Diwali Chicken Gravy

Chicken – 1 Kg

Small onion – 150g

Tomato – 60g

 Mint leaves – 5g

Green chillies – 3gms

Ginger paste – 15g

Garlic paste – 10g

Chilli powder – 3tsp

Turmeric Powder – ½ tsp

Garam Masala powder – 1 tsp

Salt to taste

To grind the masala

Cumin seeds – ½ tsp

Fennel seeds – ½ tsp

Coconut, gratings – 100g

Cashewnuts – 30g

Tempering

Refined oil, Curry leaves, coriander leaves, Shallots, cinnamon, cardamom, cloves.

Method of preparation:

1.     Sauté shallots, mint leaves and tomato well, grind it. After the tempering is done, add the grinded shallot and tomato mixture. Stir it well, add the green chillies and ginger, garlic paste. Mix it all together. Add the masala powders one by one.

2.  Pour the water and bring it to boil. Add the chicken and salt. In the meantime, fry the ground masala ingredients in kadai with little oil. Slightly fry and make it into fine paste.

3.     Add the coconut paste into the gravy now. Simmer and cook till it gives good aroma and consistency.