Dice about 1.5 lb chicken breasts into pieces.
Marinade with 2-3 tsp of:
1. Turmeric
2. Cumin powder
3. Coriander powder
4. Red chili powder
and 1-2 tsp of garam masala (Bengali one)
Optionally, add a 2 tsp of black pepper
2 tsp of ginger paste
2 tsp of garlic paste
4 tsp of mustard oil
3 tsp of yogurt (if you feel like having tangy one)
4 tsp of salt
2 tsp of sugar
If you want (Add 2 tsp of green chili pickle) to mix it up
If you'll be marinading for a short time (30 mins), add Vinegar or squeeze half a lemon
Otherwise, marinade for about 2 hours to overnight.
Chop 1 onion (american), 1 tomato, 2-3 thai green chili (or not, depending on spice tolerance of who's eating)
Heat about 4 tsp of mustard oil
Add 2 tsp of sugar
When the sugar carmalizes (turns liquid brown), add the onions and turn heat to medium
Fry onions until it's brown and starts leaving water
Add in the tomatoes and add a pinch of salt. Fry till tomatoes are no longer tasting raw (3-4 mins)
If you're planing to add capsicum (green bell pepper) now is the time. Add about 2 tsp of Sriraicha if you can handle it. Both of these are optional. If you added chili pickle, then skip this step.
When the stuff has mixed properly, add in the chicken. Mix well, turn down heat to medium to medium low.
Cover with a lid, and stir every 10 mins. Make sure it doesn't stick to the pan. but don't do it so frequently that the chicken does not cook.
At this point, chicken will continue to exude water as it cooks. When the chicken looks mostly done, check for the amount of water there. In case you need to make more gravy, add in some hot water. Otherwise, check if salt and sugar are the right proportion. Adjust as needed.
Boil to get the right consistency.
Add about 1/4th cube of butter. Let it melt.
If the gravy is the spicy variety, add in about 5 tsp of heavy cream. Otherwise, skip this part. Mix it, let it mix properly. Turn off the gas.
Eat.
Marinade with 2-3 tsp of:
1. Turmeric
2. Cumin powder
3. Coriander powder
4. Red chili powder
and 1-2 tsp of garam masala (Bengali one)
Optionally, add a 2 tsp of black pepper
2 tsp of ginger paste
2 tsp of garlic paste
4 tsp of mustard oil
3 tsp of yogurt (if you feel like having tangy one)
4 tsp of salt
2 tsp of sugar
If you want (Add 2 tsp of green chili pickle) to mix it up
If you'll be marinading for a short time (30 mins), add Vinegar or squeeze half a lemon
Otherwise, marinade for about 2 hours to overnight.
Chop 1 onion (american), 1 tomato, 2-3 thai green chili (or not, depending on spice tolerance of who's eating)
Heat about 4 tsp of mustard oil
Add 2 tsp of sugar
When the sugar carmalizes (turns liquid brown), add the onions and turn heat to medium
Fry onions until it's brown and starts leaving water
Add in the tomatoes and add a pinch of salt. Fry till tomatoes are no longer tasting raw (3-4 mins)
If you're planing to add capsicum (green bell pepper) now is the time. Add about 2 tsp of Sriraicha if you can handle it. Both of these are optional. If you added chili pickle, then skip this step.
When the stuff has mixed properly, add in the chicken. Mix well, turn down heat to medium to medium low.
Cover with a lid, and stir every 10 mins. Make sure it doesn't stick to the pan. but don't do it so frequently that the chicken does not cook.
At this point, chicken will continue to exude water as it cooks. When the chicken looks mostly done, check for the amount of water there. In case you need to make more gravy, add in some hot water. Otherwise, check if salt and sugar are the right proportion. Adjust as needed.
Boil to get the right consistency.
Add about 1/4th cube of butter. Let it melt.
If the gravy is the spicy variety, add in about 5 tsp of heavy cream. Otherwise, skip this part. Mix it, let it mix properly. Turn off the gas.
Eat.
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