Chicken Chettinad

• 1 kg chicken pieces (bone-in, skinless preferred)
• 3 tbsp sesame oil or vegetable oil
• 2 onions, finely chopped
• 2 tomatoes, chopped
• 1 tbsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1 sprig curry leaves
• 1/2 cup fresh grated coconut (for masala)
• 5-6 dried red chilies (for masala)
• 2 tbsp coriander seeds (for masala)
• 1 tsp fennel seeds (for masala)
• 1 tsp black peppercorns (for masala)
• 1 tsp poppy seeds (optional, for masala)
• 1 inch cinnamon stick (for masala)

Instructions

1. 1

   Dry roast the red chilies, coriander seeds, fennel seeds, peppercorns, cinnamon, and poppy seeds in a pan until fragrant.

2. 2

   Add grated coconut and roast until golden brown.

3. 3

   Let the mixture cool, then grind it into a smooth paste with a little water.

4. 4

   Heat oil in a heavy-bottomed pan. Add curry leaves and onions. Sauté until onions turn golden.

5. 5

   Add ginger garlic paste and sauté for another minute.

6. 6

   Add tomatoes, turmeric powder, and salt. Cook until tomatoes turn mushy and oil separates.

7. 7

   Add the chicken pieces and mix well to coat with the masala base.

8. 8

   Pour in the ground roasted spice paste and mix well.

9. 9

   Add about 1 cup of water (adjust for desired consistency), cover, and cook on medium heat for 20-25 minutes until chicken is tender.

10. 10

    Garnish with more curry leaves or coriander leaves if desired. Serve hot with rice or paratha.