Chettinad chicken curry

Seasoning:
Mustard - 1 tsp
Cumin seeds - 1/2 tsp
Bay leaf -2
Cardamom - 2
Cloves -4
Cinnamon - 2 small sticks

Masala powders:
Turmeric - 1/2 tsp
Coriander powder - 2 tsp
cumin powder - 1 tsp
chilli powder - 1/2 tsp
Pepper - 1/4 tsp

Other Ingredients:
Onion - 2 medium
Ginger Garlic paste - (9 garlic pods and 1 inch ginger) - 2 tsp
Green chilli - 4
Curry leaves - 1 sprig
Tomatoes - 3 medium
Boneless chicken - 1/2kg
coconut milk - 2 tsp
salt - as per taste

Method:

• Heat oil in a pan, splutter mustard, add cumin seeds and whole garam masala.
• After seasoning add onion in medium heat. Fry till it becomes translucent.
• Add turmeric and ginger garlic paste. Cook till raw smell goes.
• Add chopped green chilli, curry leaves.
• Then add tomato and salt. Add coriander powder, cumin powder, chilli powder.
• cook for 7-10 minutes. Till oil oozes out the gravy.
• Now add chicken, close the lid and cook in medium heat for 5-7 minutes.
• Add pepper and some water(quantity depends on the consistency you want)
• check salt and cook till water boils.
• Add coconut milk and garnish with cilantro.