chettinad chicken curry

varieties of  chicken we cook, nothing can replace  the traditional kuzhambu made . It is compatible with anything we have at home i.e., rice, dosa, idly, roti, chappathi or parotta.If you want the chicken recipe from a grand old lady of chettinad she will be well aware of this recipe only. This is the most favorite chicken item that I cook for all in my home. Moreover this is very easy to prepare also. 
you can feel the aroma of this dish when the gravy boils.

IngredientsChicken-1/2 kg
Small onion-30 or big onion-2
Tomatoes-2 (small size)
Garlic-30 gms
Ginger garlic paste- 2 teaspoons
Chili powder-1 table spoon
Coriander powder-2 to 3 table spoons 

Cardomom-2
Cinnamon-2 small pieces
Clove-2
Birinji leaf-small piece
Star anise-a small piece
Mint leaf-little
Curry leaf little
Fennel seed-1 teaspoon


For MarinationCurd-2 table spoons (if there is no curd a teaspoon of lemon juice can be used)
Turmeric powder-1 teaspoon
Chili powder-2 teaspoons
Salt-2 teaspoons
Ginger garlic paste-1 teaspoon


For grinding (Too much of coconut will spoil the taste and will make the gravy look like kurma)
Cocunut-2 table spoons
Cashewnut-5 (Kas Kas was used traditionally, since it is difficult to grind cashews are substituted)
Fennel seeds-1 teaspoon

Method

Wash the chicken pieces nicely
Marinate with the items given in ‘To marinate’
Let it stay for 1 hour
Finely chop the onion, garlic and tomatoes
Grind the items in “to grind to a smooth paste
Keep the kadai add
 1 table spoon of oil then add the whole masalas
Sauté the onion, garlic, ginger garlic paste and tomatoes one by one nicely
Add the marinated chicken and sauté nicely for 3 minutes
Add the chili and coriander powder
Add 2 to 3 cups of water (if gravy is thick water can be added latter also)
Put the salt needed (Remember 2 teaspoons of salt was added while marinating)
Mix everything well
Allow it to boil
Open the cooker and add the grinded paste
Let the gravy boil for 5 minutes
Now if the gravy is very thick than the consistency you need, water can be added
Check for the salt and hot taste and if any correction has to be made it can be done now

Your chettinad chicken gravy is ready
Garnish with coriander leaves while serving