Ingredients Chicken Gravy in Chettinadu style
½ kilo Chicken
1 cup small onions chopped fine
½ cup chopped Tomatoes
1 tbsp chopped garlic
2 tsps ginger garlic paste
1 tbsp chili powder
2 tbsps coriander powder
2 tsps lemon juice
Ingredients needed for the marinade
2 tbsps Curd (if there is no curd a teaspoon of lemon juice can be used)
1 tsp Turmeric powder-1 teaspoon
2 tsps Chili powder-2 teaspoons
About 2 tsps Salt / to taste
1 tsp ginger garlic paste
For seasoning the Chicken Gravy in Chettinadu style
2 one inch pieces of cinnamon
1 Bay leaf
a small piece of Star anise
2 tsp chopped mint leaves
Handful of curry leaves
1 tsp Saunf / Fennel seed
Grind to a smooth paste
½ cup freshly grated coconut
1 tbsp Khus Khus / Poppy seeds
1 tsp Saunf / Fennel seeds
How to prepare Chicken gravy in Chettinadu style
Wash the chicken pieces nicely.
Marinate the chicken pieces with the masala ingredients given under marinade. Leave it aside for about an hour.
Grind the ingredients coconut, Khus khus and Saunf to a smooth paste. Soak Kus khus for abt 5 minutes before grind it with the coconut to get a smooth paste
Heat oil in a fry pan. Add the ingredients for seasoning and sauté the onion, garlic, ginger garlic paste and tomatoes till all the ingredients blend well.
Now add the marinated chicken and sauté nicely for 3 minutes
Add the chilli and coriander powder and add about 2-3 cups of water. Adjust water as per your taste and the consistency you like.
Adjust salt and mix well. Let the mix come to a boil, simmer and let the chicken cook till tender.
Now add the ground coconut, khuskhus paste. Let the gravy simmer for 5 minutes
Add the lemon juice and mix well
When done, garnish with Coriander leaves. Serve hot.
Points to Note :
Instead of Khus khus you can add about 5-6 full cashew nuts but Khus khus will give you the best flavour and taste.
When you add lemon juice add it after removing the mix from the fire.
If you are preparing the gravy to serve with rice, make it a little thinner by adding a little more water and if you are serving with Rotis and Phulkas make it thicker by reducing the water content.
All the chopped ingredients should be chopped / minced very well to get a smooth finish to the gravy.