2teaspoonKashmiri red chilli powderCan alter according to your taste
1 and ½cupTomatoeschopped
Mix chicken with 1 teaspoon salt and vinegar and keep aside for ½ an hour.
In a pan, heat 2 tablespoon oil.
When the oil is hot, add 2 sprigs of curry leaves, coriander seeds, cumin seeds, fennel seeds, poppy seeds, cloves, cinnamon, cardamom, black peppercorns and 8 - 10 dry red chilies.
Fry till slightly browned and a nice aroma starts coming.
Add ½ cup of chopped onion and grated coconut and fry for 3-4 minutes.
Add ginger garlic paste and fry for another 3-4 minutes.
Cool and grind the mixture in a grinder to make a smooth paste. Add some water while grinding.
Add 3 tablespoon oil in a pan.
Add 2-3 sprigs of curry leaves and remaining onion.
Fry till onion is golden brown.
Add green chilli, turmeric powder, red chilli powder and salt.
Add tomato and fry for 2-3 minutes.
Add the roasted and ground paste.
Now add a cup of water and cook for a minute.
Add chicken and another cup of water and cover and cook till chicken is done.
Add lime juice and fresh coriander and cook for a minute.
Serve hot with Naan.
If you want to make it dry, add less water while cooking. Traditionally Gundu Chillies are used to make this curry. If they are not available, use any dry red chili that you have. I prefer to use Kashmiri Red Chilli as they are mild in taste and gives a nice fiery red color to the curry. If you want the curry to be milder, you can remove the seeds from the chilies.In the authentic Chettinad Chicken Recipe, a spice called Kalpasi or Stone Flower is added. If it is available to you, do add a big pinch along with the other whole spices for a very earthy and unique flavor.Use Indian Shallots in place or red onion if they are available to use for an authentic taste.