Chettinad Chicken Curry

Ingredients Marinate 5 lbs (2.25Kg) - Chicken (1 whole chicken) 3.5 Tablespoon - Ginger-garlic paste 3/4 Tsp - Turmeric powder Salt Dry Roast 2.5 Tablespoon - Whole peppercorns 6 -Whole dried red chilies 1.5 Tablespoon - Coriander seeds 1/2 Tsp - Fennel seeds 3/4 Tsp - Cumin seeds 1 - Bay leaf 2 Tsp - Poppy seeds 6 - Cardamom 6 - Cloves 2 inch - Cinnamon stick 2 - Star anise 2 sprig - Curry leaves 1/2 Cup - Coconut, grated Gravy 3 Cups - Red Onion, chopped 3 - Tomato 2 Sprig - Curry leaves Coconut Oil Salt per taste Method: Marinate the chicken with fresh ginger garlic paste, turmeric powder and salt for at least 1 hour. Set it aside in the refrigerator for atleast 1 hour or overnight. Meanwhile, take a heavy bottom pan and add all the ingredients under 'Dry Roast' and keep stirring for 5-8 minutes. Take the spices off the heat and let it cool. Once cooled transfer it to a blender, add water to it and grind it into a fine paste. Heat some coconut oil in a large saute pan and add onions and curry leaves and season with salt. Saute until the onions are golden brown. Mix in chopped tomatoes and saute until the tomatoes are soft and mushy. Stir in the marinated chicken and cover and cook for 20 minutes stirring in between to make sure that chicken is not sticking to the bottom of the pan. Open the lid and add the ground spice mixture. Add water and adjust the salt and cook until you the gravy reaches the desired consistency.