Chicken Chettinad

Chicken Chettinad Recipe:Preparation time 30 minutes
Cooking time 20 minutes
Serves 4
Difficulty Level Medium
Ingredients:
1 Chicken cut into medium sized pieces 
1 bunch curry leaves  
2 medium onions chopped 
2 large tomatoes chopped 
1 teaspoon each of red chilli and turmeric powders 
2 teaspoons lemon juice 
2 tablespoons oil 
2 cups water 
Salt to taste 
Finely chopped coriander leaves for garnishing
For the Paste:
2 teaspoons poppy seeds (khus khus) 
6 whole dry red chillies (Reduce this for less heat)
1 cup grated coconut 
1 teaspoon each of coriander, cumin and fennel seeds 
1" piece cinnamon broken 
2 cloves and green cardamoms each 
2 teaspoons each of roughly chopped ginger and garlic
Instructions:
Making the paste:
>In a little hot oil roast greeted coconut, cumin, coriander and fennel seeds. 
>Add the dry red chillies, cinnamon, clove and the cardamom. 
>Allow to cool 
>Add the poppy seeds, ginger and garlic
>Put everything in a blender and make a paste
Cooking the chicken:
>Heat oil in a heavy-bottomed pan till it smokes
>Add the chopped onions and sauté till golden brown. 
>Add the curry leaves and sauté for 1 minute
>Add the ground paste, turmeric and red chilli powders and fry till the oil separates
>Add the chopped tomatoes and cook till the oil starts separate 
>Add the chicken and mix well 
>Cook on medium heat for about 5 minutes 
>Add the lemon juice
>Sprinkle little salt.
>Now pour in about 2 cups of hot water
>Lid on and cook on low heat for about 20 minutes 
>Check the seasoning and adjust salt
>Chicken should be cooked by now
>Add chopped fresh coriander
>Cook without lid on high flame for 30 seconds and bring it to desired consistency
>Serve hot with Rice or Dosa or Neer Dosa
Tip: Do not pour in cold water on chicken pieces otherwise the chicken will become chewy