I tried this rich & smooth Chicken gravy for the first time and it turned out bang-on with taste & flavours. I used peanut & sesame paste along with grated coconut for the gravy. This gravy is not very spicy but compliments chicken and goes very well with rice or any type of bread.
First, we need to marinate & fry the chicken partially. Then we’ll further cook the fried chicken with our gravy. Let’s see recipe detail:
Ingredients for Chicken marination:
500 gms chicken
1 tsp chilly powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1/4 cup curd
1/2 tsp lime juice
2 tbsp ginger garlic paste
Salt as per taste (approximately 1 tsp)
2 tbsp oil for frying
Marinate the chicken with above ingredients and let it rest overnight or at least 3-4 hours.
Heat a pan on medium-high flame. When pan is hot, add oil and fry the chicken. Cook it around 80% and then keep aside.
If you are marinating for overnight then make sure you keep chicken inside the fridge. Next day take it out from the fridge and bring it to room temperature before frying.
Ingredients for gravy:
1 large onion
1/2 cup peanuts
1/4 cup sesame seeds
1/2 cup grated coconut
2 tbsp oil
1-2 tsp kashmiri red chilly powder
1 tsp garam masala powder
1 tsp chilly powder
Salt to taste
Dry roast peanuts, sesame seeds and grated coconut on medium flame. Cool it down to room temperature and then grind to form a smooth paste. Add water while grinding to form a paste.
In a same pan, take oil and heat it on medium-high flame. Once oil is hot, add finely chopped onions. Saute onions and once turned translucent; add kashmiri red chilly powder. Give it a stir and add peanut-sesame paste. Add little water to dilute the gravy. Now add chilly powder, salt and let the gravy cook for 5-10 minutes. Finally add partially cooked chicken to it and mix everything well. At the end; add garam masala powder and cover the pan with lid.
Cook the chicken curry on medium flame. When oil starts separating from sides of the gravy, means our curry is ready. Switch off the gas and garnish with coriander.