CHETTINAD CHICKEN GRAVY

CHETTINAD CHICKEN GRAVY

I learnt this from my 2nd Co -sis...She makes a dry version of this .. i tried it ,the gravy version and still it tasted good...

INGREDIENTS:

1. Chicken - white meat (boneless chicken breast) others fine too..- 1/2 pound...(diced into med sized pieces)



2. Onion - 1 Medium (diced)



3. Tomato - 1 medium (diced)



4. Black pepper - 1.5 spoon



5. Chilli Powder - 1 spoon



6. Jeera - 1 spoon



7. Dhania/Corriander seeds - 1 spoon



8. Whole Spices (Cinnamon,star Anis,Clove)- 1 spoon



9. Ginger Garlic Paste - 1 Spoon



10. Curry leaves - 2 Spoons



11. Channa Dhal - 1/2 spoon



12. Urad dhal - 1/2 spoon
    


13. Salt - to taste
    


14. Oil - 8 spoons

METHOD:

1. Dry roast Sea algae,pepper,jeera,corriander seeds,channa dhal,urad dhal,and all whole spices,curry leaves..and grind them into a powder..



2. Heat the pan
   


3. Pour oil...Add onion and saute them for a while
   


4. Sprinkle some salt
   


5. Toss in Ginger Garlic paste and saute till the raw smell disappears
   


6. Now add the diced tomato..
   


7. Cover and cook..till the mixture softens and takes the appearance of a gravy.
   


8. Now add the powdered ingredients..saute for a minute
   


9. Now add the washed chicken and sprinkle a handfull of water..
   


10. Cover and cook..till the gravy thickens..
    


11. Turn off the stove and allow the pan to stay in the stove...
    


12. This makes the oil ooze out making the dish more appealing..
    


13. Transfer the contents to a bowl..
    


14. Toss in some diced cilantro
    


15. Temptalicous..........