Gongura Chicken
Gongura Naati chicken:
Gongura chicken
Ingredients required:
1. Gongura leaves - 1 bunch
2. Chicken - 1 kg
3. Cinnamon - 1 inch
4. Cloves - 2
5. Cardamom - 1
6. Fennel - 1 tsp
7. Onion - 2
8. Tomato - 1
9. Green chilly - 3
10. Ginger garlic paste - 2 tbsp
11. Chilli powder - 3 tsp
12. Coriander powder - 2 tsp
13. Garam masala - 2 tsp
14. Turmeric powder - 1/2 tsp
15. Salt to taste
How to make:
1. Heat groundnut oil in a pressure cooker and add chicken, turmeric, 1 Tbsp ginger garlic paste, 1/2 cup water and mix well. Cover and cook for 4 whistles.
2. Heat groundnut oil in a pan add cinnamon, cloves, cardamom, fennel. Saute for a minute.
3. Add the onions and green chillies. Sauté for 2-3 minutes till it becomes soft. Then add tomato, 1 Tbsp ginger garlic paste, chilli powder, coriander powder, garam masala. Saute for 5-7 minutes till it cooks well.
4. Add the gongura leaves. Cover and cook for 5 minutes.
5. Simmer the flame and now add the chicken to the pan and sauté till the oil starts to separate from the curry. Garnish as you like and serve hot.
This is classic dish from Andhra Pradesh which uses the sour Gongura leaves to compliment the meat effortlessly!
Gongura chicken
Ingredients required:
1. Gongura leaves - 1 bunch
2. Chicken - 1 kg
3. Cinnamon - 1 inch
4. Cloves - 2
5. Cardamom - 1
6. Fennel - 1 tsp
7. Onion - 2
8. Tomato - 1
9. Green chilly - 3
10. Ginger garlic paste - 2 tbsp
11. Chilli powder - 3 tsp
12. Coriander powder - 2 tsp
13. Garam masala - 2 tsp
14. Turmeric powder - 1/2 tsp
15. Salt to taste
How to make:
1. Heat groundnut oil in a pressure cooker and add chicken, turmeric, 1 Tbsp ginger garlic paste, 1/2 cup water and mix well. Cover and cook for 4 whistles.
2. Heat groundnut oil in a pan add cinnamon, cloves, cardamom, fennel. Saute for a minute.
3. Add the onions and green chillies. Sauté for 2-3 minutes till it becomes soft. Then add tomato, 1 Tbsp ginger garlic paste, chilli powder, coriander powder, garam masala. Saute for 5-7 minutes till it cooks well.
4. Add the gongura leaves. Cover and cook for 5 minutes.
5. Simmer the flame and now add the chicken to the pan and sauté till the oil starts to separate from the curry. Garnish as you like and serve hot.
This is classic dish from Andhra Pradesh which uses the sour Gongura leaves to compliment the meat effortlessly!