Start by roasting chili, coriander, and jeera on medium flame. Roast until you get a nice aroma. Do not over-brown the seeds as they turn bitter.
Cool the mixture completely and grind it to a fine powder or paste by adding little water and keeping it aside.
Heat oil in a pan and add chopped onions and curry leaves once the oil is heated well. Allow it to brown nicely.
Once the onions are sauteed well, add ginger garlic paste and combine them well.
Add chili powder. With this mixture add chicken pieces.
Cover and cook the chicken until you see stock released from the chicken.
After about 5 minutes, add the ground masala with little water. Cover and cook for 15 minutes and then simmer for 5 minutes on low flame till oil separates from the gravy.
Notes
If possible use chick thigh pieces over any other parts of chicken as this gravy is exclusively prepared with Chicken thigh pieces.
Course: Side Dish, side dish for roti
Cuisine: Indian
Keyword: chicken gravy, chicken recipe, parota salna, side dish for chapathi, side dish for roti