Lemon squash

Special Onion-Garlic Chicken Gravy

Special Onion-Garlic Chicken Gravy
Today's recipe is also from my dear neighbor. She used to make this gravy with Nei Choru (Ghee Rice) and my kid is a great fan of this combo. Her way of cooking will be entirely different and hence its taste too.. The recipe follows..

special onion - Garlic chicken gravy

Recipe For : 2

Preparation Time : 20 minutes


Chicken Leg Piece        - 2
Ginger-Garlic Paste       - 2 tsp
Whole Garam Masala    - Each 2
Salt                                 - As required
Turmeric Powder           - 1/4 tsp
Chili Powder                  - 2 tsp
Coriander Powder          - 2 tsp
Oil                                  - 2 tbsp

To Dry Roast And Powder:

Cumin Seeds      - 1/2 tsp (Seeragam)
Fennel Seeds      - 1/2 tsp (Perunseeragam / Sombu)

To Grind to a paste (1):

Big Onion                      - 2 (medium size)
Garlic Pods                    - 4

To Grind to a paste(2):

Grated Coconut   - 1/4 cup


  • Dry Roast and Powder cumin seeds and fennel seeds. Grind Big onion and garlic together. Grind coconut to a fine paste adding little water.
  • Heat oil in a cooker. Add whole garam masala to it. Whole garam masala includes cloves, cinnamon stick, star aniseeds and bay leaf.
  • Saute for a minute and then add Ginger- Garlic paste.
  • Saute till raw flavor goes off and after that add onion+garlic paste to it. After the raw flavor goes off, add washed chicken to it. I have used Chicken leg piece, where as you can use any part of chicken.
  • Add salt, turmeric powder, chili powder , coriander powder. Add also roasted and ground cumin seeds and fennel seeds powder. Mix everything well together.
  • Add enough water and close the cooker. Cook it in high flame for 1 whistle and after that cook it in low flame for 10 more minutes.
  • After the pressure subsides, add ground coconut paste to the gravy and cook the gravy for five more minutes.
  • Your delicious chicken gravy is ready. It goes well with Nei Choru (Ghee Rice) and as well as with Chapathi/ Roti.