Chettinadu chicken curry

Ingredients

To marinate

Chicken – 750 gm

Turmeric powder – ½ tsp

Lime juice – 1 tbsp

Salt

To  roast and powder

Coriander seeds – 2 tablespoon

Cinnamon stick – 1 inch small stick

Cloves – 3

Cardamon – 5

Whole dry chilli – 4

Peppercorns – 2 tsp

Poppy seeds – 1tbsp

Fennel seeds – 1 tablespoon

Cumin seeds – 1tsp

Star anise - 1

Dagar na phool/ blackstone flower  – 2 -3 small pieces ( this is the spice that gives it a unique flavour and taste)

Grated coconut – ¼ cup

Sesame oil – 1 tbsp

Other ingredients

Shallots or Onion –  1 ½ cup  or 3 medium ( finely chopped)

Tomato – 2

Ginger minced – 1 tbsp

Garlic minced – 1 tsp

Curry leaves – 2 – 3 sprigs

Coriander leaves – few

Oil

Method

Marinate the chicken pieces with  salt, turmeric and lime juice and keep it aside.

In a pan dry roast all the spices under roast except coconut for 2-3 minutes until nice aroma comes. Transfer it into a plate and allow it cool down.

In the same  pan, add oil and roast the coconut  until golden  brown. Once it cools down, grind it to a fine paste together with the dry roasted spices adding little water.

In a pan add oil and saute the finely chopped shallots/onions until golden brown.

Add in ginger , garlic and curry leaves and saute until raw smell goes.

Add  tomatoes and cook until soft.

Add chicken and fry for few minutes until juices are sealed inside.

Add the ground paste ( add little water if required)and mix well until chicken is well coated in the masala.

Cook the chicken covered  until ¾ th done.

Remove the lid and cook for further 3 -5  minutes with lid open to make gravy slightly thick.

Remove from fire and garnish with chopped coriander leaves.