Chicken Chettinad

Heat 1 tsp. oil and saute the poppy seeds, coconut, fennel seeds, coriander seeds, cumin seeds, red chilies, cardamoms, cinnamon, cloves and star anise lightly for a few seconds or till you get a nice aroma. Cool and then grind to a paste by adding little water. keep aside.

Heat the remaining oil and fry the onions and curry leaves till light brown. Add the ginger-garlic paste and the ground paste. Saute well till the oil separates from the sides of the pan.

Add the tomatoes, red chilli powder and turmeric powder and continue to saute till everything is well blended.

Add the chicken and salt and fry till well coated with all the spices. Add 1 cup water. Cover and cook on a low flame till the gravy is reduced and the chicken turns soft. Serve, garnished with coriander leaves.