Tag Archives: chicken gravy for chapathi

White Chicken Gravy recipe / Chicken in white gravy / Chicken gravy recipe

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Chicken gravy is one such familiar dish that is prepared by most of us. Also, there are more varieties and flavor in the chicken gravy, this time I have tried a mildly spiced and flavored chicken gravy which goes out well with chapathi, roti, paratha, parotta, pulao’s and biryani.

CLICK HERE for more Chicken Recipes (stew, curry, gravies, fry, rice, briyani)

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White Chicken Gravy recipe / Chicken in White gravy / Easy Chicken Gravy recipe

White Chicken Gravy tastes delicious, also the butter and cashew nut paste in it gives a rich texture to the gravy, green chillies add mild spicy taste along with few spices. I have accompanied this white chicken gravy along with parotta and chicken 65. Let me share the recipe…

Taking it to Fiesta Friday #192 hosted by Angie@thenovicegardener.

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White Chicken Gravy recipe / Chicken in White gravy / Easy Chicken Gravy recipe

Ingredients:

  • Chicken – ½ kg
  • Onions – 2 nos (medium size)
  • Butter – 2 tbsp or Coconut oil – 2 ½ tbsp
  • Coconut – 10 gms
  • Green chillies – 1 ½ nos
  • Poppy seeds – 1 ½ tsp
  • Fennel / Sombu – 1 ½ tsp
  • Cashew nuts – 15 nos
  • Garlic – 6 cloves
  • Ginger (1” inch stick) – 2 nos
  • Kasoori Methi / Dried Fenugreek leaves (காய்ந்த வெந்தயக்கீரை) – 2 tsp
  • Black or White pepper powder – 1 tsp
  • Salt – 1 ½ tsp

Preparation:

  • Peel and finely chop the onions into pieces.
  • Take coconut, ginger, garlic, fennel seeds, poppy seeds, green chillies all together and grind it to a fine paste by adding little water.
  • Soak cashew nuts in water for 15 mins and grind it to a fine paste along with the water.
  • Heat butter in a kadai or heavy bottomed vessel, add the onions and cook until the onions turn golden brown in color.
  • Pour the ground masala and cook until the raw smell goes off or the oil starts floating on the top.
  • Add the chicken pieces, followed by salt and cook for 2 mins.
  • Pour a cup of water, cover and cook until the chicken in cooked.
  • Pour in the ground cashew nut paste, mix it well and cook in low flame for a min.
  • Crush the dried fenugreek leaves or kasuri methi within your palms, and sprinkle it over the gravy.
  • Sprinkle pepper powder, mix it gently.
  • Transfer it to a bowl.

Serve hot along with any Indian flat breads.

Chicken Gravy

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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

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.

 

Chicken Jalfrezi

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One more wonderful collection to my chicken gravy – Chicken Jalfrezi, usually my kids never have capsicum, even when I prepare it along with noodles, they use to collect it to the corner of the plate. But this time it never happened, happy to see my kids having capsicum in jalfrezi.

Chicken Jalfrezi goes out well with Chapathi or any Indian Breads. A delicious gravy with tender chicken and yummy flavor and aroma of capsicum.

Health benefits of Capsicum: Capsicum protect eyes from cataract, supports healthy eyesight, helps in burning more calories, they provide several anti-cancer benefits, helps in developing strong bones, cures Iron deficiency and turns skin healthy and youthful.

Check out my chicken recipes (biryani, curry, gravy and fry) in this link: https://madraasi.com/main-course/non-vegetarian/poultry/

Let us move on to the recipe…

Chicken Jalfrezi

Chicken Jalfrezi

Ingredients:

  • Chicken – ½ kg
  • Capsicum – 2 nos
  • Onions – 3 nos
  • Tomato – 1 ½ nos
  • Green chilies – 2 nos
  • Chili powder – 1 tsp
  • Garam masala – 2 tsp
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tsp
  • Pepper powder – 1 tsp
  • Ginger-garlic paste – 2 tbsp
  • Curd/yogurt – 3 tbsp
  • Coriander stalks – 6 to 7 stalks
  • Lemon juice – 1 no
  • Salt to taste
  • Oil – 3 tbsp.

Preparation:

  • Clean the chicken and chop them to small pieces.
  • Marinate chicken along with ginger-garlic paste, lemon juice, salt, turmeric powder, chili powder, garam masala, coriander powder, curd/yogurt for almost 1 hr.
  • Peel and finely chop the onions. Chop the tomatoes, capsicum and slit the green chilies into equal halves. Wash and chop the coriander stalks.
  • Heat 1 tbsp of oil in a kadhai, add a handful of onions and cook until they start turning golden brown.
  • Add in the capsicum along with salt and cook for few mins, until the capsicum is half-done.
  • Remove the capsicum to a separate plate and keep it aside.
  • Heat the leftover oil in the same kadhai, add in the leftover onions and green chilies and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in the marinated chicken along with margination, cover and cook until the chicken is done (sprinkle little water if needed).
  • Add pepper powder and mix it well with chicken, cover and cook.
  • Add in the half-cooked capsicum and cook for few mins or until the gravy thickens and the oil floats on the top of the gravy.
  • Remove from fire and garnish with coriander leaves.

Serve hot by garnishing with few coriander leaves.

Note: You can adjust the spiciness according to your taste by adjusting the level of chili powder and green chilies.