South Indian Chicken Gravy

Instructions

1. Marinate chicken with curd, turmeric, chili powder, lemon juice, salt, and ginger-garlic paste. Rest for 30 minutes.
2. In a pressure cooker, add marinated chicken with 1 cup water. Cook for 2 whistles, then simmer for 10 minutes. Let pressure release naturally.
3. In a kadai, heat oil. Add fennel, cumin, and cinnamon. Sauté until aromatic.
4. Add onions, curry leaves, and green chilies. Sauté until golden.
5. Add capsicum and tomatoes. Cook covered until mushy.
6. Add spice powders, ketchup, soy sauce, and chili sauce. Mix well.
7. Add cooked chicken with stock. Simmer for 10–15 minutes until thick and flavorful.
8. Garnish with coriander leaves and serve hot.

Serving Suggestions

• Pairs beautifully with ghee rice, jeera rice, chapati, or parotta
• For a festive touch, serve with boiled eggs or fried potatoes on the side

Ingredients

• Kashmiri chili powder – 2 tbsp (for color)
• Curd – ½ cup
• Lemon juice – 2 tbsp
• Salt – to taste
• Oil – 5 tbsp
• Fennel seeds, cumin seeds, cinnamon stick – for tempering
• Capsicum – 1, chopped (optional)
• Tomato ketchup – 3 tbsp (adds tang and depth)
• Soy sauce – 1 tbsp
• Green chili sauce – 2 tbsp