CHETTINAD SPICY CHICKEN MASALA

Ingredients

1. Onion    1 large (finely chopped) or 10 pearl onions
2. Tomato   1 no. (chopped)
3. Garlic    5 fat cloves (chopped)

For Marination

1. Chicken   500gm or 1.2 lb
2. Red Chilli Powder    1 tsp
3. Chicken Masala Powder   1 tsp
4. Turmeric Powder   1/4 tsp
5. Yogurt   1 tbsp
6. Ginger Garlic paste    1 tsp

To Wet Grind

1. Ginger       1/2" piece
2. Small onion    6 or 7 no.s
3. Garlic      3 cloves
4. Green chillies    2
5. Chillie powder    1/2 tbsp
6. Coriander powder    1 tbsp

For Coconut Paste

1. Coconut     2-3 tbsp
2. Poppy seeds    1/4 tsp
3. Fennel seeds    1/2 tsp

To Temper

1. Oil    1-2 tbsp
2. Fennel seeds   1/4 tsp
3. Clove    3 no.
4. Cinnamon   1/2" 
5. Cardamom    2 no.
6. Bay leaf   1 small
7. Mint leaves    1 tbsp copped
8. 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.