Here is my favorite chicken of all time. Loaded with flavor and completely delicious. As a child, no matter where I was or what I was doing, I would find myself drawn to the kitchen as soon as the aroma of the gravy wafted through the air. It's a common sentiment to adore one's mother's recipes, given that we've been enjoying her cooking since childhood. However, I genuinely assure you, this ranks among the finest chicken recipes I've ever encountered.
You can relish this recipe alongside rasam and paruppu kuzhambu, but personally, I find nothing more satisfying than this flavorful gravy. Moreover, it's quite common for people to indulge in extra dosa servings when paired with this delectable chicken dish. Give this recipe a try and share your feedback in the comments section. Happy cooking!
Nellai Chicken Curry Recipe
Chicken - 3/4 kg
Small Onion - 1 cup
Tomato - 1, small
Chicken masala - 2 tsp
Coriander powder - 2tblspn
Ginger garlic paste - 1 tblspn
Curry leaves - 2 sprigs
Turmeric - 1/4 tsp
Salt - to taste
Gingely oil / Nallenai - 50ml
To grind paste1:
Small onion - 10
Red chilli - 15
Cumin - 1/2 tsp
Fennel seeds - 1/2 tsp
Coconut - 1 cup
Clean the chicken pieces and keep it aside.
Grind the ingredients given under paste 1 and paste 2 separately. Chop 1 cup of onions and set aside.
Heat oil in a Kadhai, add mustard seeds. When mustards starts to splutter, add curry leaves.
Add the chopped onions and sauté for few minutes. When onion turns golden brown, add the chopped tomato.
After a minute, add the cleaned chicken pieces and ginger garlic paste. Mix them well.
After 2-3 minutes add chicken masala and coriander powder. Stir well to combine. Add the ground paste 1(onion,chilli,fennel seeds, cumin).
Now add turmeric, salt and 2 cups of water. Cover and cook until chicken is cooked well. You can add some curry leaves.
When chicken is cooked, add ground coconut masala. Cover and cook for 5 minutes, remove from flames. Do the tempering and pour over the chicken and mix them properly.
Serve with hot rice, idly and dosa.
- One small tomato will suffice this gravy. Otherwise it will become sour.
- Avoid big onion as it gives a sweet taste.
- I forgot to add potato, so Add a potato immediately after adding chicken.
- You can add more water if you want it to be watery. But thick gravy tastes better.
- If you pressure cook this just add 3/4th cup of water to cook chicken. Chicken leaves some water while cooking.
- For pressure cooker method, do everything except the last step. And in a kadai, mix the cooked chicken with the coconut masala for 5 minutes.
|Keep all your ingredients ready|
|Wash and clean the chicken|
|Grind red chilli, fennel seeds, cumin and onion into a smooth paste|
|Heat oil in a pan, add mustard seeds, curry leaves|
|When mustards starts to crackle, add onion|
|Once onion turns golden brown, add chopped tomatoes|
|After a minute, add the chicken pieces and mix well. Chicken leaves water and it will be cooked in it|
|Add ginger garlic paste|
|and chicken masala. Combine everything together|
|Add ground chilli onion paste|
|Add turmeric, salt, curry leaves and little water. Cover and cook until chicken becomes soft and tender|
|Grind coconut into a fine paste|
|When chicken is cooked, add ground coconut|
|Cook for 5 minutes and switch off the flame|
|Temper with mustards, shallot and curry leaves and pour on the top|
|Its ready. Enjoy!|