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