Maheshwari Nagadeepan’s Chettinad Chicken Curry

Ingredients

• For masala

  1 cinnamonsmall
• 2 cardamoms
• 2 cloves
• 1 Star anise
• 1/2 tsp Peppercorns
• 1 tbsp Coriander Seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp fennel seeds
• 1/2 tsp Poppy seeds
• 4 Red chilli
• 1/2 cup Grated coconut
• Dry roast the masala without coconut and grind it.Then add coconut and little water and grind it to a thick paste.

• Marinade chicken for 30 min with the following ingredients

  1 Lemon Juice
• Salt as per taste
• 1/4 tsp Turmeric Powder
• 1 tsp Ginger Garlic Paste
• 1/2 tsp Chilly powder

• Other ingredients

  500 grams Chicken
• 2 tbsp Gingelly oil
• 2 Large onion
• 1 green chillyslit
• 1 TomatoLarge
• Few curry leaves
• Salt as per taste
• 200 ml Water

Let’s cook

1. Heat the oil in a wide Kadai, add onions, and roast till they’re golden brown.

2. Then add tomato and salt. Sauté the tomato till it softens.

3. Then add curry leaves and marinated chicken.

4. Let it cook for 5 mins.

5. Add the ground masala to the chicken and give it a good mix.

6. Add the required amount of water, put the lid on, and let it cook on a low flame for 10 mins or till the gravy thickens and the chicken cooks completely.

7. Serve hot with rice or roti or the south Indian parotta.