Chettinad chicken curry

Chettinad chicken curry Recipe
Ingredients

• 500 grams chicken
• 2 tablespoon oil
• 1 onion large,finely chopped
• 2 sprigs curry leaves
• 2 tomatoes medium,(pureed)(or chopped finely)
• 1 bay leaf
• 2 pinches turmeric
• 1/4 tablespoon chili powder
• 1 tablespoon curd or yogurt (helps to keep the chicken soft)
• 1 tablespoon ginger garlic paste
• null salt as needed
• 1 tablespoon poppy seeds
• 1/4 cup coconut grated
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 3/4 tablespoon cumin
• 1/2 tablespoon pepper corn
• 5 red chilies
• 3 green cardamoms (or elastic)
• 4 cloves
• 1 inch cinnamon stick

Ingredients

preparation :-

add chicken,turmeric,chili powder,curd,salt and ginger garlic paste to a bowl.On a low flame,dry roast coriander seeds and red chilies.When the coriander seeds begin to smell good,add elaichi , jeers, saunf, pepper,cinnamon and cloves.roast till cloves smell good.next add poppy seeds.Quickly toss. Make sure not to burn the masala. you can also set these aside to a plate before adding coconut.add coconut and fry until the coconut smells good.cool all these.add them to a blender jar and pour little water .Make a smooth paste .Set aside the masala to a small bowl. In the same jar,grind tomatoes to smooth.you can also use chopped tomatoes.

Making chicken chettinad :-

heat oil in a pan ,add bay leaf and onions.fry till they turn translucent to golden .transfer the chicken and fry for at least 4 to 5 mins.add tomatoes,turmeric , salt and chili powder (if using).mix well and fry till the oil begins to separate.then add the ground paste and curry leaves .fry for 2 to 3 mins.pour 1 cup water.i use hot water .using cold water sometimes toughens the chicken.cover and cool till it is fully done,soft and tender .The gravy becomes thick by then.if not cook without  a lid and evaporate some water.pour more water if needed to get the desired consistency . cook till the chicken gravy thickens. Garnish with fried curry leaves .Serve chicken chettinad gravy with rice or phulka.

Achari Chicken
Ingredients

• 6 Red chilies
• 1/2 Tablespoon cumin seeds
• 1/2 Tablespoon gram Marsala
• 1 Cup yogurt
• 1 Tablespoon  red chilly powder
• 2 Green chilly (chopped)
• 1/4 Tablespoon turmeric powder
• 1 Tablespoon ginger garlic paste
• Null salt to taste
• 1 Cup tomatoes (chopped)
• 1 Cup onions ((chopped)
• 2 Tablespoon mustard oil
• 2 Tablespoon oil
• 500 Grams chicken
• 1/4 Teaspoon mustard seeds
• 1/4 Tablespoon pepper corn
• 1/2 Tablespoon crush corridor seeds
• 1 Tablespoon lemon juice
• 1 Tablespoon mint ((chopped)
• 6 Greenback seeds
• 1 Tablespoon coriander leaves (chopped)

Instruction
Heat oil in a heavy based pan over medium heat add onions,salt ,fry until golden brown .Add ginger garlic paste,turmeric powder,tomatoes ,red  chilly powder,green chilies,and saute it they are well soft.Now add yogurt mix and cover it let it cook for 3 to 4 minutes on low heat.Add chicken let it cook for 15 minutes then add mint.separately put a frying pan on the stove over medium heat-add a mustard oil on this .In this add few cumin seeds,mustard seeds,red chilies,fennel seeds,peppercorn , greenback seeds,crushed coriander seeds.Tempering of Achari  to the chicken then add chopped coriander,lemon juice,cook on very low heat for 5 minutes.