Ghiya Chicken | लौकी और चिकन की आसान रेसिपी | Chicken Curry | Sanjeev Kapoor Khazana

Ghiya chicken, a combo recipe which features two heroes together making it double the masaledaar fun. Pair it with a classic roti and make your meal enjoyable.

GHIYA CHICKEN

Ingredients

500 grams bottle gourd (doodhi / ghiya), peeled and cut into 1 inch cubes
750 grams chicken, cut into 2 inch pieces on the bone
2 tbsps ghee
10-12 black peppercorns
4-5 green cardamoms
1 black cardamom
1 inch cinnamon stick, broken
2 bay leaves
1½ tsps caraway seeds (shahi jeera)
3 medium onions, thinly sliced
Salt to taste
1½ tbsps ginger-garlic paste
2 medium tomatoes, thinly sliced
½ tsp turmeric powder
2 tsps coriander powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp garam masala powder
2-3 green chillies, slit
½ cup fresh mint leaves
2-3 tbsps chopped fresh coriander leaves
Paranthe to serve

Method

1. Heat ghee in a pressure cooker, add black peppercorns, green cardamoms, black cardamom, cinnamon stick, bay leaves, and caraway seeds and sauté till fragrant.
2. Add onions and salt and mix well. Cook till golden brown.
3. Add ginger-garlic paste, mix and sauté for 1-2 minutes.
4. Stir in the tomatoes and cook till soft and pulpy.
5. Add turmeric powder, coriander powder, red chilli powder, cumin powder, and garam masala powder and mix well. Cook for 1-2 minutes.
6. Add bottle gourd, and sauté for 2-3 minutes. Add the chicken, sauté on high heat for 3-4 minutes.
7. Add 1½ cups hot water, mix, cover and cook on medium heat, under pressure till 3-4 whistles are released.
8. Switch the heat and allow the pressure to reduce completely.
9. Open the cooker, add green chillies, and coriander leaves. Switch the heat on and cook for 1-2 minutes.
10. Transfer the gravy in a serving bowl. Serve hot with paranthe.

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