Chicken chettinad

Ingredients :
Bone -in - chicken breast - 2  - (350 gms , cut into 2 inch pieces ),

Onion -2 medium size ,
Tomato -2 ,
Garlic cloves -10 ,
Ginger garlic paste -1/2 tsp,
 Chilli pwd - 1/2 tsp ( use 1 tsp if you like it hot ),
Coriander pwd - 4 tsp ,
 Salt to taste ,
Oil - 1 tbsp ,
Water -300 ml or 1 and 1/2 cup .

Ingredients for chicken marination:
Curd - 2 tbsp ,
Red chilli pwd -1 tsp ,
Turmeric pwd - 1/2 tsp ,
Ginger garlic paste - 1 tsp ,
Salt to taste .

Ingredients for tempering :
Big cardamom -2 ,
clove -2 ,
Bay leaf -1 ,
Mace or javitri - 1 ,
Fennel seeds - 1 tsp ,
Curry leaves or kadhi patha - 1 spring or 6 to 8 leaves .
Ingredients for coconut  paste :
Coconut -2 tbsp - grated ,
Fennel seeds-1 tsp ,
Khus- khus or poppy seeds -4 tsp 
( soak the poppy and fennel seeds  in 4  to 5 tbsp of warm or hot water so that it is easier to grind - 1 hour ).
Method :
Marinate the chicken pieces with the above chicken marinade  ingredients for an hour in the fridge .

Chop the onions ,tomatoes and whole garlic and grind coarsely in a grinder and take out in a bowl .

Grind the coconut ,fennel seeds and poppy seeds with  the soaked water and grind to a smooth paste .It will take 2 to 3 minutes to grind to a paste .Can add little water if the mixture is dry .
You can make the chicken in a pan and then transfer the chicken to the cooker or directly cook in the cooker .
I have used a kadhai .

Heat kadhai and add 1 tbsp of oil .Add the whole spice ( cardamom ,cloves ,bayleaves ,mace ,kadhi patha and fennel seeds ) .

As the spices heats up and changes colour add the coarsely  grinded onion tomato and garlic paste .Stir fry the paste in high heat till the sauce is dry and then add ginger garlic paste .Stir fry for few seconds and then add the marinated chicken .

Saute the chicken in high heat for 2  to 3 minutes so that the the masala is evenly coated and there is no water .Add coriander pwd and red chilli pwd.Stir fry for few seconds .

Add 300 ml or 1 and 1/2 cup of water to the chicken .

Taste the gravy and then add   salt as we have already put little salt in the chicken when it was marinating .Let it come to boil and then transfer it to cooker or if you are making in cooker then close the lid .
One whisle in high heat and then 5 minutes in low heat .
Close the gas .

Wait for the cooker to cool . Open the lid and  ,put the cooker on heat again and then add the coconut fennel and poppy   paste .

Mix and  let it  come to a boiling point and then let it simmer for 5 minutes on low heat .

Close the gas .Taste salt and chiili .
If it is hot then add a dash of lemon juice .
Chicken chettinad is ready .
Sprinkle green coriander leaves .

Enjoy with  rice , roti or paratha .