Chettinad Chicken Kuruma (kuzhambu)

Ingredients:

• Chicken-1/2 kg
• Onion - 1 (big)
• Tomatoes-2 (small size)
• Garlic-5 pods
• Ginger garlic paste- 2 teaspoons
• Chili powder-1 table spoon
• Coriander powder-2 to 3 table spoons
• lemon juice-2 teaspoons

Marination

• Curd-2 table spoons
• Turmeric powder-1 teaspoon
• Chili powder-2 teaspoons
• Salt-2 teaspoons
• Ginger garlic paste-1 teaspoon 

Seasoning

• Cardomom-2
• Cinnamon-2 small pieces
• Clove-2
• Birinji leaf-small piece
• Star anise-a small piece
• Mint leaf-little
• Curry leaf little
• Fennel seed-1 teaspoon

Grinding

• Cocunut-2 table spoons
• Cashewnut-5
• Fennel seeds-1 teaspoon

Procedure:

• Marinate the washed chicken pieces with the items provided above for marination for 1 hour.
• Grind the items in “For Grinding" list to a smooth paste
• Add 1 table spoon of oil in pressure cooker and fry  the items in ‘for Seasoning’ list for a minute
• Cut the onion, tomatoes, garlic and Saute  one by one nicely and add ginger garlic paste
• Add the marinated chicken and saute for 3 minutes
• Add the chilli and coriander powder and 2 to 3 cups of water.
• Add required salt and mix , Close the cooker and cook for a whistle.
• Once it is done,add the ground paste and let the gravy boil for 5 minutes
  
• Once everything is well mixed and the gravy looks right consistency, Switch off the stove
• Add the lemon juice and mix well and Your chettinad chicken gravy is ready
• This dish goes well with White rice