Chettinad Chicken Curry-SK Khazana

Ingredients list for Chettinad Chicken Curry-SK Khazana

• 750 grams Chicken on the bone cut into 1 inch pieces on the bone
• 3 tablespoons Oil
• 1/2 teaspoon Fennel seeds (saunf)
• 1 teaspoon Black peppercorns
• 2 Star anise
• 5 Green cardamoms
• 6 Cloves
• 1 inch pie Cinnamon broken
• 1 teaspoon Cumin seeds
• 2 teaspoons Coriander seeds
• 3-4 Dried red chillies
• 16-20 Curry leaves
• 12-14 Garlic cloves
• 3/4 cup Fresh coconut scraped
• 2 Medium onions finely chopped
• 1 tablespoon Ginger strips
• 1/2 cup Tomato puree
• to taste Salt
• 1 tablespoon Cashewnut paste
• 1 tablespoon Tamarind pulp
• for garnish Fresh coriander leaves

Method

1. Heat 1 tablespoon oil in a non-stick pan, add fennel seeds, black peppercorns, star anise, green cardamoms, cloves, cinnamon stick, cumin seeds and coriander seeds. Mix well and sauté till fragrant.
2. Add dried red chillies, curry leaves and garlic cloves. Mix well and sauté till light brown.
3. Add scraped coconut and mix well and sauté for 2-3 minutes. Add half the onions and sauté till golden brown.
4. Cool and transfer the sautéed masala into a blender jar, add sufficient water and blend to a smooth paste. Transfer this paste into a bowl.
5. Heat oil in another non-stick deep-pan and add remaining onions, sauté till translucent. Add ginger strips and sauté till fragrant.
6. Add chicken and sauté till oil separates. Add the prepared paste and mix well.
7. Add tomato puree and salt and mix well.. Cover and cook till chicken is done.
8. Add cashewnut paste and tamarind pulp, mix well. Transfer into a serving bowl.
9. Garnish with coriander and ginger strips. Serve hot.