Here is my favorite chicken of all time. Loaded with flavor and completely delicious. When I was kid, wherever I am and whatever i do, I will move into the kitchen once the aroma of the gravy comes. Everyone love their mom's recipe. It is usual that everyone praise their mom's recipe, as we consume moms cooking from childhood. But seriously believe me, this is one of the best chicken recipe.
You can relish this recipe with rasam and paruppu kuzhambu. But I need nothing more than this gravy. Try this recipe and post your feedback in comment box. 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!|