Preparation Time : 40 minutes

Cooking Time : 40 minutes

Serving : 10 members

Description

We all go to restaurants and order different gravies and in no time it’s on our table and I always used to wonder if we can do this at home …….Off course we can ,and can make different gravies in no time and reason in is restaurants they have mother base gravy which they use commonly in all gravies ,if we make that home ,we can for sure win the hearts of each member of our family .
Best part of this mother base gravy is that you can divide it into smaller portions and freeze it ,( label it. ) and can used later and I am very happy to share the recipe of mother base gravy ( restaurant style ) with you all.
Description and recipe shared by Anisa Arif . I got to know Anisa Arif through my friend sulu . Anisa Arif is a spice queen and is the proud owner of the zaiqa the spice store . Peeps please check out her spice powders as they are worth trying and a boon to people when pressed for time to entertain food at home . I did gift my sister Fazeem an entire set of her spice powders on her visit to India on a holiday from United Kingdom . Fazeem did like all the spice powders and I use them as well on lazy days a lot . Here’s the link to her Facebook page where she takes orders . Please check it out , order and enjoyment guaranteed by me .

Link : https://www.facebook.com/ZaiqaTheSpiceStore

Ingredients

Method

In a non stick pan add oil, add cardamom, cloves & cinnamon sauté for a minute add chopped onions , sauté till golden brown.
Add ginger garlic paste , sauté till the raw smell goes then add tomato paste , cook in slow flame and keep stirring to avoid burning, (this step is very important). Add cashew & melon paste, and add chili powder, coriander powder , turmeric powder ,cumin powder ,cardamom powder and dry fenugreek and red colour and cook for another few minutes and the base gravy is ready .cool the gravy and can be stored in boxes.

Given below are the gravy options that you can make with this mother gravy
Vegetarians – You can substitute chicken with paneer or cauliflower or mixed vegetables.

Method for Butter Chicken

1. In a pan, add (oil 2-3 tbsp), add 1 -2 cups base mother gravy, sauté add cooked chicken pieces ( grilled with butter chicken masala or red chilli pwd, haldi, garam masala),
2. Saute chicken pieces well in the base mother gravy, add 2-3 tbsp of tomato ketchup, 1/2 tsp kasoori methi powder, 1 tbsp butter chicken masala, 1 tsp garam masala, salt to taste and 1/4 cup cream simmer for 5 mins and serve.

Method for Hyderabadi Chicken

1. In a pan, add (oil 2-3 tbsp), add mix of (dried chillies whole, saunf, zeera, mustard seeds), chopped garlic 2 tsp, fry well add 1 -2 cups base mother gravy, sauté add cooked chicken pieces ( grilled with butter chicken masala or red chilli pwd, haldi, garam masala),
2. Saute chicken pieces well in the base mother gravy, add 2-3 tbsp of tomato ketchup, pepper powder, zeera powder, salt to taste, little ghee and sauté well on high flame for 2-3 mins and serve.

Method for Chicken Tikka Masala

1. In a pan, add (oil 2-3 tbsp), chopped garlic 2 tsp, 2-3 tbsp of tomato ketchup, elaichi powder about ½ teaspoon, add 1 -2 cups base mother gravy.
2. Saute add cooked chicken pieces ( grilled with any tandoori tikka masala or red chilli pwd, haldi, garam masala).
3. Saute chicken pieces well in the base gravy, add 2-3 tbsp of grated boiled egg, 1 tsp rose water, salt to taste and serve.

Other Variations

Chicken masala : Add chopped capsicum is added in chicken tikka masala along with little tandoori masala.

Dopiaza gravy : Same process as hyderabadi gravy but sauté 1 cup sliced onions are added in the end along with green chillies.

Dhabba Style : Give a tempering with zeera and red chillies, with alot of emphasis of frying/sautéing the masala, addition of grated paneer and dhabba masala, and top with butter before serving.

Achari Chicken : Same process as dhabba style add 2 tsp achari masala.