Tuesday, October 21, 2014

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.

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