Ingredients

Chicken – 1 kg cut into pieces
Onions – 2 chopped
Ginger garlic paste – 2 tbsp
Tomatoes – 2 chopped
Curry leaves – 1 sprig
Turmeric powder – 1 tsp
Water – 1 cup
Salt – to taste
Oil – 2 tbsp
Coriander leaves – 1 tbsp chopped

For the Paste

Grated coconut – 1 cup
Dry red chillies – 6
Peppercorns – 1/2 tsp
Poppy seeds/ Khus khus- 2 tsp
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Fennel seeds/ Perumjeerakam – 1 tsp
Cinnamon – 4 ” piece
Cloves – 4
Cardamom – 1
chicken-chettinad-1

Method

Heat a little oil in a pan and roast the grated coconut till light brown. Add rest of the ingredients and roast till aroma comes out. Allow it to cool and grind to a paste. Heat oil in a pan and fry onions till golden brown. Add ginger garlic paste and fry for a minute. Add turmeric powder, tomatoes, curry leaves and salt. Fry till oil separates. Now add the ground masala, water and the chicken pieces. Mix well, cover and cook till done. Stir in between. When the gravy is thick, switch off the flame. Garnish with chopped coriander leaves. Serve delicious ‘Chicken Chettinad’ with rice, roti, idli, dosa or bread.