Recipe of Any-night-of-the-week Madurai Spicy Chicken Gravy
Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Steps to Prepare Homemade Madurai Spicy Chicken Gravy. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Madurai Spicy Chicken Gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Madurai Spicy Chicken Gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Madurai Spicy Chicken Gravy is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Madurai Spicy Chicken Gravy estimated approx 20 mins.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Madurai Spicy Chicken Gravy using 15 ingredients and 6 steps. Here is how you can achieve that.
#reststyle Madurai is known for it's unique traditional recipes and this Spicy Chicken gravy is one among them . This spicy restaurant style gravy , is absolutely a lip smacking dish to relish .
Ingredients and spices that need to be Take to make Madurai Spicy Chicken Gravy:
- 1/2 kg Chicken
- 3 tablespoons Sesame Oil
- 10 f Garlic pods inely chopped
- 2medium sized Onions chopped
- 3medium sized Tomatoes finely chopped
- 1 tablespoon Ginger Garlic paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 4 Dry Red chillies
- 1 teaspoon Black Pepper corns
- 1 tablespoon Coriander seeds
- 1 teaspoon Lime juice
- 1 fistful Curry Leaves
- as needed Coriander leaves for garnishing
- 2 teaspoons Salt
Instructions to make Madurai Spicy Chicken Gravy
- Clean and drain the chicken pieces. Marinate the chicken pieces using turmeric powder, lime juice, a pinch of salt and let it rest for 10 minutes.
- In a pan, dry roast dry red chillies, cumin seeds, coriander seeds, black pepper corns gently. Cool it completely and grind it to a smooth paste using little chopped onion.
- In a wok, heat 3 tablespoons sesame oil, chopped onions and fry till golden brown. Add the curry leaves. Add the chopped tomatoes and sauté till it turns mushy. Add the remaining salt.
- Add the marinated chicken. Mix well. Close the lid and let it cook for five minutes.
Add the ground paste to the chicken and mix. Close the lid and let the chicken cook in it's own juices. Sprinkle little water when really needed. Let it cook for few more minutes. - When chicken gets cooked tender, switch off the stove.
Garnish with finely chopped coriander leaves.
Serve hot with steamed rice / rotis/dosas/pulaos/mild biryanis. - My Tip:
Don’t add too much water to the chicken while cooking. Too much of water takes away the actual taste of the chicken, makes the chicken pieces dry and non succulent. Semi gravy/ thick masala consistency gives the perfect taste so don’t make it too watery.
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