Chettinad Kozhi Pattani Masala ( Chettinad Chicken And Green Peas Masala)

Now days Chicken has become a major item under the non veg category cooked at home. Many of us are on the look out for some different recipe. Children also get bored by the same kind of dish prepared. I too try to find out different recipes to cook chicken. I blog the recipe which impress me. This preparation is a light alteration to one fish masala item shown in a Malayalam channel .I am not sure, but I remember it to be Kairali TV
This recipe though little time consuming tastes very different from the usual ones we prepare. Green peas always tastes good with chicken. This gravy goes well with both rice and Tiffin items.

Ingredients
Chicken boneless – 500 gms
Green peas – 100 gms
Chopped onion -2
Chopped tomato-2
Green chilli-2
Coconut milk -1 cup (1/2 coconut grated and squeezed) or (4 tablespoons tinned coconut milk mixed in ½ cup water)
Coriander leaves –A bunch

Masala Items
Ginger paste-1 teaspoon
Garlic paste-1 teaspoon
Garam masala -1 teaspoon
Chili powder -1 table spoon
Coriander powder- 2 tablespoon
Cumin powder-1 teaspoon
Pepper powder-1 teaspoon
Turmeric powder-1 teaspoon

For Marinating
Corn flour -1 tablespoon
Egg white -1 egg
Turmeric powder-1 teaspoon
Pepper powder -1 teaspoon
Salt -1 teaspoon
Method
Cut the chicken pieces into small ones. Mix the items given for marinating in egg white and marinate the chicken pieces for 30 minutes. Meantime keep the other items for the gravy ready. After 30 minutes in 3 to 4 tablespoons of oil fry the chicken pieces that are marinated. No need to deep fry. Fry for 5 minutes in medium fire. Fry all the pieces and keep aside.

For the gravy, keep a kadai in the stove.
In the oil used for frying the chicken , pour 2 table spoons and season the gravy with 3 pieces of cinnamon, 2 cardamom and 2 pieces of bay leaf.
Add the chopped onion and green chilies in the oil and fry till they get golden brown.
Now add turmeric powder and then pepper powder. Sauté for a minute.
Add garlic paste and then ginger paste and sauté.
Add the tomatoes and sauté till they get smashed.
Add chili powder, coriander powder, cumin powder, garam masala powder, pepper powder, turmeric powder all one by one keeping the fire in medium.
Now add the green peas also into the kadai and mix well.
Add ½ cup water and the salt needed and cook for 5 minutes so that the peas can get cooked.
Pour the coconut milk into the kadai and when the mixture boils add the fried chicken pieces.
If you feel that the consistency is very thick then little bit more of coconut milk or water can be added.
Check for the taste and if anything is missing, it can be added.
If you find the gravy too hot, a tablespoon of tomato sauce can be added. It depends on ones taste. In our house we all like the tomato sauce taste. So I added a table spoon of it.
Finally add the chopped fresh coriander leaves.