CHETTINAD CHICKEN CURRY

INGREDIENTS

Chicken - 1

Onions - 3 ( sliced )

Tomatoes - 2 ( sliced )

Green Chilllies - 3 ( sliced )

Coriander Leaves - 1 / 4 cup ( chopped )

Curry Leaves - 3 Sprigs

Oil - 4 Tbsps

Salt - to taste

TO DRY ROAST AND GRIND

Fresh Coconut - 1 / 4 cup

Shallots - 10

Peppercorns - 2 Tsps

Fennel Seeds - 2 Tsps

Cardamoms - 2

Cloves - 2

Cinnamon - 2 inch piece

Star Anise - 1

Cumin - 1 Tsp

Red Chilli Powder - 2 Tbsps

Coriander Powder - 1 Tbsp

TO MARINATE
Ginger Garlic Paste - 1 Tbsp 

Red Chilli Powder - 2 Tsps

Turmeric Powder - 1 Tsp

Pepper Powder - 2 Tsps

Fennel Powder - 1 Tsp

Lime Juice - 2 Tsps

Salt - to taste

METHOD

1. Add the marinade to the clean chicken pieces and

    set aside to marinate for an hour.

2. Dry roast the ingredients to grind except for the last

    two ingredients.

3. Remove pan from stove and add the red chilli and

    coriander powders.

4. Allow to cool and grind to a smooth paste.

5. Heat oil in a large pan and add the curry leaves and

    sliced onions.

6. Saute till onions turn brown and add the green chillies

    and the marinated chicken.

7. Saute and fry the chicken till the stock from the chicken

    oozes out.

8. Now add the tomatoes and saute till it becomes soft.

9. Add salt to taste and the ground masala and saute for some

    more time in a low flame.

10. Add enough water to get your desired consistency of gravy.

11. Cover and cook in a medium to low flame till chicken is soft

      and tender.

12. Add coriander leaves simmer for 5 minutes and remove pan

      from stove.