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Before you jump to Chicken gravy recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods May Help You Stay Fit And Also Healthy.
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We hope you got benefit from reading it, now let's go back to chicken gravy recipe. To make chicken gravy you need 12 ingredients and 18 steps. Here is how you achieve that.
The ingredients needed to cook Chicken gravy:
- Take 700 grms of Chicken.
- Get 6 of Onions.
- Prepare 2 of Tomatoes.
- Provide 2 tsp of Ginger paste.
- You need 2 tsp of Garlic paste.
- Provide 1 bunch of Coriander leaves.
- Get 2 tbsp of Coriander powder.
- Take 1 tbsp of Chilli powder.
- Get 1 tbsp of turmeric powder.
- Take 1/2 cup of Curd.
- Provide 2 tsp of Black pepper.
- Take 4 tbsp of Oil.
Steps to make Chicken gravy:
- Wash the chicken and drain extra water..
- Marinate the chicken with salt, black pepper, coriander powder, cumin powder, turmeric, curd and mustard oil..
- Marinate chicken for 1/2 hour to 1 hour..
- Now Take a kadai add oil and heat it nicely..
- Slice onions very finely. About onions..
- Fry the onions till crisp and brown in colour..
- Keep it aside..
- Cut tomatoes and make puree out of it..
- Chopped the coriander leaves grind and make paste of it..
- Take same kadai add mustard oil. When it's hot add chopped onions. Fry it and then add ginger and garlic paste. Saute for few minutes..
- Now add tomato puree and stir. Keep cooking till oil separates..
- Now add all the dry masalas turmeric powder, red chilli powder, cumin powder, coriander powder and salt. Mix it nicely..
- Then add coriander paste. Cook for around 1-2 minutes..
- Grind the fried onions and make a smooth paste..
- Add the paste and mix and cook for another few minutes..
- Now add chicken and cover and cook till the chicken becomes soft. Stir in between..
- Dry out all the water. You can add green chilies..
- Enjoy with roti or parathas.
DIRECTIONS Melt butter in a saucepan on medium high heat. Add the flour until it becomes a paste and slightly turns brown. Slowly incorporate the chicken broth with a whisk. Heat the pan and cook the drippings/chicken stock until bubbling. Add the flour and 'cook it out' - that is cook the flour until it absorbs all the flavour and doesn't taste 'floury' anymore.
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