Chicken Chettinad

Well... I really don't know if this is what is the authentic Chicken Chettinad.. But what I do know is that ... this was yummy and quickie. I'm so comfortable with this method that I always end up making this one when it comes to Chicken.

What you will need?
Medium sized pieces of chicken, curry leaves (big), medium onion(s) chopped, large tomato(es) chopped, teaspoon(s) each of red chilli and turmeric powders, teaspoon(s) lemon juice, oil, water, salt and finely chopped coriander leaves for garnishing


For Paste: poppy seeds (khus khus), whole red chillies, grated coconut (optional), 1 tsp of coriander, cumin and fennel seeds, broken cinnamon stick, cloves and green cardamoms each, chopped ginger and garlic

How to do?
In a little hot oil roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.
1. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown. Add the curry leaves, the ground paste , turmeric and red chilli powders. Fry for some more time. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan.
2. Add the chicken and mix well. Cook on medium level for about 5 minutes.
3. Add the lemon juice and water. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderized.

Garnish with finely chopped coriander leaves.

My variations: After having had Curry leaves chicken at Ponnuswamy's, I add more curry leaves when I make the paste; keeping rest of the recipe untouched. Try it. And it tastes heaven.