Preparation

Clean the chicken, remove the skin and cut into small pieces.

Chop the onions and tomatoes separately.

Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.

Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.

Add the tomatoes, red chili powder and turmeric powder and sauté.
Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.

Cover and cook till the chicken is done.
Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan .