Chicken Gravy (Amma's)

Original Recipe

Masala (A)

Fry:
Onion – cut long (1)
Garlic (7-8 cloves)
Green chilli (6-7)
Red Chilli (6-7)
Cinnamon – chakke (5-6 small pieces)
Cloves – lavanga (4-5 small)
Pepper ( ½ sp)
Coriander seeds (3 sp) or powder (2 sp)
Poppy seeds – white – gasgase (1 sp)

My addition : Cardamom (3-4 pods)

Masala (B)

Grind:

Tomato (1)
Ginger (1 inch)
Coconut (3 tbsp)
Coriander leaves (2 sp, chopped)

Mix (A) with (B) and grind with little water. That’s Masala (D)


Masala (C) regular masala

Grind :

Onion (1 small)
Garlic (3-4)
Ginger (1 sm piece)
Cloves (3)
Cinnamon (3)
Coriander Leaves (2 tbsp, chopped)



Cut chicken. Add turmeric powder (1 sp), salt (1 tbsp)

Heat oil. Add
Onions (1/2 or lesser)
Regular masala (C)
Add little butter or 2 sp ghee
Fry for 2 min.

Add chicken slowly. Mix.

Let it simmer for 10 min in a closed pan. The chicken smell should go away.

In the meantime, boil 2 cups of water, depending on gravy level. NEVER ADD COLD WATER TO CHICKEN. It will become leathery.

Add a little watter to the chicken. Let it boil for a while (let it sweat)

Finally, add Masala (D) to the boiled chicken (More for chicken curry, ½ for chicken gravy).
Add salt.
Add lemon ( ¼ sp)

Notes

1. Always add pepper to chicken
2. Adding ghee to chicken helps.
3. Instead of preparing masala (C), here is a shortcut : Add chopped onions, Minced Garlic. Ginger, Cloves , Cinnamon and a tomato directly onto chicken. (my variation – leads to a milder, tangier chicken curry)
4. Works best with boned chicken