Chettinad Chicken Curry

Masala Powder - Heat ½ tsp of Oil in a pan. Roast ½ tsp of Cumin Seeds, 1½ tbsp of Coriander Seeds, ½ tsp of Peppercorns, ¾ tsp of Fennel Seeds, 6-8 Red Chilies, 2 Cardamoms, 1" Cinnamon and 6-7 Curry Leaves on medium heat stirring constantly for 2 minutes. Remove from heat, cool and grind to a powder.

Ginger Garlic paste - Soak 1 tsp of Poppy Seeds in warm water for 10 minutes. Make paste of 2 Green Chilies, 8 Garlic cloves, 1" Ginger and poppy seeds. Keep aside.

Curry - Heat 1 tbsp of Oil in a saute pan. Add 1 cup of chopped Onions and 5-6 Curry Leaves and saute till transparent. Add ginger-garlic paste and saute for a minute. Then add the washed and cubed 1 kg Chicken to the pan and cook on high heat for 4 minutes. Reduce to medium heat, add Salt to taste, ½ tsp of Turmeric Powder and 1 cup of chopped Tomatoes and mix well. Let the chicken cook for 5 minutes, uncovered. Add 1 cup of Coconut Milk and transfer the contents to a pressure cooker. Pressure cook for 4 minutes or for one whistle. Open the lid and mix well. Finally add the masala powder and 1 tsp Red Chili Powder and cook for 3 minutes. Turn off heat and garnish with Fresh Coriander Leaves.

Serve hot with rice.