We've all had the yummy chicken gravy at weddings and we all love it. Have you ever tried making at home? Well, My kids wanted me to make it at home and I gave it a try. After many attempts, I was able to get you all the perfect Shadiyon- wala Chicken gravy, that's creamy yet spicy and tastes heavenly. Check out the step-by-step picture instructions and Do try it out. Let me know in the comments how it turned out.
INGREDIENTS:
For the Marinade:
- Chicken- 500 gms (curry-cut)
- Curd- 300 ml
- Dum-biryani masala paste- 1 packet (I have used store-bought masala paste here, you can even make it at home)
- Salt- to taste
- Juice of 1 lemon
- Red chilli powder- 1 tsp
- Tomatoes- 2 nos (chopped)
- Chopped coriander leaves- 1/2 cup
- Chopped mint leaves- 1/2 cup
For the Gravy:
- Oil- 2 tbsp
- Cardamom- 2 nos
- Cloves- 2 nos
- Bayleaf- 1 no
- Chopped onion- 2 nos
- Red chilli powder- 1 tsp
- Water- 1/2 cup (to cook the chicken)
PROCEDURE:
- Wash and clean the chicken well and drain it in a colander.
- Take chicken in a bowl along with all the ingredients listed under marinade. Mix well and let it marinate for 3-4 hrs or even overnight if you have time.
- Heat oil in a vessel. Add the whole spices and let it splutter. Now add chopped onion and bay leaf and let the onions soften.
- Now add ginger garlic paste and red chilli powder and saute well for 2 mins.
- Now add the marinated chicken along with the masala. Mix well and let it cook.
- Add 1/2 cup water and mix well.
- Cook on high flame for 15 mins and then lower the flame and let it dum for 15 mins.
- Once the oil accumulates on top, it's done. Check for seasoning and add more salt and spice if needed.
- Bangalore wedding-style chicken gravy is ready. Serve hot right away.
