Chettinad Chicken Roast

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Recipe

Ingredients

500 grams	chicken, cut into pieces
2 tablespoons	oil
1 teaspoon	fennel seeds
1 teaspoon	cumin seeds
1 teaspoon	black peppercorns
2 sticks	cinnamon
3 pods	green cardamom
2 medium	onions, finely sliced
1 tablespoon	ginger-garlic paste
2 medium	tomatoes, chopped
1 teaspoon	turmeric powder
2 tablespoons	coriander powder
1 tablespoon	red chili powder
1 teaspoon	salt
1 cup	water
10	curry leaves
1 tablespoon	lemon juice
1 tablespoon	fresh coriander leaves, chopped

Instructions

1. 1 Heat oil in a heavy-bottomed pan over medium heat.
2. 2 Add fennel seeds, cumin seeds, black peppercorns, cinnamon, cloves, and cardamom pods. Sauté until aromatic.
3. 3 Add sliced onions and sauté until they turn golden brown.
4. 4 Stir in the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
5. 5 Add chopped tomatoes and cook until they become soft and mushy.
6. 6 Mix in turmeric powder, coriander powder, red chili powder, and salt. Cook for 2-3 minutes.
7. 7 Add the chicken pieces and stir well to coat them with the spice mixture.
8. 8 Pour in water, cover the pan, and let it simmer for 20-25 minutes or until the chicken is cooked through.
9. 9 Remove the lid, add curry leaves, and cook on high heat until the gravy thickens and coats the chicken.
10. 10 Turn off the heat and stir in lemon juice.
11. 11 Garnish with chopped coriander leaves before serving.