Preparation

• Assemble all ingredients together to avoid last minute rush.
• Marinate chicken with salt, turmeric powder, red chili powder and lime juice. Keep in refrigerator 3-4 hours wrapped with cling sheet.
• Finely chop onion, tomato and cilantro.

Cooking

For Chettinad Masala

• To prepare chettinad masala, take a pan and add all the ingredients(except water).
  
• Saute until turns aromatic and light brown in color.
• Remove from the heat and cool down completely.
• Transfer to a blender jar and blend to a fine powder.
• We will add water only to the required masala. Rest of the chettinad masala, you can store in an airtight container for up to a month.

For Curry

• Heat oil in a pan or kadhai over medium to low flame.
• Add chopped onion and saute until light golden in color.
  
• Then, add ginger garlic paste and saute for few minutes till raw aroma goes away.
• Add chopped tomatoes in the pan. Mix with the onions and cook till soften.
• And now also add the marinated chicken.
• Saute for 3-4 minutes so that chicken incorporates well with onion and tomato.
• Now, add water to 1-2 tbsp prepared spice masala and form a thick consistency.
• Add the masala to the pan with 1 cup water.
• Cover the pan with the lid and cook until chicken is thoroughly cooked.
• Stir occasionally for evenly cooking.
• Finally, garnish with fresh coriander or cilantro.
• Serve Chicken Chettinad with roti or steamed rice.