CHETTINAD CHICKEN GRAVY
(A purely traditional dish)
INGREDIENTS:
1. Chicken
(cleansed and
turmeric powder added) - 1kg
2. Sambar
powder - 50g
3. Shallots
(sambar/china vengayam) - 100g
4. Ginger
garlic paste - reqd.qty
5. Turmeric
powder - 20g
6. Pepper - 1table spoon
7. Coriander
seed (dhaniya) - 1table spoon
8. Cumin
seeds - 1table spoon
9. Red
ball chilly (gundu milagai) - 50g
10. Salt - reqd.qty
11. Spices
(cinnamon, clove,
elaichi,
Star anise, bay leaves) - reqd.qty
12. Cooking
oil - reqd.qty
13. Onion
(finely chopped) - 500g
14. Tomato - 2nos.
15. Curry
leaves - reqd.qty
(NOTE: All quantities are approximate).
STEPS:
CHETTINAD
MASALA PREPARATION
1.
Heat
a little oil (2 spoon) in a pan, add coriander seed, pepper, cumin seeds and
mix well. Then add red ball chilly and fry.
2.
Add
the shallots (sambar/chinna vengayam) & curry leaves and cook for 2-3 mins.
Then cool it and grind it in the mixer.
The
CHETTINAD MASALA is ready…
GRAVY PREPARATION
1.
Heat
oil in a pan, add all the above mentioned spices and fry them.
2.
As
they are fried, add chopped onion, a little salt (for onion to get cooked
easily) and cook well.
3.
After
onion gets cooked, add curry leaves and ginger garlic paste (2 spoons) and cook
well till raw smell goes off.
4.
As
raw smell goes off, add tomato and a little turmeric powder and mix well.
5.
Now,
add chicken (water dried), and mix well. (Note:
Salt should not be added immediately after adding chicken. As the colour of
chicken turns white after cooking for some time, then add salt. This is the
correct timing for adding salt as chicken can take the essence of salt
completely).
6.
Add
a cup of water, close the pan and allow it to cook till the water reaches the
gravy state.
7.
Finally
add the chettinad masala that was prepared before, mix well and cook for at
least 5 mins. Then transfer it to a serving bowl/plate and decorate it with
cumin, red ball chilly and curry leaves.
The
most traditional CHETTINAD GHICKEN GRAVY is now ready to feast!!!