About Me

About me..

Hiee guys, I'm Srilatha(srilu) from hyderabad. As of every other girl,I do had struggle to learn cooking.During this process of learning I went through many obstacles and learnt many cooking secrets. Apparently  I became very passionate about cooking. So I started experimenting with new recipes and got good results. So here is my  blog which is meant for those who are new to the kitchen. Each and every recipe here, is tested and tasted. Hope u have a nice time here. 

Spicy Chicken Gravy(Telangana style)

SPICY CHICKEN GRAVY

 (Telangana style)

Chicken, cooked in any form is an altime favorite for non-vegetarians. Chicken is loaded with proteins and iron, when cooked and had in right amount if has many health benefits. Every state and country have their own style of making chicken. Like wise, we , the people of talangana always follow a traditional method of cooking chicken with a mixture of masalas.

Spicy Chicken Gravy

                            Here, I will show you the most traditional way of making chicken , with thick and spicy gravy, which goes well any rice recipe or chapaties. I learnt this recipe from my mom and made some improvements to enhance the taste. If you are a non-vegetarisn and spice lover just like me, then you are at the right point.

Some people like to add tomatoes in chicken to make the gravy thicker.Here I will be using only onion coriander paste and dry coconut powder to make the gravy thicker.

Ingredients :

• 300 grms chicken
• 2 large onions
• 1 cup of fresh coriander
• Few leaves of mint
• 3 green  chillies
• 2 tbsp  dry coconut powder
• 3 cloves, 3 elachi , 1 bay leaf , hf inch cinnamon
• 1 tsp shahijeera
• 1.5tbsp oil
• 2tsp ginger garlic paste
• 2 tbsp curd
• 2 tbsp red chilli powder
• Salt to taste
• 1.5 cups of warm water

To marinate chicken: 

• Wash chicken thoroughly, add curd , ginger garlic paste , salt and chilli powder. Mix well and refrigerate for 3o minutes.

Onion Paste:
• In a blender,add roughly chopped  onion(keep some onions for frying), coriander and mint leaves. Make a fine paste. Do not add water.

Recipe:

• In a kadai, add oil , add the whole spices.
• Add green chillies and leftover onions.Saute for few minutes.
• Add onion coriander paste.Fry till oil oozes out.
• Add coconut powder, ginger garlic paste. Saute.
• Add turmeric powder.
• Now add marinated chicken.
• Close the lid and fry in oil for 10 minutes.
• Then add water and let it cook for few more minutes.
• Once the chicken is cooked and gravy becomes thicker, add coriander powder or fresh coriander.
• Serve with Sliced onions, a dash of lemon and Plain curd raita.

Tips:

• If you want to reduce the spicy, you can add soaked kaju to the onion paste.It gives a rich taste to the gravy.
• It tastes good with Bagara rice, ghee rice, chapati, naan or roti.
• Use turmeric while cleaning chicken. It works as an anti bacterial agent.

Serving tips:

• Serve it with roti or rice.
• Always ensure that you have curd or curd raita at the end. As chicken produces heat , its good to have curd at the end.