This is the perfect recipe to try if you are a beginner. It is simple, delicious and makes you look like you have been slaving away in the kitchen for hours. It was my cousin who tried this and told me that this chicken gravy is a must try. It was simple and lip smacking
Start by cleaning and washing 500gms of chicken. I have used chicken legs, chicken with the bone would give this curry the best flavour and is better than using boneless chicken.
To the chicken I added salt, 1 tsp of turmeric , 1/2 tsp of kashmiri chilly powder and 1 tbsp of everest chicken masala powder. (Any garam masala can be used)
I then pounded around 15 small cloves of garlic and a 1 inch piece of ginger and chopped around 4 medium onions,2 large tomatoes, 3 tbsp of coriander leaves and 1 tbsp of mint leaves.
In a vessel I heated 2 tbsp of vegetable oil and 1 tbsp of ghee for flavour. When the oil was hot I added 1 tsp of cumin seeds, 1/2 tsp of fennel seeds, 1/4 tsp of ajwain, 1/2 tsp of nigella seeds, 1 black cardamon, 4 peppercorns, 4 cloves, 2 green cardamon, 1 inch piece cinnamon, 1 bay leaf and fried for 1 minute till the spices crackled.
I then added the chopped onions and 3 whole green chillies.
After the onions turned translucent I added the ginger garlic paste and fried till the raw smell disappeared. I then added the chopped tomatoes and fried that till the tomatoes turned mushy.
After this turn the flame to low and add 1/2 tsp of chilly powder and a small container of curd. This step can be omitted as I have made this gravy in the past with no curd and adding the chilly powder depends on whether or not you like it spicy.
I fried this for a few minutes and then added the chicken. I seared the chicken for 5 minutes and added the chopped coriander and mint leaves and 2 tsp of everest shahi biryani masala and 1 tsp of garam masala. After this around 1/2 a cup of hot water was added.( It is important that you add hot water as this ensures that the chicken remains soft and tender)
At this point I covered and cooked the chicken for 20-25 minutes. Lastly add a tbsp of kasuri methi and adjust salt to taste.
This dish is best served with rice.