. Garnish with coriander leaves and serve hot with rotis.  

Verdict: The yoghurt mellows down the spices and brings out the flavour of the chicken. It was relished well with hot rotis.

priya's signature image at photobucket


Santosh Bangar said...

sounds wonderful recipe

vincent said...


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