About this recipe:Chettinad cuisine is from the Chettinad region of Tamil Nadu, South India. The Chettiar community, who are a majority in this region is credited with this cuisine. Chettinad cuisine is famous for it's liberal use of fresh ground Masalas and is the spiciest and most aromatic in India. Chettiars do not eat Beef and Pork. In Chettinad food, the most important spices are Marathi Mokku (dried Flower Pods), Star Anise and Black Stone Flower or Kalpasi (a rare dried flower).
Finely chop Onions and Coriander; store separately.
Purée the Tomatoes: Cut the tail end of the Tomatoes and immerse them in boiling water for 2 mins.
Once the Tomato skin start shrinking, take it out and peel the skin. Roughly chop them and blend to make a fine purée.
Make a paste of the ingredients from Shallots till Water
Marinate Chicken pieces in ground ingredients for about 40 minutes
Heat Oil in a deep bottomed pan, add Cumin seeds and allow to splutter.
Add to the above Cinnamon, Cardamom, Cloves, Star anise, Bay Leaf and sauté for 2 minutes.
Add Onions and sauté till golden brown.
To the Onions add Tomato purée and allow to cook for 7 mins. till Oil separates from Tomatoes.
Add Chicken, Turmeric and Salt and cover, bring to boil. Now reduce the flame and cook for about 35 mins till done.
*Fresh grated Coconut tastes better. If you do not have a Coconut grater, cut the Coconut flesh into 1 inch pieces, with just enough water grind in a blender to make a paste.