Madurai Spicy Chicken Gravy. - Madurai Chicken Kulambu is a very popular dish from Madurai city of Southern TamilNadu. It is a spicy hot delicious chicken gravy with full of bold flavours. The highlight of this dish is the perfect blend of spices which are roasted and ground into a fine paste.
Viwers please try this easy chicken gravy recipe at home and enjoy it with some idly or dhosa,rice.
Also share your feedback about this recipe in the comments below.
Hello Friends, In this video we will see how to prepare chicken gravy in Tamil.
You can cook Madurai Spicy Chicken Gravy using 15 ingredients and 6 steps. Here is how you cook that.
Ingredients of Madurai Spicy Chicken Gravy
- Prepare 1/2 kg of Chicken.
- It's 3 tablespoons of Sesame Oil.
- Prepare 10 f of Garlic pods inely chopped.
- You need 2medium sized of Onions chopped.
- It's 3medium sized of Tomatoes finely chopped.
- It's 1 tablespoon of Ginger Garlic paste.
- You need 1 teaspoon of Turmeric powder.
- It's 1 teaspoon of Cumin seeds.
- You need 4 of Dry Red chillies.
- You need 1 teaspoon of Black Pepper corns.
- It's 1 tablespoon of Coriander seeds.
- You need 1 teaspoon of Lime juice.
- You need 1 fistful of Curry Leaves.
- Prepare as needed of Coriander leaves for garnishing.
- Prepare 2 teaspoons of Salt.
This chicken gravy recipe can be served with Rice / chapathi or parotta. Spicy black pepper chicken gravy goes well with roti, rice or idli or dosa too. This spicy chicken curry taste super delicious and very peppery. I have shared few varieties of pepper chicken and mutton recipes here.
Madurai Spicy Chicken Gravy instructions
- Clean and drain the chicken pieces. Marinate the chicken pieces using turmeric powder, lime juice, a pinch of salt and let it rest for 10 minutes..
- In a pan, dry roast dry red chillies, cumin seeds, coriander seeds, black pepper corns gently. Cool it completely and grind it to a smooth paste using little chopped onion..
- In a wok, heat 3 tablespoons sesame oil, chopped onions and fry till golden brown. Add the curry leaves. Add the chopped tomatoes and sauté till it turns mushy. Add the remaining salt..
- Add the marinated chicken. Mix well. Close the lid and let it cook for five minutes. Add the ground paste to the chicken and mix. Close the lid and let the chicken cook in it's own juices. Sprinkle little water when really needed. Let it cook for few more minutes..
- When chicken gets cooked tender, switch off the stove. Garnish with finely chopped coriander leaves. Serve hot with steamed rice / rotis/dosas/pulaos/mild biryanis..
- My Tip: Don’t add too much water to the chicken while cooking. Too much of water takes away the actual taste of the chicken, makes the chicken pieces dry and non succulent. Semi gravy/ thick masala consistency gives the perfect taste so don’t make it too watery..
But i haven't shared the pepper chicken gravy which we simply love. Spicy Chicken Gravy is a delicious Indian recipe served as a Side-Dish. Find the complete instructions on Bawarchi. How to Make Spicy Chicken Gravy. Grind onion, ginger, garlic, chillies, coriander leaves, cloves, cinnamon stick, aniseed and keep aside.
