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This super gravy can be frozen in packs ready to be re-used when ever required...
Ingredients:
Cashew nuts - 100 g
Melon seeds - 100 g
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 make 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
Cardamom 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 puree , cook in slow flame and keep stirring to avoid burning, (this step is very important).
Add cashewnuts & melon seeds paste, and add chili powder, coriander powder , turmeric powder ,cumin powder ,cardamom powder, dry fenugreek (kasuri methi) and red colour and cook for another few minutes and the base gravy is ready .
Cool the gravy and can be stored in boxes.
To use this gravy -
1) Butter Chicken
Marinate chicken with butter chicken masala or red chilli powder, turmeric powder, garam masala powder and salt. Grill the chicken pieces. In a pan, add 2 to 3 tbsp oil, add 1 - 2 cups base mother gravy, sauté. add grilled chicken pieces, Sauté chicken pieces well in the base mother gravy, add 2-3 tbsp of tomato ketchup, 1/2 tsp kasuri 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
Marinate chicken with butter chicken masala or red chilli powder, turmeric powder, garam masala powder and salt. Grill the chicken pieces. In a pan, add 2 - 3 tbsp oil, add mix of whole dried chillies, 1/2 tsp fennel seeds, 1/2 tsp zeera, 1/2 tsp mustard seeds, 2 tsp chopped garlic, fry well. Add 1 - 2 cups base mother gravy, sauté and add cooked chicken pieces - sauté chicken pieces well in the base mother gravy, add 2-3 tbsp of tomato ketchup, 1/2 tsp pepper powder, 1/2 tsp zeera powder, salt to taste, little ghee and sauté well on high flame for 2-3 mins and serve.
3) Chicken Tikka Masala
Marinate chicken with tandoori chicken masala or red chilli powder, turmeric powder, garam masala powder and salt. Grill the chicken pieces. In a pan, add 2 - 3 tbsp oil , 2 tsp chopped garlic, 2-3 tbsp of tomato ketchup, 1/4 tsp elaichi powder, add 1 -2 cups base mother gravy, 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
For Vegetarians – You can substitute chicken with paneer or cauliflower or mixed vegetables.
Salaam.
