chicken curry southindian style recipe Ingredients (240 ml cup used)500 grams or kg chicken. oil2 large onion finely chopped curry leaves2 tomatoes (pureed)

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

Chettinad masala (roast and grind)1 tbsp. Poppy seeds or pottukadalai or 6 to 8 cashews cup of grated coconut2 tsp coriander seeds1 tsp fennel seeds tsp cumin tsp pepper corn3 to 5 red chilies (or 1 tsp red chili powder)2 green cardamoms3 cloves1 inch cinnamon stick

Instructions1.Marinate meat with marination ingredients. Set aside2.Dry roast all the ingredients lightly one after the other, listed under roast and grind for chettinad masala. Set aside to cool3.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 aside4.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 mins7.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.