Chettinad Chicken

1 kg Chicken (washed and chopped into fine pieces)
3/4 inch Ginger
2 tsp Ginger-Garlic paste
1½ tsp Black Peppercorns
1½ tsp White Poppy seeds
2 tsp Coriander Powder
1 tsp Cumin Seeds (Jeera)
2 twigs of Curry Leaves
1 tsp Turmeric Powder
4 Onions (medium-sized)
2 tsp Fennel Seeds (Saunf)
¾ cup Tomatoes (chopped)
4 Green Chilies
Salt to taste

Smear the chicken pieces with turmeric powder and salt.
Now heat the oil in a large pan.
Add cumin seeds, fennel seeds, black peppercorns, poppy seeds, green chilies, and curry leaves to it.

Saute and take out the spices. Keep it aside.
Now add finely chopped onions and ginger-garlic paste in the remaining oil.
Fry till the onions turn golden brown.

Now tomato, coriander powder, sauted spices and chicken to the above.
Add salt according to taste and fry the mixture for another 5 minutes.
Put the lid and let the chicken cook for about half an hour.

The gravy would turn almost dry.
Occasionally add little water, if required.
When the chicken becomes tender, put off the flame.

Serve piping hot.

courtesy: Anonymous,