Spicy Chicken gravy and masala

This gravy turned out awesome and I referred the Spicy Chicken Masala Curry from Sailu's food and changed the recipe to my liking. The best part of the gravy is that it does not need coconut at all and still gives a thick, tasty kurma style flavor and consistency. It was great with dosa/iddli/chappatti/white rice.

The chicken masala is really spicy and has a great aroma of the Indian spices. So its a great food for the spice lovers. It tastes great with white rice and rasam.



Ingredients for the spicy chicken gravy:

Chicken breasts - 1 pound
onions chopped - 1/2 cup
tomatoes chopped - 1/2 cup
chilly powder - 1 tsp
cummin powder - 1/2 tsp
corriander powder - 1 tsp
pepper powder - 3/4 tsp
turmeric - 1/2 tsp
curd - 2 tbsp
casews - 6
curry leaves - 10
garlic - 3 pieces
ginger - same quantity as garlic
cloves - 4
cinnamon - 2 small sticks

Preparation of the gravy:

1. Marinate the cut chicken with curd, chilly powder, turmeric and salt
2. In a pan heat the cloves, cinnamon, curry leaves and casews and grind it into a fine powder
3. Grind ginger and garlic and make a paste
4. Heat oil in a pan and add the onions, paste from 3, tomatoes.
5. Add cummin powder, corriander powder, pepper powder and cook until it lets out the oil.
6. Turn off the stove and cool the contents and grind it into a paste.
7. Now heat oil again in the same pan and add the marinated chicken and let the chicken cook in it own water that it lets out.
8. When the chicken is almost done, add the paste from 6 and the powder from 2
9. Add water as much as you need and cook until the desired consistency is reached.



Ingredients for the spicy chicken masala:

chicken breasts - 1 pound
onion chopped - 1/2 cup
garlic - 2 pieces
ginger - same quantity as garlic
peppercorn - 10
cummin seeds - 1 tsp
cloves - 5
cinnamon - 2 small sticks
elachi - 3
poppy seeds - 2 tsp
red chillies - 5
curd - 2 tbsp
turmeric - 1/4 tsp

Preparation:

1. Marinate the cut chicken with curd, turmeric and salt
2. Grind ginger and garlic and make a paste
3. In a pan heat cloves, cinnamon, elachi, cummin seeds, peppercorns, red chillies, poppy seeds ad grind it to a fine powder
4. Heat oil in a pan and add the onions.
5. Then add the paste from 2
6. Turn off the stove and cool the contents and grind it into a paste.
7. Now heat oil again in the same pan and add the marinated chicken and let the chicken cook in it own water that it lets out.
8. When the chicken is almost done add the paste from 6 and the powder from 3
9. Cook until the oil separates.