Follow these steps for perfect results
Chicken
cleaned
Sunflower Oil
Butter
Onion
sliced
Dry Red Chillies
Garlic
Curd (Yogurt)
Turmeric Powder
Salt
to taste
Cumin Powder
Soak red chillies and garlic in hot water for 10 minutes.
Grind the soaked red chillies and garlic into a fine paste using a mixer jar. Set aside.
Heat sunflower oil and butter in a pressure cooker.
Add finely chopped onions and sauté until golden brown.
Add chicken, salt, and turmeric powder. Stir well.
Add the red chilli-garlic paste and stir well.
Add curd (yogurt) and mix properly.
Add cumin powder (optional) and stir.
Close the pressure cooker lid and cook for one whistle.
Serve hot with steamed rice or garlic naan.
Expert advice for the best results
Adjust the number of red chillies to control the spice level.
Marinate the chicken for at least 30 minutes for a more intense flavor.
Garnish with fresh cilantro for added freshness.
Everything you need to know before you start
15 minutes
Can be made a day ahead; flavors meld better.
Serve in a bowl garnished with fresh cilantro or coriander leaves.
Serve with steamed rice, naan, or roti.
Accompany with a side of raita (yogurt dip).
The bitterness of the IPA complements the spice.
The aromatic and slightly sweet wine balances the spice.
Discover the story behind this recipe
Chicken gravies are a staple in North Indian cuisine, often served at family gatherings and celebrations.
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