I usually prefer a gravy version of chicken rather than dry. I wanted to prepare some hot spicy chicken gravy. “Zanzanit” in my mother tongue means hot and spicy. Chicken xacuti is the commonly prepared spicy chicken curry at our place. But this time I wanted to prepare something different.
Let’s directly get down to the recipe and it’s pictures.
- 300-500 gms chicken, cleaned, washed, cut into medium sized pieces
- 1 tbsp ginger garlic paste
- 1 medium sized onion, finely chopped
- 4 green chilies, slit
- 3 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 cup grated coconut
- 1.5 tbsp coriander seeds
- 1 tbsp poppy seeds
- 4 pieces of 1 inch cinnamon sticks
- 5-6 cloves
- 2 cardamom
- 2-5 peppercorns
- Salt as per taste
- 1 tbsp finely chopped coriander leaves
- 4 tbsp oil
- Marinate the chicken with salt, turmeric and keep aside for at least 30 mins.
- In a pan, dry roast coriander seeds, poppy seeds, cinnamon, cardamom, cloves, peppercorn along with grated coconut.
- Allow it to cool and grind into paste by adding required warm water.
- In a pressure cooker, heat oil. Add the onion and sauté till transparent.
- Then add the ginger garlic paste and ginger garlic paste and sauté.
- To this add the marinated chicken and fry for few minutes.
- Then add around 1/4 cup water, close the lid and pressure cook for 2 whistles. You can alter the number of whistles depending on how soft you want the chicken to be cooked.
- Once all the pressure is released, open the cooker and put on the flame again.
- To the cooked chicken, add the ground paste and red chili powder. Adjust the gravy consistency by adding water as required. Number of green chilies and amount of red chilli powder can be adjusted as per your preference.
- Add salt as per taste and bring to a boil.
- Garnish with coriander leaves.
- Serve hot with bread or rotis.