• Nupur Bhattacharya

Gongura chicken/How to make Gongura chicken/Restaurant style gongura chicken/Gongura chicken curry

Updated: Oct 4, 2020


Gongura chicken/How to make Gongura chicken/Restaurant style gongura chicken/Gongura chicken curry Tangy, spicy mouth watering, chicken curry! My personal favorite! Tastes best with steaming hot white rice with a teaspoon of ghee 😋






Ingredients 

Yield: 4-5 servings


Sesame oil... 3 tbsp. (use normal oil if you don’t have sesame oil)

Cinnamon stick...2, 1 inch pieces

Cumin seeds...1/4 tsp

mustard seeds...1/4 tsp

Dry red chillies...2-3

Curry leaves...8-10

Chopped onion...3 tbsp.

Crushed garlic...1 tbsp.

Crushed ginger...1 tsp.

Gongura leaves...250g

Chicken... 1 kg

Turmeric powder...1/4 tsp.

Kashmiri red chilli powder...1.5 tsp.

Cumin powder...1/2 tsp.

Coriander powder...1 tsp.

Black pepper powder...1/2 tsp.

Garam masala powder...1 tsp.

Salt...to taste


Method
  • Add sesame oil to a pan set on medium heat

  • You can use normal oil if you don’t have sesame oil

  • Add cumin seeds, mustard seeds, cinnamon sticks, dry red chilli (break them into pieces and add them), and curry leaves

  • Stir fry for 30 seconds

  • Add onions and half a teaspoon of salt

  • Stir fry for approximately two minutes till the onions turn translucent

  • Add garlic, add ginger and stir fry for one minute

  • Add the Gongura leaves

  • Stir fry for approximately 4 to 5 minutes. The leaves will turn brown in color. Keep stirring till the leaves turn into a sticky pasty consistency

  • Add the chicken

  • Add turmeric powder, cumin powder, coriander powder, black pepper powder, kashmiri red chili powder and mix well

  • Add 1 cup of water and mix well

  • cover and cook till the chicken is fully cooked through. This will take approximately 12 to 15 minutes

  • Once the chicken is tender, turn up the heat and cook for 5 to 7 minutes till the gravy reduces

  • Add more salt if needed

  • Add garam masala powder

  • Mix well

Done!





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