CHICKEN CHETTINAD

Ingredients for Chicken Chettinad Curry:
Dry roast and grind:
Make it as a powder                  

•Cloves - 4
•Cinnamon - 1 small piece
•Dry red chillies - 8
•Coriander seeds - 2 tablespoon
•Whole black pepper - 1 teaspoon
•Fennel seeds - 1 teaspoon
•Cumin seeds - 1 teaspoon
•Fenugreek seeds - 1 teaspoon
•Split roasted gram - 2 tablespoon
•Shredded coconut - 1/4 cup

For chicken marinade:
•Chicken 1 lb
•Chilli powder - teaspoon
•Turmeric powder - 1/2 teaspoon
•Lemon juice - 2 teaspoons
•Salt- 1 teaspoon
For chicken chettinad curry:
•Oil - 2 tablespoon
•Bay leaf - 2
•Cloves - 2
•Onions - 2 (cut into small pieces)
•Tomato - 1 (chopped into small pieces)
•Ginger garlic paste - 1 1/2 tablespoon
Cooking method for chicken chettinad curry:
Clean the chicken pieces and cut into small pieces. Marinate for 2 hours by adding lemon juice, chilli powder, turmeric powder and salt. Dry roast the above ingredients for about 2 to 3 minutes and grind them into a fine powder. Heat 2 tablespoons of oil in the pan and add the bay leaves, cloves and ginger garlic paste. Now add the onions, fry for 3 minutes and add the marinated chicken and saute it for 4 to 5 minutes. Add the roasted spice masala and fry for 3 minutes. To this add the chopped tomatoes, salt and 1/2 cup water and close tightly with a lid. Reduce the heat to a medium and allow to cook for about 15 minutes. You can serve chicken chettinad curry with rice, chappati, paratha and idli.