A Kilo Of Kindness, Easy, Recipes

Gavti Chicken

A house-favourite at the Dhingra’s, this humble chicken gravy packed with natural herbs and spices was a hot-seller at the restaurant.

Ingredients

  • For Cooking
  • 500 Grams Chicken (Desi/Gavti)
  • 4 Tbsp Oil
  • 2 Bay Leaves (Tej Patta)
  • 2 Black Cardamom (Badi Elaichi)
  • 6 Cloves
  • 6 Pepper Corns
  • 1 Tbsp Ginger-Garlic Paste
  • 3 Onions, Sliced
  • 3 Tomato, Puréed
  • 1 Tbsp Garam Masala
  • 1 Tbsp Dhanya Powder
  • 1 Tbsp Kitchen King Masala
  • 1 Tsp Degi Mirch Powder
  • 1 Tsp Chicken Masala (any)
  • Salt to Taste
  • For the Garnish
  • Coriander Leaves and Ginger, Julienned 

Preparation

Prep: 10 minutes
Cooking: 20 minutes

  1. In a pressure cooker, heat the oil and add bay leaves, black cardamom, cloves, peppercorns and ginger-garlic paste. Sautee well.
  2. Next, add onions and fry till light brown.
  3. Then add the tomato puree and rest of the dry masalas. Cook for a few minutes, add salt to taste and mix.
  4. Now add the chicken and cook for 10 minutes. Close the lid and pressure cook for 30 minutes first on high flame and after one whistle on low flame. 
  5. Check if it’s done (desi chicken takes slightly longer) to cook.
  6. Garnish with coriander leaves and ginger. 

Watch

About – A Kilo Of Kindness

#AKiloOfKindness is an initiative by From Around that aims at encouraging people to shop on www.21organic.com leading up to Diwali to raise funds for a child’s education. 100% of profits will go towards St. Catherine’s Home to help secure a child’s future. This time when you cook your favourite meal, you’d have changed someone’s world.
Jaikishan Dhingra

I have been a restauranteur by profession for decades. 30 years ago, when we inaugurated Sheriff, an authentic Mexican restaurant, it introduced a brand-new cuisine to the city of Mumbai with chefs from Dubai dishing up delightful meals. I had been travelling since my college days to the US and Canada, watching numerous McDonald’s outlets on the highways, and that’s when I thought of introducing a restaurant-on-the-highway concept in India. 15 years ago, in 2005 I started Bhagat Tarachand. From day one, we had massive footfalls and it became instantly popular. As the years passed by, both my children went on to study in Switzerland. Pooja went to Le Cordon Bleu and started Le 15 while Varun opened Oye Punjabi. I always told them about ensuring the top-notch quality of ingredients in the food they serve. Fresh ingredients are the reason for the good taste in food - it's the key ingredient. Recently, the lockdown gave me an opportunity to relax and enjoy the process of cooking - from making snacks for our building’s security staff to cooking every possible cuisine - Punjabi (of course), Rajasthani, Keralite, Maharashtrian, Nepalese, Thai and many more. I have also used this time wisely to learn cuisines and dishes from specialists and recreated them. I often chat with my sister about what to cook, recipes and techniques with which to prepare everyday meals for my family. With a nudge from my daughter, I have begun documenting my recipes. Let's see where this food journey takes me!