Chicken Chettinad- semi dry

I learnt the basic recipe from my mother in law and my sister in law and made some modifications. I am sure the vessel will be emptied by the dear family members rather than when cooked as a gravy

Ingredients

Chicken- 1/2 kg

Oil- 1 tbs

Onion-2

Tomato-2

Potato- 2 medium sized 

Chilli powder-1tsp

Jeera powder-1/2tsp

Pepper powder-1/2 tsp

Coriander powder-2 tsp

Curry leaves

Coriander leaves

Ginger garlic paste-1tbs

Cinnamon- a small piece

Saunf-1/2tsp

Cloves -3

Cardamom-1

Procedure

Heat oil in a Kadai. Add the spices. once it splutters add finely chopped onion and cook  till it becomes golden brown. Add ginger garlic paste and cook till the raw smell goes. Then cook the tomatoes till it becomes nice and soft.Add the curry leaves.

Add the chicken and saute for few minutes.  Add the chilli powder, turmeric powder, Coriander powder, Jeera powder, saute for 2 minutes. Add water till covers the chicken.Add the potatoes , salt and curry leaves. cook covered in medium flame for around 15 to 20 minutes. 

Make sure the chicken and potato are cooked and tender. Then increase the flame of the stove and cook till the preparation becomes semi dry. Frequent stirring and constant watching is required at this stage. when it is almost dry, add the pepper powder and mix thoroughly. Cook for 2 minutes if necessary in slow flame. Garnish with finely chopped Coriander leaves. Serve with rice, Chappathi, roti etc..