Chettinad Chicken Curry Recipe

• Roast Without Oil And Grind To Paste
• 1 tsp Whole Black Pepper
• 7 Red Chilies
• 1 tsp Khus Khus
• 1 tsp Fennel Seeds
• 1/2 tsp Cumin Seeds
• 1 tsp Coriander Seeds
• 2 Cardamoms
• 3-4 Cloves
• 1 inch piece Cinnamon
• 5-6 Curry Leaves (optional)
• 2-3 tsp Coconut Powder
  
  Other Ingredients
• 1 kg Chicken
• 2 Medium Onions, finely chopped
• 1-2 Medium Tomatoes, finely chopped
• 2 tsp Ginger Garlic Paste
• 1 tsp Lemon Juice
• Curry Leaves, for garnishing
• Coriander Leaves, to taste

• Heat oil in a pan and fry onions in it. When it becomes brown in color, add curry leaves, tomato and ginger-garlic paste. Fry well.
• When it is fried well and becomes like a paste, put chicken in it.
• Now, put salt and the ground masala, lemon juice, 2 cups water and cook it in pressure cooker. Allow one whistle making sure that the chicken is tender.
• When done, transfer it to the pan, sprinkle coriander leaves over it and cook it for 5 minutes.
• Serve it with steamed white rice.