Pieces of chicken gently cooked in the onion-based spicy gravy with flavors of roasted coriander, chilly and other spices taste really great. This type of gravy is very famous in our native. Usually, this gravy along with coconut-based salna served for plain parotta, fried parotta, veechu parotta, and so on. The base masala used in this preparation comes from the kitchens of Chettinad in South India.
Chicken gravy without coconut
- 4 pieces Chicken preferrably thigh pieces
- Oil as required
- 4 Onion Finely chopped
- Curry leaves little
- 2 Tbsp Ginger Garlic paste
- Salt As required
For roasting and grinding
- 5 Red Chilli
- 18 gms Coriander seeds
- 2 tbsp Jeera seeds
- Start by roasting chili, coriander, and jeera on medium flame. Roast until you get a nice aroma. Do not over-brown the seeds as they turn bitter.
- Cool the mixture completely and grind it to a fine powder or paste by adding little water and keeping it aside.
- Heat oil in a pan and add chopped onions and curry leaves once the oil is heated well. Allow it to brown nicely.
- Once the onions are sauteed well, add ginger garlic paste and combine them well.
- Add chili powder. With this mixture add chicken pieces.
- Cover and cook the chicken until you see stock released from the chicken.
- After about 5 minutes, add the ground masala with little water. Cover and cook for 15 minutes and then simmer for 5 minutes on low flame till oil separates from the gravy.