SPECIAL CHICKEN GRAVY FOR CHAPATI

INGREDIENTS

1. Chicken         1kg
2. Ghee              1tsp
3. Oil                 1/2cup
4. Onion            2 large sliced
5. Ajinomoto     a pinch
6. Turmeric        1/4tsp
7. Curd               1 cup

FOR GRINDING

• RED MASALA

1. 20             red chilies
2. 2tsps         coriander seeds
3. 1/2kg        tomatoes

FOR GREEN MASALA

1. 1 bunch     coriander leaves
2. 2 pods       garlic
3. 1" large      ginger
4. 1 tsp            poppy seeds
5. 1 tsp          shah jeera[fennel seeds]
6. 12             cloves
7. 1               bay leaf
8. 10             peppercorns
9. 1"piece      cinnamon

FOR WHITE MASALA

• 1/2 coconut grated
• 3 onion

METHOD

• Grind masalas separately to a fine paste.
• Wash the chicken and joint it into big pieces.
• Apply little green masala, some of curd, a pinch of Ajinomoto, and turmeric powder.
• Keep for 2 hours.
• Heat oil and fry 2 sliced onion till golden brown.
• Now fry the red masala first.
• Then add the white masala. Fry for some time.
• Lastly, add the remaining green masala.
• Fry for some time.
• Add remaining curd and place the chicken pieces in the gravy.
• Close the lid and cook on a low flame till done.
• Stir in between.
• Boiled eggs may be added if desired.
• Serve with naan ,chappatis.