Chettinad Chicken Masala

Chicken - 300g marinated wit lemon juice, 1 tsp of ginger garlic paste and salt (minimum 30 mins)

For the chettinad masala powder, dry roast below ingredients and make it as dry powder.

• Dry red chilli - 5 - 7 based on spice level
• Coriander seeds - 1 1/2 tsp
• Cumin seeds - 1/2 tsp
• Fennel seeds - 1/2 tsp
• Black peppercorns - 1/2 tsp
• Bay leaf - 1 small leaf
• Cinnamon - 1 small stick 
• Cloves - 2
• Green cardamom - 1
• Black cardamon - 1
• Kalpasi/Stone Flower - 1 small piece
• Poppy seeds - 1/4 tsp
• Dry kashmiri red chilli - 1 (just for the color)
• Curry leaves - 1 twig
• Mustard seeds and fenugreek - just for the sake of adding - very few, given the quantity we considered. (Adding more might give bitter taste)
• Optional:
• Shredded coconut dry roasted along wit above (I didn't use)

Preparation:

• On a hot pan, add 3 tsp gingelly oil -> add few fennel seeds + small piece kalpasi once the oil is hot.
• Add finely chopped 1 large onion + 4 - 5 shallots -> cook till its golden brown
• Add ginger garlic paste. Here you can optionally amend the paste by adding few shallots + coriander stem along with ginger and garlic (Saute them in a tsp of gingelly oil and grind it to a smooth paste)
• Add 1 large chopped tomatoes -> cook till its dissolved/oil separates
• Add 1/4 tsp turmeric powder, 5 - 7 tsp of chettinad masala powder based on the spice level, salt and little water -> cook for 3 - 5 mins
• Add 2 tsp of curd (optional) -> cook for 2 mins
• Add the marinated chicken -> cook for 15 - 20 mins
• In between as the chicken cooks, add curry leaves and coriander leaves
• Adjust salt and water per the desired consistency. 

Happiee Cooking !!😊