Almond Chicken Gravy

It’s a spicy and yummy gravy. In this dish, chicken is marinated with some Indian spices and cooked with onion tomato gravy and almond coconut paste. This goes very well with roti, chapatti and rice. Adjust the spice levels as per your taste.

Ingredients

Finely Chopped Red Onions – 2 (big)

Finely Chopped Tomato – 2 (big)

To Marinate

Chicken – 1lb.

Ginger Garlic Paste – 2 tsp

Salt to taste

Yogurt/Curd – 1 tsp

Chilli Powder – 1 ½ tsp

Coriander Powder – 3 tsp

Cumin Powder – 1 tsp

Pepper Powder – ½ tsp

Biryani Powder – 1 tsp

For Paste

Grated Coconut – a handful

Poppy Seeds – 1 tsp

Curry Leaves – 3 to 4 leaves

Fennel Seeds – ½ tsp

Almond/Badam - 7

To Temper

Oil – 3 tsp

Bay Leaf – 1

Cinnamon Stick – 1-inch piece

Clove – 3

Cardamom – 2

Fennel Seeds – ½ tsp

Curry Leaf -a handful

Method

In a big bowl add the ingredients which are under “to marinate” and let it for 30 to 1 hour.

In a blender add coconut, poppy seeds, almonds, fennel seeds and curry leaves then grind it as fine paste and keep it aside.

Heat oil in a pressure cooker, add the tempering ingredients one by one and fry it for few seconds.

Add chopped onions and fry until it gets translucent. Then add chopped tomatoes and cook until it becomes mushy.

Add the marinated chicken pieces and saute it for 5 minutes. Once it done,
add the ground paste and stir it, then keep cook for another 5 minutes.

Add required water and cook until two whistles come out. Once it done, serve hot chicken gravy with roti or rice.