Bohra Cuisine · Main Course

Smoked Chicken Gravy (Bohra Style)

This recipe brings chicken curry to the next level by using smoking (dhungar) technique. The chicken is cooked in cashew & dried red chilli paste.DSC_3175_FotorI love to cook,I dream about food; I really do. But then there are days when I run out of ideas on what to make for dinner. It makes me want to run away from all this and never come back.

On those days this Bohri-Style Smoked Chicken Gravy comes to my rescue. This smoked chicken is one of my best, quick and easiest chicken preparations. This is something I learned from my Mom-in-law. It’s my husband’s favorite as well. It’s a perfect comfort meal for such lazy days.

DSC_3072_FotorBohra Cuisine chicken gravies are mostly cashew / almond based. Creamy cashews / almond add a velvety richness to this flavorful Bohra-Style Chicken Gravy. It compliments very well with chapati’s, naan or rice pulao. Smoking technique adds a unique delicious dimension! Usually as I cook, the irresistible aroma of this dish drives my hubby insanely impatient.

DSC_3104_Fotor.jpgThis chicken gravy is cooked with soaked dried red chilli , cashew paste & tomato ketchup. Hot ghee is poured on the hot charcoal, the resultant smoke gives the chicken a nice smoky flavor.

DSC_3164_Fotor

Just a few ingredients & you have a nutty and flavorfully spicy without being fiery hot, chicken gravy ready!

Here’s how you can make it too:

INGREDIENTS:

  • 1.5 lb chicken thighs, cut in cubes
  • 1/2 cup raw cashews
  • 15-18 kashmiri dried red chilli (adjust tolerance)
  • 1 tbsp garlic paste
  • 1tbsp ginger paste
  • 2 tbsp tomato ketchup
  • 2 tsp ghee (clarified butter)
  • 2 tbsp oil
  • salt to taste
  • 1 piece coal

DSC_3003_Fotor.jpg(I forgot to add ginger garlic paste in the picture above)

METHOD:

  • Soak Kashmiri dried red chillies in hot water for 30 minutes or until soft.
  • Soak 1/2 cup cashews in 1 cup water for 15-20mins
  • Marinate chicken with ginger, garlic paste & salt. For 25-30 minutes.
    • After Kashmiri red chillies become soft. Discard the water. Break the chillies into half & remove the seeds from them. This will help the gravy to get a bright orange color without making it too spicy.
    • Add cashews & dried red chillies in a blender, with 1 cup of water. (use the water we used for soaking cashews)
    • Grind into a smooth paste.
    • Heat oil in a pan on medium heat.
    • Add the cashew chilli paste in oil. Be careful the paste might splutter.
    • Keep steering & fry the cashew chili paste until oil oozes out from the sides. It might take around 5-6minutes.
    • Add chicken in the pan, & mix it well with the gravy.
    • Saute for for few minutes till chicken changes color.
    • Lower the flame to low & cover the pan with a lid & let the chicken cook for 8-10 minutes. This will help chicken to cook in it’s own juices.
    • Keep steering the gravy in between, to make sure it’s not burning.
    • After cooking for 10 minutes, the gravy will become thinner.
    • Add Tomato ketchup & mix it well into the gravy.
    • Cook on low heat for 10 minutes more.
    • Do not add water to the gravy yet.
    • Keep a tight lid or aluminium foil handy.
    • Meanwhile heat a piece of coal until red hot.
    • Heat ghee (clarified butter) till smoking hot.
    • Place a steel bowl in middle of the chicken gravy. Carefully place the red hot coal in the bowl with a steel tong, and pour smoking hot ghee (clarified butter) on top of the hot coal. Quickly cover the dish with aluminium foil or a lid so that minimum fumes escape.
    • Leave the pan covered for 10 mins to get a deep intense smoked flavor to the chicken gravy.
    • Very Carefully keep the steel bowl in the sink until it cools down.
    • Mix the chicken gravy well. So that all the flavors blend in.
    • At this point you can add water as per your desired thickness of the gravy. I added 1/2 cup as we like a thicker gravy.
    • Let the gravy simmer for 5minutes.
    • Garnish with cilantro & serve with hot chapati’s or naan.

 


 

DSC_3181_Fotor.jpg


Smoked Chicken Gravy (Bohra-Style)

This recipe brings chicken curry to the next level by using smoking (dhungar) technique. The chicken is cooked in cashew & dried red chilli paste.


  • Yield: 2-3            Difficulty: Easy

  • INGREDIENTS:
  • 1lb chicken thighs, cut in cubes
  • 1/2 cup raw cashews
  • 15-18 kashmiri dried red chilli (adjust tolerance)
  • 1 tbsp garlic paste
  • 1tbsp ginger paste
  • 2 tbsp tomato ketchup
  • 2 tsp ghee (clarified butter)
  • 2 tbsp oil
  • salt to taste
  • 1 piece coal

 

  • METHOD:
  • Soak Kashmiri dried red chillies in hot water for 30 mins or until soft.
  • Soak 1/2 cup cashews in 1 cup water for 15-20 mins.
  • Marinate chicken with ginger, garlic paste & salt. For 25-30 minutes.
  • After Kashmiri red chillies become soft. Discard the water. Break the chillies into half & remove the seeds from them. This will help the gravy to get a bright orange color without making it too spicy.
  • Add cashews & dried red chillies in a blender, with 1 cup of water. (use the water we used for soaking cashews)
  • Grind into a smooth paste.
  • Heat oil in a pan on medium heat.
  • Add the cashew chilli paste in oil. Be careful the paste might splutter.
  • Keep steering & fry the cashew chili paste until oil oozes out from the sides. It might take around 5-6minutes.
  • Add chicken in the pan, & mix it well with the gravy.
  • Saute for for few minutes till chicken changes color.
  • Lower the flame to low & cover the pan with a lid & let the chicken cook for 8-10 minutes. This will help chicken to cook in it’s own juices.
  • Keep steering the gravy in between, to make sure it’s not burning.
  • After cooking for 10 minutes, the gravy will become thinner.
  • Add Tomato ketchup & mix it well into the gravy.
  • Cook on low heat for 10 minutes more.
  • Do not add water to the gravy yet.
  • Keep a tight lid or aluminium foil handy.
  • Meanwhile heat a piece of coal until red hot.
  • Heat ghee (clarified butter) till smoking hot.
  • Place a steel bowl in middle of the chicken gravy. Carefully place the red hot coal in the bowl with a steel tong, and pour smoking hot ghee (clarified butter) on top of the hot coal. Quickly cover the dish with aluminium foil or a lid so that minimum fumes escape.
  • Leave the pan covered for 10 mins to get a deep intense smoked flavor to the chicken gravy.
  • Very Carefully keep the steel bowl in the sink until it cools down.
  • Mix the chicken gravy well. So that all the flavors blend in.
  • At this point you can add water as per your desired thickness of the gravy. I added 1/2 cup as we like a thicker gravy.
  • Let the gravy simmer for 5minutes.
  • Garnish with cilantro & serve with hot chapati’s or naan.

Notes:

  • You can alternate steel bowl with aluminium foil.
  • Alternate ghee (clarified butter) with butter.

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8 thoughts on “Smoked Chicken Gravy (Bohra Style)

  1. This is quite amazing …. I have never had a smoked curry gravy but I can see I need to try it – I love smoked tastes and I love rich almonds curries so I’m guessing this could be close tomHeaven for me! Thank you so much for following my blog. I hope I won’t disappoint you and look forward to seeing more of yours 😊

    Liked by 2 people

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