Velan's Cuisine Extraordinaire

[mappi]

Chicken Curry (Gravy)

Followed exactly Nov's Recipe; except : Used a Chicken Masala that we get here and not Baba's & did not add potatoes.

Here is the measured ingredients I used :

For 250gms chicken (boneless) :

1 Tbs Ghee
1 Tbs Refined oil
Cinamon stick, 5 cloves, 3 cardamon (pealed and only seeds), few somb

1 Big onion
3 Medium size tomatoes
2 Garlic pulps, Ginger
1 red chilli (depends on how much hot it is)
Few Curry & Corriander Leaves

1 1/2 tsp Chicken masala
1/4 tsp Turmeric
1/4 tsp chilli powder (optional)

Marininated the meat as suggested by Mexicomeat. Result : The meat was tender, soft and had an excellent taste.

Instructions on cooking is here



Had it with Chapathi



This afternoon, going to dry it making the sauce more thicker to go well with rice & Sambhar.

To make it thick, I use the usual method of allowing it to heat-up in a Kadai over low flame without covering it with a lid.

To make a 'Chukka' (dry), once the dish has been drained its water, I transfer it from the Kadai to an 'Iron' Thava, and cook it until the desired dryness is got. Attention : You have to be close and stir it quite briskly, else it will get acquinted with the Thava quickly. Also, try not to burn it.

Thanks to NOV for this recipe, and Mexicomeat for his awesome tip.