Chicken gravy recipe

INGREDIENTS:

1. Chicken - 1/2 kilogram
2. Chopped onion - 3
3. Chopped tomato - 3
4. Coconut milk - 2 cup
5. Oil - as needed
6. Salt - as needed
7. -- For Tempering --
   1. Cinnamon stick - 1
   2. Fennel seed - 1 teaspoon (tsp.)
8. -- To Roast and Grind --
   1. Turmeric powder - 1/2 teaspoon (tsp.)
   2. Dry chili - 20 to 25 (to your spicy level)
   3. Coriander seed - 2 teaspoon (tsp.)
   4. Garlic - 1 whole
   5. Ginger - a piece
   6. Black pepper - 1 teaspoon (tsp.)
   7. Cumin seed - 1 teaspoon (tsp.)

PREPARATION:

1. Dry roast the turmeric powder and keep it aside
2. Dry roast cumin seeds + black pepper and keep it aside.
3. Dry roast dry chilies + coriander seed and keep it aside.
4. Heat little oil and sauté garlic + ginger and keep it aside.
5. Now grind all the roasted ingredients (turmeric powder, cumin seeds, black pepper, dry chilies, coriander seeds, garlic, ginger) into a fine thick paste by adding little water as possible. NOTE: Grind to paste after the roasted ingredients cool down to room temperature
6. In a pan head oil. sauté cinnamon stick and fennel seeds.
7. Now add onion and sauté until they turn translucent (golden brown)
8. Now add tomato and sauté until they become mushy.
9. Now add the ground masala paste and sauté until oil starts to separate.
10. Now add the chicken pieces and sauté.
11. Once the chicken is sautéed well add salt, coconut milk, if needed little water and bring to boil.
12. Cook this until the chicken pieces are cooked and it reaches curry consistency then serve.

NOTES:

1. You can also cook this in pressure cooker. After step 11 cook it in pressure cooked for one whistle and serve when the pressure is gone.