Chettinad Chicken

INGREDIENTS:

For one kg chicken

Whole Red Chillies-10-12
Grated coconut- half cup
Poppy seeds-2 tea spoons
Coriander seeds-1 tea spoon
Cumin seeds-half tea spoon
Fennel seeds-1 tea spoon
Cinnamon-1 inch piece
Cardamom-3
Cloves-3
Staranise-half
Onion-1 (Chopped)
Tomato-medium size 3 (Chopped)
Lemon -1
Turmeric-half tea spoon
Red chilly powder-1 tea spoon
Curry leaves-2 sprig
Ginger paste-1 table spoon
Garlic Paste-1 table spoon
Salt to taste
Oil –half cup
Coriander leaves-half cup (Chopped)

METHOD:

Clean chicken and cut into 12 pieces.
Take a pan, add one spoon oil, keep on fire and roast whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seed, fennel seeds,
Cinnamon, cardamom, cloves and staranise till the raw smell goes.
When it cools add ginger garlic paste with little water and grind to a smooth paste and keep aside.
Take a thick bottom pan, pour the remaining oil. Add chopped onion and stir till it becomes golden brown. Add curry leaves and the grinded masala paste
and stir till the raw smell goes. Now add turmeric powder, chilly powder and tomato and stir for two minutes. Add the chicken pieces and 2 cups of water. Leave for five minutes.
When the chicken is half boiled add salt, lemon juice and stir well so that the chicken pieces is coated with the masala.
After the Chicken is done, add coriander leaves and serve hot with boiled rice or paratha.