Hand Pounded Garlic Chicken Gravy. ~ Raji's Smart Kitchen

Hand Pounded Garlic Chicken Gravy.

Saturday, September 05, 2020 Rajeswari Chidambaram

Hand Pounded Garlic Chicken Gravy Dish is one of the traditonal dish cooked in South India which is served as sidedish curry/gravy for Rice,Roti, Chapathi, Paratha., etc., Here I Share this recipe that I have tried.

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Mud/clay Pot Cooking is one of the Safest and healthly cooking because mud/clay contains many minerals and nutrients by nature which gives more health benefits to us.Mud/Clay Pots are pocket friendly.We must take some care for life long usage. The food cooked in mud/clay pot gives more aroma especially cooking meat in clay pot makes the meat soft and juicy.

There are so many side dish curry/gravy varieties that are cooked all over the world to accompany with different food. In India,mostly the curry/gravy varieties are like chutneys, masalas, dal, sambhar, kulambu served with rice,idly,dosa,roti, chapathi, paratha, naan,etc., Here I shared the links of some of the curry varieties in this blog.

For Hotel/Tiffin Sambhar Recipe.

For Veg Kadai with Kadai Masala Recipe.

For Basil Tomato Chutney Recipe.

For Egg Omelette Curry Recipe.

For Rasam Recipe.

Special Products I used for this Recipe:

Here I shared the links of the special products that I have used for this recipe.

Craftman India Clay Pot(1L).

Info about Key Ingredients:

Garlic is the key ingredient which found in all parts of the world. It contains more nutrients. It can prevent common cold and flu. It acts as blood purifier. Garlic can be consumed as dips,powders,oil,etc., Garlic pods boiled in milk is used to increase lactation and it also reduce the backpain after delivery.Here I Share the links of some of the recipes that are cooked using Garlic.

For Red Garlic Pasta Recipe.
For Tomato Garlic Chutney Recipe.

Chicken is the another key ingredient which found in all parts of the world.Chicken is one of the non vegetarian form of rich protein. It also helps in bulding of musles. It also used in strengthening of bones. Chicken is used for boosting the immunity power. The doctors always recommended chicken soup for cold and flu persons.The steam comes from the hot chicken soup helps to clear nasal track blockage. Chcicken contains rich magnesium which helps in releasing our stress.Here I Share the links of some of the recipes that are cooked using Chicken.

For Nagercoil Chicken Curry Recipe.
For Chicken 65 Recipe.
For Chicken Coconut Milk Thick Curry Recipe.
For Chicken Idiyappam(Rice Noodles) Pulav Recipe.

Recipe Overview:

In this Post I share the recipe Hand Pounded Garlic Chicken Gravy for that we prepare one masala powder by roasting some ingredients.Then Prepare the base gravy by frying onion,tomatoes,hand pounded garlic pods. Add the chicken and cooked well. Add the masala powder that we already prepared and cook until the curry becomes thicken.Garnish with coriander leaves and served with rice,chapathi,roti,naan,etc.,

Method:

Ingredients:

Boned Chicken Pieces 500gms.

Onion 1 No(Roughly Chopped)(If you have Shallots/Sambhar Onion put 10 to 12 Nos).

Tomato 1 No(Roughly Chopped).

Garlic Pods 10 to 12 Nos(Hand Pounded).

Ginger Garlic Paste 1 Tsp.

Red Chilly Powder 1 Tsp.

Coriander Powder 1 Tsp.

Thick Curd 1 Tbsp.

Dry Red Chilly 2 Nos.

Salt to Taste.

Water as Required.

Curry Leaves Few.

Spring Onion greens Few.

Seasame Oil(Till Oil/Nallennai) 1 1/2 Tbsp.

Coriander Leaves for Garnishing.

For Masala Powder:

Dry Red Chilly 4 Nos(or based on your spicy)

Peanut(Nellakadalai/Mungaphali) 1 Tbsp.

Chana Dal 1 Tbsp.

Urud Dal 1 Tbsp.

Coriander Seeds 1 Tbsp.

White Sesame Seeds(White Ellu/Till) 1 Tbsp(If you havn't add 2 Tbsp of Black Sesame).

Black Sesame Seeds(Black Ellu/Till) 1 Tbsp.

Curry Leaves Few.

For Chicken Marination:

Ginger Garlic Paste 1 Tsp.

Salt To Taste.

Step By Step Instructions:

First step is to prepare a masala powder for that heat a fry pan.
Add all the masala powder ingredients except curry leaves and roast it well till aroma comes out.
Now add curry leaves.Cool it completely,grind it to a fine powder and keep aside.
Second step is marination for that take boned chicken chicken in a bowl, add salt and ginger garlic paste and rest it for minimum 1 hour.
Third step is making gravy,for that we hand pound the garlic pods using mortar and pestle.
Chop the other vegetables as mentioned in the ingredient section.
Heat sesame oil in a pan(I'm using mud/clay pot),add dry red chilly and curry leaves.
Add the hand pounded garlic and fry.
Add onion and fry it well.
Add ginger garlic paste and fry it well.
Add Tomato and fry until it form into gravy state.
Add red chilly powder and coriander powder and fry until raw smell goes out.
Add curd into it and fry.
Now add the chicken and fry it for 5 minutes/color change.
Add half of the masala powder that we prepared and mix it well.
Add required water and cook it for 1/2 an hour or until chicken cooked well.
Now add the remaining masala powder and fry it well until the gravy becomes thick/ the consistency you want.
Add some spring onion greens and mix well.
Garnish with coriander leaves.
Now our Hand Pounded Garlic Chicken Gravy is ready. Serve with rice,roti,chapathi,etc.,