Chicken Masala - Restaurant Style

Ingredients:

Chicken - 300 g(with bone)
Small onion -15-20 (fine chop)
Tomato - 1 1/2 (fine chop)
Curry Leaves - 3 sprig
Dry Red Chilly - 4 (Remove seeds)
Turmeric powder - 1 tsp
Pepper powder - 1 - 1 1/2 tbsp
Vinegar - 1 tsp
Salt, Water - As Reqd
Gingely oil - As reqd

For Masala:

Cloves - 3
Cinnamon stick - small piece
Garlic - 6
Small onion - 6
Big onion - 1
Coconut - 1/2 cup
Sambar thool - 1 tbsp
Ginger garlic paste -  2 tsp
Salt - Little

Method:

• Heat oil in pan and add items under "For Masala" one by one.
• Like add in cloves and cinnamon stick.
• Then add small onion and ginger garlic paste and saute.
• Then add garlic and saute for a while.
• Add in big onion and saute for a while.
• Cook in low flame.
• Add in coconut, sambar thool and half salt and mix well.
• Cook in low flame for few mins.
• Let it cool.
• Add water and blend it to a fine paste.
• Heat oil in pressure pan.
• Add in curry leaves and let it splutter.
• Cook in low flame.
• Add in onion and saute well.
• Then crush and add tomatoes and saute for a while.
• Now add the chicken pieces and mix well.
• Now add turmeric powder and salt and mix well.
• Add in grinded paste and mix well.
• Now add vinegar and red chilly and mix it up.
• Add little water and pressure cook for 5 whistles.
• Open the pan and remove the chicken pieces.
• Now cook the gravy in low flame.
• Keep stirring.
• Once it is thick add the chicken pieces and mix well.
• Add fresh curry leaves and coriander leaves.
• Sprinkle pepper powder and mix well.
• Let it boil for few mins.
• Goes good with rice/dosa/aapam.

Note:

The original recipe uses kuzhambu milagai thool instead of sambar thool.