Sunday, March 28, 2010

Chettinad chicken gravy

This is a special recipe , because I made many modifications to the original recipe and made it to be perfect and tastier :-D

Ingredients:

  • Chicken - 1/2 Kg ( 2 big leg pieces)
  • Onion - 2
  • Tomato - 2
  • Garlic - 5
  • Ginger - 1 1/2 inch
  • Oil - 3 tablespoon
  • Zimt - 2 small pieces
  • Clove - 2
  • Fennel - 1 teaspoon
  • Jeera/cumin - 1 teaspoon
  • Pepper - 1 1/4 teaspoon
  • Turmeric powder - 1/4 teaspoon
  • Chilli powder - 1/2 teaspoon
  • Coriander powder - 1/2 teaspoon
  • Grated coconut - 3 teaspoon
  • Salt
  • Coriander leaves

Method:

  • Clean the chicken pieces and keep it aside.
  • Grind ginger, garlic, pepper, cumin, grated coconut, 1/2 onion, 1/2 tomato into a fine paste.
  • Heat oil in pan and add cloves, zimt, fennel seeds to the heated oil.
  • After the fennels are golden brown, fry remaining finely chopped onions to golden brown.
  • Add remaining chopped tomato pieces and pinch of salt and cook till tomatoes are totally smashed.
  • Add the thick paste to the pan.
  • Add turmeric powder, chilli powder, coriander powder , enough salt and cook it till raw smell goes off and the oil comes out at the sides.
  • Finally add the chicken pieces.
  • Add after 2- 3 mins half cup of water( or more) and cook it with closed lid for around 10 - 15 mins.
  • Check if the chicken is completely cooked and cook the gravy without closing with lid for few more minutes till the required consistency is attained.
  • Garnish with coriander leaves and serve it hot with rice, dosa, idli, or chappathi.







2 comments:

Anonymous said...

Meena nice one :) Happy to see a new recipe from you...will try the same way that you have mentioned in the recipe :)

Life is beautiful!!! said...

Hey its me Manju :)I didn't realise that I posted as anon :)