Chicken Chettinad

Serving: 6
prepration time: 30 min

Cooking Time:45 min

Ingredients:

1 tbsp pepper corn
1 tbsp coriander seeds
1 tsp  cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp pool mass (patthar phool)
1/2 tsp Haldi
1/2 Mustard seeds
1 no cinnamon stick (2 inch)
5-6 Cloves
12-15 Red chili whole
5-6 leaf bay leaf
3 no star anise
1 cup grated coconut

2 tbsp coconut oil
1 tbsp refined oil
2 tbsp salt
2 no red onion chop (3/4 cup)
2-3 no tomatoes chop (1/2 cup)
1 inch ginger julinne
4 tbsp tamarind pulp
2.5 lb chicken curry cut style

Method:

1. Marinate the chicken with turmeric and chili powder, little tamarind pulp, salt, slit green chilis.
2. Broil all the dry masala with little coconut oil, leaving some for the frying during the cooking.
3. Grind it into a semi fluid paste.
4. Heat some coconut oil and refined oil in a pan, fry red chili, curry leaf, ginger juliennes, add the marinated chicken and braise for 2-3 minutes and rest of the spices and the ground paste.
5. Step it well, add chicken pieces and cook till the chicken is nearly cooked.
6. Add tamarind extract towards the end.
7. Finish with black pepper powder and lemon juice