Skip to main content

Mojito Mint With Lemon Drink

Post a Comment

Chicken garvy- rich, creamy and delicious

 Introduction:

Chicken dishes are a favorite in every home because they are tasty, healthy, and versatile. In today's recipe, we will make a special chicken gravy in a slightly different style. It will have a rich combination of onion masala, coconut, yogurt, and tomato.  The taste of this recipe can be adjusted from mild to spicy, and the coconut adds a creamy texture with a hint of sweetness.
 
This dish is perfect for both lunch and dinner and it goes amazingly well with roti, naan, or rice. The best part is that the ingredients are simple, but the taste turns out to be hotel-style. 

Delicious thick chicken gravy with tender chicken pieces

Ingredients:

For chicken gravy 

• Chicken – 750 g (medium pieces)

• Onion masala – 1/2 cup

• Grated coconut – 1/2 cup

• Yogurt – 1 cup (whisked)

• Tomatoes – 3 medium (finely chopped)

• Ginger garlic paste – 1 tablespoon

• Salt – to taste

• Red chili powder – 1 tablespoon

• Turmeric powder – 1/2 teaspoon

• Coriander powder – 1 teaspoon

• Garam masala – 1/2 teaspoon

• Oil – 4 tablespoons

• Fresh coriander – for garnish

Method:

1. Prepare the coconut paste:

First, lightly fry the grated coconut, then blend it into a smooth paste. Also, fry the chopped onions and blend them into a smooth paste. These pastes will make the curry creamy and rich. 

2. Cook the chicken: 

Wash the chicken pieces well. Place them in a heavy-bottom pan with salt,  turmeric and ginger garlic paste. Cook for 10 to 15 minutes, then turn off the heat. 

3. Make the gravy base:

Heat oil in a kadhai or heavy bottom pan. Add the chopped tomatoes and cook for 5 to 6minutes until they become soft and the oil starts to separate. At this stage, add the coconut paste and onion paste, and cook for 3 to 4 minutes. Then add turmeric powder, garam masala and coriander powder and mix well. 

Now add yogurt and cook for 3 to 4 minutes until the oil separates again. Add the chicken and cook for another 2 to 3 minutes. Finally add fresh coriander and mix.

  • Tips:

• Use fresh coconut — the fresher it is, the better the taste and aroma. 

• Slow cooking on low flame helps the coconut and yogurt flavors absorb into the chicken. 

• Balance the spices — adjust the red chili level according to your taste.

• Wait until the oil separates from the masala

Conclusion:

This chicken gravy is a perfect example of how simple ingredients can make a rich and flavorful dish. The combination of creamy coconut, smooth curd, and sour tomatoes gives the curry a luxurious texture and an awesome taste that is loved by all age groups. The spices are balanced in a way that the aroma is enhanced but does not overpower the original flavor of the chicken. Whether you serve it with roti, naan, or plain rice, this recipe promises a hearty and satisfying meal. Its versatility allows you to adjust the spice level according to your taste-mild or spicy, perfect for both palate. Slow cooking allows all the flavors to blend well, and every bite gives a perfect mix of taste and aroma.
This dish is not just for everyday family dinners, but is also an impressive option for special occasions and weekend feasts. Once you try this chicken gravy recipe, it will become one of your favorite dishes-restaurant-style taste with easy home preparation.

Read More
Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken 65 recipe- spicy, crispy and quick to make

Introduction: Chicken 65 is a famous south indian fried chicken dish that has won the hearts of food loved not only in India but also in Pakistan and other countries. Just hearing its name is enough to make anyone crave it because this dish is not just a starter it's a completely flavor experience. The crispy coating, spicy masala, aroma of curry leaves and the touch of garlic everything combines to make this dish truly special. You can easily find chicken 65 in restaurants, dhabas and even at street food stalls, but preparing it at home gives a completely different kind of satisfaction. When you cook it yourself, you have the freedom to adjust the spices according to your taste. If you like it spicier, you can add more Chili and if you prefer it milder, you can reduce the spice. One of the most interesting things about chicken 65 is its name. The real reason behind the name is still a mystery. Some people say that it was invented in the year 1965 and that's why it was name...
Post a Comment
Read more

Hyderabadi chicken biryani traditional dum style spicy biryani recipe

Introduction: When we talk about Hyderabadi cuisine, the first dish that comes to mind is chicken biryani . It's not just food, but a tradition deeply rooted in Hyderabad, Telangana . Every home, wedding, and celebration here is incomplete without it. The true charm of biryani lies in its layers-marinated chicken, fragrant basmati rice and aromatic spices that come together beautifully through the slow dum cooking method. In this recipe, we'll see step by step how you can prepare an authentic Hyderabadi-style chicken biryani at home with simple ingredients. It's not only delicious but also has a royal presentation. Ingredients: For the marination • 450 grams boneless chicken, cut into small pieces  • 1/2 cup plain yogurt • 1 teaspoon ginger-garlic paste  • 1 teaspoon cumin seeds  • 1 teaspoon coriander powder  • 1/2 teaspoon turmeric powder  • 1/2 teaspoon red chili powder  • Salt to taste  • 2 tablespoons lemon juice  • 2 tablespoons oil...
Post a Comment
Read more

Mutton fry- spicy and flavorful south indian style dish

  Introduction: T here are many versions of mutton fry, but the flavor of mutton that is minced on a silbatta (traditional stone grinder) or coarsely ground in a grinder is on another level. When mutton is cut into small pieces, then pounded and fried, the spices penetrate deep into each fiber, giving the dish an intense taste and aroma.   In this recipe, we will not be using a pressure cooker. Instead, we will slow-cook the mutton directly in an open pan until tender. The ginger-garlic paste will not be store-bought either, it will be freshly ground on a silbatta, which instantly doubles the fragrance and flavor.   This style of cooking is very traditional and it is exactly how it used to be made in village kitchens in the old days slow flame, patience, and freshly ground spices are the secrets to this delicious dish.   Ingredients: • Mutton 500 grams (clean, then pound on a silbatta or coarsely mince in a grinder) • Ginger garlic paste 2 tablespoons (freshly...
Post a Comment
Read more

© 2025 All Delicious Foods Recipes – All Rights Reserved.