Chicken Kuzhambu- Chettinad style

Today's recipe is Chicken Gravy made in Chettinad style. My Hubby loves chettinad style non vegetarian dishes a lot. When I was browsing through the recipes, came across lot of different recipes. This may not be the most authentic recipe,but with simplifying the process and trying to replicate the taste, I ended up with this one.  It tasted finger licking delicious. 

What are the ingredients needed?

To marinate

Chicken - 1.5 lbs

Yogurt- 2 tbs

Salt, (just right enough for chicken)

Turmeric powder, 1/4 tsp

Chilli powder, 1/2 tsp

To grind

Coconut, 1/4 cup

Large Red Onion, 1 no.

Fennel seeds, 1 tsp

Black Peppercorn, 1.5 tsp

Cumin seeds, 1 tsp

Cloves, 3 nos

Cinnamon stick, 1 small

Ginger, 1 " piece

Garlic, 5 cloves
Poppy seeds, 1 tsp
Dry red chillies, 2 nos.

Other ingredients
Oil, 2 Tbs
Large onion (chopped), 1 no.
Green chillies (slit), 2 nos.
Curry leaves, 2 sprigs
Garlic, 6-7 cloves
Tomatoes(diced), 2 nos.
Turmeric powder, 1/4 tsp
Coriander powder, 2 tsp
Salt, to taste
Cilantro, to garnish

How it is made?

1. Clean the chicken and marinate it with the ingredients listed for minimum of an hour.
2. Grind all the ingredients listed under it, to a fine paste.
3. Heat oil in a pan, add the chopped onions, garlic , green chillies and curry leaves and saute till the onions turn translucent.
4. Then add the chopped tomatoes, turmeric powder, coriander powder and cook till the tomatoes turn mushy.
5. Then add the ground paste and cook in low flame till the raw smell is gone.
6. Now add the cleaned chicken, salt to taste and add water and let it simmer in low flame for 15- 20 minutes till oil separates.
7. Switch off the stove and garnish with cilantro and serve.

Note:

• Traditionally, they use pearl onions (chinna vengayam), I do not get that sometimes here, so replaced it with regular red onions. 
• If you want this to be cooked quickly, you can pressure cook them till it whistles then turn the heat to low and cook for 5 minutes. Then when the pressure releases, check the consistency and if it is little watery to your liking simmer for some more time and it is ready.

This is off to the blogging marathon under the theme Gourmet Gravies. To check what the other marathoners are doing, click here 

Linking this to SYF & HWS- Cook with Spices Cinnamon @ Kaarasaaram started by Anu