Chettinad Chicken (semi-dry)

Chettinad Chicken

1 kg Chicken

1 tbsp lime juice

2 tomatoes

Turmeric powder

Corriander leaves

1 tbsp ginger-garlic paste

5-6 shallots, chopped (or one large onion)

2-3 sprigs curry leaves

2 tbsp oil

For dry roasting

2 tbsp whole dhania

3-4 dry red chillies

1 tsp jeera

2 tsp saunf

1 tsp pepper

Whole garam masala (dalchini, lavang, javitri, star anize,)

1 cup coconut (fresh or dessicated)

Dry roast the above masalas and coconut. Let it cool. Powder it in mixie. 

Clean and wash the chicken pieces. Marinate with Salt, turmeric powder and lime juice.

In a kadai, heat oil, add curry leaves, onions and ginger-garlic paste and saute. When onions brown, add tomatoes and cook till tomatoes are soft and pulpy. Now add the marinated chicken and cook for 10 minutes. Now add the powdered masala and one cup water and cook till done. Garnish with corriander leaves. 

Spicy Chettinad chicken curry is ready. Serve hot with rice/rotis.