VARIOUS CHICKEN GRAVY RECIPES

CHICKEN LOLLIPOP  RECIPE ;

              REQUIRED  THINGS ;
Egg – one
Ginger-garlic paste - 2 tbsp
Pepper - one teaspoon
Chilli powder - half teaspoon
Lemon juice - one teaspoon
Curd - 50 ml
Corn flour - one tablespoon
Food Color (Red) – a pinch (optional)
Oil – as much as required for frying
Salt – as needed

    RECIPE ;

             Wash and clean the chicken lollipop pieces thoroughly. In a bowl add egg, ginger-garlic paste, pepper powder, chili powder, lemon juice, curd, corn flour flour, salt, red food color and mix well. Add the cleaned chicken lollipop pieces to it and fry it, make sure that the spice mixture is spread all over the chicken and soak it for half an hour. Heat oil in a pan and fry the soaked chicken lollipop pieces in it. Keep the fried chicken lollipop pieces in a tissue paper for some time and once the oil drains well, serve hot. 

  CHICKEN  GRAVY  RECIPE ;    REQUIRED  THINGS ;

500 grams of chicken
2 large onions
2 tomatoes
3 green chillies
10 to 15 coconut pieces
3 cloves of garlic
1 piece of ginger
2 tablespoons separately
1 tablespoon poppy seeds
½ tablespoon cumin seeds
½ tablespoon of aniseed
¼ tablespoon turmeric powder
1 piece of bark
2 cardamoms
3 cloves
Chilli powder as required
Salt as needed
Required amount of oil
A little bit of fenugreek
A little coriander

     RECIPE ;

                First, chop onions, tomatoes, and green chilies, make ginger garlic paste, cut coconut into small pieces, and clean the chicken well. Next, take a bowl and put the cleaned chicken in it, add turmeric powder, required amount of salt, and chili powder according to one's preference, spread it well and put a lid on it and let it soak for about 30 minutes. Then put a pan in the oven on medium heat and add taniya, cumin, aniseed, 2 tablespoons of poppy seeds, bark, cardamom, and cloves and roast it for about 2 minutes. After 2 minutes switch off the stove and let it cool down for a while then put it in a mixer jar and grind it well and keep it in a bowl. Then put the chopped coconut pieces in a mixing jar and add a tablespoon of poppy seeds to it and grind it well. Now place a pan in the oven on medium heat and pour 2 tablespoons of oil in it and let the oil fry. After frying the oil, add the chopped onion and a little salt and fry it until the onion becomes glassy. When the onion becomes glassy, ​​add the chopped green chillies and cardamom and saute until the onion changes colour. When the onion changes color, add the ground ginger garlic paste and stir well and fry it for about 2 minutes. After 2 minutes add the soaked chicken and mix well and fry it for about 8 to 10 minutes.  After 10 minutes add the ground masala to it and sprinkle required amount of water and stir it well and saute it for about 5 minutes. (Check the salt and add salt if required) After 5 minutes, add the chopped tomatoes to it and stir it well, reduce the heat and cover and let it cook for about 10 minutes. After 10 minutes, open the lid and add the grated coconut to it and mix it well, then pour required amount of water and mix it well. (Add 150 ml to 200 ml of water).  After 10 minutes, open the lid, sprinkle some coriander and give it a stir, take it out of the oven, pour it over the rice and serve hot. Now your hot, tasty, and spicy chicken gravy is ready. Make this a must at home and enjoy it with your family. 

   DELICIOUS  NAGERCOIL  STYLE  CHICKEN GRAVY ;

                  REQUIRED  THINGS ; 

Chicken - 500 grams
Oil – 1/4 cup
Bark - 1 piece
Biryani Leaf – 1 Yogurt Chicken Gravy
Cardamom - 4
Onion – 2 (chopped)
Curry leaves – a little
Salt - as per taste
Turmeric powder - 1 tbsp
Ginger garlic paste – 2 tbsp
Chicken masala powder – 3-4 tbsp
Tomatoes – 4 (chopped)
Grated coconut - 1 cup
Anise - 1 tablespoon
Water – required quantity
Coriander - to garnish

    RECIPE ;

              First, add grated coconut and aniseed in a mixer jar, add some water, grind it to a fine paste and keep it aside. Then put a pan in the oven, pour oil in it and heat it, add bark, biryani leaves, cardamom and season it. Then add curry leaves and onion and saute well for 5 minutes. Then add salt and turmeric powder and saute well. After that add ginger garlic paste and saute well for a minute. Then add chicken masala and saute for a minute, add tomatoes and saute until soft. Next, add the chicken and stir well until the masala mixes with the chicken. Then pour water in it and let it boil. Once the gravy starts boiling, cover and simmer on low flame for 30-35 minutes. Then add ground coconut masala to it and stir well, cover and cook on low flame for 5-20 minutes. When the oil separates well and floats to the top, sprinkle coriander over the gravy and stir, and the delicious Nagercoil style chicken gravy is ready.

   CHICKEN SALT  FRY  RECIPE ;

                  REQUIRED  THINGS ; 

Poultry/Chicken – 1/2 Kg
Onions – 20 (chopped)
Ginger – 1/2 inch (chopped)
Garlic – 20 cloves (crushed)
Tomato – 1
Chilli – 10
Turmeric powder – 1/2 tsp
Salt – as per taste
Anise – 1 tbsp
Oil – 2 Tablespoon
Curry leaves – a little
Coriander – a little

RECIPE ;

            First, cut the chicken into small pieces and wash it well in water. Then put the washed chicken in a bowl, add salt and turmeric powder and keep it soaked. Then place a pan on the stove, pour oil in it and heat it, add aniseed and curry leaves. Then add bell pepper and saute it lightly, add chopped onion, grated ginger and garlic and saute well.  

 

 MINT CHICKEN  GRAVY RECIPE ;

                 REQUIRED  THINGS ; 

Butter - 2 table spoon
Cumin - 1 tbsp
Chicken - 1/2 kg
Water – required quantity
Lemon juice – as per taste
For spice
Oil - 1 tablespoon
Bar - 1 inch
Anise - 2 tbsp
Ginger - 1 piece
Garlic - 4 cloves
Onion – 1 (chopped)
Green Chillies – 4-5 (chopped)
Mint - 2 cups

    RECIPE ;

               First, wash the chicken thoroughly with clean water and keep it aside. Then put a pan in the oven, pour oil in it and when dry, season with bark, anise, add ginger and garlic and saute for 1 minute. Then add onions and green chillies and saute until golden, then add mint and saute well and keep it cool.  Then put it in a mixer and grind it with water. Next, put the same pan in the oven, add butter and when it melts, season it with cumin, add ground spices and salt and saute well. When the butter comes out of the masala, add the chicken and fry it well, pour required amount of water, boil the chicken well in medium flame, add lemon juice and stir, mint chicken gravy is ready. 

   YOGURT  CHICKEN  GRAVY  RECIPE ;

                  REQUIRED  THINGS ; 

Oil/Ghee – 5 tbsp
Cumin - 1 tbsp
Bark - 1 big piece
Big onion-2 (chopped)
Green chillies – 3 (sliced ​​lengthwise)
Ginger garlic paste - 2 tbsp
Curd - 1 cup
Chicken - 1/2 kg
Salt - as per taste
Turmeric powder - 1 tsp + 1 tsp
Cumin powder - 2 tbsp
Chili powder - 2 tbsp
Garam masala - 2 tbsp
Dried Fenugreek – 1 Tablespoon
Coriander – a handful

    RECIPE ;

               First place a pan on the stove, pour 2 table spoons of oil in it and when it is hot, add the chicken, along with turmeric powder and salt and stir well. Once the chicken is cooked, take it out and keep it aside. Then put the same pan in the oven, pour 3 tablespoons of oil in it and when it is hot, add cumin and bark.  Then add onions and saute until golden. Then add green chillies, ginger and garlic paste to it and fry until the green smell goes away. Then add all the spice powders and sprinkle salt to taste and stir well. Then add the chicken and stir until the spices are well combined in the chicken.  Then add curd to it, stir well, cover and cook the chicken on low flame for 20 minutes. When the chicken is cooked well, add dried fenugreek and coriander and stir well, and the delicious curd chicken gravy is ready. 

  CHICKEN  SOUP RECIPE ;

                   REQUIRED  THINGS ; 

 Chicken – 300 gms (bone-in portion)
Bread - 2 pieces
Onion - 2
Tomatoes - 2
Ginger - one piece
Garlic - 4 cloves
Curry leaves – a little
Turmeric powder – half teaspoon
Butter - one tablespoon
Oil - one tablespoon
Salt – as needed
To fry:
Coriander seeds - one tablespoon
Chilli – 1 (a) 2
Pepper - half a teaspoon
Cumin - half teaspoon
Fenugreek - quarter teaspoon
Grated coconut - 2 tbsp

 RECIPE ;

         Clean the chicken and remove the curry from the bone as far as possible and cut it into small pieces. Place the bone in an ammi or ural and grate it. Chop onion, tomato, curry leaves, ginger and garlic. Cut the bread into small pieces. Roast the fried ingredients in a pan until fragrant and cool and grind. Add onion, tomato, ginger, garlic, ground paste, quarter teaspoon turmeric powder, salt and 4 cups of water to the cooker, cover the cooker and cook till 2 whistles. After cooking, strain the soup separately. Once the butter is melted in the pan, add the bread pieces and fry. Pour oil in another pan and when it is dry, put the chicken pieces, add a little salt (Chicken Vatanga), remaining turmeric powder and curry leaves and fry it lightly sprinkling water. When the chicken is cooked, add the strained soup and bring to a boil.  Delicious chicken soup is ready. Add toasted bread slices while serving. Pepper and cumin can be added according to one's preference. If you add the breadcrumbs first, the bread will not soak well in the soup. That's why I have asked to add it while serving.