COUNTRY CHICKEN GRAVY

 INGREDIENTS:-

1. Chicken               800 gms
2. Small onion         1 cup
3. Tomatoes             3
4. Turmeric              1 tsp
5. Salt                        1 tbsp
6. Castor oil              2 tsp
7. Curry masala       1 tsp
8. Water                    5 cups
9. Coriander leaves  handful

FOR MASALA:-

1. Coconut              1/2
2. Fennel seeds      1 tbsp
3. Pepper                 1 tsp
4. Cinnamon           2"
5. Cloves                  6
6. Roasted gram     3 tbsp
7. Onion                   10
8. Garlic                   20
9. Ginger                  2'
10. Red chilies          10
11. Oil                        2 tsp

FOR SEASONING-1

1. Fennel seeds       1 tsp
2. Methi seeds         1 tsp
3. Cumin seeds        1 tsp
4. Curry leaves        handful
5. Oil                         1 cup

SEASONING-2

1. Mustard seeds      1 tsp
2. Urad dhal              1 tsp
3. Bengal gram dhal 1 tsp
4. Curry leaves           little
5. Oil                            1 tbsp

METHOD:-

• Wash chicken, and drain the water completely.
• Cut onion, tomatoes, coriander leaves. Fry masalas in 2 tsp of oil.
• Grind to a smooth paste, heat oil in an iron kadai.
• Add seasoning and splutter fennel, jeera and methi seeds.
• Add curry leaves fry, saute onion, tomatoes and add chicken.
• Mix and fry for a minute, add salt, ground masala, and castor oil.
• Mix well and add water, bring to boil once and reduce the flame.
• Cook for 45 minutes, until the oil floats on top of the gravy.
• Heat oil splutter mustard seeds, fry dhal, curry leaves and pour over the gravy.
• Garnish with coriander leaves, serve with rice, idlies.