Today's recipe is also from my dear neighbor. She used to make this gravy with Nei Choru (Ghee Rice) and my kid is a great fan of this combo. Her way of cooking will be entirely different and hence its taste too.. The recipe follows..
Recipe For : 2
Preparation Time : 20 minutes
Ingredients:
Chicken Leg Piece - 2
Ginger-Garlic Paste - 2 tsp
Whole Garam Masala - Each 2
Salt - As required
Turmeric Powder - 1/4 tsp
Chili Powder - 2 tsp
Coriander Powder - 2 tsp
Oil - 2 tbsp
To Dry Roast And Powder:
Cumin Seeds - 1/2 tsp (Seeragam)Fennel Seeds - 1/2 tsp (Perunseeragam / Sombu)
To Grind to a paste (1):
Big Onion - 2 (medium size)Garlic Pods - 4
To Grind to a paste(2):
Grated Coconut - 1/4 cupProcedure:
- Dry Roast and Powder cumin seeds and fennel seeds. Grind Big onion and garlic together. Grind coconut to a fine paste adding little water.
- Heat oil in a cooker. Add whole garam masala to it. Whole garam masala includes cloves, cinnamon stick, star aniseeds and bay leaf.
- Saute for a minute and then add Ginger- Garlic paste.
- Saute till raw flavor goes off and after that add onion+garlic paste to it. After the raw flavor goes off, add washed chicken to it. I have used Chicken leg piece, where as you can use any part of chicken.
- Add salt, turmeric powder, chili powder , coriander powder. Add also roasted and ground cumin seeds and fennel seeds powder. Mix everything well together.
- Add enough water and close the cooker. Cook it in high flame for 1 whistle and after that cook it in low flame for 10 more minutes.
- After the pressure subsides, add ground coconut paste to the gravy and cook the gravy for five more minutes.
- Your delicious chicken gravy is ready. It goes well with Nei Choru (Ghee Rice) and as well as with Chapathi/ Roti.