Chetinad chicken curry

Ingredients (32)

• for marination
• chicken0.5 kg
• curry 0.5 tsp
• turmeric powder 1 tbsp
• lemon juice
• salt
• for seasoning
• sesame oil2 tbsp
• shallots15
• salt
• curry leaves3 sprig
• for chettinad masala
• seasame oil1 tbsp
• fresh coconut0.25 cup
• bay leaves2
• coriander seeds3 tbsp
• red chilli bedgi6
• black pepper1 tbsp
• cumin seeds1 tsp
• fennel seeds1 tsp
• green cardamom1
• black cardamom1
• black stone flowers2
• star anise1
• blade of mace1
• inch piece cinnamon1
• of garlic7 clove
• inch ginger1
• tamarind paste1 tsp
• pinch of fenugreek seeds
• water
• corriander for garnishing

Method

1. 1

   The marination:- - Mix the curry cut chicken with lemon juice, turmeric powder and salt. Keep aside for 30 minutes.

2. 2

   The Chettinad Masala:- - In a pan heat oil and add coriander seeds, fennel seeds, cumin seeds, black peppercorn, blades of mace, cloves, cinnamon stick, star anise, green cardamom and black cardamom. Saute while keeping the flame on moderate. - Now add bay leaves, stone flower, garlic, dry red chillies and toast these spices till deep brown in colour. - Transfer the roasted spices onto a plate and let it cool down to room temperature. - In the same pan roast grated coconut on moderate flame until brown in colour and trasnfer onto a plate and let it cool down to room temperature. - Once the roasted spices and cocont have cooled down, transfer them into a mixer/grinder and add fenugreek seeds, ginger, tamarind past and water. Grind everything to a fine paste.

3. 3

   The Seasoning:- - Heat oil in a pan and add shallots, curry leaves and saute on medium flame until shallots are golden brown. - Now add the marinated chicken and turn the flame on high and saute for 2-3 minutes. - Once the chicken has seared well, add the Chettinad Masala, water, salt and bring it to a boil. - Lower the flame, cover with a lid and let it cook for 15-10 minutes. - Garnish with coriander leaves and serve hotI