Bohra Smoked Chicken Gravy
This delicious chicken gravy is prepared with cashews and tomato sauce, giving it a rich velvety smoothness. A classic dish from Bohra cuisine, this gravy is then smoked using a technique known as dhungar, which elevates the flavor. A perfect accompaniment to hot naan or steamed rice.
Ingredients
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- Oil3 – 4 tablespoon
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- Butter2 tablespoons
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- Chicken Boneless½ KG
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- Garlic paste1 teaspoon
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- Ginger paste1 teaspoon
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- Tikka Masala1 teaspoon
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- Red Chilli Powder1 tablespoon
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- SaltTo Taste
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- Ketchup1 cup
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- Cashew paste1 cup
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- Cream1 tablespoon
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- Coal1, preheated
Preparation
- In a preheated pan add oil, butter and stir.
- Add chicken and mix well for 5 minutes.
- Add garlic ginger paste and mix well.
- Add tikka masala, red chilli powder, salt and mix well.
- Add ketchup and stir. Then add cashew paste and mix well.
- Add cream and mix. Let it simmer for 08 to 10 minutes.
- In a foil cup and a preheated coal, keep it inside the put, pour some oil over it and cover the lid for about 5 minutes.
- Enjoy! Please give us your feedback in the comments below.
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