Chicken Curry in Spicy Onion Gravy

 

Preparation time:-  3o minutes                      Cooking Time:- 30 minutes 

Serves:- 4-6                                                             Level of cooking:- Moderate

 

Here is my recipe for an easy and simple chicken curry in onion gravy. In this recipe, chicken with bones is cooked in an onion gravy with spices. My family and friends love this recipe a lot and I have made this for them on several occasions. This chicken curry goes very well with steamed rice and roti. I always make non-veg dishes a bit spicy as my hubby likes it that way. If you want it to be less hot, don’t worry, you can just reduce the amount of red chilli powder and green chilli.

 

 

 

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Ingredients

  1. Chicken- 1 kg
  2. Onions (thinly sliced)- 5-6 big size (600 gms)
  3. Mustard Oil (or any oil)- 2 tablespoon
  4. Water- 1 and a half cups or as required

For Marination

  1. Yogurt- 3/4th cup
  2. Ginger-garlic paste- 2 Tablespoon
  3. Turmeric powder- 1 teaspoon
  4. Red chilli Powder- 1 Teaspoon
  5. Salt- 1 teaspoon
  6. Lemon Juice- 1 teaspoon (Or juice of halve lemon)

For a paste of spices

  1. Onion chopped- 1 small
  2. Garlic cloves- 2-3
  3. Ginger chopped- 1 inch
  4. Cumin Seeds- 1 teaspoon
  5. Coriander Seeds- 2 teaspoon
  6. Mace (Javitri)- 1
  7. Cloves(Lawang)- 3
  8. Green Cardamon(Elaichi)-2
  9. Cinnamon Stick- 2-3 small pieces
  10. Star Anise- 1
  11. Dry Red Chilli- 1

Spices powder

  1. Turmeric Powder- 1 teaspoon
  2. Coriander Powder- 1 teaspoon
  3. Kashmiri Red Chilli Powder- 1 teaspoon
  4. Meat Masala(Optional)- 1 teaspoon
  5. Garam Masala- 1 teaspoon
  6. Salt- 2 teaspoon or as per taste

For tempering

  1. Cumin Seeds- 1 teaspoon
  2. Asafoetida(Hing)- 1/4th teaspoon
  3. star Anise- 1
  4. Bay Leaves- 2
  5. Cinnamon Sticks- 1 inch
  6. Cloves- 2
  7. Green chilli-1

Method

Step 1-Marinate the chicken

  • Washed the chicken and keep in strainer to remove excess water.
  • Now Put the chicken in a deep vessel and  add all the ingredients of marination and mix it well. Cover it and let it marinate for half an hour.

Step 2- Ground the Masala and make Paste

  • Heat a small pan on medium to high flame. When the oil gets hot, add all the dry spices one by one and fry it for 30-40 seconds.
  • Then add chopped ginger, garlic and onions and fry it for 2-3 minutes until it’s brown. Let it cool and grind it into a smooth paste. Keep the paste in a bowl.

Step 3- Final Cooking

  1. Heat kadhai on a medium flame and add mustard oil. When the oil is hot, drop all the tempering spices (cumin seeds, star anise, hing, bay leaves, cinnamon, cloves and green chilli) and cook it for 40 seconds.
  2. Then add sliced onions and a pinch of salt and keep stirring until onions turn soft and brown.
  3. Now add the dry spices (turmeric, kashmiri chilli, coriander powder, meat masala and garam masala) and salt. Stir it well for 2-3 minutes on medium flame. Add few splashes of water so that the masala do not burn.
  4. Add the ground paste to it, stir it well and fry until the oil starts to separate from the masala. Stir frequently to avoid burning of masala.
  5. When the masala is well cooked, add marinated chicken and stir it well. Keep frying the chicken on high flame for 5 minutes.
  6. Cover it with a lid and let it cook on slow to medium flame for 5-7 minutes. Keep stirring in between.
  7. Open the lid and stir it on medium flame and again put the lid on for 5 minutes and let it cook in its own juice.
  8. When chicken turns white and gets tender then add in 1.5 cups or desired amount of water, mix it well, cover it and let it boil for 5-10 minutes.
  9. Chicken curry is ready, garnish it with coriander leaves. Serve hot with Rice and Roti.
Categories: Main Course

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