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Fire Chicken With Gravy

Jun-28-2018
uzma shouab
60 minutes
Prep Time
30 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Fire Chicken With Gravy RECIPE

Fire Chicken with Gravy is with some typical steps and take time recipe but it's ingrdeites gives a shahi taste and gives a resturant style recipe feelings at home.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Blending
  • Boiling
  • Sauteeing
  • Basic recipe
  • Main Dish
  • Healthy

Ingredients Serving: 3

  1. 600 gram chicken
  2. For marinaton, 1 tsp garlic paste
  3. 1 tsp ginger paste
  4. 1 tbsp red chilli powder
  5. 1 tsp chicken masala
  6. 1/2 tsp fennel powder
  7. 1 tsp garam masala
  8. 1 tsp salt or according to taste
  9. 1/2 curd
  10. For gravy, 2 bay leaves
  11. 2 cinnamon stick
  12. 2 star anise
  13. 2 to 3 dagad phool
  14. 2 to 3 strings mace
  15. 1 tsp cumin seeds
  16. 4 green cardamom
  17. 8 to 10 black pepper corn
  18. 4 to 6 white pepper corn
  19. 6 to 8 cloves
  20. 1/8 tbsp nutmeg
  21. 1 tbsp whole corriender
  22. 3 to 4 green chillies chopped
  23. 3 kashmiri mirch
  24. Handful fresh corriender
  25. 7 to 8 garlic cloves
  26. 1 inch ginger chopped
  27. 1 onion chopped
  28. 2 tomato chopped
  29. 10 to 12 cashew nuts
  30. 1 tsp jaggery
  31. 1 tbsp milk
  32. 1 tsp rose water
  33. Few saffron strings
  34. 1 tbsp desi ghee
  35. salt according to taste
  36. Fresh chopped corriender and lemon slice for garnish
  37. Cooking oil for fry and cooking

Instructions

  1. TAKE 600 GRAM CHICKEN IN A BOWL AND ADD 1 TSP GINGER AND 1 TSP GARLIC PASTE
  2. ADD 1 TBSP RED CHILLI POWDER
  3. 1 TSP CHICKEN MASALA
  4. 1/2 TSP FENNEL POWDER
  5. 1 TSP GARAM MASALA
  6. 1 TSP SALT OR AS PER TASTE
  7. 1/2 CUP CURD
  8. AND MIX ALL
  9. NOW COVER IT AND KEEP ASIDE FOR 1 HOUR TO MARINATE
  10. TAKE 2 BAY LEAVES IN A VESSELS
  11. 2 CINNAMON STICK
  12. 2 STAR ANISE
  13. 2 TO 3 DAGAD PHOOL
  14. 2 TO 3 STRINGS MACE
  15. 1 TSP CUMIN SEEDS
  16. 4 GREEN CARDAMOM
  17. 8 TO 10 BLACK PEPPER CORN
  18. 4 TO 6 WHITE PEPPER CORN
  19. 6 TO 8 CLOVES
  20. 1/8 TSP NUTMEG
  21. 1 TBSP WHOLE CORRIENDER
  22. 3 TO 4 GREEN CHILLIES CUT IN 2 OR 3 PIECES
  23. 3 KASHMIRI MIRCH
  24. HANDFUL FRESH CORRIENDER WITH STEM
  25. 7 TO 8 GARLIC CLOVES
  26. 1 INCH GINGER CHOPPED
  27. 1 ONION CHOPPED
  28. 2 TOMATO CHOPPED
  29. 10 TO 12 CASHEW NUTS
  30. ADD 1 TSP SALT
  31. NOW ADD 1/2 LITTRE WATER
  32. MIX ALL WELL AND KEEP ON GAS TO COOK ALL
  33. WHEN ALL COOK
  34. STRAIN THE WATER FROM MASALA
  35. REMOVE BAY LEAVES AND CINNAMON STICK AND TRANSFER THE MASALA IN GRINDING JAR TO MAKE PASTE
  36. ADD SOME WATER
  37. AND MAKE PASTE AND KEEP ASIDE FOR NEXT STEP
  38. OTHER SIDE HEAT OIL IN A KADHAI AND ADD MARINATED CHICKEN PIECES FOR FRY
  39. FRY ALL PIECES
  40. WHEN ALL PIECES FRY LEFT IT OUT
  41. NOW TAKE FEW FRY PIECES IN A STRAINER AND KEEP ON DIRECT FLAME FOR GIVES SMOKY FLAVOUR
  42. DO SAME WITH ALL PIECES AND KEEP ASIDE THIS
  43. NOW TRANSFER THE GRIND MASALA IN LEFT OVER MARINATE MASALA
  44. NOW HAVE 3 DIFFRENT MASALA BOWL 1 IS MARINATION AND GRIND,2 STRAIN WATER IN 3RD FRY CHICKEN OIL
  45. IN SAME KADHAI ADD LEFTOVER MARINATION AND GRIND MASALA
  46. AND SAUTE
  47. NOW ADD STRAIN WATER TO MAKE GRAVY
  48. ADD 1 TSP JAGGERY
  49. ADD FRY AND FIRE ROAST CHICKEN
  50. NOW ADD LEFTOVER FRY OIL
  51. TAKE 1 TBSP MILK,1 TSP ROSE WATER AND FEW SAFFRON STRINGS IN A BOWL MIX AND KEEP ASIDE
  52. NOW ADD ROSE WATER AND SAFFRON MILK IN THIS
  53. ADD 1TBSP DESI GHEE
  54. FINALLY ADD CHOPPED CORRIENDER AND MIX

Reviews (1)  

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Shikha Roy
Jul-03-2018
Shikha Roy   Jul-03-2018

Nice one.

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