Chettinad Chicken curry

 Chettinad Chicken curry

Ingredients

• Chicken - 1/2 kg 
• Oil - 3 tbspn
• Onion - 1
• Curry leaves - 3 springs
• Tomato - 2(medium)

 Marination

• Turmeric powder - 1/4 tspn
• Chilli powder - 1 tspn
• Yogurt - tblspn
• Ginger Garlic Paste - 1 tspn 
• Salt

 Chettinad masala (roast and grind)

• Poppy seeds - 1 tblspn (or cashew 7)
• Grated coconut - 1/2 cup
• Corriander powder - 1 tspn
• Fennel seeds - 1 tspn
• Cumin - 1/2tspn
• Pepper corn - 1/2 tspn
• Red chili powder - 1 tspn
• Cardamoms - 2
• Cloves - 3
• Cinnamon stick - 1

Method

• Wash the chicken pieces and marinate with the ingredients listed under"to   marination".Keep it aside for minimum half an hour.

• Dry roast all the ingredients lightly one after the other, listed under roast and grind for chettinad masala. Set aside to cool

• Grind poppy seeds to a smooth powder without water, then add the spices, powder to fine and add water and make a smooth paste. Set aside

• Grind tomatoes to smooth.

• Heat a pan with oil, add onions and fry till transparent to golden. Golden gives a good taste to the curry.

•  Filter the pureed tomatoes to the pan.Fry till the raw smwll go away

• Add chicken and fry it till the  raw smell of the ginger garlic to go away.

•  The mixture begins to leave oil. Add the ground paste and curry leaves. 

• Fry again for 2 to 3 minutes.

• Add water as needed.

• Cook covered till the chicken is fully cooked, soft and tender. I garnished with fried curry leaves.

• Tasty chettinad chicken curry is ready