I usually prepare this gravy at least once in a week, a delicious gravy goes well with rice/roti/dosa…I took this pictures few months back n just got time to post it :-(. Many of you asked for non veg recipes, so here it is…Try this weekend and have gr8 time with your family 🙂
Ingredients to grind
Big Onion – 1 and 1/2 (Medium size) chopped roughly
Tomato – 1/2 (Medium No.) chopped roughly
Curry Leaves – 4-5 Numbers
Dry Red Chillies – Lengthy 4 Numbers
Sliced Garlic – 5 Numbers
Coriander seeds – 3 Tbsp
Cumin seeds – 1tsp
Black/Whole Pepper corns – 1tsp
Fennel seeds – 2tsp
Whole Cinnamon – 1 Number
Whole Cloves – 4 Numbers
Whole Cinnamon – 1 Number
Whole Cloves – 4 Numbers
Shredded/Grated Coconut – 1/2 cup
Roasted gram/Dalia (Pottukadalai) – 1 Tbsp
Turmeric Powder – 1/4tsp
Turmeric Powder – 1/4tsp
Other Ingredients
Chicken – 1lb or around 500grams
Tomato – 1/2 Number
Tomato – 1/2 Number
Yogurt – 1/4 Cup
Oil – 2 Tbsp
Pepper – 1tsp
Curry leaves – Few
Small Onion – 12 (or replace with 1 Big onion)
Coriander Leaves – To garnish
Coriander Leaves – To garnish
Salt and Water – As Needed
Method
- Clean and cut the chicken in to pieces.
- Marinate the chicken with yogurt, turmeric and salt for at least 30 mins.
- Heat 1 Tbsp of oil in a pan, add cumin, pepper, fennel, whole red chili, onion, garlic and coriander seeds, saute well.
- When onion changes light brown finally add turmeric powder, coconut and dalia, remove from heat. Toss for few mins when the mixture cooled completely grind it to a fine paste.
- Again add oil to the same pan temper with whole pepper, curry leaves then add finely chopped small onion(Picture 3), tomato saute till tomato mashes well then add marinated chicken and start cook in medium flame for few more mins.
- When chicken starts leaving water add the ground paste (Picture 4 n 5) and transfer it to the pressure cooker (like I did for Pepper Chicken Chettinad gravy) allow 2 whistles (Picture 6).
- When pressure goes off again transfer to the wide open pan/kadai and allow to cook for few mins till the gravy gets thick, the gravy consistency is up to your desire.
- If you like to have bit watery then cook for short time otherwise add less water while grinding n cooking chicken then cook in low flame to evaporate excess water and when oil floats on top, then put off the stove…
Notes:
- Can substitute coriander powder in place of whole coriander.
- If you like to have more spicy then add red chili powder at any time.
- Can use mix of red n green chilies too..
Looks really delicious.Congrats.
looks superb Sangeetha! good step by step clicks
U have a wonderful space, glad to follow u 🙂
Yummy curry with loads of flavors…Love this with rotis..
Great combo and looks so yum!
Delicious chicken gravy Sangeetha, Looks yum
full of flavors, yummy!!
Please link this to my event too,link is below:)
Join EP event-Garlic OR Turmeric @ Spice n Flavors
Looks delicious and spicy…loved it.
Love chettinad preparations and this is so flavorful 🙂 Nice one Sangeetha 🙂
Prawn Biryani / Eral Biryani – Using Pressure Cooker
OMG…I'm literally drooling over your curry dear!
Looks delicious..
I love this gravy.. so full of flavours..looks very temtpting!
I am a fan of Chettinad recipes, if it with chicken means never failed to try it…this sounds so spicy n flavorful…will try this soon, love it with hot idlis 🙂
looks inviting sangee
wow!! superbly done!! yummmm..
Chettinad cuisine is of my fav, how flavourful this chicken gravy will be na, inviting.
Would love it with chapathis..yum
Yummy