Ingredients:
- 1 kg chicken pieces
- 2 onions, finely chopped
- 3 tomatoes, finely chopped
- 2 tablespoons ginger-garlic paste
- 10-12 dry red chilies
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon turmeric powder
- 1 tablespoon poppy seeds
- 4-5 cloves
- 4-5 cardamom pods
- 2-inch cinnamon stick
- 1/2 cup grated coconut
- 1/4 cup curry leaves
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Dry roast the dry red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, poppy seeds, cloves, cardamom pods, and cinnamon stick in a pan until fragrant. Allow them to cool down.
- Grind the roasted spices along with grated coconut and curry leaves to a smooth paste using a little water. Set aside.
- Heat oil in a large pan or kadhai over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté until the raw smell disappears.
- Add the chopped tomatoes and cook until they turn soft and mushy.
- Add the ground spice paste to the pan and mix well with the onion-tomato mixture. Cook for a few minutes until the oil starts to separate from the masala.
- Add the chicken pieces to the pan and coat them well with the masala mixture.
- Add turmeric powder and salt to taste. Mix well.
- Cover the pan and cook the chicken on low heat for about 20-25 minutes or until the chicken is tender and cooked through. Stir occasionally.
- Once the chicken is cooked, garnish with fresh coriander leaves.
- Serve hot with steamed rice or roti.
Enjoy the authentic flavours of Chettinad Chicken Curry!
