chicken curry southindian style recipe

Ingredients (240 ml cup used)

500 grams or kg chicken
. oil
2 large onion finely chopped
curry leaves
2 tomatoes (pureed)

Marination
tsp turmeric
tsp chili powder
yogurt (yogurt helps to make the chcken soft)
4 garlic cloves + 1 ginger or 1 tbsp. ginger garlic paste
Salt as needed

Chettinad masala (roast and grind)

1 tbsp. Poppy seeds or pottukadalai or 6 to 8 cashews
cup of grated coconut
2 tsp coriander seeds
1 tsp fennel seeds
tsp cumin
tsp pepper corn
3 to 5 red chilies (or 1 tsp red chili powder)
2 green cardamoms
3 cloves
1 inch cinnamon stick

Instructions
1.Marinate meat with marination ingredients. Set aside
2.Dry roast all the ingredients lightly one after the other, listed under roast and
grind for chettinad masala. Set aside to cool
3.Grind poppy seeds to a smooth powder without water, then add the spices,
powder to fine and add water and make a smooth paste. Set aside
4.Grind tomatoes to smooth.
5.Heat oil in a pan, add bay leaf, onions and fry till they turn translucent, golden
is better.
6.Add chicken, fry for at least 4 to 5 mins
7.Filter pureed tomatoes to the pan, add turmeric, salt, chili powder. Mix well &
fry till the oil begins to separate.
8.Add the ground paste and curry leaves. Fry for 2 to 3 mins.
9.Add 1 cup water. Cover and cook till it is fully done, soft and tender. The
gravy becomes thick by then. If not cook the without a lid and evaporate some
water. Add more water if needed to get the desired consistency. cook till the
chicken gravy thickens. Garnish with fried curry leaves.