Chicken Chettinad

Ingredients

• • Chicken - 500 grams
• • Oil - ½ cup
• • Onions - 2
• • Tomatoes (chopped) - 2
• • Cinnamon - 1 stick
• • Cloves - 5
• • Cardamoms - 4
• • Cumin seeds - 1 teaspoon
• • Curry leaves - 1 sprig
• • Turmeric powder - ½ teaspoon
• • Salt - as required
• • Coriander leaves (chopped) - 2 teaspoons

Ingredients For Grinding To A Paste

• • Onions - 2
• • Ginger - 1 inch
• • Garlic - 5 cloves
• • Fennel seeds - 1 teaspoon
• • Cumin seeds - 1 teaspoon
• • Pepper - 1 teaspoon
• • Red chillies (dry) - 5
• • Coconut (grated) - 2 tablespoons

Method

• 1. Grind the ingredients mentioned in "For Grinding to a paste" and keep aside.
• 2. Clean and cut the chicken into 16 pieces.
• 3. Marinate the chicken with the grounded paste.
• 4. Heat oil and add the cinnamon stick, cardamom, cloves, cumin seeds and saute.
• 5. Add the chopped onions and the curry leaves.
• 6. Saute until the onions are golden.
• 7. Add the tomatoes and saute for 5 minutes.
• 8. Add the marinated chicken and turmeric powder.
• 9. Saute for 10 minutes, sprinkling water at intervals.
• 10. Add enough salt, cover with a lid and cook until done.
• 11. Serve garnished with coriander leaves.