Gongura chicken recipe | How to make gongura chicken recipe

• ½ kg chicken with bones
• 1 ½ cups of gongura leaves (using too much can make curry very sour)
• 3 to 4 green chilies
• ¾ cup of chopped onions
• 1 to 1 ½ tsp. garam masala (adjust to suit your taste)
• 2 tbsp. poppy seeds paste or 10 cashew nuts (refer notes)
• oil as needed

Dry spices

• 1 bay leaf or 1 sprig of curry leaves
• 2 green cardamoms
• 4 cloves
• small cinnamon stick
• pinch of cumin

Marination

• 1 tsp. lemon juice
• ¾ tbsp. ginger garlic paste
• 1/8 tsp turmeric
• 1/8 tsp red chili powder
• salt as needed

Preparation

1. To make the gongura chicken curry, a smooth paste made of poppy seeds or cashews is needed. Either dry roast the poppy seeds or sun dry them until crunchy. Powder them in a blender first and then add little water and make a paste. If you do not own a powerful blender, then you can use cashews instead of poppy seeds. Make a smooth paste with little water and set aside. This helps to get a delicious gravy.
2. Clean the leaves and wash them in lot of water several times. Drain off aside. Saute the leaves in a tsp of oil along with green chilies. Cool and blend coarsely or smooth paste to suit your taste. You can blend it in the same jar used for poppy seeds.
3. Marinate chicken with ingredients mentioned under marination. Set this aside.

Making gongura chicken curry

1. Saute the spices in hot oil in a pan, add onions and fry until golden.
2. Add ginger garlic paste and fry till the raw smell wards off.
3. Add chicken and fry on high till the chicken turns white in color. Pour enough water to cover the chicken, sprinkle garam masala.
4. Cover and cook till the chicken is tender and soft cooked. Add poppy seeds paste and then ground paste both.
5. Mix well and cook for about 4 minutes or till it reaches the desired consistency.
6. Serve gongura chicken curry with rice, ghee and onions.