Name: Madurai Spicy Chicken gravy recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Chicken 1/2kg; Sesame oil 3tablespoons; Garlic pods 10 finely chopped; 2medium sized onions chopped; Tomatoes medium sized finely chopped 3; Ginger garlic paste 1tablespoon; Turmeric powder 1teaspoon; Cumin seeds 1 teaspoon; Dry Red chillies 4; Black pepper corns 1 teaspoon; Coriander seeds 1 tablespoon; Lime juice 1 teaspoon; Curry leaves a fistful; Coriander leaves for garnishing; Salt 2 teaspoons

ABOUT Madurai Spicy Chicken gravy RECIPE

Madurai is known for its unique traditional recipes and this Spicy Chicken gravy is one among the best . This spicy gravy , is absolutely a lip smacking dish to relish .

Ingredients Serving: 3

Chicken 1/2kg
Sesame oil 3tablespoons
Garlic pods 10 finely chopped
2medium sized onions chopped
Tomatoes medium sized finely chopped 3
Ginger garlic paste 1tablespoon
Turmeric powder 1teaspoon
Cumin seeds 1 teaspoon
Dry Red chillies 4
Black pepper corns 1 teaspoon
Coriander seeds 1 tablespoon
Lime juice 1 teaspoon
Curry leaves a fistful
Coriander leaves for garnishing
Salt 2 teaspoons

Instructions

Clean and drain the chicken pieces . Marinate the chicken pieces using turmeric powder , lime juice , a pinch of salt and let it rest for 10 minutes.
In a pan , dry roast dry red chillies , cumin seeds , coriander seeds , black pepper corns gently . Cool it completely and grind it to a smooth paste using little chopped onion .
In a wok , heat 3 tablespoons sesame oil , chopped onions and fry till golden brown . Add the curry leaves . Add the chopped tomatoes and sauté till it turns mushy . Add the remaining salt .
Add the marinated chicken . Mix well . Close the lid and let it cook for five minutes .
Add the ground paste to the chicken and mix . Close the lid and let the chicken cook in its own juices . Sprinkle little water when really needed. Let it cook for few more minutes .
Once the chicken is cooked , looks tender . Switch off the stove .
Garnish with finely chopped coriander leaves .
Serve hot with steamed rice / rotis/dosas/pulaos/mild biryanis.

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