Servings: 4 people
Ingredients
- 1/2kg Chicken
- 30 Small Onion or Big Onion -2
- 2 -Tomatoes (small size)
- 20 pods -Garlic
- 2 teaspoon -Ginger,Garlic paste
- 1 tablespoon -Chilli Powder
- 2to3 tablespoon -Corinder Powder
- 2 teaspoon -Lemon juice
- For Marination
- 2tablespoon -Curd
- 1teaspoon -Turmeric Powder
- 2teaspoon -Chilli Powder
- 2teaspoons -Salt
- 1teaspoon -Ginger,Garlic Paste
- ForSesoning
- 2 -Cardomom
- 2smallpieces -Cinnmom
- 2 -Cloves
- Bay leaf small piece
- Star anise -small piece
- Mint leaf - little
- Curry leaf -little
- 1 teaspoon -Fennal seed
- For Grinding
- 2 table spoons -Cocunut
- 5 -Cashewnut
- 1 teaspoon -Fennel seed
- Wash the chicken pieces nicely . Marinate with the items given in 'to marinate'
- Let it stay for 1 hour . Mince the onion, garlic and tomatoes ,Grind items in 'to grind to a smooth paste.
- Keep the cooker in the stove in 1 table spoon of oil season the kozhambu with the items in 'to season'
- Saute the onion, ginger garlic paste and tomatoes one by one nicely.
- Add thechilli powder,corinder powder.
- Add 2 to 3 cups water (if gravy is thick water can be added latter also)
- Put the salt needed ( Remember 2 teaspoons of salt was added while marinating) mix everything well.
- Close the cooker and put the weight
- Once the steam starts coming reduce the flame to medium, cook for 8 to 10 minutes
- Wait for the pressure to get relesed, open the cooker and the grinded paste
- Let the gravy boil for 5 minutes
- Now if the gravy is thick then the consistency you need, water can be added, check for the salt and hot taste and if any correction has to be made it can be done now .If you find the gravy too watery even after 5 to 8 minutes of boiling little coriander powder can be added.
- Once everying is well mixed and the gravy looks perffect switch off the stove.
- Add the lemon juice and mix well
- Garnish with coriander leaves
- Chettnad chicken gravy is ready.
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