Karaikudi is well known for the Chettinad recipes. The taste is always mouth
watering and can't be control our self to stop eating. Around Karaikudi, whenever
people cooking, usually the flavor will reach out till the next street. Especially non
veg recipes. The specialty is home made masala. They mostly avoid the ready
made powders and they make their own masala instantly and grind. If you get
chance, try to go karaikudi surrounding villages and feel the nice aroma. Let's
make the chicken gravy in their style. For the taste I am guaranty.
Ingredients:
Chicken - 1-1/2 kg
Onion - 1
Tomato - 2
Ginger garlic paste - 1 tsp
Grated coconut - ¼ cup
Fennel seed - 1 tsp
Cumin seed - 1 tsp
Black pepper corn - ½ tsp
Cinnamon stick - 1 inch
Green cardamon - 2
Cloves - 4
Black stone flower - 2
Coriander seed - 1 tsp
Dry Red chilli - 6
Curry leaves - 2 leaflet
Turmeric powder - ½ tsp
Salt as required
Oil for seasonings
Steps:
Wash chicken thoroughly. Add turmeric powder and little salt and keep aside.
Dry roast the ingredients coconut, Fennel seed,Cumin seed,Black pepper
corn,Cinnamon stick,Green cardamon,Cloves,Black stone flower,Coriander
seed,Dry Red chilli ,Curry leaves together until the curry leaves become crispy and
coconut become golden in color. Stir continuously in order to avoid burn.
Cool down the roasted items and make it to smooth paste by adding little water in
a mixer grinder.
Heat 3 tsp of oil in a pressure cooker pan. Once oil hot add, chopped onion and
ginger garlic paste and stir it.
Add chopped tomato once onion become translucent. Add the salt as per your
taste.
Once tomato cooked, add the marinated chicken and stir it. Cook for a minute.
Add the ground paste. Mix it all together and cook this for 3 minutes.
Now add 2 cups of water and pressure cook for 4 whistles.
Switch off the flame and release pressure.
Now switch on the flame and cook this gravy until the gravy gets thick consistent.
Now the Karaikudi chicken gravy is ready to serve along with your main course.
Try and share your comments and suggestions.
watering and can't be control our self to stop eating. Around Karaikudi, whenever
people cooking, usually the flavor will reach out till the next street. Especially non
veg recipes. The specialty is home made masala. They mostly avoid the ready
made powders and they make their own masala instantly and grind. If you get
chance, try to go karaikudi surrounding villages and feel the nice aroma. Let's
make the chicken gravy in their style. For the taste I am guaranty.
Ingredients:
Chicken - 1-1/2 kg
Onion - 1
Tomato - 2
Ginger garlic paste - 1 tsp
Grated coconut - ¼ cup
Fennel seed - 1 tsp
Cumin seed - 1 tsp
Black pepper corn - ½ tsp
Cinnamon stick - 1 inch
Green cardamon - 2
Cloves - 4
Black stone flower - 2
Coriander seed - 1 tsp
Dry Red chilli - 6
Curry leaves - 2 leaflet
Turmeric powder - ½ tsp
Salt as required
Oil for seasonings
Steps:
Wash chicken thoroughly. Add turmeric powder and little salt and keep aside.
Dry roast the ingredients coconut, Fennel seed,Cumin seed,Black pepper
corn,Cinnamon stick,Green cardamon,Cloves,Black stone flower,Coriander
seed,Dry Red chilli ,Curry leaves together until the curry leaves become crispy and
coconut become golden in color. Stir continuously in order to avoid burn.
Cool down the roasted items and make it to smooth paste by adding little water in
a mixer grinder.
Heat 3 tsp of oil in a pressure cooker pan. Once oil hot add, chopped onion and
ginger garlic paste and stir it.
Add chopped tomato once onion become translucent. Add the salt as per your
taste.
Once tomato cooked, add the marinated chicken and stir it. Cook for a minute.
Add the ground paste. Mix it all together and cook this for 3 minutes.
Now add 2 cups of water and pressure cook for 4 whistles.
Switch off the flame and release pressure.
Now switch on the flame and cook this gravy until the gravy gets thick consistent.
Now the Karaikudi chicken gravy is ready to serve along with your main course.
Try and share your comments and suggestions.
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