As of winter and heavy pouring here in Bangalore, I was craving for something non-veg thick gravy to accompany chapathi for dinner. I was searching my refrigerator for ingredients and found out some chicken pieces. Also this was 2 days after Diwali, so had some leftover mint, coriander leaves and then few flavored spices. So I started preparing gravy with all these…

I would say the gravy was very delicious, aromatic and its texture was too good. A perfect dish for chapathi especially for winter or rainy day. Let us move on to the recipe…

Do check out my other chicken recipes in this link: https://madraasi.com/main-course/non-vegetarian/poultry/.

Chicken Gravy

Ingredients:

• Chicken – ½ kg
• Onions – 4 nos (medim size)
• Coriander and mint leaves – a fistful
• Red chili powder – 1 ½ tsp
• Coriander powder – 2 tsp
• Ginger-garlic paste – 1 tbsp
• Cloves – 3 nos
• Cardamom – 2 nos
• Star Anise – 2 nos
• Cinnamon stick – 2 nos (1 “inch stick)
• Curd/Yogurt – 2 tbsp
• Cashew nuts – 8 nos
• Salt to taste

Preparation:

• Clean the chicken pieces. Soak the cashew nuts in a cup of water for 10 mins.
• Peel and finely chop the onions, wash and finely chop the coriander and mint leaves.
• Heat oil in a kadai, add in all the flavored spices (cloves, cardamom, cinnamon and star anise) and wait until they crackle.
• Grind the cashew nuts along with the water to a fine paste and keep it aside.
• Add in the onions, along with ginger-garlic paste and cook until the onions turns golden brown or until the raw smell goes off.
• Add in the coriander and mint leaves and cook until they turn dark green in color.
• Add in the turmeric powder, chili powder, coriander powder and cook until the raw smell goes off.
• Add in the chicken along with salt, and cook for few mins.
• Pour in the curd/yogurt and cook until the raw smell goes off. Pour in a cup of water, cover with lid and cook until the chicken is done.
• Pour in the ground cashew paste and cook in medium flame for 5 mins.
• Remove from fire and when the gravy starts thickening.

Serve hot with Chapathi or any Indian Breads.