Just to share with you....

This chicken gravy is little bit different from my ordinary chicken gravy . I use whole peppers for this gravy to make it really hot and spicy with other spices. One day I made my ordinary chicken gravy and I found Gravy was less when compared to the chicken quantity so I thought to adding Grinded coconut because in south India for making chicken kolumu at the same time I don't want to lose the chilli/hotness so I added whole peppers along with coconut while grinding and it turned out good.


1.Chicken beasts :1Kg

2.Cinnamon,cloves,bayleaves :2 each

3.Onion (cutted into small pieces) : 2

4.Tomato (cutted into small pieces) : 3

5.Ginger-garlic paste : 1 tsp

6.Coriander powder : 1 tsp

7..Chilly powder : 1 tsp

8.Turmeric powder : ½ tsp

9.Salt : As required

10.Oil : 1 desert spoon

11.Coconut : 2tsp

12.whole black Pepper :1tsp(10-15 nos)

13.Big jeerakam(sombu)/fennel seeds :1/4 tsp

14.Coriander leaves for garnishing.


1.Heat oil in a kadai

2.Add cinnamon,cloves,bayleaves one by one

3.Add chopped onion and saute till golden brown

4.Add ginger- garlic paste and saute for 2 minutes.

5.Add tomatoes and fry

6.Add coriander powder, chilly powder, turmeric powder, salt and saute well.

7.Add chicken pieces and little water and mix well.

8.Cook for 15-20 minutes on low flame.

9.Grind coconut,sombu and whole balck pepper into fine paste and add to gravey

10.After 5 mins when itz done garnish with Coriander leaves.


If you are using frozen chicken then as soon as you bought clean it add little chilli powder ,turmeric powder and salt and the keep in freezer .Whenever you want take out those and use it but remember reduce the amount of salt,chilli powder and turmeric powder while cooking.This method will give you more taste.


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