SOURASTRA CHICKEN GRAVY

 INGREDIENTS

1. Chicken               1 kg
2. Small onion         1 cup
3. Tomatoes             4 nos
4. Chilly powder     4 tsp
5. Dhania powder   1 tbsp
6. Turmeric              1 tsp
7. Salt                      5 tsp
8. Water                   5 cups
9. Coriander leaves  handful

FOR GRINDING

1. Poppy seeds         4 tsp
2. Coconut               2 tbsps
3. Red chilies           5 nos
4. Roasted gram      3 tbsps
5. Pepper                 1 tsp
6. Sombu                 1 tsp
7. Cinnamon            5"
8. Lavanga               5
9. Garlic                   10
10. Ginger                  2"

FOR SEASONING

1. Oil                     1 cup
2. Mustard seeds    1/2 tsp
3. Jeera                   1/2 tsp
4. Curry leaves       10

METHOD

• Soak poppy seeds over night in a cup of hot water.
• Grind with other ingredients to a smooth paste.
• Wash the chicken and drain the water completely.
• Peel and cut onion, tomatoes, and coriander leaves.
• Heat oil in a pressure cooker, add seasonings, let them crackle.
• Add onion, curry leaves and fry for a minute.
• Add tomatoes and fry till mashed well and add chilly powder and turmeric.
• Add chicken and salt, mix well, add masala paste and stir well.
• Add water and cook for 3 whistles, open after the pressure reduces.
• Mix and garnish with coriander leaves.
• It tastes yummy with rice OR chapathi, parotta, dosa.

CHICKEN BALLS GRAVY

 INGREDIENTS

FOR BALLS:-

1. Minced meat                 250 gms
2. Onion                            1
3. Ginnger-garlic paste     1 tsp
4. Dhania powder              1 tsp
5. Garam masala                1 tsp
6. Turmeric                        1 tsp
7. Chilly powder                1 tsp
8. Roasted gram powder    1 tbsp
9. Mint leaves                    little
10. Coriander leaves           little

METHOD:-

• Grind meat, with onion, dhania, garam masala, turmeric, salt, ginger-garlic and chilly powder.
• Cut mint and coriander leaves and add to the ground meat.
• Add roasted gram flour and make small balls and keep it aside.

FOR GRAVY

1. Coconut                   1 cup
2. Small onion             1 cup
3. Tomato                    2
4. Ginger-garlic paste  1 tbsp
5. Chilly powder          2 tsp
6. Turmeric                  1 tsp
7. Salt                           3 tsp
8. Water                        5 cups
9. Garam masala          2 tsp
10. Dhania powder        1 tbsp
11. Coriander leaves      little
12. Mint leaves              little
13. Badaga                     little
14. Castor oil                 1 tbsp

FOR POWDER MASALA:-

1. Roasted gram            3 tbsp
2. Fennel seeds              1 tsp
3. Cinnamon                  2"
4. Cloves                        5

FOR SEASONING:-

1. Mustard seeds             1 tsp
2. Urad dhal                    1 tsp
3. Bengal gram               1 tsp
4. Curry leaves               few
5. Oil                              3/4 cup

METHOD:-

• Extract 2 types of milk from coconut, powder masala and keep it aside.
• Peel and cut onion, chop coriander and mint leaves.
• Heat oil, crackle mustard seeds, fry urad and bengal gram.
• Add curry leaves and onion, fry tomatoes, ginger-garlic paste and mash.
• Add powder masala, chilly powder, garam masala, turmeric and dhania powder.
• Fry for a while, add water, salt, badaga, castor oil, mix and bring to boil.
• Drop the balls one by one and cook for 5 minutes on medium heat.
• Add coconut milk and cook for 10 minutes on low flame until the floats on top.
• Garnish with coriander and mit leaves.
•  Serve with rice, biryani, chapati, puri, idly, dosas.

CHILLY CHICKEN GRAVY

 INGREDIENTS:-

1. Chilly chicken fried             2 cups
2. Coriander leaves                  handful
3. Mint leaves                          handful
4. Salt                                       2 tsp
5. Turmeric                              1 tsp
6. Chilly powder                      2 tsp
7. Garam masala                      2 tsp
8. Dhania powder                     1 tbsp
9. Jaggery powder                    2 tbsp
10. Water                                    1/2 cup
11. Chicken fried oil                  1/2 cup
12. Red chilies                            2 whole

FOR GRINDING:-

1. Onion                                      1 big
2. Tomatoes                                 3 big
3. Cashewnuts                            20
4. Roasted gram                          3 tbsps
5. Ginger                                     1"
6. Garlic                                      10
7. Oil                                           1 tbsp

METHOD:-

• Cut onion, tomatoes to big pieces, cut coriander and mint leaves.
• Fry the above ingredients in oil and grind to a smooth paste.
• Heat 1/2 cup oil add ground masala and fry on a low flame.
• Fry for a minute and add dhania powder, chilly powder, garam masala, and turmeric.
• Mix well and add salt, jaggery, and water. Bring to boil on low flame.
• Boil for 2 minutes and add fried chicken, red chilies and mix.
• Cook for 2 minutes and finally add coriander leaves and mint leaves.
• Serve with chapati, dosa, roti.

INSTANT CHICKEN MASALA GRAVY

 INGREDIENTS:-

1. Chicken                     1 kg
2. Small onion               1 cup
3. Big onion                   2 nos
4. Tomatoes                   3 nos
5. Chilly powder           2 tsp
6. Dhania powder         1 tbsp
7. Turmeric                    1 tsp
8. Chicken masala    2 packets
9. Salt                            5 tsp
10. Water                         5 cups
11. Roasted gram flour    1 tbsp

FOR GRINDING:-

1. Small onion               1 cup
2. Tomato                       1
3. Garlic                         20
4. Ginger                         1"
5. Peppercorns                10
6. Cnnamon                     1"
7. Cloves                          5
8. Fennel seeds                1 tsp
9. Oil                               1 tbsp

FOR SEASONING:-

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

METHOD:-

• Wash chicken, cut both onions, tomatoes, fry the masala ingredients in oil.
• Cool and grind to a smooth paste.
• Heat oil in heavy-bottemed vessel, add seasoning, crack mustard seeds, fry dhal and curry leaves.
• Add both onions and saute until light brown, add tomatoes and fry
• Fry ground masala until oil separates, and tomatoes are cooked well.
• Add chicken, turmeric, salt and fry for 2 minutes.
• Add instant masala powder,dhania powder, and mix, add water and bring to boil once.
• Reduce the flame and cook for 30 minutes.
• Finally, add roasted gram dhal powder and cook for few minutes.
• Let oil float on top, serve with rice, chapati.

CHETTINAD CHICKEN GRAVY

INGREDIENTS:-

1. Chicken                1 kg

FOR GRINDING:-

1. Cardamom             4
2. Cinnamon              1"
3. Cloves                    5
4. Kalpasi                   1"
5. Curry leaves           handful
6. Ginger                    2"
7. Garlic                     10
8. Fennel seeds           1tsp
9. Cumin seeds           1 tsp
10. Coriander seeds      1 tbsp
11. Red chilies             20
12. Pepper corns           1 tsp
13. Poppy seeds            1 tbsp
14. Coconut                   1 cup
15. Small onion             1 cup
16. Cashewnuts             20
17. Roasted gram          3 tbsp
18. Oil                           2 tbsp

• Fry the above ingredients in oil and grind to a smooth paste.

FOR GRAVY:-

INGREDIENTS:-

1. Oil                                 1 cup
2. Bay leaf                         1 big
3. Star Anise                      2
4. Cinnamon                      1"
5. Cloves                            5
6. Cardamom                     4
7. Marati moggu                2[dagadphull]
8. Fennel seeds                  1 tsp
9. Small onion                   1 cup
10. Curry leaves                   handful
11. Ginger-garlic paste         2 tsp
12. Tomatoes                        4 nos
13. Turmeric powder             1/4 tsp
14. Chilly powder                  2 tsp
15. Coriander powder            1 tbsp
16. Garam masala powder     1 tsp
17. Salt                                   4 tsp
18. Coriander leaves              handful

METHOD:-

• Wash chicken and drain water completely.
• Cut onion, tomatoes, and coriander leaves.
• Heat oil in a kadai, splutter fennel seeds, add marati moggu, cinnamon, star anise, kalpasi, cardamom, and cloves.
• Add onion, and curry leaves, ginger-garlic paste and saute well.
• Add tomatoes and fry and cook until mashed.
• Add garam masala powder, chilly powder, coriander powder, salt and ground masala.
• Cook till the raw flovour is gone.
• Add chicken and cook slowly till tender on low heat for 45 minutes.
• Garnish with coriander leaves, serve with chapati, idly, dosa.

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.

COCONUT CHICKEN GRAVY

INGREDIENTS:-

1. Chicken             500 gms
2. Lemon               2
3. Water                 2 cups

FOR SEASONING:-

1. Small onion       1/2 cup
2. Garlic                 5
3. Cinnamon          2 piece
4. Cloves                5
5. Fennel seeds       2 tsp
6. Oil                       1/2 cup

FOR GRINDING:-1

1. Onion                1/2 cup
2. Turmeric           1 tsp
3. Cinnamon         2 piece    
4. Cloves               5
5. Fennel seeds     2 tsp
6. Salt                   3 tsp
7. Ginger              2"
8. Garlic              5

• Grind to a smooth paste.

FOR GRINDING:-2

1. Coconut             1/2

• Grind to smooth paste separately.

FOR GRINDING:- 3

1. Poppy seeds          3 tsp
2. Roasted gram        1 tbsp
3. Chilly powder       3 tsp
4. Dhania powder     1 tbsp

• Grind to a smooth paste.

METHOD:-

• Wash chicken, add -1 masala, and marinate for 1 hour.
• Heat oil, add fennel seeds, cinnamon, cloves, onion, garlic and fry.
• Add marinated chicken and fry for a minute.
• Add -3 masala and fry for a minute, next add the coconut paste and mix.
• Add water and cook for 10 minutes, or pressure cook for 2 whistles.
• Open the lid and add lemon juice, garnish with coriander leaves.
• Serve hot with special mutton biryani, chapati.
• This gravy will be very tasty.
• For chapati serve with cut onion.

BUTTER CHICKEN

INGREDIENTS:-

1. Boneless chicken          500 gms
2. Chilly powder               1 tbsp
3. Red color                       1/4 tsp
4. Salt                                3 tsp
5. Curd                             1 cup
6. Turmeric                      1 tsp 
7. Dhania powder             1 tbsp
8. Cumin powder             1 tsp
9. Garam masala               2 tsp
10. Tomato                          6 cut
11. Sugar                             1 tbsp
12. Water                             2 cups  
13. Kasuri methi                 1 tbsp
14. Mint leaves                   little
15. Ghee                             1/2 cup
16. Cornflour                      1 tbsp

FOR GRINDING-- 1

1. Small onion                  1 cup
2. Garlic                            30
3. Ginger                           2"

FOR GRINDING--2

1. Cashewnuts              15
2. Milk                          1/4 cup

FOR GARAM MASALA:-

1. Cinnamon                    1"
2. Cloves                          5
3. Cardamom                   5
4. Star anise                     1

FOR GARNISHING:-

1. Onion                         1 cut 
2. Coriander leaves         handful
3. Butter                         1/4 cup

METHOD:-

1. Wash chicken, cut into 1" pieces. Fry the garam masala and powder. Mix cornflour in little water.
2. Heat ghee in a pressure pan, add the ground paste -1, and fry on a low flame for at least 3 or 4 minutes on a low flame.  
3. Then add chicken pieces, fry for 1 minute, add tomatoes, chilly powder, dhania powder, salt.
4. Cook with closed lid until tomatoes mashed.
5. Add cumin powder, turmeric and fry for a minute.
6. Add curd, Kasuri methi, garam masala, ground paste-2, and water, mix well and close the lid.
7. Cook for 3 whistles, let the pressure settle by itself.
8. Open the lid, sim flame, add mint, sugar, and add cornflour to the gravy.
9. Boil for 3 minutes or until thick, garnish with butter, coriander leaves, and cut onion.
10. Serve with maida chapati.

Chicken Simple Gravy

INGREDIENTS

1. Chicken               1/2 kg
2. Small onion         10
3. Turmeric              1 tsp
4. Chilly powder      2 tsp
5. Salt                       3 tsp
6. Water                    6 cups
7. Castor oil              1 tsp
8. Badaga                  1 tsp

MASALA PASTE

1. Kootu masala           1 tbsp
2. Curry masala            1 tbsp
3. Bengal gram flour    2 tbsp
4. Pepper powder          1/2 tsp

FOR GRINDING

1. Coconut                  1/2 cup
2. Roasted gram          1 tbsp

For Seasoning

1. Mustard seeds        1 tsp
2. Urad dal                 1 tsp
3. Bengal Gram          1 tsp
4. Oil                          1/2 cup
5. Curry leaves            handful
6. Coriander leaves     handful

METHOD

• Wash and cut chicken, onion, coriander, tomato. Grind coconut, roasted gram.
• Heat oil splutter mustard, fry curry leaves, onion, tomatoes.
• Add ginger-garlic paste, add chicken, turmeric, salt, castor oil.
• Fry for 2 minutes and add water, bring to boil.
• Add little water and mix masala powders, add to the boiling gravy.
• Close the lid and cook for 5 minutes on a low heat.
• Add ground paste, stir and add water if necessary, cook for another 10 minutes.
• Or pressure cook for 2 whistles, Garnish with coriander leaves.
• Serve with idly, rice, biryani.

Dalcha

Ingredients

1. Bengal Gram             1 cup
2. Raw Mango               1 cup cut
3. Brinjal                        4 big cut
4. Chicken with bones   1 cup
5. Tomato                      1 cup chop
6. Onion big and small  1 cup cut
7. Ginger-Garlic paste   1 tbsp
8. Green chilies             10 slit
9. Sambar powder        1 tsp
10. Salt                           2 tsp
11. Water                       5 cups
12. Curry leaves            few
13. Coriander leaves     handful chop
14. Turmeric                 1 tsp

Method

• Boil water in a pressure cooker, add all the ingredients.
• Cook for 3 whistles, Open check salt, and thickness.
• Add little water if necessary, Mix the gravy with a ladle for 5 times.
• Garnish with coriander leaves. Season with mustard seeds and curry leaves.

Chicken Liver gravy

Ingredients

1. Chicken Liver                     4 nos
2. Small onion                        handful
3. Tomato                               2
4. Salt                                      3 tsp
5. Castor oil                           1 tbsp
6. Badaga                               little
7. Chilly powder                    3 tsp
8. Turmeric                            1 tsp
9. Water                                  5 cups

For Grinding

1. Coconut                         1 cup
2. Fennel seeds                  2 tbsp
3. Pepper                           1 tsp
4. Cinnamon                      1"
5. Cloves                           6
6. Roasted Gram               4 tbsp
7. Coriander powder         1 tbsp
8. Ginger                          1"
9. Garlic                           6 
10. Kalpaasi                       1/2"

For seasoning

1. Mustard seeds               1 tsp
2. Bengal gram                  1 tbsp
3. Urad dal                        1 tsp
4. Curry leaves                 handful
5. Coriander leaves          handful
6. Oil                                1/2 cup     

Method

• Wash the liver adding salt and turmeric.
• Cut the liver into small pieces. Chop onion, tomatoes.
• Heat oil in an IRON pan, add seasoning.
• Splutter mustard seeds add onion, curry leaves, and fry till translucent.
• Add tomato and fry, add turmeric, chilly powder, salt, and cut liver to it.
• Fry for 2 or 3 minutes and add ground masala, Badaga, castor oil.
• Fry for 2 or 3 minutes add water and boil for 5 minutes.
• Reduce the flame and simmer on low flame until done.
• Cook for 20 minutes. Stir in between cooking.
• Check salt, if the gravy done we can see the oil floats on top
• Garnish with coriander leaves and serve hot rice and chapati.

Chicken Gravy for Idlies

Ingredients

1. Chicken              1/2 kg
2. Small onion        1/4 kg
3. Tomato               3 nos
4. Salt                     4 tsp
5. Water                 8 cups
6. Turmeric            1 tsp
7. Castor oil           2 tsp
8. Badaga              1 tbsp

For Seasoning

1. Curry leaves       handful
2. Oil                      1/2 cup
3. Mustard seeds    2 tsp
4. Urad dal             1 tsp
5. Bengal gram       2 tsp

For Grinding

1. Red chilies          10
2. Coriander seeds  1/2 cup
3. Rice                     1 tbsp
4. Bengal Gram       1/2 cup
5. Split Urad dal       1 tbsp
6. Small onion           4
7. Curry leaves        few
8. Coconut              1/2 cup
9. Garlic                 10 flakes
10. Ginger               2"
11. Cinnamon         2"
12. Cloves               10
13. Pepper               10 corns
14. Fennel seeds      2 tbsp
15. Jeera                  1 tsp

Method

• Heat 1 tbsp of oil fry the first ingredients till the rice puffs up
• Transfer to a plate, and fry the second plate ingredients.
• Cooldown and grind to a smooth paste in a wet grinder.
• Heat oil in a cooker add the seasoning and splutter mustard seeds.
• Add onion and fry till light brown in color.
• Add tomatoes, curry leaves fry until cooked.
• Now add chicken, salt, castor oil, masala paste and mix and fry till the oil coats chicken.
• Add water stir and close the lid and put weight.
• Cook for 3 whistles. The oil should come out and float on gravy.
• The gravy should be thin for idlies, add hot water and boil if necessary.
• Check salt and garnish with coriander leaves.
• It's my Grandma's recipe I tried my best.
• It tastes very good for idly and egg dosa.

Chicken Gravy for biryani

 INGREDIENTS

CHICKEN GRAVY

1. 1/2  kg                chicken
2. 10                        small onion
3. 1                          tomato
4. curry leaves        little
5. 1/4 cup               oil
6. 2 tsp                   salt
7. 2 tsp                   chilly powder
8. 1/2 tsp                turmeric
9. 6 cups                water
10. 1 tsp                   castor oil
11. Badaga              little

FOR GRINDING

1. 1/2 cup coconut
2. 2 tbsp coriander seeds
3. 1 tsp sombu
4. 1 tsp jeera
5. 1" cinnamon
6. 6 cloves
7. 4 tbsp roasted gram
8. 1" ginger
9. 9 pods garlic
10. 1/2 tsp pepper

METHOD

• Heat oil in an iron Kadai. Add seasoning and curry leaves, onion and fry.
• Add tomato, chicken, castor oil, Badaga, turmeric, salt and chilly powder.
• Fry until dry and add the grounded masala. Mix well and add water.
• Close the lid and boil for 10 minutes on high flame.
• And simmer on low flame for 20 minutes.
• The gravy looks black in color and will be very tasty.
• Serve with biryani.

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.

Tomato Spicy Chicken

Ingredients:

1. Chicken                             1/2kg
2. Turmeric                            1/4tsp
3. Salt                                     2tsp
4. Ginger, garlic paste            1tbsp
5. Tomato                               5 big chopped
6. Cinnamon                          1"
7. Cloves                               6 nos
8. Cardamom                        4 nos
9. Cashewnut                        5 pieces
10. Raisin                               10 nos
11. Saffron                              a pinch
12. Coriander leaves               handful chopped
13. Mint leaves                       few chopped
14. Onion                                2 chopped
15. Curry leaves                     few
16. Sugar                                1 tsp
17. Oil                                    3 tbsp
18. Bay leaf                           1 small
19. Chilly powder                  2 tsp
20. Daniya powder                1 tbsp
21. Water                               1 cup

Method: 

• Wash chicken and apply turmeric and salt.
• Heat oil add bay leaf, cinnamon, cloves, cardamom.  Add onion and fry till dark brown.
• Add chicken, tomatoes, ginger-garlic paste, and fry for 2 or 3 minutes.
• Now add chilly powder, raisin, cashew nut, daniya powder, curry leaves, and sugar.
• Close the lid for 2 minutes. Open and add water. Again close the lid.
• Cook on a low flame for 1/2 an hour. Add Saffron and mint leaves while cooking.
• Garnish with coriander leaves.
• Serve with parathas, naan, chapatis.
• This gravy is very delicious.

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.

Chicken Gravy for Idly, Dosa, Rice

Ingredients:

1. Chicken                            1 kg
2. Small onion                      1 cup
3. Tomato                             1 
4. Roasted gram powder      1tbsp
5. Chilly powder                  2 tsp
6. Turmeric                          1/4tsp
7. Salt                                  2 tsp
8. Water                              6 cups
9. Castor oil                        1 tsp
10. Coriander leaves             handful

For Grinding:

1. Coconut                        1/2 grated
2. Coriander seeds            1 tbsp
3. Sombu[fennel seeds]    1 tbsp
4. Cinnamon                     2"
5. Lavang                          10
6. Ginger                           1"
7. Garlic                            10 pods
8. Khus-Khus                    1 tsp

For seasoning:

1. Oil                               3 tbsp
2. Mustard seeds             1/4 tsp
3. Urad Dal                     1/2 tsp
4. Bengal gram Dal        1 tsp
5. Curry leaves               few

Method:

• Wash chicken. Cut onion, tomato.
• Grind masala ingredients to a smooth paste.
• Heat oil in a pressure cooker or in a Kadai.
• Add onion, curry leaves and tomato, fry well.
• Now add chicken, turmeric, chilly powder, castor oil.
• Fry chicken adding with masala, salt.
• Add water, stir well and close the lid.
• Cook for 1 whistle and keep it aside till pressure comes down.
• Open the lid, check salt and garnish with coriander leaves.
• Serve with rice and chapatis.