Chicken Chettinad

Yeah, yeah Chicken Chettinad. Sounds great I know. Tastes even better. But dont begin to assume I knew it the moment I got my hands on the chicken. (*thud* There goes my image in the dumps). We all love this dish, and it is on almost every menu card in nearly every Indian restaurant that serves up non-vegetarian Indian cuisine. So, over the past few weeks I was taken over by a sudden obsession to try out a new type of a gravy using Chicken. Something other than my regular C Cubed. It just had to be something spicy so this one came to my mind. I chanced on this recipe on Indian Food Forever, a website that I think carries quite a decent collection of recipes. The original recipe calls for poppy seeds. I normallly do not use them and did not have them on hand. If you do, then go ahead and 'pop' them in when you try this out. I am sure they'll render a great flavour!

Ingredients
For the masala
1/2 Cup Grated coconut
1" stick Cinnamon
1tsp Fennel seeds
1/2 tsp Cumin seeds
1tsp Coriander seeds
3pcs Cardamom (Badi elaichi)
2 Cloves
1 Star anise
6-8 Whole red chilies
2 tsp Poppy Seeds (Optional. I have not used this)

Other Ingredients
2lbs Chicken, washed and cleaned, cut into bite sized pieces
1/2 tsp Turmeric powder
 1 Cup Onion, chopped
1 tbsp Ginger, chopped
2 tbsp Garlic, chopped
1 tsp Red chili powder
3/4 Cup Tomatoes, chopped
1 tsp Lemon juice
10-12 Curry leaves
Fresh coriander leaves, to garnish
1/2 cup Oil
Salt To Taste

Method

- In a large wok/kadai, dry roast the ingredients for the masala
- Grind the roasted masala ingredients to a fine paste in the blender using minimum water
- Add the ginger and garlic to this paste in the blender and run it further to make a smooth paste/masala
- Heat oil in a heavy bottomed vessel
- Fry the onions till golden brown
- Toss in the curry leaves and allow to splutter
- Now add the ground paste and sauté for about a minute
- Add the tomatoes, red chili powder and turmeric powder and sauté.
- Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice
- Stir
- Add salt and cover and cook till the chicken is done. You could opt to pressure cook at this point.
- Serve piping hot chicken chettinad, garnished with coriander leaves along-side steamed rice, rotis or pooris

SERVES 4