Chicken Gravy (For parotta)

This is restaurant style gravy, mainly for parotta, can be used for rice and chappathi, but best side dish for parotta. Very simple and delicious too.

Ingredients
1kg Chicken
1 Onion
2 Tomatoes
3 Cardamon
3 Cloves
5 inch Cinnamon
1 Star anise
1 Bay leaf
1/2 teaspoon fennel seeds
8-10 Curry leaves
Sesame Oil
Salt 
Red food color(optional)
Coriander leaves

1st Masala
1 tablespoon Coriander seeds
1 tablespoon Cumin seeds
8-10 Red Chilies
1/2 teaspoon Pepper
4 inch Ginger
6 Cloves Garlic
10-15 Curry leaves
1/2 Onion

2nd Masala
1/4 cup coconut
6 Cashews
1/2 teaspoon poppy seeds(optional)
1 1/2 tablespoon fennel seeds
2 Cardamon

Method

• Chop the onions and tomatoes and keep it aside.
• Grind the 1st masala into fine paste, for the 2nd paste soak the cashew in water for 15 mins(if possible) and then grind into paste.
• Heat Sesame oil in a pan and saute onions and then the tomatoes.
• After it becomes gooey, add the 1st masala and fry until the raw smell goes off, it may take 10-12 mins.
• Then add the Chicken and saute for couple of mins and add 3 cups of water and salt, allow the chicken to cook.
• Keep it in low flame when the chicken is cooked,  add the 2nd masala and allow it to cook for 10 mins.
• Add red food coloring in 2 tablespoon of water and pour this into the gravy.
• Once the raw smell goes off, heat sesame oil in a small pan and add 1/2 teaspoon fennel seeds, cardamon, cloves, cinnamon, star anise, bay leaf and curry leaves and pour this tempering to the gravy.
• Garnish with Coriander leaves.

Note

• If you do not have sesame oil, you can use the regular oil which you use for cooking.
• If the gravy is less spicy, you can add 2-3 chopped green chilies at the time you pour your tempering.
• Try to prepare this dish 3 or 4 hrs before hand, the taste will be very much better than preparing and having immediately.
• If you are not using food color, then add turmeric powder.
• Instead of Chicken, you can add Paneer.