Chettinad Chicken

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Ingredients:

8 medium sized pieces (about 800 grams) of chicken
1 teaspoon each of red chilli and turmeric powders
2 cups water
2 medium onions chopped
8 curry leaves (big)
Salt to taste
finely chopped coriander leaves for garnishing
2 large tomatoes chopped
2 teaspoons lemon juice

Paste:

2 cloves and green cardamoms each
2 teaspoons poppy seeds (khus khus)
1 teaspoon each of coriander, cumin and fennel seeds
6 tablespoons grated coconut (optional)
2 teaspoons each of chopped ginger and garlic
1" piece cinnamon broken
6 whole red chillies

Method:

In a little hot oil roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.

Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown.

Add the curry leaves, the ground paste, turmeric and red chilli powders. Fry for some more time. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan.

Add the chicken and mix well. Cook on medium level for about 5 minutes.

Add the lemon juice and water. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 20 minutes or till the chicken is fully tender.

Garnish with finely chopped coriander leaves.