CHETTINAD SPICY CHICKEN MASALA

Ingredients:

·        Onion    1 large (finely chopped) or 10 pearl onions

·        Tomato   1 no. (chopped)

·        Garlic    5 fat cloves (chopped)

For Marination

·        Chicken   500gm or 1.2 lb

·        Red Chilli Powder    1 tsp

·        Chicken Masala Powder   1 tsp

·        Turmeric Powder   1/4 tsp

·        Yogurt   1 tbsp

·        Ginger Garlic paste    1 tsp

To Wet Grind

·        Ginger       1/2" piece

·        Small onion    6 or 7 no.s

·        Garlic      3 cloves

·        Green chillies    2

·        Chillie powder    1/2 tbsp

·        Coriander powder    1 tbsp

For Coconut Paste

·        Coconut     2-3 tbsp

·        Poppy seeds    1/4 tsp

·        Fennel seeds    1/2 tsp

To Temper

·        Oil    1-2 tbsp

·        Fennel seeds   1/4 tsp

·        Clove    3 no.

·        Cinnamon   1/2" 

·        Cardamom    2 no.

·        Bay leaf   1 small

·        Mint leaves    1 tbsp copped

·        Curry leaves    1 sprig

Method:

·         First wash chicken pieces thoroughly then drain excess water and take it in a bowl and add all the ingredients under the heading "To Marinate" and mix well and set it aside for 30 minutes.

·         Then grind all the ingredients under the heading "To Wet Grind" using couple of tablespoon of water and grind it to a smooth paste and keep ready.

·         Like wise Grind coconut paste using little water to a smooth paste and keep aside.

·         Now heat oil in a kadai or pan, when it gets heated add the tempering ingredients one by one and saute it.

·         Then add finely chopped onions, garlic and saute until onion turn light golden  brown.

·         After that add finely chopped tomatoes and saute until it turns soft and mushy.

·          And then add the ground onion-chilli paste and saute for 2-3 minutes.

·          Now add marinated chicken and saute for another 2-3 minutes and add 1/4 cup water, enough salt and cook till 3/4 done.

·         And then add the ground coconut paste and saute well and cook til the raw smell leaves and chicken gets cooked well.

·        Spicy Chettinad Chicken masala is ready to serve hot and garnish with chopped coriander leaves.

Notes:

Adding coconut paste is optional, if u don't like you can skip it. If using it, instead of poppy seeds you can also use cashew nuts - 2 tbsp.
I make it as a semi dry masala, if u want u can roast it high flame till all the moisture dries.