Chicken gravy cooked in wok on high flame
- Skinless Chicken with or without bone
- Ginger and garlic
- Olive oil
- Natural desi ghee
- Whole green chilies
- Red chili pepper, Cayenne pepper
- Cumin
- Nigella seeds
- Gram Masala
- Turmeric powder
- Black pepper
- Natural Butter
- Yogurt
- Vinegar
- Salt
- Tomatoes
- Onions
- Cilantro
- Take 600 g of skinless chicken and chop them to desired pieces.
- Make some ginger and garlic paste.
- Set the wok to high heat and add 40 ml of olive oil and 3 tbsp of Clarified butter (Desi Ghee), once it becomes hot, add some sliced onions and saute for six minutes, until lightly golden in color.
- Now add 50 g of garlic and ginger paste with some whole green chilies (possibly slit in half) and saute for about a minute.
- Next add the chicken with half tsp of salt and saute until the color of the chicken changes, and then add the some chopped tomatoes as this will help build the sauce and gravy. Also add some crushed red chili pepper as per taste, along with cumin, nigella seeds and saute for a minute or two. Then season it again with 1 tsp of garam masala, half tsp of turmeric powder and black pepper and saute again for a minute.
- Now Cook on high heat to reduce the mixture and to make it evaporate a little, making it thicker and stirring occasionally. It should take around 13 to 21 minutes.
- After that add some 4 ounces of pure natural butter and some whisked yogurt as per taste, as this will have an impact on spiciness.
- Finally top it off with some chopped green chilies, julienne d ginger, cilantro, 1 tsp of vinegar and stir to combine gently and taste and add salt as needed.
- Finally, serve.
