Chicken Chettinaad

Ingredients

• 750 chicken, skinned and cut into 12 pieces on the bone    
• 5 tablespoons oil                                
• 5-6 dried red chillies                
• ½ cup scraped fresh coconut                 
• 1½ teaspoons poppy seeds (khuskhus)        
• ¾ teaspoon coriander seeds                
• ½ teaspoon cumin seeds                    
• 3 green cardamoms     
• 2 cloves
• 1 inch cinnamon 
• 1 star anise                    
• ¾ teaspoon fennel seeds (saunf)                
• 1 inch ginger, chopped                
• 1 tablespoon chopped garlic                
• 1 medium onion, chopped                
• 8-9 curry leaves                    
• 2 medium tomatoes, chopped                
• 1 teaspoon red chilli powder                
• ¼ teaspoon turmeric powder                
• Salt to taste
• 1½ tablespoons chopped fresh coriander leaves        
• 1 tablespoon lemon juice    
• Fresh coriander sprigs for garnish                

Method 

1. Heat 1 tablespoon oil in a non-stick pan, add dried red chillies, coconut, poppy seeds, coriander seeds, cumin seeds, green cardamoms, cloves, cinnamon, star anise and fennel seeds, mix and sauté till light golden. Take the pan off the heat and allow to cool. Transfer this into a mixer jar, add 1¼ cup water, ginger and garlic and grind to a fine paste. 
2. Heat remaining oil in a thick bottom pan, add onion and sauté till golden.  Add curry leaves and ground paste, mix and sauté for 3-4 minutes.
3. Add tomatoes, red chilli powder, turmeric powder and salt, mix and sauté for further 2-3 minutes.
4. Add chicken, mix well and sauté for 5 minutes on high heat.  Add 2 cups of water, mix, cook till the mixture comes to a boil. Cover and cook for 12-15 minutes.
5. Add coriander leaves and mix well. Switch the heat off and add lemon juice and mix. 
6. Transfer into a serving bowl, garnish with coriander sprig and serve hot.
7. Chef’s Tip: In some regions this dish is cooked without coconut.  You may try that variation if you wish to.