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Wash the chicken well and with a knife slash the chicken flesh a little to enable to juices to penetrate. In a bowl mix, chicken, chili powder, coriander powder, garam masala, salt, lime juice, yoghurt and set aside. This is a type of chicken curry in a thick gravy with a nice spicy flavor, but is not too hot.

To get started with this recipe, we must prepare a few components. You can cook spicy chicken in thick gravy using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Spicy Chicken In Thick Gravy:

1. Prepare 1 number chicken cut into pieces
2. Prepare 1 number onion large
3. Make ready 4 2 numbers potato cut into pieces
4. Prepare 4 tablespoons masala meat powder
5. Prepare 3 tablespoons chilli powder
6. Get 2 tablespoons tumeric powder
7. Prepare 3 tablespoons ginger garlic paste
8. Take 1 strip curry leaves
9. Prepare number aniseed cinnamon , stick , cloves
10. Get to taste salt
11. Get 5 tablespoons cooking oil
12. Prepare 2 cups water

Cook covered till the chicken pieces are tender and add salt. Once it's done, transfer the Dhaba-style Spicy Chicken in a serving bowl and garnish it with fresh coriander leaves, parsley and lemon wedges. If the gravy is too thick, add more broth or drippings liquid. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

Steps to make Spicy Chicken In Thick Gravy:

1. Wash the cut up chicken, drain off excess water if any, add in the ginger and garlic paste, turmeric and salt and leave it aside.
2. In a big heated wok, pour in the oil and once you know its hot enough, put in the cut onion, cloves, cinnamon sticks and aniseeds and stir fry
3. Once the onion is soggy and the spices turn colour, add in the marinated chicken together with the potato.  Add in 2 cups of water, give it a good stir and cover to let it cook for at least 15 mins.
4. Remove the cover, add in salt, meat masala and chilli powder and stir until all the powder a completely mixed with the chicken.  Cover for about another 5 minutes.  Make sure that the gravy thickens before switching off the heat.
5. The spicy chicken gravy can be served with naan, chappathi, pratha or rice.

Gradually stir mixture into hot broth. Cook and stir until thickened and bubbly. Gravy is a sauce made by thickening meat-based stocks and/or the drippings from roasts with a roux made from flour and some kind of fat (often butter, though you could use oil or the fat collected from the roast itself). If you're a student of French cooking, this description may have just turned on a lightbulb above your head. Isn't that the same thing as a velouté, one of the five mother.

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