Gravyious Chicken Delight

North Indian Cuisine

Gravyious Chicken

Chicken curry is a common delicacy in the Indian subcontinent, Southeast Asia, as well as in the Caribbean (specifically Trinidad, where it is usually referred to as curry chicken). A typical Indian Chicken Curry consists of stewed chicken with onion, ginger, garlic, coriander,tomatoes and a thick and juicy gravy, Its also consists of number of spices like turmeric red chili powder, cumin, coriander powder, garam masala. Indian Chicken curry is bit spicy. In India every region of chicken curry have different taste and different way of cooking it. Its taste best with roti, tandoori roti and rice.

Note:We are cooking chicken in pressure cooker for this recipe. You can also use different utensils like karahi. But the main advantage cook chicken in the pressure to kill the microorganisms, enzymes because the temperature inside the pressure cooker is more than 100°. On this temperature all the microorganisms, enzymes cannot survive.

Preparation Time: 5 minutes
Cooking Time:25 minutes
Total Time:30 minutes
Serve:3-4

Ingredients:

• 500 gram Chicken
• 3 tablespoon Mustard Oil (Sarsoo Tel)
• ½ teaspoon Cumin (Jeera)
• 2 small to medium Indian Bay Leaf (Tej Patta)
• 250 grams of thin sliced Onions or 3-4 Large Onions
• 2 teaspoon Turmeric Powder (Haldi Powder)
• 2 teaspoon Red Chilli Powder (Lal Mirch Powder)
• 3 teaspoon Coriander Powder (Dhania Powder)
• 10-15 Cloves Garlic (Lahshun)
• 2 cm of Ginger (Adrak)
• 3 tablespoons chopped Coriander leaves (Dhania patta)
• 1-2 Green Chilli sliced
• Some coriander leaves for garnishing
• Salt as required

Procedure:

1. Take a Mortar and Pestle Or Granding stone (Ookhali). Crush 10-15 Cloves Garlic (Lahshun) and 2 cm of Ginger (Adrak). Make a fine paste.
2. Add 2 teaspoon Turmeric Powder (Haldi Powder), 2 teaspoon Red Chilli Powder (Lal Mirch Powder),3 teaspoon Coriander Powder (Dhania Powder).
3. 1-2 tablespoon of water in the paste. Mix it properly and keep it aside.
4. Take a pressure cooker and heat 3 tablespoon Mustard Oil (Sarsoo Tel).
5. Add ½ teaspoon Cumin (Jeera) and 2 small to medium Indian Bay Leaf (Tej Patta).
6. Add 250 grams of thin sliced Onions or 3-4 Large Onions.
7. On a medium-low or medium flame, begin to saute the onions.
8. Stir at intervals while sautéing the onions.
9. Saute the onions till it turn golden.
10. Now add the paste of spices (masala) that we have made at the beginning.
11. Mix it well.
12. Saute the paste of spices (masala) until it becomes brownish.
13. Add 500 gram Chicken.
14. Mix it well.
15. Add salt as per taste. Mix it well.
16. Begin to saute the chicken on a low to medium flame.
17. First the chicken would release water.
18. Mix it well till you get the aroma of it.
19. Add 3 tablespoons chopped Coriander leaves (Dhania patta) and mix it well.
20. Now add water as per your requirement i.e. either you want a semi-dry gravy(2 Cups) or you want full gravy(3½ Cups).
21. Cover it with the lid.
22. Turn the flame high and wait for the first siren.
23. After the first siren reduce the flame and cook it till 5-7 minutes. Then turn off the flame.
24. Now wait for the steam to get removed.
25. After the steam is gone. Remove the lid and garnish it with some green chilli slices and corinder leaves.
26. Serve Chicken Curry hot or warm with chapatis and salad. You can also serve Chicken Curry.