CHICKEN CHETTINAD

INGREDIENTS

• Chicken - 1 and ½ kg
• Salt to taste
• Vinegar - 3 tsp
• Oil - 2 tbsp and 3 tbsp
• Curry leaves - 4-5 sprigs
• Coriander seeds - 3 tsp
• Cumin seeds - 1 tsp
• Fennel seeds - 2 tsp
• Poppy seeds - 2 tsp
• Cloves - 3-4
• Cinnamon - 1 inch piece
• Cardamom - 3-4
• Black peppercorns - 1 tsp
• Dry red chilies - 12-15
• Onion - 1 and ½ cup ( chopped )
• Fresh coconut - 1 cup ( grated )
• Ginger garlic paste - 1 tbsp
• Green chili - 3-4 ( slit into half )
• Turmeric powder - ½ tsp
• Red chili powder - 2 tsp ( Can alter according to your taste )
• Tomatoes - 1 and ½ cup ( chopped )
• Lemon juice - 2 tbsp
• Fresh coriander - 3 tbsp

INSTRUCTIONS

1. Mix chicken with 1 tsp salt and vinegar and keep aside for ½ an hour.
2. In a pan, heat 2 tbsp oil.
3. When the oil is hot, add 2 sprigs of curry leaves, coriander seeds, cumin seeds, fennel seeds, poppy seeds, cloves, cinnamon, cardamom, black peppercorns and 8 - 10 dry red chilies.
4. Fry till slightly browned and a nice aroma starts coming.
5. Add ½ cup of chopped onion and grated coconut and fry for 3-4 minutes.
6. Add ginger garlic paste and fry for another 3-4 minutes.
7. Cool and grind the mixture in a grinder.
8. Add 3 tbsp oil in a pan.
9. Add 2-3 sprigs of curry leaves and remaining onion.
10. Fry till onion is golden brown.
11. Add green chili, turmeric powder, red chili powder and salt.
12. Add the roasted and grounded mixture.
13. Add a cup of water and cook for a minute.
14. Add tomatoes, chicken and another cup of water and cover and cook till chicken is done.
15. Add lime juice and fresh coriander and cook for a minute.
16. Serve hot with Naan.