CHICKEN CHETTINAD

INGREDIENTS:

• Chicken – 50g
• Olive oil – ½ teaspoon
• Onion (finely chopped) – 10g 
• Curry leaves – 2-3 nos.
• Tomatoes (chopped) – 20g 
• Bay leaf – 1 no. 

For Marination:

• Turmeric – a pinch
• Chilli powder – a pinch
• Lemon juice or yoghurt – 1tsp (yoghurt helps to make the chicken soft) 
• Ginger-garlic paste – 1tsp 
• Salt as per the taste

Chettinad masala (roast and grind): 

• Poppy seeds – ½ tsp
• Coriander seeds – ¼ tsp
• Fennel seeds – ¼ tsp
• Cumin – ¼ tsp      
• Peppercorn (crushed) – a pinch 
• Red chillies – 1-2 nos. 
• Green cardamom –  1 no
• Clove – 1 clove
• Cinnamon stick – 1 inch 

DIRECTIONS:

Step 1: Marinate meat with marination ingredients. Set aside.

Step 2: Dry roast all the ingredients lightly one after the other, listed under roast and grind for Chettinad masala. Set aside to coul.

Step 3: 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 tomato to a smooth paste.

Step 4: Heat oil in a pan, add bay leaf, onions and saute till they turn translucent, gulden is better. Add chicken, saute for at least 4 to 5 minutes. 

Step 5: Filter pureed tomatoes to the pan, add turmeric, salt, chilli powder. Mix well and saute till the oil begins to separate.

Step 6: Add the ground paste and curry leaves. Saute for 2 to 3 minutes.

Step 7: Add ¼ cup water. Cover and cook till it is fully done, soft and tender. 

Step 8: The gravy becomes thick by then. If not cook then take off the lid and evaporate some water. Add more water if needed to get the desired consistency. 

Step 9: Cook till the chicken gravy thickens. Garnish with curry leaves.