Chettinad Chicken

Ingredients

• •Chicken
• •Roasted spice blend

Steps

1. 1Dry-roast a mix of whole spices such as dried red chilies, coriander seeds, fennel seeds, black peppercorns, and star anise in a pan over medium heat until fragrant and lightly darkened.
2. 2Let the roasted spices cool, then grind them with a small amount of grated coconut into a coarse, aromatic masala paste.
3. 3Marinate cleaned chicken pieces briefly in turmeric and salt while you prepare the rest of the dish.
4. 4Heat oil in a heavy pot and sauté chopped onions until deeply golden, then add ginger-garlic paste and curry leaves, cooking until fragrant.
5. 5Add chopped tomatoes and cook until they soften and break down into a thick base.
6. 6Stir in the ground Chettinad masala paste and cook for a few minutes over low heat, stirring frequently, until the raw aroma disappears and the oil starts to separate.
7. 7Add the chicken pieces, mix well to coat them thoroughly, then cover and simmer for 20 to 25 minutes, stirring occasionally, until the chicken is cooked through and the gravy has thickened around it.
8. 8Adjust salt and garnish with fresh curry leaves before serving hot with rice or dosa.