Red Gravy Chicken has been my personal favourite due to its rich aroma and lovely combination of flavours in every bite. It reminds me of a traditional way of making chicken using ground Indian spices in a rich tomato gravy. The difference here is, chicken is marinated and roasted separately and placed over a thick gravy base.
Equipment
- sauce pan
- blender
- non stick pan
Ingredients
- 4-5 Chicken fillets
Grind into paste for marination:
- 1 lemon’s juice (small)
- salt
- 2 red chillies
- 2 green chillies
- 2 cloves garlic
- 1 tbsp olive oil
- 2 green cardamoms
- 1 tsp cinnamon powder
- 1 tbsp cumin seeds
- 1/2 cup coriander leaves
Gravy:
- 3-4 ripe tomatoes
- 2 crushed cloves
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 3 cloves garlic minced
- ½ inch ginger minced
- 1 tsp butter/margarine/olive oil
- 4-5 crushed black pepper
- salt to taste
- 1/4 tsp sugar
- 1 tsp kasuri methi
Garnish:
- Shaved parmesan cheese
- Crushed white pepper
- Chopped coriander leaves
Instructions
- Marinade fillets with the above and refrigerate for minimum an hour, marination overnight works best.
- Blanch tomatoes in microwave for 2 mins, peel and puree in a blender
- Take a deep sauce pan and heat some butter
- Roast crushed cloves, black pepper, mustard seeds and cumin seeds
- After a while, add minced ginger and garlic, fry till golden
- Add turmeric, stir and add tomato puree
- Let the puree boil till it becomes a little thicker
- Now sprinkle add sugar and salt
- Cover and cook for few more minutes, the gravy shall be watery
- Sprinkle kasuri methi on the gravy, turn off the heat and cover.
- Meanwhile take out the marinated fillets and pan fry in a non-stick pan with some olive oil.
- It’s great to cover the fillets while cooking to keep them tender and juicy.
- Pan fry until golden brown and crispy from outside yet juicy inside, then turn off the heat, keep the pan covered to keep steam inside.
- To serve take a deep plate and pour the gravy, then keep fillets above it and garnish with cheese, white pepper and coriander leaves. Enjoy with rice or flat breads.