Thursday, December 10, 2015

Anjappar Chicken Gravy / Chicken Gravy Anjappar Hotel Style


Today we going to see the famous restaurant Anjappar style chicken gravy which is very popular in chennai..When we are went to my sister's home in chennai, my sister's husband bought this gravy with soft idly for us in one day dinner.. The taste is really superb and yummy to have and my hubby really enjoyed this....


So my hubby ask me to prepare like that gravy.. one day i try in my own creative, taste wise it is so delicious, so i wants to share this chicken gravy to my viewers... It's goes well with soft idlies and plain uttappam.. But in anjappar hotel they served it for white rice... The masala which we grinded the cumin seeds, pepper, fresh coconut, fennel seeds which gives aromatic smell to the gravy...


My hubby loved it so much that we happended to make this couple of more times within a span of 2 weeks.. So i would recommend that you make this whenever you want to inpress someone with your cooking....Cook the gravy as per the method it taste divine...So you must try this and post me a comments about the taste...

Preparation time : 15 mins
Cooking time : 35 to 40 mins
Serve - 4
Recipe cuisine : South indian

INGREDIENTS :

Chicken - 1/2 kg (with little bones)
Onion - 2 (chopped)
Tomatoes - 2 (chopped)
Shallots / Small onion - 15 (sliced)
Turmeric powder - 1 tspn
Coriander powder - 1 tspn
Chili powder - 1 1tspn
Cumin powder - 1/4 tspn
Coriander leaves - few
Water - 2 cups
Salt - as needed

TO GRIND :

Fennel seeds - 1/4 tspn
Cumin seeds -1 /2 tspn
Pepper - 2 tbspn
Coconut - 1/2 cup (fresh grated)

TO TEMPER : 

Gingelly oil - 4 tbspn
Pepper corns - 15 nos
Fennel seeds - 1/4 tspn
Cinnamon sticks - 2 (small)
Cardamom - 3
Star Anise - 1
Cloves - 3
Garlic - 10 (sliced)
Dry chilli - 2 (broken)
Curry leaves - few

METHOD :

  • First take grinding ingredients in mentioned under " TO GRIND" in to smooth paste....
  • Now heat oil in a pan, temper the ingredients mentioned in the section "TO TEMPER" till they are fried well and gives a nice aroma...
  • The garlic should turn light brown..
  • Add finely chopped onion to it, fry the onion till light brown.
  • Now add in sliced shallots, ginger garlic paste and little bit of salt and toss well.
  • Toss well for 3 mins and add in 1/2 cup of water and cook till the water evaporates.
  • Now add in turmeric powder, tomatoes, chilli powder, coriander powder, cumin powder, and stir well till it mushy.
  • Then add in masal paste and give a mix.. 
  • Again add 1/2 cup of water and the gravy must be cooked evenly..
  • Cover it with a lid and cook till the gravy became correct consistency..(oil started to seperates).
  • Now add in chicken and mix evenly..
  • Leave it for 5 mins and add in another 1 cup of water and close the lid..
  • Cook it in low flame...Allow the chicken to cook tender..
  • The masala get flavour by cooking in a low medium flame..
  • So that all the spices get into the chickenwhile cooking... 
  • Stir inbetween the gravy till teh chicken cooked..
  • When the oil floats and chicken cooked tender..
  • Add in chopped coriander leaves and serve..
  • Serve hot with soft idlies..


PICTORIAL :


Take grinding ingredients
Add to the blender
Make a smooth paste
Now it's done, keep aside
Take your ingredients
Heat a pan with oil
Now take whole spices
Add to the kadai
Add in sliced garlic
Toss well 
Add in broken chillies
Few curry leaves, when the nice aroma arise
Add in chopped onion
Toss till transparent
Now done
Add in small onions / shallots
Toss well along with onions
Add in ginger garlic paste
Toss well
Add in salt
Give a mix
Add 1/2 cup of water
Give a mix
When it evaporates
Add in turmeric powder
Mix well
Add in tomatoes
Add in chilli powder
Coriander powder
Add in cumin powder
Toss well
Now add in masala
Toss well
Add in water
Give a mix
Close the lid
When the gravy became thick
Add in chicken
Mix well
Add in water
Give a mix
Close the lid
When it's boil
Toss well
Cook it in low medium flame
When the chicken became tender
When it done
Chopped coriander leaves
Give a mix
Now transfer it to a bowl
Serve with idli
Enjoy..

10 comments:

  1. Hi Sis..
    Am Jeya.. I tried this recipe with ur parotta..It came out really very well .. can u please tell me how to do vaira maaligai chicken fry

    ReplyDelete
    Replies
    1. Thanks Jeya.. Keep trying and sharing my recipes and youmean thrunelveli vaira maaligai chiciken fry?

      Delete
    2. ya.. nattu kozhi fry..can u please tell me how to do..

      Delete
    3. Sure jeya.. Soon i will post that vaira maaligai chicken fry..

      Delete
  2. Hi I tried this , but it turned out completed green instead of red :(

    ReplyDelete
    Replies
    1. Bhargavi.. It's depends on the spices powder.. Did you make as per the method given above..

      Delete
  3. Hi Sister...This is Kumaresh from saudi I am a vegetarian....is it good without chiken?

    ReplyDelete
  4. Hi Sister...This is Kumaresh from saudi I am a vegetarian....is it good without chiken?

    ReplyDelete
    Replies
    1. Yes, you can skip chicken with mushroom, fried cauliflower, the taste is good..

      Delete
  5. Nice blog, click the below links to see a tasty mysorepak making video,
    Mysore Pak
    Mysore Pak recipe
    How to make Mysore Pak

    ReplyDelete