Ingredients

  • Chicken – 50g
  • Olive oil – 1 Teaspoon
  • Onion finely chopped- 10g
  • Curry leaves – 2-3
  • Tomatoes (pureed) – 20g
  • 1 bay leaf
  • Marination
  • Turmeric – ¼ Teaspoon
  • Chili powder – ¼ Teaspoon
  • Lemon juice or yogurt (yogurt helps to make the chicken soft) – 1Teaspoon
  • Ginger-Garlic paste – 1Teaspoon
  • Salt as needed
  • Chettinad masala (roast and grind)
  • Poppy seeds – ½ Teaspoon
  • Coriander seeds – ¼ Teaspoon
  • Fennel seeds – ¼ Teaspoon
  • Cumin – ¼ Teaspoon
  • Peppercorn – ¼ Teaspoon
  • Red chilies – 1-2
  • Green cardamom – 1
  • Clove – 1
  • Cinnamon stick – 1 inch

Method

  • Marinate meat with marination ingredients. Set aside
  • Dry roast all the ingredients lightly one after the other, listed under roast and grind for chettinad masala. Set aside to cool
  • Grind poppy seeds to a smooth powder without water, then add the spices, powder to fine and add water and make a smooth paste. Set aside
  • Grind tomato to smooth.
  • Heat oil in a pan, add bay leaf, onions and sauté till they turn translucent, golden is better.
  • Add chicken, saute for at least 4 to 5 minutes
  • Filter pureed tomatoes to the pan, add turmeric, salt, chili powder. Mix well &saute till the oil begins to separate.
  • Add the ground paste and curry leaves. Saute for 2 to 3 minutes.
  • Add ¼ cup water. Cover and cook till it is fully done, soft and tender. The gravy becomes thick by then. If not cook the without a lid and evaporate some water. Add more water if needed to get the desired consistency. Cook till the chicken gravy thickens. Garnish with curry leaves.

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