The gravy is not very soupy, its thick. I personally prefer thick gravy with rice and soupy with roti/paratha.
A tip for busy women/men in kitchen who pack lunch to office - It is a fact that chicken curry tastes best when it is with bones, but highly inconvenient to eat in office! So I always buy half boneless and half with bones and cook together for dinner. While you can finish off pieces with bones at dinner time, you may keep the boneless pieces curry along with rotis for your lunch box the next day.
Here are the ingredients for this simple and delicious recipe.. there is twist in this recipe keep reading.. :-)
250 gms chicken with bones
250 gms boneless chicken
4 onions finely chopped
2 green chillies finely chopped
1 cup chopped fresh coriander
2 tbsp ginger garlic paste
2 tbsp vegetable oil
1 tsp kashmiri lal mirch (Gives good colour but not very spicy, just what we want!)
1/2 tsp garam masala
1/2 tsp levelled turmeric
Pinch of asafoetida
Salt to taste
Heat oil in kadhai, add asafoetida, when it turns brown, add onions and green chillies. Fry till onions turn transparent, add ginger garlic paste and fry till oil separates. Add chicken and sprinkle turmeric, mix well.
Cover and cook for 5 minutes.
Sprinkle salt, chilli powder and mix well. Add just enough water to cover all pieces. Cover and cook for 10 minutes.
Now comes the twist! turn off the flame and add garam masala. Mix well and cover the gravy with lid. Give a standing time of 5 minutes and then serve! The twist is to add garam masala after the curry has cooked and flame has been turned off. This gives a very interesting and aromatic flavour, try it to believe it!
Sprinkle fresh coriander at the time of serving.