Ingredients :

To Roast and Grind to a Fine Powder :

1. Cardamom / Elaichi / Yellakai – 4/5

2. Cloves / Krambu – 4/5

3. Cinnamon Sticks / Pattai – 2

4. Star Anise – 2

5. Bay leaves / Brinji Ilai – few

6. Black Stone Flower / Dagad Phool / Kalpasi

7. Coriander Seeds / Dhania – 1 Ts

8. Pepper Cons / Milagu – 1 Tbs

9. Curry Leaves / Karuveppilai – few

10. Fennel Seeds / Saunf / Sombu – 1 Ts

11. Dry Red Chili / Kaaintha Milagai – 3/4

12. Cumin Seeds / Seerakam

Other Ingredients :

1. Chicken / Kozhi – tender pieces

2. Onion / Vengayam – 1 cup

3. Green Chili / Pachai Milagai – 2 chopped

4. Grated Coconut / Thuruviya Thengai – 1 small cube

5. Curry Leaves – few

6. Salt

7. Oil / Yennai

Method :

* Marinate chicken by adding ginger garlic paste, turmeric powder and lemon juice

1. Take a pan add oil and heat it, add the marinated chicken pieces, mix well,
close the lid and let it cook, then add onion, green chili’s, grated coconut and salt, mix well, close the lid and let it cook

2. After 2-3 minutes add the grinded chettinad masala powder, mix and saute them
well, before switching off the flame add curry leaves and mix well, the recipe is ready