Ingredients:
Country chicken/Naatu Kozhi -750 gms
Shallots/ Chinna Vengayam– 15-20 Nos chopped
Tomatoes/Thakkali– 3
Gingley oil/nalennai- 4- 5 tbspn
Salt/uppu- As needed
Tumeric powder- 1 tspn
To pound:
Ginger root/Inji-1.5 inches
Garlic/Poondu – 10 pods
Green chilly/ Pachai milagai -1
To Roast and Grind:
Corriander seeds/Kothamalli vithai – 2 tblspn
Red chillies/ Vathal milagai- 7
Pepper/Milagu- 2 tspn
Fennel seeds/Sombu- 1 tspn
Cumin seeds/ Seerakam – 1 tspn
Cinnamon stick/Patta- 1.5 inch
Clove/Kirambu- 7
Star Anise/ Natchathira poo- 1
Cardamom/Elakkai- 4 Nos
Poppy seeds/Kasakasa- 2 tspn
Shredded coconut/Thengai thuruval- 2tbspn
Curry leaves /Karuvepillai- 2 sprigs
Method:
• Dry roast and grind the listed ingredients to a paste
• In a pressure cooker, add in gingely oil season with ¼ tspn of fennel seeds
• Add in pounded ginger garlic, chilli paste and curry leaves
• Add in chopped shallots, tomatoes. Mix in turmeric powder, salt and saute well until raw smell goes off
• Add in chicken meat toss until it turns pale colour. Mix in ground paste.
• Add water as per preferred gravy consistency.
• Pressure cook 5-6 whistles and turn of heat
• Granish with handful of chopped coriander leaves
• Enjoy the village style gravy along with steamed rice.
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Shot on LGg6
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Music:
Good Vibes by MBB [ Ссылка ] Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) [ Ссылка ] Music promoted by Audio Library [ Ссылка ]
