I tried out different sort of gravies with chicken, but our favourite is always this tomato based chicken gravy..This gravy was our sunday's special lunch.I prepared Ghee rice n spicy chicken gravy together, they both goes awesome together, nothing will beat the taste of this gravy..i follow somewat my mom's method of preparing this delicious gravy with slight changes according to my taste buds..she used to use redchilly powder, but i used dry red chillies grounded with handful of wonderful spices n fresh tomatoes...This delicious chicken gravy goes fabulously with parathas, rotis also with south Indian breakfasts..when we were kids, my mom used to make 100%mutton r chicken sunday, she used to prepare the breakfast, lunch n dinner with chicken r with mutton as sunday specials, i still remember that we used to wait since early morning to have the chicken r mutton stuffed idlies, my all time favourite and Briyanis for afternoon..the list goes long, just missing all those wonderful days..My H loves any dishes with chicken and this spicy chicken gravy was one of his most favourite gravy, so am dedicating this yummy gravy to him, this gravy goes to FIL-Tomato by Sanghi's Food Delights n also to Think Spice -Think Pepper guest hosted by Divya of Dil Se, event by Sunitha..
10nos Chicken Pieces
1no Onion (chopped)
2nos Green chillies (slit opened)
1tsp Ginger garlic paste
2nos Bay leaves
2tbsp Coriander leaves + few mint leaves
2nos Tomatoes (chopped)
1tsp Cumin seeds
4nos Dry Red chillies
1tsp Fennel seeds
1no Cinnamon sticks
1/4cup Grated coconut
1tsp Poppy seeds
2tbsp Roasted gram (dhalia/pottukadalai)
Grind all the ingredients from the list 'TO GRIND' as fine paste with enough water n keep aside, wash thoroughly the chicken pieces with turmeric powder n keep aside.. Heat now oil in a kadai n add the bay leaves, fry it until they turns brown..add immediately the chopped onion pieces n ginger garlic paste n stir fry until the raw smell goes away, add the washed chicken pieces, slit opened green chillies n salt, stir continously until the chicken pieces changes their colour..
Add the already grounded paste now to the kadai n stir for few minutes..add water as per ur need, cook until the oil gets separates, add the chopped coriander n mint leaves n put off the stove..