"Everyday Cooking"- Chicken Chettinad/ Paneer Chettinad

For a long long time...Chicken Chettinad is on my 'to do' list. 'V' and 'P' had mentioned about this dish that they had in a restaurant in NJ and how delicious, spicy and mouthwatering it was. I hadn't had 'Chettinad' so far.I tried it couple months ago and..yes...it was love at first bite!!!
Chettinad cuisine is the cuisine of 'Chettinad' region in Tamil Nadu State in South India.
This recipe was passed on from V to P to me. I made few changes here and there and made this amazingly delicious, aromatic ( my house smelled of Chicken chettinad the whole day!)  dish. By the way...I also had 'Paneer Chettinad' the other day at an Indian restaurant. So all you Vegeterians out there...you can substitute Chicken for Paneer in the recipe.

Here is V's recipe and some modifications by 'me'

Part A: In a tsp oil fry the following and make a powder:

Whole Pepper: 1 tsp/ I used ground pepper
Cumin Seeds: 1/2 tsp
Fennel Seeds: 1 tsp
Coriander Seeds: 1 1/2 tbsp
Red chillies: 6 Nos
Cardamom: 2/ I used 1/2 tsp powder
Cinnamon: 1 inch piece - 1/ I used 1/2tsp powder
Grated Coconut- 1/4th cup
Poppy Seeds- 1tsp

                                              Powdered masala for the Chicken Chettinad

Part B:
1)Oil - 2 tbsp
2)Onions - 2 Big finely chopped
3)Curry Leaves 10-12
- Saute until oil oozes out and separates

4)Ginger and Garlic paste - 1 1/2 tsp
5)Tomato - 1 Medium
-Saute till the tomatoes soften

6)Chicken (1.5 lbs) or USE PANEER for Paneer Chettinad
- Cook on high for 3 - 4 min, then reduce to med;
Salt
Add Part A : as desired - either all of it or as little as u want.
- Cook uncovered until it all comes together like a dry masala.
Add Cilantro

DONE!!!

Serve Hot with Rice, Rotis or Naan.