Chicken Chettinad

This is a dish with its origin in Chettinad region of Tamil Nadu. The freshly ground spices gives this dish a tantalizing flavor and is a real great deal for chicken lovers. A very easy recipe and a very enticing one.

Ingredients:

• Chicken                      - 1 Kg, cut into small/medium pieces
• Onion                         - 1 large, chopped
• Tomato                       - 2 medium, chopped
• Curry leaves              - 10-12
• Red chilli powder    - 1 tsp
• Turmeric powder    - 1/2 tsp
• Lime juice                 - 1 tsp
• Salt                             - to taste
• Oil                               - 3 Tbsp

For paste:

• Shredded/grated coconut   - 1/2 cup
• Curry leaves                           - 6-8
• Dhaniya(coriander seeds)  - 1 tsp
• Jeera(cumin seeds)              - 1 tsp
• Methi(Fenugreek seeds)     - 1 tsp
• Rai(Black mustard seeds)  - 1/2 tsp
• Saunf(Fennel seeds)             - 1 tsp
• Cloves                                      - 5
• Black pepper corns               - 8
• Cinnamon                              - 1 inch stick
• Green cardamom                  - 3
• Dry red chilli                          - 4
• Ginger                                     - 1/2 inch
• Garlic                                       - 6 fat cloves

Method:
1. Add lime juice and a little salt to the chicken and mix well. Keep aside for 15 minutes.
2. In a pan take the following items mentioned for paste and dry roast them - dhaniya, jeera, methi, rai, saunf, cloves, pepper, cinnamon, cardamom and red chilli. When they turn little brownish and aroma spreads around add coconut and roast for another few minutes.
3. Add ginger, garlic, curry leaves and dry roasted spices and make a smooth paste.
4. Marinate chicken with the paste and a little oil and keep aside for few hours.

5. Heat oil in a pan. Add chopped onions and saute till translucent.

 6. Add chopped tomatoes and curry leaves.

7. Cook till tomatoes turn mushy and are cooked.
8. Add turmeric powder and red chilli powder and saute for a minute.

9. Add marinated chicken. Mix everything well. 

10. Cook on medium high heat till masala is cooked well and oil starts separating.
11. Add a cup of water, cover with a lid and cook on high till chicken is cooked.

11. Remove the cover and cook till gravy thickens.
12. Serve hot with rice or roti or naan.