For the paste:
100 g onions, roughly-diced
50 g ginger, roughly-diced
50 g garlic, peeled
25 g fennel seeds
20 g cumin seeds
25 g black peppercorns
10 g dried red chilies (stalk removed)
100 g freshly-grated coconut
For Chicken Chettinad:
500 g chicken, bone-in chicken cut into 1.5-inch pieces
75 ml coconut oil
150 g onions, finely-diced
100 g tomatoes, finely-diced
25 g coriander leaves, finely-chopped
5 g cinnamon sticks
2 g cloves
2 g cardamoms
5 g cumin seeds
2 g curry leaves
5 g turmeric powder
3 to 5 g salt to taste
For garnish:
few sprigs of fresh coriander
1 dried red chili
Serve Chicken Chettinad hot and garnish with a few sprigs of fresh coriander & dried red chili.