Chettinadu Chicken

Ingredients

• 1000 gms Chicken (1 Kg chicken)
• 1 tbsp Cumin seeds
• 0.5 tbsp Black peppercorns
• 2 tbsp Aniseed
• 4 unit/count Cloves
• 2 inch Cinnamon stick
• 4 tbsp Coriander seeds
• 8 unit/count Dry red chillies
• 500 gms Pearl onion
• 4 unit/count Onions (Finely chopped)
• 4 unit/count Tomatoes (Finely chopped)
• 0.5 tbsp Turmeric powder
• 3.5 tbsp Curry powder (3 to 4 tbsp)
• 1 handful Coriander leaves
• 5 tbsp Ginger garlic paste
• 15 tbsp Sunflower oil (100 ml)
• 8 tbsp Gingelly oil (50 ml)
• 3 tbsp Salt (Or as much as needed)
• 1 liter Water

Instructions

1. 1Heat a pan and add 2 tablespoons of sunflower oil. Add aniseed, cumin seeds, black peppercorns, cinnamon stick, cloves, and pearl onions. Roast for 5 to 7 minutes, then add dry red chillies and roast for an additional 2 minutes. Allow the mixture to cool, then grind into a fine paste using minimal water.
2. 2In the same pan, heat the remaining sunflower oil. Add aniseed, followed by chopped onions and ginger garlic paste. Sauté for 10 minutes until the onions are golden brown.
3. 3Add the chopped tomatoes to the pan and cook until they are fully softened. Then add salt, turmeric powder, and the cleaned chicken pieces. Fry for 15 minutes, ensuring the chicken is well coated with the mixture.
4. 4Mix in the curry powder thoroughly with the chicken. Fry for 5 minutes, then add 1 liter of water. Cover with a lid and cook on medium heat for 30 minutes, stirring occasionally.
5. 5Remove the lid and add gingelly oil and coriander leaves. Continue to cook until the chicken reaches a dry gravy consistency. Serve hot.