Chicken Chintamani Dry and gravy

Ingredients: for dry style

1. Chicken                             1/2kg boneless
2. Oil                                     3 tbsp
3. Turmeric                           1/4 tsp
4. Small onion                       1/4 kg
5. Curry leaves                      Few
6. Coriander leaves               handful
7. Red chilies                        20 nos
8. Roasted gram powder       1 tsp
9. Water                                 1/2 cup
10. Salt                                    2 tsp

For seasoning:

1. Mustard seeds                 1/4tsp
2. Urad Dal                          1/4tsp
3. Bengal gram Dal             1 tsp

     
Method:

• Wash and cut the chicken into small pieces.
• Cut small onion into round shape.
• Chop coriander leaves.
• Break red chilies into small pieces and take out the seeds neatly.
• Heat oil add seasoning. Add red chilies and fry till the oil becomes red in color.
• Then add onion and curry leaves, fry till crisp.
• Add chicken, roasted gram powder, and fry for 1 minute.
• Close the lid and cook on a low flame for 20 minutes.
• Cook until the gravy is thick.
• Garnish with coriander leaves.
• Serve with hot rice and sesame oil.

For gravy:

1. Coconut                         1/2 grated
2. Ginger                            1"
3. Garlic                             6 pods
4. Patta                               1"
5. Lavang                           6nos
6. Fennel seeds                   1tsp

• Grind to a smooth paste and this to the chicken while frying adding roasted gram powder also.
• Garnish with coriander leaves
• Serve hot with rice. It will be very tasty.