Chettinad Chicken Gravy

Chettinad dishes known for their greater use of spices. The freshly grounded malasa gives this authentic chicken gravy a wonderful flavour. I love spicy food thus, i'm being generous with my spices and chillies in this dish. Afterall, chettinad cuisines are famous for their tongue burning spicyness. (Couldn't imagine if someday, someone ban chillies around the world. I'm the first to protest against it)

I prepared this chicken gravy for sunday family lunch. It was raining heavily and i were craving for something hot and spicy enough for the chill weather. Chettinad chicken gravy ticks my mind...tender chicken cooked in a medium flame, well coated with freshly grounded masala and served with steam white rice. The best dish to compliment the heavy downpour.


Ingredients

To Marinate

1 kg chicken, cut into pieces
1/3 cup plain yogurt
2 tbsp red chilli powder
1 tsp turmeric powder
1/4 tsp salt

To Grind

2 tomatoes,chopped
2 onions,chopped
1/3 cup grated coconut
10-12 dry red chillies
1/2 tsp black peppercorns
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp cashew nuts, roasted

To Temper

5 shallots
5 garlic
1 tomato
1 bay leaf
2 sprigs of curry leaves
2 cardamom,crushed
4 cloves
1' inch cinnamon stick
2 tbsp oil
1/2 cup water
1 tbsp chilly powder
Chopped coriander leaves for garnishing


Methods


Marinate the chicken with all the ingredients listed "To Marinate". Marinate atleast for an hour

In a frying pan over a low-medium flame dry roast coriander seeds,black peppercorns,cumin seeds,fennel seeds, red chillies and cashew nuts for 1-2 minutes. Add onion and tomato and cook till the onion wilted. Add grated coconut and saute till slightly brown. Remove from flame

Cool the roasted ingredients and grind it to a smooth paste.

Heat oil in a pan,saute cloves,crushed cardamom,cinnamon and bay leaf for a minute. Drop in the onion,garlic, curry leaves and tomato for 1-2 minutes. Add the chicken and saute for 10-12 minutes. Add the grounded masala and saute till the raw smell leaves.

Add 1/2 cup water,chilly powder and salt. Stir till well combined. Reduce flame to medium and let the chicken cook for 20-22 minutes. Adjust flame to high and cook till the gravy thickens and the oil separates.

Garnish with coriander leaves and serve hot with rice or chapatti


Notes

• Adjust the spice level according to your tolerance. If you prefer less spicy you can omit the chilly powder