Looking for a alternate Chicken gravy for rice?? Today's recipe is Baduga style chicken gravy which i got to know from one of my cook book collections. The gravy was rich, unique and tasty as well. One of the must try recipes for chicken lovers.. The recipe follows..
Recipe For :2
Preparation Time : 45 minutes + Marination time
Ingredients:
Chicken - 1/2 kg
Small Onion - 100 gm
Salt - As required
Turmeric Powder - 1/4 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - few
Oil - 2 tbsp
Dry Roast And Grind :
Dry Red Chili - 4
Coriander Seeds - 1/2 tsp (Malli)
Cumin Seeds - 1/4 tsp (Seeragam)
Black Pepper - 6 to 8
Roast in Oil And Grind:
Fennel seeds - 1/4 tsp (Perunjeeragam / Sombu)
Cinnamon Stick - 1 (Pattai)
Cloves - 2 (Krambu)
Cardamom - 2 (Elakkai)
Small Onion - 100 gm
Procedure:
- Dry roast and grind everything under ' Dry roast and grind'. Dry roast each separately and take it out in a plate. Grind everything together adding little water after its cooled down.
- Roast in oil and grind everything under ' Roast in oil and grind' adding little water.
- Wash chicken. Marinate it with both masalas, salt and turmeric powder for an hour at least. More the marination time, tastier the gravy is.
- Finely chop remaining onions.
- Heat oil in a pan. Add mustard seeds to it. When they splutter add chopped onions and curry leaves to it,
- After the onions turn translucent add marinated chicken.
- Cover with a lid and cook the gravy. When the chicken oozes out water, add 1/2 cup of hot water and cook the gravy till chicken is cooked well. keep on stirring in between to prevent chicken from getting burnt.
- Enjoy your chicken curry with hot steaming rice!!