Chicken Semi-Gravy

Ingredients: 

Chicken – ½ kg

Onion – 1 sliced

Oil – 100ml

Salt – as per taste

Red chilli powder – 1 tgblspn

Turmeric powder – ½ spn

Marinate chicken:

Chicken – ½ kg

Curd – 5 tblspn

Ginger garlic paste – 2 tbl spn

Salt – ½ tspn

To grind masala:

Dry red chilli – 6

Coriander seeds – 1tblspn

Fennel seeds – 1 spn

Cloves – 2

Cinnamon – 3

Cumin seeds – ½ spn

Pepper – ½ spn

Shallots – 5

To grind paste:

Coconut – 5 peaces

Cashew nuts – 10

Preparation:

Marinate chicken with curd and ginger garlic paste for 1 hour.

Heat a pan add 1 spoon of oil add dry red chilli, coriander seeds, cumin seeds, cinnamon, cloves, pepper and fennel seeds roast and grind as a paste, then add shallots and grind it again.

In mixer add coconut and cashew nuts and grind into fine paste.

Heat a wide pan add 100ml oil and add onion sauté well then add ginger garlic paste cook till raw smell goes off.

Then add the masala paste cook for 1 min then add salt and marinated chicken pieces, close the lid cook for 10 mins. (it will release some water cook in that water itself, if there is no water you can add some water).

Check taste often.

Add red chilli powder, turmeric powder mix and cook for till oil separates. Then add coconut cashew paste add some water if needs, cook till oil separates.

Serve with briyani , rice, chapathi.

served with biriyani