Ingredients
cashew nut - 100 gms
melon seeds - 100 gms
Soak together in warm water for 30 minutes and make fine paste.
Finely chopped onions - 1 kg
Oil - 1/2 cup
Ginger garlic paste –4 tbsp
Tomato paste - 1/2 kg ( blanch the tomato ,remove the skin and mark it into paste. )
cardamom - 5
cloves - 5
cinnamon - 1 inch
Chilli powder - 2 tbsp
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Turmeric powder - 1/2 tsp
Dry fenugreek or kasuri methi - 1 tsp
Cardamon powder - 1/2 tsp
Red colour - 1/4 tsp
Method
In a non stick pan add oil, add cardamom, cloves & cinnamon sauté for a minute add chopped onions , sauté till golden brown.
Add ginger garlic paste , sauté till the raw smell goes then add tomato paste , cook in slow flame and keep stirring to avoid burning, (this step is very important).
Add cashew & melon paste, and add chili powder, coriander powder , turmeric powder ,cumin powder ,cardamom powder and dry fenugreek and red colour and cook for another few minutes and the base gravy is ready .
cool the gravy and can be stored in boxes.
Given below are the gravy options that you can make with this mother gravyVegetarians – You can substitute chicken with paneer or cauliflower or mixed vegetables.
1) Butter Chicken
In a pan, add (oil 2-3 tbsp), add 1 -2 cups base mother gravy, sauté add cooked chicken pieces ( grilled with butter chicken masala or red chilli pwd, haldi, garam masala), sauté chicken pieces well in the base mother gravy, add 2-3 tbsp of tomato ketchup, 1/2 tsp kasoori methi powder, 1 tbsp butter chicken masala, 1 tsp garam masala, salt to taste and 1/4 cup cream simmer for 5 mins and serve
2) Hyderabadi Chicken In a pan, add (oil 2-3 tbsp), add mix of (dried chillies whole, saunf, zeera, mustard seeds), chopped garlic 2 tsp, fry well add 1 -2 cups base mother gravy, sauté add cooked chicken pieces ( grilled with butter chicken masala or red chilli pwd, haldi, garam masala), sauté chicken pieces well in the base mother gravy, add 2-3 tbsp of tomato ketchup, pepper powder, zeera powder, salt to taste, little ghee and sauté well on high flame for 2-3 mins and serve
3) Chicken Tikka Masala In a pan, add (oil 2-3 tbsp), chopped garlic 2 tsp, 2-3 tbsp of tomato ketchup, elaichi powder abt ½ tsp, add 1 -2 cups base mother gravy, sauté add cooked chicken pieces ( grilled with any tandoori tikka masala or red chilli pwd, haldi, garam masala), sauté chicken pieces well in the base gravy, add 2-3 tbsp of grated boiled egg, 1 tsp rose water, salt to taste and serve
Other Variations – Chicken masala – Add chopped capsicum is added in chicken tikka masala along with little tandoori masala.
Dopiaza gravy – Same process as hyderabadi gravy but sauté 1 cup sliced onions are added in the end along with green chillies.
Dhabba Style - Give a tempering with zeera and red chillies, with alot of emphasis of frying/sautéing the masala, addition of grated paneer and dhabba masala, and top with butter before serving.
Achari Chicken – same process as dhabba style add 2 tsp achari masala
cashew nut - 100 gms
melon seeds - 100 gms
Soak together in warm water for 30 minutes and make fine paste.
Finely chopped onions - 1 kg
Oil - 1/2 cup
Ginger garlic paste –4 tbsp
Tomato paste - 1/2 kg ( blanch the tomato ,remove the skin and mark it into paste. )
cardamom - 5
cloves - 5
cinnamon - 1 inch
Chilli powder - 2 tbsp
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Turmeric powder - 1/2 tsp
Dry fenugreek or kasuri methi - 1 tsp
Cardamon powder - 1/2 tsp
Red colour - 1/4 tsp
Method
In a non stick pan add oil, add cardamom, cloves & cinnamon sauté for a minute add chopped onions , sauté till golden brown.
Add ginger garlic paste , sauté till the raw smell goes then add tomato paste , cook in slow flame and keep stirring to avoid burning, (this step is very important).
Add cashew & melon paste, and add chili powder, coriander powder , turmeric powder ,cumin powder ,cardamom powder and dry fenugreek and red colour and cook for another few minutes and the base gravy is ready .
cool the gravy and can be stored in boxes.
Given below are the gravy options that you can make with this mother gravyVegetarians – You can substitute chicken with paneer or cauliflower or mixed vegetables.
1) Butter Chicken
In a pan, add (oil 2-3 tbsp), add 1 -2 cups base mother gravy, sauté add cooked chicken pieces ( grilled with butter chicken masala or red chilli pwd, haldi, garam masala), sauté chicken pieces well in the base mother gravy, add 2-3 tbsp of tomato ketchup, 1/2 tsp kasoori methi powder, 1 tbsp butter chicken masala, 1 tsp garam masala, salt to taste and 1/4 cup cream simmer for 5 mins and serve
2) Hyderabadi Chicken In a pan, add (oil 2-3 tbsp), add mix of (dried chillies whole, saunf, zeera, mustard seeds), chopped garlic 2 tsp, fry well add 1 -2 cups base mother gravy, sauté add cooked chicken pieces ( grilled with butter chicken masala or red chilli pwd, haldi, garam masala), sauté chicken pieces well in the base mother gravy, add 2-3 tbsp of tomato ketchup, pepper powder, zeera powder, salt to taste, little ghee and sauté well on high flame for 2-3 mins and serve
3) Chicken Tikka Masala In a pan, add (oil 2-3 tbsp), chopped garlic 2 tsp, 2-3 tbsp of tomato ketchup, elaichi powder abt ½ tsp, add 1 -2 cups base mother gravy, sauté add cooked chicken pieces ( grilled with any tandoori tikka masala or red chilli pwd, haldi, garam masala), sauté chicken pieces well in the base gravy, add 2-3 tbsp of grated boiled egg, 1 tsp rose water, salt to taste and serve
Other Variations – Chicken masala – Add chopped capsicum is added in chicken tikka masala along with little tandoori masala.
Dopiaza gravy – Same process as hyderabadi gravy but sauté 1 cup sliced onions are added in the end along with green chillies.
Dhabba Style - Give a tempering with zeera and red chillies, with alot of emphasis of frying/sautéing the masala, addition of grated paneer and dhabba masala, and top with butter before serving.
Achari Chicken – same process as dhabba style add 2 tsp achari masala
