Indo-South Asian Chicken Gravy

Indo - South Asian Chicken Gravy

This Chicken Curry dish I prepared is  a fusion recipe and I hope you will love the blending of garam masala with the fish sauce.

Preparation Time - Chicken marination 30 min to 1 hr and other preparation 10-15 min
Cooking Time - 40-45 min

Ingredients for Chicken marination

1. Chicken with bone ( you can use boneless ) around 600 grams.
2. 2 heaped tablespoon of curd.
3. 1/4 th teaspoon each of Cayenne or red chilly powder,Paprika or kashmiri chilly powder,turmeric powder.
4. 1 teaspoon salt or to taste.
5. 1 tablespoon mustard oil or any vegetable oil.
6. 1 big garlic clove crushed.

Ingredients for the Gravy

1. 1 bowl of Onion chopped into small cubes.
2. 1 bowl of Onion paste ( I used half of a big Onion )
3. Make a paste of 3 big garlic cloves and about 1 inch ginger with little water.
4. 1 fresh Serrano chilly + 2 fresh red Indian Chilly sliced or use as per your heat tolerance ( you can use any chilly of your preference and heat tolerance ).
5. 1 teaspoon fish sauce.
6. 1 and half tablespoon white vinegar.
7. 1 teaspoon salt or as per your taste and depending on the saltiness of the fish sauce.
8. 1 teaspoon sugar to balance the sourness.
9. Cilantro about 12-15 twigs.
10. Garam masala  ( half of a black cardamom + 2 green cardamom + 1/2 inch Cinnamon or use 1/8th teaspoon cinnamon powder ) grind these.
11. 1/4 teaspoon whole black peppercorns.
12. Black pepper powder just for sprinkling.
13. Oil ( I used mustard oil  you can use any cooking oil ) about 3-4 tablespoon
14. If needed use just less than 1/2 cup water while cooking.


Preparation :-

1. Marinate the chicken with all ingredients under marination for min 30 min to 1 hr.
2. Make the Onion paste,Ginger garlic paste.
3. Grind the garam masala/spice ( point 10 under ingredients for gravy ).
4. Chop the Onion, Cilantro and slice the fresh chillies lengthwise

Cooking :-

1. Take an utensil ( I used non stick ) and add the oil.Let it warm up and then add the whole black peppercorns followed by the chopped onions.Fry the onions til its sides begin to turn brown.

2. Next add the ginger garlic paste and cook til its raw smell disappears and then add the Onion paste.It may splutter so use a splutter screen or the lid to protect yourself.

3. Cook the Onion paste til its pink in colour but half done and at this point add the Chicken with the marinate and mix.Cook covered ,intermittently opening and mixing so that it does not stick to the bottom and gets burnt. Continue doing this til oil seeps out.

4. Then add the white vinegar and cook for 1-2 min and then add the fish sauce followed by sugar ,salt and mix.

5. Cover and cook and check  to see if the chicken is cooked or not. If required sprinkle water and then cover and cook but do not add too much water,may be around 1/2 cup.

6. Lastly add the grounded garam masala mix and then add the cilantro,fresh cillies and sprinkle of black pepper powder.Switch off the flame and let it stand covred for 5 mins before serving so as to infuse the flavours of garam masala,cilantro and fresh chillies.

7. Serve hot with hot rice/roti/paratha/fried rice and enjoy :).

Pictures :-