• [Indian]
• [Main Dishes]

Chicken Chettinad

• Source Nita Mehta's The Best of Chicken & Paneer

• 1 chicken  (cut into 12 pieces)
• 4-5 Tablespoon vegetable oil
• 1 onion  (large, chopped)
• 10-12 curry leaves
• 3 tomatoes  (chopped)
• 1/2 Teaspoon tumeric
• 1 Teaspoon chilli powder
• 1 1/4 Teaspoon salt
• 2-3 tablespoon Tablespoon lemon juice
• 2-3 Inch ginger  (ground or finely chopped)
• 8-10 Flakes garlic
• 1 Tablespoon poppy seeds
• 2 Tablespoon cashewnuts  (broken into pieces)
• 1/2 Cup fresh coconut  (grated)
• 1 Teaspoon coriander seeds
• 1/2 Teaspoon cumin seeds
• 1 Teaspoon fennel
• 5-6 whole red chillies
• 3 green cardamom
• 2-3 cloves
• 1 Inch cinnamon stick
• 1 Tablespoon vegetable oil

1. Soak poppy seeds and cashewnuts in a little warm water for 10-15 minutes.
2. Chettinad Masala: Heat 1 tablespoon oil in a pan. Add coconut, coriander seeds, cumin seeds, fennel, red chillies, cloves, cinnamon and seeds of green cardamom to oil and fry till fragrant. Remove from heat.
3. Drain poppy seeds and cashews. Grind together the toasted masala with the drained poppy seeds/cashewnuts, ginger and garlic to a smooth pasted in a mixer blender.
4. Heat oil in a pan and add chopped onions. Fry till golden brown (about 20-30 minutes).
5. Add the ground paste and curry leaves. Saute for 30 seconds.
6. Add the chopped tomatoes, salt, tumeric, and chilli powder. Cook till tomoatoes are well blended.
7. Add the chicken and cook for 3-4 minutes. Sprinkle with a little water if starts sticking to the pan.
8. Add lemon juice, and 1 1/2 cups of water. Cover and cook till chicken is tender, stirring in between. Cook uncovered till the masala is thick. If you desire a thinner gravy, add some more water and give 3-4 quick boils.
9. Garnish with coriander.