Chettinadu Chicken Gravy

Chettinad Chicken, my all time favourite and I love it best with Dosa, Egg Dosa, Kaldosa, Onion Dosa...basically any Dosa!!!!! Its not me alone, all of us at home love this preparation. But we always order in and this is the first time I made it at home. Thanks to my Tamil Cooking expert for all the lovely recipes....

Recipe got from here

Chicken: 1 kg

Curd: 4 tbsp

Chilly Powder; 1 tsp

Turmeric Powder: 1/4 tsp

Salt: as needed

Marinate chicken and keep aside.

To Roast and Grind:

Dried Red Chillies: 6-7

Coriander Seeds: 1 tbsp

Pepper Corns: 1.5 tsp

Cumin Seeds: 1 tsp

Fennel Seeds: 2 tsp

Onion: 2 medium chopped

Tomato large: chopped

Coconut grated: 1/4 cup

Heat a kadai and throw in the red chillies, coriander seeds, pepper corns, cumin seeds, fennel seeds and saute for 2 minutes.

Now add the onions and tomatoes and saute till the raw smell leaves.

Add the coconut grated and saute till browned.

When it cools, blend it into a smooth paste.

To temper:

Oil: 2 tbsp

Cardamom:1

Cinnamon:1

Cloves:2

Small Onion: 12 halved

Garlic: 7 minced

Curry  Leaves: lots

Tomato: 1 chopped

Heat oil and add the cardamom, cinnamon and cloves and saute for a minute. Now add the onion, garlic, curryleaves, saute for a few minutes

 Now add the  tomatoes and saute till limp.

Add the marinated chicken and saute for 10 minutes on low flame.

Add the ground paste and let the chicken get coated with the masala.

Add required salt, a cup of water and pressure cook for 2 whistles on high.

After the pressure releases, Boil again till required thick consistency is reached.

Serve warm with Dosas, Rotis or Rice.

Here, Ive served it with Egg Dosa.