Chettinad cuisine is one of my favorite cuisines of South India, which is famous for it’s spices which gives that wonderful aroma. The dishes are hot and pungent with fresh ground masalas. They also a lot of curry leaves (karuvepilai/karuvepaku/karivepila/karibevu). The taste, the aroma, the flavor….wow I can keep on going…it absolutely makes any recipe taste wonderful, which totally fascinates me. Until I was in India, especially in my childhood, we had a tree in our house, so mom used to use it in every recipe. After I came to the US, I really had to watch how much I am using, as we don’t get it big quantities. When mom visited us, she dried those leaves in shade, powdered it and brought is here. I was so very happy. From that day, I wanted to use it in a recipe where I can really taste it. Chicken and curry leaf is a very good combination, so finally I got to try this recipe. 🙂
Note: You can also use freshly ground curry leaf paste or dry roast curry leaves and powder it.
1. Dry roast each of the ingredients of garam masala and ground to powder in a mixer/blender. Keep it aside.
2. In a kadai/pan, add oil, when it’s hot enough, add onion puree, saute it until it turns golden brown, now add ginger-garlic paste and cook it until the raw smell is all gone.
3. Now add the ground garam masala, curry leaf powder and saute the masala on medium flame until the aroma comes out for about 4-5 mins.
4. Add green chili puree, tomato puree, and salt, cook the masala until oil comes out, and you can know the masala is completely cooked, when the color of the masala changes to a darker shade.
5. Now add the chicken, and stir and mix it well, so that all the masala is well coated. Now increase the heat to medium high, and roast the chicken pieces well in the masala.
6. You can notice that the chicken will leave a little bit of water, now reduce the flame to medium low and cook the chicken, until well-cooked for about 15-20 mins.
7. Make sure that there is no much water in the gravy. This is a thick masala gravy recipe. If you want to make it more soupy, you can definitely add water and cook again, but this would taste better if the gravy is thick.