Spicy Chicken Gravy

 Spicy Chicken Gravy

Adapted from Solaiachi's Kitchen

Ingredients:

List 1:

Chicken - 500 gms

Tomatoes-2 (medium-sized, chopped finely) 

Gingelly / coconut oil - 5 tbsp

Salt to taste 

List 2:

Turmeric powder -  1 tsp

Salt - 1 tsp

List 3:

Ginger - ½ inch piece

Onion - 2 (medium sized) 

Garlic - 10 pods

Green chillies - 1 (2 inch) 

Chillie powder-1 tsp

Coriander powder-3 tsp

Pepper powder - 1/2 tsp

List 4:

Coconut grated - 5 tbsp / coconut milk powder - 3 tbsp

Cashew nut - 5 / kasa Kasa - 2 tsp

List 5: 

Cinnamon - 2 pieces

Fennel seeds - 1 tsp

Clove - 3

Cardamom - 2

Kalpaasi - A small piece 

Birinji leaf - half leaf

Curry leaf - 15 leaves

Mint leaves - 10 (optional) 

Method:

1. Clean the chicken and marinate with the ingredients in list 2. 

2. Grind the ingredients in list 3 and keep it aside (paste 1).

3. Grind the ingredients in list 4 and keep it aside (paste 2) . 

4. Heat a Kadai and add oil. 

5. Add the ingredients in list 5. 

6. Now add the ground paste 1 and salt. Cook well till the oil separates. 

7. Add the marinated chicken. Cook for 3-5 mins at high flame stirring occasionally and then cover and cook at low flame for 5-7 mins. 

8. Once the chicken is almost done, add the finely chopped tomatoes. Cook till the oil separates. 

9. Finally add the ground paste 2 and cook for 5 mins. 

10. Again cook till the oil separates. 

11. Add water, If you need a watery gravy. 

 Note:
1. As the chicken is marinated with salt, so while cooking please take care of salt level when adding extra.
2. At each stage wait patiently and cook till the oil separates.