Green Chicken Gravy

This chicken curry is just a blend and mix recipe! A meal that is made with the basic everyday ingredients are win for me. By just blending a handful of ingredients together gives a smooth gravy. The freshness of the herb and the tangy flavor of the lime makes you crave for the dish. Enjoy a busy day with the deliciousness of a easy cooked chicken gravy.

This delicious recipe is made with the freshness of coriander, lime, and curd. An added ingredients that can change the flavor from a basic gravy to an authentic haryali chicken - cashew nuts. By adding cashew nuts gives the gravy gives it a nutty flavor. Accompany this dish with chapati, bhakri or rice.

Serve: 4 Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins

Ingredients:

Chicken Marinade

1 kg Chicken

1/2 cup Curd

2 tsp Ginger Garlic Paste

1 tsp Turmeric

2 tsp Red Chili Powder

1 tsp Salt

Gravy

3 cup Coriander

1 cup Coconut

6 clove Garlic

2 piece Ginger

2 tbsp Lemon Juice

4 medium Green Chili (as per your preference)

1/2 tsp Turmeric

1/3 tsp Jeera (Cumin)

6 piece Black Pepper

1 piece Clove

1/2 piece Teak

2 tbsp Chicken Masala (any masala for added flavor)

1 tsp Chana Dal Atta (Gram Flour)

2 large Onion

1 small Tomato

Garnish

Lime

Pickle Onion (Lime and onion)

Let's get started

1. Clean the chicken and marinade it with salt and turmeric to remove any impurities in the chicken. Keep this marinade for 15mins. Now add curd/ yoghurt along with the ginger garlic paste and red chili powder. Keep this marinade for about an hour.

2. In a pan, toast coconut along with turmeric, and let it brown a little until the nutty smell. Once the coconut is well toasted remove it aside to cool. Toast the spices together; black pepper, jeera/ cumin, clove, 1/2 teak. Once you start getting the aroma of the toasted spices keep aside with the coconut to coo down.

3. In the blender, add the coriander, green chili, garlic cloves, ginger piece, toasted coconut and spices, lemon juice, chicken masala, gram flour. Grind all the ingredients and add water when needed.

4. To a pot, pour in vegetable oil and to that add in onion and fry it until translucent. Once the onion is translucent add the marinade chicken and let it cook for 15 mins. Once the chicken looks cooked (i.e. the chicken once starts cooking gets white and you can test it by slightly shredding it) add the tomato (cut in cubes).

5. To the chicken, add the ground paste and let it cook until the oil starts leaving the masala. To that add curd/ yoghurt for extra sour taste if its a personal choice. Add some water for a gravy consistency.

Serve the gravy with some lemon, pickle onion, roti or naan.

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