Ingredients

• Chicken - 1 kg
• Onions - 1/2 kg
• Ginger - 4 cm
• Garlic - 1/2 pod
• Green chillies - 2
• Coriander leaves - 1/2 cup
• Poppy seeds - 2 tsp
• Tomatoes - 300 g
• Cloves - 3
• Cardamoms - 3
• Cinnamon - 3 pieces
• Bay leaves - 2
• Fennel - 1 tsp
• Pepper powder - 1 tbsp
• Chilli powder - 2 tsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1 tsp
• Oil - 5 tbsp

How to Make Chicken Chennai

• Clean and joint the chicken. Remove the skin.
• Slice onions. Grind 1/2 the onions with all the ingredients from ginger to poppy seeds to a smooth paste. Chop tomatoes.
• Heat oil in a kadai on medium flame.
• Add all the ingredients from cloves to fennel. Fry for 1 minute. Add onion slices and fry till brown.
• Add the ground paste and fry well. Add all the powders. Fry for 1 minute.
• Add tomatoes and fry till oil separates at the sides of the kadai. Add chicken pieces and salt.
• Add 2 cups of water. Cover and lower the flame.
• Simmer till chicken is cooked. Serve hot with steamed rice.