Chettinad Chicken Gravy

Ingredients (22)

• chicken1 kg
• gingelly oil4 tbsp
• onion3
• tomato4
• ginger garlic paste1.5 tbsp
• curry leaves2 sprig
• fresh coriander leaves0.25 cup
• salt
• turmeric powder0.25 tsp
• chilli powder0.75 tbsp
• coriander powder0.75 tbsp
• fresh coconut0.5
• dry red chillies17.5
• coriander seeds0.75 tbsp
• fennel seeds0.75 tbsp
• black peppercorns0.25 tsp
• cumin seeds0.25 tsp
• whole garam masala12.5 g
• cinnamon
• cloves
• green cardamom
• kalpasi5.5

Method

1. 1

   Heat a dry pan over medium heat.

2. 2

   Roast the coriander seeds, fennel seeds, cumin seeds, peppercorns, whole garam masala and kalpasi until aromatic.

3. 3

   Add the dried red chillies and roast for another minute.

4. 4

   Finally, add the grated coconut and roast until it turns golden brown.

5. 5

   Allow the mixture to cool completely.

6. 6

   Grind with a little water to a smooth, thick paste.

7. 7

   Heat the gingelly oil in a heavy-bottomed kadai or saucepan.

8. 8

   Add the curry leaves.

9. 9

   Add the sliced onions and sauté until golden brown.

10. 10

    Add the ginger garlic paste and cook until the raw smell disappears.

11. 11

    Add the chopped tomatoes and cook until soft and the oil separates.

12. 12

    Stir in the turmeric powder, chilli powder and coriander powder.

13. 13

    Cook the spices for 2 minutes.

14. 14

    Add the chicken pieces and mix well so they are coated with the masala.

15. 15

    Cover and cook for 8–10 minutes, allowing the chicken to release its juices.

16. 16

    Add the prepared Chettinad masala paste.

17. 17

    Pour in 1–1½ cups water, depending on the desired consistency.

18. 18

    Add salt to taste and mix well.

19. 19

    Cover and simmer over low heat for 20–25 minutes, or until the chicken is tender and the gravy thickens.

20. 20

    Garnish with chopped coriander leaves.