A delicious gravy with succulent chicken pieces in creamy yet delicately spiced white gravy full of flavours
Prep Time10mins
Cook Time35mins
Total Time45mins
Course: Main Course
Cuisine: Pakistani
Servings: 6
Author: Hirra Pervaiz
Ingredients
1Whole Chickencut into 8 pieces
1/4cupGhee/OilI used half ghee half butter
1Cinnamon Stick1 inch
5-6Cloves
5-6Black Peppercorns
1Onionlarge, finely chopped
1tspGinger paste
1tspGarlic paste
1tspSalt
1 1/2tspBlack Pepperfreshly ground
1/2tspWhite Pepper
5-6Green Chilichopped and ground
1/2tspCoriander powder
1/4cupCream or (1/2 cup Yogurt)
1-2cupChicken Stockor Water, I used Chicken Stock
Fresh Cilantro chopped for garnish
Fresh Ginger julienne for garnish
Instructions
Heat Ghee/Oil in a heavy bottom pan on medium heat, add whole spices (cinnamon stick, cloves and black peppercorns). Stir and saute for about 30-seconds until the spices are sizzling and fragrant.
Now add the onions and saute. When they turn soft and translucent (don't let the onion brown) add Ginger and Garlic paste. Saute till fragrant and colour changes a bit
Add the Chicken and fry till its colour changes to golden. Add the green chillies and mix well. Now add about 1 cup water, cover the pan and let the chicken cook. For about 10-15 minutes until the water evaporates and chicken is cooked and tender.
Add the spices, salt, black pepper, white pepper and coriander powder. Mix and let cook for 1-2 minutes.
Move the pan away from heat and add the cream/yogurt. Mix and bring it to a simmer. Then add the chicken stock and bring to a boil.
Taste check and adjust the seasoning if required. Check the consistency of the gravy consistency. (Add more water/stock if it's too thick or add 1Tbsp cornflour mixed in water to thicken the gravy)
Let simmer for 2 minutes. Dish out, garnish with fresh coriander and ginger julienne.