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Kandhari Chicken Gravy
Kandhari Chicken Gravy

Before you jump to Kandhari Chicken Gravy recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to kandhari chicken gravy recipe. To make kandhari chicken gravy you need 18 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Kandhari Chicken Gravy:
  1. Use 300 gms chicken with bones
  2. Provide 4 tbsp curd
  3. Prepare 2 onions paste
  4. Take 1.5 tbsp ginger garlic paste
  5. Prepare 4-5 dry red chillies
  6. You need 4 green chillies chopped finely
  7. Get 3 tsp coriander powder
  8. You need 1 tsp black pepper powder
  9. Use 2 tbsp fresh scraped or dessicated coconut
  10. Get 2 tbsp malai or fresh cream
  11. Use 1 tbsp sesame or melon seeds
  12. Use To taste salt
  13. Get 4-5 cloves
  14. Get 2 cardamoms
  15. Prepare 1 small stick cinnamon
  16. You need 5-6 whole peppercorns
  17. You need 2 tbsp oil
  18. Prepare 1 tbsp ghee
Instructions to make Kandhari Chicken Gravy:
  1. Marinate chicken for 1 hour with little salt,2 tbsp curd, half of ginger garlic paste and black pepper powder.Meanwhile scrape coconut.Make a paste of 2 onions with 2 dry red chillies,rest of curd and sesame seeds.
  2. Heat oil and ghee in a wok or pan.Sprinkle half crushed whole garam masala and few peppercorns.When they crackle,add few broken dry red chillies and fry.Add the onion,red chilli,sesame seed paste,malai or fresh cream and little salt and fry till oil leaves sides and raw smell of onion is gone.
  3. Add the marinated chicken and fry for few minutes.Add coriander powder,scraped coconut and rest of leftover marinade.Toss well and add 2 bay leaves and 1 cup water.Cook covered on low flame for 20 minutes till chicken is tender and the gravy thickens.Sprinkle chopped green chillies and toss.
  4. Add garam masala and mix well.Garnish with chopped coriander and serve delicious Kandhari Chicken with tandoori roti or naan.

The Basic Kadhai Gravy is reddish brown in colour and more on the spicier side because of the red chillies used. The tangy tinge and spicy notes of the gravy appeal to most people, which makes it a perfect fit in buffet or wedding menus. Heat ghee and saute onions till golden brown. For me the all time favourites were Reshmi Tikka (made with cream and ground nuts) also Kandhari Murgh; moist succulent chicken pieces coated in a thick marinade. Each bite was a perfect mix of heat from the chilli, tangy flavours from the pomegranate and warmth from fresh ginger and garlic.

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