Monday, 28 July 2014

Chettinadu chicken gravy

Chettinadu gravy is known for its flavourful and aromatic spices, in addition to their tantalizing taste. Here, I have made chettinadu masala, from scratch and this is followed by the gravy.  You can also make the masala in huge batch and store them for later


They were absolutely fabulous and would go divine with dosa/rice/idiyappam.  I am planning to make them furthur...



Preparation time:  25 minutes 
Marination time: 2-3 hours
Cooking time: 40 minutes
Serves: 4

Ingredients required

For the chettinadu masala

  • 1/4 tsp of methi/mustard seeds
  • 1 tsp sombu/saunf
  • 5-6 dried red chillies
  • 2 tbspn whole dhanya
  • 1/2 tsp of kalpasi/dagad phool
  • Handful of curry leaves
  • 2 tbspn of dried kopparai/ coconut
To temper
  • 4 tbsp of oil
  • 1-inch cinnamon stick
  • 1 bayleaf, crushed
  • 3-4 cloves
  • 8-10 curry leaves
  • 2-3 slit green chillies
  • 1 tbspn sliced garlic
Others
  • 1 cup of finely chopped onions
  • 11/2 cup of finely chopped tomatos
  • 500 gm of chicken, cut into medium-sized chunks
  • Pinch of haldi/turmeric powder
  • Salt, to taste
  • Coriander leaves, to garnish


Method

In a kadaai, roast masala ingredients  and finely powder them into electric blender.  Wash chicken and pat them dry completely.    Marinate this along with pinch of haldi and chicken.  Keep aside


In an kadaai, add oil followed by ingredients to temper.  Add onions and saute them till they turn pink (Do not brown)  Add tomatos along with salt.  Let the tomatos reduce, become an thick paste. 


Now add marinated chicken and simmer for ten mintes.  Allow the chicken to cook with their own juice.


Check the seasoning.  If you want more spice, you can add chilly powder.  Cover and cook till they are done.  


Serve piping hot & enjoy!!!!




Linking this to  Srivalli's CCC Challenge


Cooking from Cookbook Challenge 


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