Chicken Curry - Restaurant Style

We all colleagues at office (named the group as Potluck Dabba Party) were eagerly waiting for Wednesday as we had planned our potluck lunch at office.

We all decided the dishes that we would be bringing 2 days in advance... Priyanka got the Chapati's which were soft and nice, Gazal made the Rice which tasted amazing with the Takali (Tomato) Rasam that I had got  (This is already posted on the blog).  Dolly got Veg Cheese cutlets & Chicken Nuggets, Arundhati made excellent Bharwa Baingan the Maharashtrian style, Meghana made yummy Gulab Jamuns that melted in the mouth & my all time favourite Vanila Ice cream sponsored by Medha.  I also carried Chicken Curry (the restaurant style) which we all enjoyed.  

We enjoyed the afternoon and also clicked some pictures of the event!  We will soon be planning  the next Dabba Party for October soon :)

Tomorrow is Arundhati's  birthday and she asked me to post the Chicken Curry recipe and this is my birthday gift to her... I wish you a Very Happy Birthday dear Arundhati!  Wishing you loads of  happiness and may all your dreams come true dear!

You may note down the recipe and am sure you will definitely get a pat on your back for treating your family & friends with this tasty dish!

Ingredients :

For Marination:

Chicken - 750 gms to 1 Kg  (washed and cleaned)

Black Pepper powder - 1 tsp

Turmeric Powder - 1 tsp

Chilli Powder - 1 tsp

Ginger Garlic paste - 1 tbsp

Salt to taste

For Masala:

Oil 1/4 cup

Onion - 3 large sliced thinly

Tomatoes - 4 large sliced thinly

Salt to taste

Fresh grated coconut - 1/2 cup

For Grinding :

Cumin / Jeera seeds : 2 tsp

Fennel Seeds (badisauf) - 1 Tbsp

Cinnamon Sticks - 1 piece

Cardamom - 6

Cloves - 6

Ginger garlic paste - 2 tbsp

Coriander powder - 2 tbsp

Chilli Powder - 2 tbsp

For Garnishing - Curry leaves and coriander leaves

Method:

Mix all the ingredients under marination and set aside.

Grind all the ingredients given under grinding to a fine paste and keep aside (not required to roast any ingredient here)

Heat 2 tbsp of oil in a kadai and saute the onion till golden brown.  Add in the tomatoes and cook till it is mushed up.  Cool this and blend this to a smooth paste.  In the same kadai, heat remaining oil and add in the ground masala, saute this till oil separates.  Now add the onion tomato paste a little salt and cook till it thickens.

Now add the marinated chicken and mix well.  Add enough water and salt and cover and cook this on a medium heat for 30 to 35 minutes till the Chicken is done.   In a blender, blend the grated fresh coconut with little water to a fine paste and add this to the cooked chicken and allow it to further cook for 15 minutes.  Adjust the water according to the thickness of gravy required by you.

You may add a string of curry leaves.  Garnish with Coriander leaves and enjoy with Roti, Rice, Appam, Dosa, Idiyappam & Enjoy!!!!!