Recipe: Yummy Madurai Spicy Chicken Gravy

Madurai Spicy Chicken Gravy. Wait until the chicken cooks, in between mix the gravy & chicken with spatula one or two times. The chicken looks like brittle & the masala & chicken mixes well. If there is water, allow to care for some time.

Recipe with step by step pictures. Parotta with Salna is a comfort food for a lot of us Tamilians. Salna is nothing but a thin gravy usually made with meat stock. You can cook Madurai Spicy Chicken Gravy using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Madurai Spicy Chicken Gravy

1. You need 1/2 kg of Chicken.
2. You need 3 tablespoons of Sesame Oil.
3. Prepare 10 f of Garlic pods inely chopped.
4. You need 2medium sized of Onions chopped.
5. It's 3medium sized of Tomatoes finely chopped.
6. It's 1 tablespoon of Ginger Garlic paste.
7. You need 1 teaspoon of Turmeric powder.
8. It's 1 teaspoon of Cumin seeds.
9. Prepare 4 of Dry Red chillies.
10. Prepare 1 teaspoon of Black Pepper corns.
11. It's 1 tablespoon of Coriander seeds.
12. It's 1 teaspoon of Lime juice.
13. You need 1 fistful of Curry Leaves.
14. It's as needed of Coriander leaves for garnishing.
15. You need 2 teaspoons of Salt.

I went with boneless chicken thighs. But chicken pieces with the bones are always the best choice. The bone essence gets infused the gravy makes this curry an absolute heaven. Grind ginger and garlic to a smooth.

Madurai Spicy Chicken Gravy instructions

1. 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..
2. 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..
3. 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..
4. 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 it's own juices. Sprinkle little water when really needed. Let it cook for few more minutes..
5. When chicken gets cooked tender, switch off the stove. Garnish with finely chopped coriander leaves. Serve hot with steamed rice / rotis/dosas/pulaos/mild biryanis..
6. My Tip: Don’t add too much water to the chicken while cooking. Too much of water takes away the actual taste of the chicken, makes the chicken pieces dry and non succulent. Semi gravy/ thick masala consistency gives the perfect taste so don’t make it too watery..

When the chicken pieces turn white add turmeric powder,salt and ground masala paste. Sauté until the masalas are well combined with the chicken and leaves oil. Now add the ground coconut paste along with a cup of water. This is a famous south Indian recipe. Madurai is a major city in Tamilnadu, India.