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–+ servings

Chicken 555 with gravy

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 5

Ingredients
  

For Marinade

  • ½ kg Chicken (boneless) cut into bite size pieces
  • 2 tbsp Tandoori masala
  • ½ tsp Chaat masala
  • 1 tsp Kashmiri chilli powder
  • 1 tsp Ginger garlic paste
  • ½ tsp Turmeric Powder
  • 2 tbsp Lemon juice
  • 6 tbsp Corn starch
  • 2 tbsp Maida
  • to taste Salt The store bought tandoori masala usually has salt in it, so adjust accordingly
  • for deep frying Oil

For Gravy

  • 2 tbsp Butter
  • 3 tbsp Oil
  • 1 cup Onion finely minced
  • 3 nos Green chillies finely minced
  • 1 tsp Ginger
  • 6 nos Garlic finely minced
  • 2 tbsp Fresh methi leaves
  • 1 tsp Cumin seeds
  • ¾ tsp Sugar
  • 2 tsp Kashmiri Chilli Powder
  • 1 tsp Kasuri methi (Dry fenugreek leaves) crushed
  • 1 cup Tomato puree
  • to taste Salt
  • 2 tbsp Cream can use thick milk instead
  • few for garnish Coriander leaves
  • extra Butter if needed to make rich

Instructions
 

  • Mix all the ingredients under ‘For marinade’ and add sufficient water to form a thick batter and marinate the chicken for 30 mins in the refrigerator.
  • Heat oil in a Kadai and start frying the marinated chicken over medium flame until crisp and keep aside.
  • Heat 2 tbsp butter and 3 tbsp oil in a pan and splutter cumin seeds.
  • Add the crushed Kasuri methi leaves or 2 tbsp fresh methi leaves.
  • Followed by minced onion, green chili, ginger, garlic, sugar and 1/2 tsp salt. Fry till they get crispy like fried onions. (this is important).
  • Add 1/2 - 3/4 of the fried onion mix to 1 cup tomato puree and blend to a smooth paste. Clean out the mixer jar with some water and add it to the gravy.
  • Add any leftover batter used for marination, Kashmiri chili powder, Kasuri methi, and salt if required.
  • Let the gravy cook a bit till the oil separates. Add fresh cream or thick milk and some hot water to adjust the consistency of the gravy as desired. Mix in the fried chicken pieces and bring to a simmer.
  • Add 1 tbsp butter (optional) for a richer taste, cover with a lid and simmer on low for 10 mins.
  • Garnish with coriander leaves. Serve hot with roti, naan or rice. Enjoy!!!

Notes

  • I used 2 green chilies for the gravy as my kids don’t prefer it to be too spicy. You can use more as per your preference.
Keyword chicken curry, curry, Curry for chapati, tasty chicken curry
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