Traditionally green chillies and red chilli powder are used quite liberally to up the heat quotient of the gravy. In fact the world famous Guntur Chillies which are known for their robust heat are used predominantly in many dishes including this one so as to get the real spicy taste of the gravy. I would not be able to get two morsels of the piquant chicken curry down my throat without tears streaming from my eyes, but my in-laws extended family would openly say that without the high heat from the chilli combine, the gravy would not taste good.
So each to its own. Let the sharp peppers spice up your chicken gravy or the mildly peppered yet delicious chicken curry please your gut and taste. The choice is entirely yours.
5) Cinnamon - 1 small stick
6) Onions - 2 medium finely sliced
7) Ginger And Garlic Paste - 1 tbsp
8) Chicken - 500 g, cut of your choice. Normally bite size cut pieces are used.
9) Green Chillies - 2 slit, use more or less according to the amount of heat you prefer in your dish
10) Curry Leaves - 6-7
11) Turmeric - 1tsp
12) Red Chilli Powder - 2 tsp ( use more or less according to the amount of heat you prefer in your dish )
13) Coriander Powder - 2 tsp
14) Chicken Masala/ Chicken Curry Powder - 2 tsp
15) Milk - 1/2 Cup
( I have however used Almonds in my dish to make it more healthy. I have soaked 10-15 ALMONDS with 1tbsp poppy seeds in half a cup of warm milk for an hour and then ground it into a fine paste)
( In countries where poppy seeds are banned substitute it with 10-15 cashewnuts or 1 tbsp melon seeds/ Charmagaz).
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