Chicken Chettinad

Instructions

1. Prepare the spices
   If making your own Chettinad masala, dry roast 1 tablespoon each of coriander seeds, cumin seeds, 5-6 dried red chilies, 1 teaspoon fennel seeds, 1 cinnamon stick, 4 cloves, and 1 teaspoon black peppercorns until fragrant. Cool and grind to a fine powder.
2. Marinate the chicken
   In a large bowl, mix chicken pieces with 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, and salt. Let it marinate for at least 15 minutes while you prepare other ingredients.
3. Prepare the base
   Heat oil in a large, heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter. Add curry leaves and sauté for 30 seconds until fragrant. Add chopped onions and sauté until golden brown, about 5-6 minutes.
4. Cook the aromatics
   Add the remaining ginger-garlic paste to the pan and sauté for 2 minutes until the raw smell disappears. Add chopped tomatoes and cook until they soften and oil begins to separate, about 5-7 minutes.
5. Add spices and chicken
   Add the Chettinad masala powder (or substitute spices), remaining red chili powder, and ground black pepper. Sauté for 2 minutes to toast the spices. Add the marinated chicken pieces and mix well to coat with the masala. Cook for 5 minutes, stirring occasionally.
6. Simmer the curry
   Add 1 cup of water, cover, and simmer on medium-low heat for 20-25 minutes until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
7. Finish the curry
   When the chicken is cooked, add coconut milk and tamarind paste (or lemon juice). Simmer for another 5 minutes uncovered until the gravy reaches your desired consistency. Adjust salt to taste.
8. Serve hot
   Garnish with fresh coriander leaves and serve hot with steamed rice, appam, or parotta. For an authentic experience, serve in a banana leaf-lined plate.