Ingredients

• 1kg - chicken, skinned, cut into medium size pieces
• 1/4 kg - onion, finely sliced
• 2 big tomatoes, cubed
• 5 tbsp - oil
• 1-inch cinnamon stick
• 4 cloves
• 2 cardamoms
• 1 tsp - each cumin, fennel
• 1 tsp - turmeric powder
• Salt to taste
• 4 tbsp - coriander leaves chopped
• To grind: 6 shallots (small onions)
• 4-inch ginger
• 6-8 pods garlic
• 1 tsp each - cumin seed, fennel
• 1 tsp - black peppercorns
• 10 dried red chillies
• 1 cup - coconut, chopped

How to Make Chicken Chettinad

• Marinate the chicken pieces in the ground paste for about 20 minutes.
• In a non-stick pan, heat 5 tbsp of oil.
• Add cinnamon stick, cloves, cardamoms, cumin, and fennel, and fry for 30 seconds.
• Add the sliced onions and fry till they become pink.
• Add tomatoes and fry till the oil separates.
• Now add the marinated chicken and turmeric powder and mix it thoroughly.
• After 10 minutes, add enough salt, and cover and cook it till done.
• If needed add 1/2 cup of water while cooking.
• Garnish with coriander leaves.