500 gms chicken
3 tbsp oil
2 onions (finely chopped)
2 tbsp ginger garlic paste
2 sprigs of curry leaves
1 tsp turmeric powder
3 tbsp coriander leaves
2 tbsp lemon juice
For Chettinad Masala
1 cinnamon stick
1 tsp cumin seeds
5 pods of cardamom
2 pieces of black stone flower (Kalpasi)
2 tsp whole peppercorns
1 piece star anise
3 tbsp coriander seeds
5 dry red chillies
1 tsp fennel seeds
¼ cup fresh grated coconut
Step 1 – Make a paste of salt, turmeric powder and lemon juice in a bowl. Apply this paste over the chicken and let it marinate for 15 to 20 mins.
Step 2 – For the Chettinad masala, roast all the spices in a pan until they turn golden in colour. Add coconut and roast the mixture until the coconut turns a light golden colour. Transfer it into a mixer (make sure it isn’t hot) and grind it into a smooth paste.
Step 3 – Add oil, onions, curry leaves, ginger garlic paste and sauté them for a minute in a pressure cooker. Add the marinated chicken, chopped tomatoes and mix well. Close the cooker and cook for 2 whistles and simmer for 10 mins. Switch off the heat and let all the steam go by itself.
Step 4 – Open the cooker and transfer the chicken to the pan. Add water if required. Mix the masala paste with the chicken and cover the pan and let it simmer for 10 mins.
Step 5 – Add chopped coriander leaves for garnish. Serve hot with rice, idli or porotta!
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