Chettinad Chicken Gravy

This recipe is adopted from Sukanya of Hot and sweet Bowl.

Amma uses Kalpasi or Black stone flower for Briyanis and for

other Non- veg gravies. Since it is not available here I asked

Amma to send Kalpasi and it surely made difference in

the gravy as Sukanya suggested.

Ingredients

For Marination

Chicken- 1 lb

Lemon juice - 2 tsp

Salt - 1/2 tsp

Turmeric powder - 1/2 tsp

To dry roast

Dry Red chillies - 10

Coriander seeds - 2 tblsp

Cumin seeds - 2 tsp

Fennel seeds - 2 tsp

Pepper - 2 tsp

Cashew - 10

split roasted Gram - 2 tblsp

Cinnamon - 4 "

Cloves - 4

cardomom - 4

star anise - 2

Mace - 2

Shredded coconut - 1/4 cup

For the Gravy

Bay leaf - 2

Black stone Flower - 2

Onion - 3

Tomato - 1

Ginger - Garlic paste - 2 tblsp

Red chilli - 1/4 tsp

Coriander leaves

curry leaves

Salt

Water - 1/4 cup

Oil - 2 tblsp

Method

• Cut the chicken into small pieces and marinate with lemon juice , salt and Turmeric powder for atleast 2 hrs.
• Dry roast all the ingredients and make it to an fine powder or paste.
• Heat oil in a kadai add bay leaf , Black stone flower and ginger garlic paste.
• Now add onions and fry for 2 min.Then add chicken and saute well.
• Pour the grounded masala to the chicken and fry it for some time.
• Now add tomato ,chilli powder , salt and water.
• Let the chicken cook and bring it to the desired consistency.
• Add curry and coriander leaves .

Serve hot with parathas , rotis and chappathis.

I am sending this to Vandana's Chicken event.