Step 1: Marinate the Chicken

In a bowl, combine 500g of chicken with 1/4 tsp turmeric powder, salt to taste, and 1 tbsp lemon juice. Mix well and set aside to marinate for 15-30 minutes.

Step 2: Roast the Spices

Heat a pan over low-medium heat. Add coriander seeds, fennel seeds, cumin, black peppercorns, mace, cinnamon, cloves, green cardamoms, star anise, and black stone flower. Dry roast until they release a nice aroma.

Step 3: Roast Chilies and Cool

Add the dried red chilies to the pan and continue to roast until the chilies are crisp and aromatic. Remove all the roasted spices to a plate and set aside to cool down completely.

Step 4: Roast the Coconut

In the same pan, add the dry coconut and roast until it turns light golden. Transfer the roasted coconut to the plate with the other spices and let it cool down to room temperature.

Step 5: Grind the Chettinad Masala

Transfer the cooled roasted ingredients to a mixer/grinder jar. Add a little water and grind to a fine, smooth paste. The Chettinad masala is now ready.

Step 6: Sauté Aromatics

Heat 2 tbsp of oil in a pan over medium heat. Add the bay leaf, sliced onions, and a sprig of curry leaves. Sauté until the onions start to become golden.

Step 7: Cook the Onion-Tomato Base

Add 1 tsp of ginger-garlic paste and continue to cook until the onions are golden. Then, add the chopped tomatoes and salt to taste. Cook until the tomatoes become soft and pulpy.

Step 8: Cook the Chicken

Add the marinated chicken to the pan. Combine it with the onion-tomato mixture and cook until the color of the chicken turns from pink to white.

Step 9: Add Masala and Simmer

Add the prepared Chettinad masala paste to the chicken. Add some water (you can rinse the grinder jar with water and add it). Combine everything well and cook until the masala comes to a boil.

Step 10: Finish the Curry

Add more water to adjust the consistency of the gravy to your liking. Cover the pan and cook until the chicken is completely cooked through. The oil will start to float on top when it's done.

Step 11: Garnish and Serve

Garnish the Chettinad Chicken Curry with some fresh coriander leaves. Serve hot with Chapati, Roti, or Steamed rice.

• Be careful when adding salt to the gravy, as salt has already been added during the marination of the chicken.