• Chettinad Chicken Gravy


    For marinating
    Chicken – 750 gm
    Chilly powder – 1 tbsp
    Curd – 1 tbsp
    Turmeric powder – 1 tsp
    For grinding
    Onion – 2 medium sized
    Tomato – 2 large sized
    Fried channa or Pottu kadalai – 1 tbsp ( optional )
    Green chillies – 2
    Cashews – 10
    Cinnamon – 1
    Fennel seeds – 1tsp
    Cloves – 1
    Oil -  1 tsp
    For seasoning
    Fennel seeds – 1 tsp
    Curry leaves – 8
    Small Onions – 1 cup
    Tomato – 1 medium sized, chopped finely
    Oil – 2 tsp
    For gravy
    Tamarind paste – 1/2 tbsp ( optional )
    Water – 1 1/2 cup
    Salt – for taste
    Corriander leaves – for garnishing



    Marinate chicken
    1.Clean and cut the chicken into 1 inch pieces. Wash them well and pat dry
    2.Add chilli powder, salt, turmeric powder and curd to the chicken and marinate it for 30 mins or till u prepare the masala for grinding
    Prepare masala for gravy
    1.Heat oil in a pan. Add fennel seeds, cloves, cinnamon stick and fry for 1 min
    2.Add pottu kadalai and Cashew and fry till they have turned golden brown
    3.Add onions, green chillies and tomatoes one by one and saute them well till they are cooked
    4.Turn off the heat and allow them to cool
    5.Grind the sauted items to fine consistency by adding water and keep aside
    Prepare chicken gravy
    1.Heat oil in a pan. Add fennel seeds and curry leaves. Once they start to pop out, add small onions and fry them well.
    2.Add tomatoes and saute it at medium heat till it has blended well with the onions.
    3.Add the marinated chicken and cook for 10 mins
    4.Now add the ground masala and tamarind paste to chicken. Mix well and cook for 2-3 mins
    5.Add the water, salt to chicken and allow it to boil for 10 mins keeping it covered with lid.
    6.Turn off the heat and garnish with chopped corriander leaves.