12 Apr 2018

Chicken Gravy With Curd And Egg | Kadhai Chicken Gravy With Simple Masala's

chicken

About The Recipe:


Chicken Gravy With Curd And Egg | Kadhai Chicken Gravy With Simple Masala's - Usual chicken gravy with the twist of curd and egg. It will goes well with the ghee rice, chapathi or naan. In this gravy, I added little more chili powder, because the egg will absorb the spiciness and balance the taste. Also the egg will thicken the gravy well. Really I loved it and even I book marked this dish in my mobile. We can try this in pressure cooker, but the taste will vary. Now lets see how to make this chicken gravy with simple ingredients, step by step instructions, images and video (will post soon)...

Recipe :

Chicken Gravy With Curd And Egg | Kadhai Chicken Gravy With Simple Masala's


Prep Time: 10 minutes
Cook time: 30 minutes
Recipe Cuisine: Indian
Recipe Category: Chicken Gravy
Serves: 3 persons

Ingredients :

Oil - 2 tbsp
Ghee - 1 tbsp
Onion - 1 no (finely chopped)
Cinnamon Stick - 2" long
Cloves - 5 nos
Crushed Ginger Garlic - 1 tbsp
Red Chili Powder - 1 and 1\2 tsp
Turmeric Powder - 1\4 tsp
Cumin Seeds Powder - 1\2 tsp
Pepper Powder - 1\2 tsp
Garam Masala - 1\2 tsp
Green Chili - 1 no (finely chopped)
Curd - 1 cup
Chicken - 1\2 kg (cleaned, medium cut, with bones)
Tamarind Water - 2 tbsp
Water - 1 cup and 1\2 cup
Salt - as required
Egg - 1 no
Coriander Leaves - 2 tbsp (finely chopped)
Method :
Heat the oil and ghee in a kadhai, add the onion, cinnamon stick and cloves, saute until the onion turns slightly golden colour. Add the ginger garlic, saute until its raw smell leaves completely.
Add the red chili powder, turmeric powder, cumin seeds powder, pepper powder, garam masala and green chili, stir well for few seconds.
Add the curd, mix well and bring to boil.
Add the chicken pieces and cook for about one minute. Add the tamarind water, water and required salt. Mix well and cook for about twenty minutes over medium-simmer flame, by stirring frequently.
When the chicken pieces cooked fully, break an egg in the gravy, mix little and cook the egg fully.
Finally add the coriander leaves, mix well and ready.
Notes: If the gravy is too thick, add required water. Instead of tamarind water, we can also use lemon juice, but add the lemon juice at last only.

Step By Step Images:

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Heat the oil and ghee in a kadhai, add the onion, cinnamon stick and cloves, saute until the onion turns slightly golden colour. Add the ginger garlic, saute until its raw smell leaves completely.
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Add the red chili powder, turmeric powder, cumin seeds powder, pepper powder, garam masala and green chili, stir well for few seconds. Then add the curd, mix well and bring to boil.
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Add the chicken pieces and cook for about one minute.
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Add the tamarind water, water and required salt. Mix well and cook for about twenty minutes over medium-simmer flame, by stirring frequently.
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When the chicken pieces cooked fully, break an egg in the gravy, mix little and cook the egg fully.
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Finally add the coriander leaves, mix well and ready.
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Serving Suggestion: Serve the chicken gravy with the ghee rice.
Page: Collection Of Chicken Recipes.
Variation: Similarly can also try with paneer or mixed vegetables.
If you like this recipe: You will like this walnut chicken gravy recipe also.
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook
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