Murgh Theeka Pyaaz -Chicken cooked in Onion Gravy
We are a family of feeders and eaters who truly believe in Khaoo, Peeyo ...Aish karo :) And when someone asks our preference, we proudly announce -100% pure non vegetarian!! So that pretty much explains my love for meat and the craving to eat a variety of dishes made from them. So every week, me and mom try to make something different for our Sunday meal. She decides to cook something from her TV Cookery shows and I pick one from my cookbook collection.
I have posted quite a number of chicken gravy recipes here in the past. It's one of my favourite meats to cook, considering its versatility with reference to the number of ways in which you can prepare it. Grill, broil, fry, steam and so many other cooking methods that leads to a yummy non veg meal experience. So what makes this gravy different you ask?
Well, you will not only love how this one tastes but this recipe is a keeper. Yep - its easy to dish up like most of my gravies posted here and is absolutely lip smacking with a paratha.
The rich sunset hue of this gravy is contributed by a fine red chilli paste and tomatoes that brings you a flavour packed dish along with other spices that are married together to give it that delectable, yummilicious taste.
All you need is a handful of ingredients, some patience to let the chicken marinate and catch onto all the spices. And then let it simmer away to richness with a cashew paste which is added at the very end to thicken.
Dunk in with some soft parathas or any bread of your choice or simply relish it with some plain basmati rice. This restaurant style gravy adapted from - The Masala Art by Hemant Oberoi, will surely keep everyone asking for a second or a third helping for sure.
Here's what you will need to make Murg Theeka Pyaaz :
For the chicken marinade -
8 to 10 pieces of boneless chicken
1 lemon juice
1 tbsp - Ginger garlic paste
1/2 cup - Red Chilli paste (soak chillies in hot water for 20mins and then grind to a fine paste)
1 tsp - Garam Masala
1/2 tsp - Turmeric powder
1 tsp - Coriander powder
1 cup - Yoghurt, whisked well
1/2 tsp - Salt
For the gravy :
1/4 cup - Vegetable oil for cooking
1 tsp - Cumin seeds
1 tbsp - Ginger garlic paste
1 cup - Onion, sliced
1 tbsp - Red Chilli paste (add more/less basis your spice preference)
1 cup - Ripe tomatoes, chopped
3 - 4 Green Cardamon
1 Star anise
1 tsp - Kashmiri Red Chilli powder
1/4 tsp - Chaat masala
2 - 3 Green chillies chopped
1/2 cup - Cashew nut paste
Coriander leaves for garnish
Salt to taste
1. Mix all the ingredients listed under marinade in a deep bowl and set aside for 1 hr in a refrigerator.
2. In a wok/pan , heat cooking oil and add the whole spices - cumin seeds, cardamon and star anise. Let it splutter and fragrant the oil.
3. Next add chopped onions and green chillies. Cook till the onions are translucent, this should take about 3-4mins. Then add the ginger garlic paste and give it a good stir, until the raw smell disappears.
4. Add the red chilli paste and Kashmiri Chilli powder, stir well to marry all ingredients. Cook this mixture for 3mins on medium simmer.
5. Add in the chopped tomatoes next , cook until they turn mushy and oil starts to separate.
6. The marinated chicken goes in next, stir well to coat it with the spicy onion mixture. Cook with a closed lid on for 20 -30mins until the meat is throughly cooked with intermittent stirring .
7. Once the chicken starts to cook, it will leave water content from its meat. At this stage check for spice/salt levels and adjust accordingly. You may add in more water to adjust the consistency of your gravy.
8. Finally add in the cashew nut paste, turn down the flame to a low simmer. Cook for another 5-8mins with a closed lid on ,until the gravy has thickened well.
9. Sprinkle chaat masala powder and coriander leaves for the final step.
Dish out hot with some parathas or rotis. Or if you are true blue South Indian like me, I love mixing up this gravy with plain steamed rice as well :)
NOTE : Remember the longer you marinate the chicken, the better holds onto the spices and goes up on the yum quotient. Do add sufficient oil to cook the meat, considering this is a rich gravy and to avoid sticking at the bottom of your pan.
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