Semi Chicken gravy

I have learnt this chicken gravy from my husband's Aunt.Before marriage I never use to eat chicken only gravy I use to have.After eating chicken made by aunt that taste still mesmerizes me.Here is the recipe of the chicken gravy made with ground spices.

Preparation time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Servings: 4

Ingredients:

Chicken-500 gms 

Onion-1 medium size

Ginger garlic paste-1 tsp

Tomato-1 medium size

Cumin seeds-1/2 tsp

Fennel seeds-1/2 tsp

Turmeric powder-1 tsp

Chilli powder-1 1/2th tsp

Pepper powder-1 tsp

Garam masala-1 1/2 tsp

Corainder powder-1 1/2 tsp

Corainder leaves- handfull

Curry leaves-10-12 leaves

Coconut oil-1/4 cup

Procedure:

1.Take a cooker,heat it with 1/4 cup of coconut oil,add 1/2 tsp cumin seeds and 1/2 tsp fennel seeds.Fry it.Coconut oil gives a good aroma and taste.

2.Now add 1 onion,curry leaves and then ginger garlic paste.Fry onions till it changes it colour and fry ginger garlic paste for 2 mins till the raw smell goes away.

3.Now add 1 tomato not too big not too small a medium size tomato.If you add more tomatoes it will dominate that flavour.Cook tomato till it becomes soft.

4.once the tomatoes are cooked reduce the flame to low and add spices 1 tsp turmeric powder,

1 1/2 tsp chilli powder,1 tsp spoon pepper powder,1 1/2 tsp garam masala,1 1/2 tsp corainder powder.Stir it for a minute.

5.Before making gravy you have to keep ready of chicken.You have to rinse chicken twice with normal water and once with turmeric powder.Now add the chicken to the cooker,add 1/2 glass of water not much,as chicken also releases water..Then add required amount of salt to it.Lastly add corainder leaves.Close the lid and pressurize it to 3 whistles.

If you are using breast pieces of chicken it will easily get cooked in 2 whistles.

(If the gravy is watery then cook in high flame for 5 mins without lid.)

5.Serve hot with Briyani,white rice,Chapathi,Naan.