Chettinad chicken

INGREDIENTS :
Chicken 2 lbs
Oil 3 tbsp
Bay Leaves 3 nos
Big Onion 1 1/4 no
Ginger Garlic Paste 2 tsp
Green Chilies 3 nos
Tomatoes 2 nos
Salt to taste
Coriander Leaves 3 tbsp
TO MARINATE CHICKEN:
Curd 2 tbsp
Leamon Juice 1 tbsp
Curry Leaves 1 strand
Red chili 1 tsp
Salt required
TO DRY ROAST :
Cinnamon stick 1 no
Cardamon 1 no
Cloves 5 nos
Star Anise 1 Petal
Mace 1 Petal
Coriander Seeds 2 1/2 tbsp
Cumin Seeds 1 tsp
Aniseed 1 tsp
Fenugreek Seed 1/8 tsp
Black Pepper 1 tsp
Poppy Seeds 1 tbsp
Roasted Channa Dhal 2 tbsp
Coconut 2 tbsp
Curry Leaves 2 strands
Red chilies 6
DIRECTIONS:
Step
1
In a pan add oil 1/4 tsp and fry the items given under section “To dry roast” and grind them dry. Grind ginger, garlic, onion – 1/4 and green chili – 1 into fine paste.
Step
2
Cut chicken into small pieces. Marinate it in the items given under “To Marinate”. Keep this aside for 30 min.
Step
3
Heat oil into the pan and add bay leaves, chopped onions, green chillies, curry leaves. Fry them till onion turns brown. Add the ground ginger garlic paste and fry till the raw smell leaves (for about 5 min). Add tomato and cook till it become gravy.
Step
4
Add turmeric powder, tomatoes and the ground masala. Dont add any water and cook till oil seperates. Add the marinated chicken and 1 cup of water. Cook this till chicken is cooked and the oil separates. Add chopped coriander leaves at the end.