| • | Smear the chicken pieces with turmeric powder and salt.
|
| • | Now heat the oil in a large pan. Add cumin seeds, fennel seeds, black peppercorns, poppy seeds, green chilies, and curry leaves and if available Kalpasi to it.
|
| • | Sauté and take out the spices. Keep it aside.
|
| • | Now add finely chopped onions and ginger-garlic paste in the remaining oil.
|
| • | Fry till the onions turn golden brown.
|
| • | Now add tomato, coriander powder, sauted spices and chicken to the above.
|
| • | Add salt according to taste and fry the mixture for another 5 minutes.
|
| • | Put the lid and let the chicken cook for about half an hour.
|
| • | The gravy would turn almost dry. Occasionally add little water, if required.
|
| • | When the chicken becomes tender, put off the flame.
|
| • | Chettinad Chicken is ready to serve. |
