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:

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. Then 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.

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

By Kalais