Tuesday, June 9, 2009

Chettinad Chicken Gravy

1 kg Chicken
1 1/2 cup Onion
1 cup Tomato
20 cloves Garlic
1 big piece Ginger
2 tsp Pepper
2 tsp Cumin seeds
2 tspFennel (Jeera)
1/4 cupCoriander Powder
1/2 small cupChilli Powder
Cloves as required
Tamarind as required
Salt to taste
5 teaspoon Oil

Wash the chicken and cut to pieces. Mince garlic and ginger. Powder pepper, cumin seeds and fennel together.
Fry the powders lightly and keep aside. Season cloves in oil in a frying pan, add onion and tomato. Sauté well adding minced garlic and ginger.
Add chicken with little turmeric powder and cook for 10 minutes.
Add chilli /coriander powders, salt and mix well. Pour 4 cups of water and boil.
When chicken is half boiled, add the half fried pepper, cumin seed and fennel powder and mix well.
When the gravy thickens to a paste, remove from fire. Serve hot with rice or dosa or roti.


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