Sunday, April 24, 2011

Chicken in Chilli-Cilantro Gravy

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Yes,yours truly was the second one to celebrate her birthday last week. But somehow my birthday was overshadowed by the celebrations we had for Aamod. In fact I did not realize it was my birthday. There was none of that "Its my birthday today" feeling either.
But no complaints as I celebrated the day being close to my loved ones and I did have a great day after all. 

And for all you friends who left birthday wishes for me on facebook, email etc. THANK YOU !!  You all know who you are and I am so grateful for being a part of your life and you being a part of mine


 So like I said I do not have any cake for you but a curry, full of fresh flavors, that you can enjoy on a relaxed weekend with family or with friends. Its healthy and flavorful and it wont make you feel guilty.


Chicken in Chilli-Cilantro Gravy
(Adapted from this recipe on eCurry)

For the cilantro chutney :
2 C cilantro (tender stems only) washed and set aside
3 cloves of garlic
3 green chillies
1 tsp cumin seeds
salt to taste
1 tsp lemon juice
1 tsp water

Marinate the chicken with:
2-3 tsp lemon juice
salt to taste
1 tsp turmeric
1 tsp chilli powder

1C chicken breasts cubed
1 tsp cumin seeds
1 tsp crushed red chillies or use dry red chillies
1 tsp crushed black pepper
1 medium onion chopped
1.5 tomato grated or blended in processor
2 tsp thick yogurt
1 tsp ginger paste
6-7 tblsp of olive oil

  • Marinate the chicken overnight or for an hour at least.
  • Blend ingredients for the chutney till smooth.
  • In a kadai heat the oil and add the crushed red chillies , pepper. After a few seconds add the cumin seeds.
  • Once the seeds sizzle add the onion and allow to brown on medium-high heat. Add 1 tsp sugar to this.
  • Add the marinated chicken to this and let it brown . Do not move it for a few minutes at least.
  • You will see the oil leaving the sides. Now toss it around.
  • Add the tomatoes, ginger paste and 3-4 tbsp of chutney.Combine everything very well. Add water to make a thinner gravy.
  • Taste and season with salt.
  • Cover and simmer.Let cook for 10 min till chicken is cooked.
  • After 10min add 2 tbsp of gravy to the yogurt and whisk it till smooth. Add this to the mixture. Lower flame and allow to come to a gentle boil. This allows the oil to resurface.
  • Garnish with slivered ginger.Serve with rotis/rice.

The original recipe calls for 1/4 C coconut milk that I replaced with thick yogurt. But you can surely use it for a more richer gravy. The gravy is itself full of fresh flavors from cilantro,ginger and green chillies.So you can easily use the same gravy for paneer,potato or even eggs. 




1 comment:

Priya said...

Feel like having that whole bowl of tempting chicken gravy,yumm!