Chicken Chettinad

Ingredients

• Chicken - 1/2 kg
• Onion - 2 whole
• Tomato - 3 whole
• Ginger - 1 1/2 piece
• Garlic - 5 clove
• Turmeric powder - 1/2 tsp
• Kashmiri chili powder - 1 tsp
• Coriander leaves
• Curry leaves
• Lime - 1/2 whole
• Salt
• Oil
• Dry red chilies - 3 whole
• Cinnamon stick - 1 piece
• Cardamom pods - 5 whole
• Cloves - 3 whole
• Peppercorns - 1/2 tsp
• Coriander seeds - 1/2 tsp
• Fennel seeds - 1/2 tsp
• Poppy seeds - 1 tsp
• Grated coconut - 1 tbsp

Instructions

1. 1Heat 1 tbsp oil in a small pan over low heat, add the dry red chilies, cinnamon stick, cardamom pods, cloves, peppercorns, coriander seeds, fennel seeds, poppy seeds, and grated coconut, and roast on low heat until aromatic; let the spices cool, then grind them to a fine powder.
2. 2Heat oil in another pan, add the chopped onions, chopped ginger, and chopped garlic, then sauté with 2 chopped tomatoes until the mixture turns light brown; allow it to cool and grind it to a smooth paste, then set the paste aside.
3. 3Heat oil in a larger pan, add curry leaves and the remaining chopped tomato, and stir-fry for 2-3 minutes until pulpy; add the powdered spice mix and fry on low heat for 2-3 minutes until the mixture starts releasing oil, which deepens the flavor.
4. 4Add the onion-tomato paste, salt, Kashmiri chili powder, turmeric powder, and water, stir to combine, and cook on low flame for 5 minutes so the masala develops body and the raw edges mellow.
5. 5Finally add the chicken pieces, cover and cook until the chicken is done, then stir in the juice of 1/2 lime to brighten the sauce.
6. 6Garnish with curry leaves or coriander leaves and give everything a final toss.
7. 7Serve hot with rice, chapati, or roti; optionally offer extra lime wedges and plain yogurt on the side for cooling contrast.