South Indian Style Spicy Chicken

Spicy Chicken Curry/Gravy Recipe

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The chicken is cooked is cooked in an onion, tomato & coriander sauce along with a robust blend of spices makes this a mouthwatering dish. This has an enhanced taste because of the coriander leaves and freshly ground pepper. Since this gravy is spicy it goes well with chapathi or any pulao.

Ingredients

  • Chicken with bone -1/2 kg. (Cut into small pieces)
  • Tomatoes – 4 ( cut into small cubes)
  • Onions- 2 (sliced)
  • Corriander leaves – ½ cup (finely chopped)
  • Chilli powder – ½ tsp
  • Pepper powder – 1 tsp
  • Garlic – 6-7 pods (finely chopped.)
  • Ginger garlic paste – 1tsp
  • Cardamom
  • Elaichi
  • Cinnamon
  • Oil – 3 tbsp

Ingredients – For garam masala powder

  • Cardamom
  • Elaichi
  • Cinnamon

Procedure:

For the powder:

  1. Dry roast cardamom, cinnamon and elaichi for few seconds.
  2. Grind these ingredients into a fine powder.

The powder if made in slightly larger batches can be stored in an airtight container. This powder gives a unique flavor and can be used for various other curries. If used as a substitute for garam masala in few of the gravies, you get a surprisingly unique taste.

For the gravy:

  1. Cook the cut chicken pieces with salt, ground pepper & ginger garlic paste in a wide bottomed pan and cover it with a lid. There is no necessity to add water as the juices from the chicken are enough to cook it. The chicken needs to be almost done, if it is cooked too soft then it dissolves in the gravy.
  2. Now for the gravy add oil in a separate vessel and add all the whole garam  masala’s like cardamom, elaichi and cinnamon.
  1.  Add the sliced onions and fry till they are translucent. Once the onions are translucent add the ginger garlic paste and fry it well.
  2. Now add the chilli powder, coriander powder, turmeric powder, garlic pods, the ground masala (cardamom, cinnamon and elaichi) and salt. Saute all the ingredients well until the raw smell goes away.
  3. Add the chopped coriander leaves and sauté it till the leaves blend with the onion and masala paste. The coriander should be fried well for this gravy.
  4. Now add the chopped tomatoes and cover the pan with a lid.  After 5 minutes once the tomatoes are done open the lid and sauté or fry till oil separates from the tomatoes. Now we have the base gravy to cook the chicken from step 1.
  5. Now add the chicken which was done in step 1 to the gravy. Stir it well so that the chicken and the gravy are mixed well. Leave it on very low flame for about 15 minutes. This is to make sure the chicken blends with the gravy well and you can taste the gravy in every piece of the chicken.
  6. When the chicken is done, add freshly ground pepper if needed. This step is optional.
Now garnish the south Indian chicken curry with freshly chopped coriander leaves. This goes very well with rice, roti’s or chapathi.

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