500g chicken
250g tomatoes
100g onions
50g ginger-garlic paste
1 bunch curry leaves
1 bunch cilantro leaves
6 green chilies
Salt to taste
100g oil
1/4 cup fresh grated coconut
6 red chilies
15g black peppers
15g cumin seeds
15g sounf
10g garam masala

Chicken Chettinaad

1. Clean the chicken and cut into pieces
2. Fry grated coconut, black pepper, red chilies, cumin seeds, garam masala and sounf in a pan and make a thick paste
3. Heat oil in a pan, fry chopped onions, ginger-garlic paste and curry leaves. Add chicken pieces, salt and cook in a low flame until it becomes tender.
4. Add the above paste to the chicken pieces and cook for 15 minutes, then add tomatoes and cook for another 5 minutes.
5. Sprinkle the cilantro leaves on the pieces and serve hot.