Ingredients :
Chicken - 250 gms
Onion - 1 large fine slice
Ginger ,garlic , green chilli paste - 3 tbsp
Chilli powder -1 tbsp
Dhaniya powder - 2 tbsp
Turmeric powder - 1/4 tbsp
Curd - 1/2 cup
Lemon - 1/2 tbsp
Garam masala - 1 tbsp
Small onions - 10 no's
Cinnamon - 2 inch
Saunf - 1 tbsp
Cloves - 3 no's
Oil - 4 cups
Preparation :
Wash chicken not thoroughly......let there be trase of blood.... That give a a added flavour to your recipe....
Now take a pressure cooker.....add water to double immerse chicken ,and add turmeric powder....cook for 2 vissle..... Let pressure come down.....depending on the pressure some times it may not be cooked.....nothing bad.....cook in open cooker .....
When you find the chicken well cooked ...add chilli powder, dhaniya powder , salt to cook for 5minutes .....when half cooked remove around half a tumbler of the water from the cooking chicken....now let it boil till the water is about to get empty.....have a look ...it may get burnt.....so stay near and watch it now and then...
Now remove chicken add curd , garam masala 1/2 tbsp ,ginger garlic green chili paste 1 1/2 tbsp , lemon juice 1/2 tbsp salt ( keep in mind we have already added salt to chicken.....so check and add to marinate) ...marinate and keep aside for an hour .....
Now heat a pan with 2 cup of oil ....when hot add chicken......maintain medium flame....toss and turn...for a balanced colour....when crisp remove of flame..... And set on tissue paper ....
For gravy.......heat a pan add 1 tbsp of oil.....add cinnamon, cloves.... saute well....then add ginger garlic green chili paste 1 tbsb..saute till they are brown...keep sauting do not leave theyay stick on to the kadai. ...then add small onion...,pepper ...saute till the onions become transparent...... Now remove off flame set to cool.Make a smooth paste of it.
Heat a pan .....add oil ...saunf....saute to splitter...add the balance ginger garlic green chili paste saute to brown colour......them sliced onion....when onion transparent..... Add the paste prepared....... Add the water we removed from the cooking chicken this is to add amazing flavour ...let it boil...add salt......when its gravy......add the crisp chicken to it.....now leave in low flame.....keep sauting now and then.....it will loss all water and become thick......
Now your chicken chukka gravy is ready to serve......mix with white rice for mixed chicken rice......with rasam?....you'll die to hav it again.... Curd.....?...no wordz to say awesome combination.... I luv it.....mouth watering?...... Waiting for what....go enjoy your food.......
Yummy tangy dinning🍗🍖