Step 1

Add chicken, turmeric, chili powder, curd,salt and ginger garlic paste to a bowl. Marinate the chicken and set aside.

Step 2

On a low flame, dry roast coriander seeds and red chilies. When the coriander seeds begin to smell good, add elaichi, jeera, saunf, pepper, cinnamon and cloves. Roast till cloves smell good.

Step 3

Next add poppy seeds. Quickly toss. Make sure not to burn the  masala. You can also set these aside to a plate before adding coconut.

Step 4

Add coconut and fry until the coconut smells good.

Step 5

Cool all these. Add them to a blender jar and pour little water. Make a smooth paste. Set aside the masala to a small bowl.

Step 6

In the same jar, grind tomatoes to smooth. You can also use chopped tomatoes.

Step 7

Heat oil in a pan, add bay leaf and onions. Fry till they turn translucent to golden.

Step 8

Transfer the chicken and fry for at least 4 to 5 mins.

Step 9

Add tomatoes, turmeric, salt and chili powder (if using). Mix well and fry till the oil begins to separate.

Step 10

Then add the ground paste and curry leaves. Fry for 2 to 3 mins.

Step 11

Pour 1 ¼ cup water. I use hot water. Using cold water sometimes toughens the chicken. Cover and cook till it is fully done, soft and tender.

Step 12

The gravy becomes thick by then. If not cook without a lid and evaporate some water. Pour more water if needed to get the desired consistency. Cook till the chicken gravy thickens. Garnish with fried curry leaves.

Step 13

Serve chicken chettinad gravy with rice or phulka.