Step-by-Step Instructions

1. 1.Sauté ingredients for grinding paste

   Heat 2-3 tablespoons of gingelly oil in a pan. Add 100g shallots and 10 cloves of garlic. Sauté for about 1 minute. Then add 1/2 teaspoon of black pepper, 1 teaspoon of cumin seeds, 1 piece of cinnamon, 2 cloves, and 1/2 teaspoon of fennel seeds. Add a small piece of ginger and grated coconut (from half a shell). Add a few curry leaves. Sauté everything for about 1 minute until the moisture from the coconut is gone. Turn off the heat and transfer the sautéed ingredients to a plate to cool.

2. 2.Grind the paste

   Once cooled, transfer the sautéed ingredients to a mixer grinder. Add water as needed and grind into a fine, smooth paste.

3. 3.Prepare the gravy base

   Heat 2-3 tablespoons of gingelly oil in a clay pot. Add 1 piece of cinnamon, 1/2 teaspoon of fennel seeds, and 2 cloves. Add 2 sliced onions and a few curry leaves. Sauté until the onions are about 30-40% cooked and translucent. Add 1 chopped tomato and sauté along with the onions until they are both softened.

4. 4.Cook the chicken with spices

   Add 3/4 kg of chicken (washed and marinated with salt and turmeric) to the pot. Add 1/2 teaspoon of turmeric powder, 1 teaspoon of chilli powder, 2 teaspoons of coriander powder, and salt to taste. Mix everything well to coat the chicken evenly with the spices.

5. 5.Simmer chicken

   Cover the pot and cook on low flame for 5 minutes. The chicken will release its own water and cook partially in it.

6. 6.Add ground paste and simmer

   Add the finely ground paste from step 2 to the chicken. Rinse the mixer jar with a little water and add that water to the pot. Mix well. Cover the pot again and cook for another 5 minutes on low flame until the gravy thickens and oil separates, indicating the chicken is fully cooked.

7. 7.Garnish and Serve

   Open the lid. The chicken should be cooked through and the gravy should be thick with oil separating on top. Garnish with fresh coriander leaves. Serve hot with rice, idli, dosa, or chapati.