Chicken Curry/Gravy

Name: Chicken Curry/Gravy
Total time: 2100 s
Yield: 2 person
Cuisine: Pakistani
Ingredients: 1/2 kg Chicken or 500 gm or 1 pound (preferably Bone-in); 2-3 tbsp Oil; 1 cup Onion or 3 onion paste; 1/2 tsp Turmeric powder

Hina Ibrahim @cook_16621862

in karachi

#5weeksChallenge #Eidkaypakwan
Chicken Curry/Gravy

All these gravies can be created with boneless or whole chicken. I personally, prefer chicken on bone as the juices from bone add more flavor to gravies, while boneless chicken made with chicken breast is too dry.

#5weeksChallenge #Eidkaypakwan
Chicken Curry/Gravy

Hina Ibrahim @cook_16621862

in karachi

#5weeksChallenge #Eidkaypakwan
Chicken Curry/Gravy

Saved

Ingredients

35 min

2 person

1/2 kgChicken or 500 gm or 1 pound (preferably Bone-in)
2-3 tbspOil
1 cupOnion or 3 onion paste
2 tbsp Ginger Garlic paste/minced
1/2 cup tomato puree
1 cup hot water
As per taste Salt
2 tbsp Coriander leaves chopped
Spices :
1/2 tspTurmeric powder
3/4 tsp red chilli powder
1/2 tsp garm masala powder
3/4 tsp coriander powder
1 tez patta/bay leaf
4 cloves
2 inch Cinnamon
2 inch Cinnamon
3 green Caradmom
For Taste Optional : 2-3 tbsp Curd

Saved

Steps

35 min

1

Preperation of Chicken Curry :
First heat oil n add whole spices
Add chopped onion n tomato puree
add ginger garlic paste and saute.
2

Add turmeric n red chili powder.
well mix n stirr until tomato become soft.
pour yogurt add garm masala, Coriander powder and cook in low heat untill the mix smell good
3

Add chicken n coriander mint leaves.
fry till chicken turns pale color.
In a seperate pot heatup 1 cup water and pour it to make thick gravy.. dont add too much water.
some times chicken let out lots of moisture.
4

Cover n cook on low flame till chicken soften n gravy turn thick.
5

Served with plane rice, ghee rice, zeera rice, chapati or any nan
6

Garnish with Coriandar leaves