Welcome to The Flavour Trip. Technically, this is my first post on this blog. I am feeling super excited and nervous at the same time while writing this post. Before going straight to the main content of this post, I would love to give you guys some background about who we are and more about this blog since this is my first post.
I and my husband were thinking about starting a food blog since a long time. But, due to some obligations, we couldn’t start it long back. Finally, this blog is live. The idea of starting a food blog came from my immense love for food.
On this blog, you will find recipes for a variety of dishes (both vegetarian and non-vegetarian). I will be majorly focusing on Indian cuisine. Being a Maharashtrian, I will also be posting many Maharashtra-specific recipes. I have a major sweet tooth, and I am always trying out new variations for desserts. So, you will also find a lot of dessert recipes here. I am planning to post step-by-step photos for all my recipes in the coming days. However, as of now, because we are in the learning process of blogging and food photography, I will be posting final recipe photos and some random photos clicked while cooking. This blog is for everyone who just loves food. Even if you don’t cook, you can drool at the photos and dream about food.
Let us now straight go to the first recipe of this blog. After pondering for a long time, I finally decided to post my mom’s signature Indian Brown Chicken Gravy recipe. This recipe was loved by everyone who tried it. This chicken gravy can be easily cooked and does not require many ingredients. You can cook it as a main course in the lunch or dinner. This gravy can be served with kulcha, bhakri (roti made of rice, a specialty of Maharashtra), naan, dosa, or steamed rice. It tastes super yummy when served with a dash of lime.
An easy-to-cook delicious chicken gravy recipe. This can be served with roti, bhakri, or dosa. It tastes super yummy with a dash of lime.
- 1 kg Chicken
- 3 inch Ginger
- 20 cloves Garlic
- 1/2 cup Chopped coriander leaves (half cup for ginger-garlic paste and some for garnish)
- 1 cup Chopped onion
- 1/2 cup Grated dried coconut
- 1 lemon Lemon juice
- Salt (as per taste)
- 1/2 teaspoon Turmeric powder
- 2 teaspoons Red chilli powder
- 2 teaspoons Garam masala powder (spice mix)
- 2 teaspoons Coriander powder (dhania powder)
- 1 inch Cinammon stick (dalchini)
- Oil (for cooking)
- Water (as required)
Thoroughly clean the chicken pieces with water.
Prepare ginger-garlic paste as follows: in a blender, add ginger, 15 garlic cloves, and half cup chopped coriander. Add half cup water and grind it to a fine paste.
Prepare onion and coconut paste as follows: in a pan, add 1 tbsp oil and heat it. Add 1 chopped onion and fry it till it becomes golden brown in colour. Remove the fried onion on a plate. In the same pan, add 1 tbsp oil and half cup grated coconut. Fry the coconut till it becomes brown in colour and then remove it on a plate. In a blender, add fried onion, fried coconut, and half cup water and grind it to a fine paste.
For marination, take the cleaned chicken pieces in a big bowl. Add lemon juice, salt (as per taste), turmeric powder, red chilli powder, garam masala powder, coriander powder, and the prepared ginger-garlic and onion-coconut paste. Mix all the ingredients together and let the mixture marinate for half an hour.
On a medium flame, heat 3 tablespoons oil in a heavy pan.
Add 5 crushed garlic cloves in the oil and fry them till they become golden brown. Then, add cinnamon and sauté it in the oil for a minute.
Add the marinated chicken in the pan with the marinate mixture. Mix it well with the oil in the pan. Cover the pan with a lid for 5 to 7 minutes.
After removing the lid, add half cup water and mix it well.
Then, take a big steel plate and keep it as a lid. On this plate, add some water and let the chicken cook for around 20–25 minutes. Do check in intervals of 5 minutes when the chicken is cooking and add some water if the gravy dries up, or as required.
Remove the lid after the chicken is cooked. Mix it well once. Finally, garnish it with chopped coriander and serve the gravy with roti, chapati, dosa, naan, or steamed rice.
1) Add the juice of only one lemon for marinating 1 kg chicken. Increasing the quantity of the juice may give a sour taste to the chicken gravy.
2) Ensure adding water over the lid. Otherwise, the gravy may burn in the pan while cooking.
Cook this chicken gravy for the folks at your home, and I am sure they will love it. Let me know if you tried the recipe in the comments below. Your feedback is valuable and always appreciated. Happy Cooking!