Chicken with onion gravy

This Chicken dish does not require coconut and uses green chillies as the heat agent. It is flavoured with a hint of nutmeg and curry leaves. Allow this dish to rest for at least half an hour if not more before serving. The flavours need time to marry.

I cooked this dish keeping in mind families that may want to be frugal with the use of chicken yet who may want to have a nice Sunday chicken dish.


Chicken – two breasts with bone (now adjust the rest of the ingredients to the quantity you require)

Onions – three large, sliced and do not reduce the quantity

Tomatoes – two diced roughly

Green chillies – four large

Potato – 1 large, diced thumbnail size

Coriander seeds – two teaspoons

Jeera or cumin – one tea spoon

Nutmeg – 1/8th grated

Turmeric powder – ¼ teaspoon

Methi seeds – ¼ teaspoon

Cinnamon – 1 inch piece

Cardamom – one

Cloves – 4

Garlic – eight cloves

Curry leaves – four large sprigs

Salt to taste

Oil as required

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