Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine 500 grams of chicken pieces with 1/4 teaspoon turmeric powder, salt to taste, and 1 tablespoon lemon juice. Mix well to ensure the chicken is evenly coated. Set this aside to marinate for 15-30 minutes.

2. 2.Dry Roast Spices for Masala

   Heat a pan over low-medium heat. Add 2 tablespoons coriander seeds, 1 teaspoon fennel seeds, 1 teaspoon cumin, 1.5 teaspoons black peppercorns, 2 blades of mace, 1-inch cinnamon, 4 cloves, 2 green cardamoms, 1/2 star anise, and 2 black stone flowers (kalpasi). Roast these spices for about 2-3 minutes until they start to release a nice aroma. Then, add 5 dried red chilies and continue to roast for another 1-2 minutes until the chilies are crisp and aromatic. Remove the roasted spices from the pan and set them aside on a plate to cool down completely.

3. 3.Roast Coconut

   In the same pan, add 1/2 cup grated coconut. Roast the coconut over low-medium heat for about 3-5 minutes until it turns light golden brown. Remove the roasted coconut and add it to the plate with the cooled spices. Let all ingredients cool down to room temperature.

4. 4.Grind Chettinad Masala Paste

   Transfer all the cooled roasted spices and coconut to a mixer/grinder jar. Add a little water (about 1/4 to 1/2 cup) and grind it into a fine, smooth paste. The Chettinad masala is now ready.

5. 5.Sauté Onions and Tomatoes

   Heat 2 tablespoons of oil in a pan over medium heat. Add 2 bay leaves and sauté for 30 seconds. Then, add 2 sliced onions and 1 spring of curry leaves. Sauté for about 5-7 minutes until the onions start to become golden. Add 1 teaspoon ginger-garlic paste and cook for another 2-3 minutes until the raw smell disappears and the onions are golden brown. Next, add 2 chopped tomatoes and salt to taste (remembering that chicken is already marinated with salt). Cook for about 5-7 minutes until the tomatoes are soft and pulpy.

6. 6.Cook Chicken with Masala

   Add the marinated chicken to the pan. Combine well with the onion-tomato mixture and cook for about 8-10 minutes until the color of the chicken turns from pink to white. Then, add the prepared Chettinad masala paste. Mix thoroughly and add about 1/2 cup of water. Bring the mixture to a boil. If needed, add more water to adjust the consistency of the gravy to your preference. Cover the pan with a lid and cook on medium-low heat for 15-20 minutes, or until the chicken is completely cooked and tender. The oil will start to float on top, indicating it's done.

7. 7.Garnish and Serve

   Once the chicken is cooked, garnish the Chettinad Chicken Curry with some fresh coriander leaves. Serve hot with chapati, roti, or steamed rice.