Chettinad chicken gravy

This is a special recipe , because I made many modifications to the original recipe and made it to be perfect and tastier :-D

Ingredients:

• Chicken - 1/2 Kg ( 2 big leg pieces)
• Onion - 2
• Tomato - 2
• Garlic - 5
• Ginger - 1 1/2 inch
• Oil - 3 tablespoon
• Zimt - 2 small pieces
• Clove - 2
• Fennel - 1 teaspoon
• Jeera/cumin - 1 teaspoon
• Pepper - 1 1/4 teaspoon
• Turmeric powder - 1/4 teaspoon
• Chilli powder - 1/2 teaspoon
• Coriander powder - 1/2 teaspoon
• Grated coconut - 3 teaspoon
  
• Salt
• Coriander leaves

Method:

• Clean the chicken pieces and keep it aside.
• Grind ginger, garlic, pepper, cumin, grated coconut, 1/2 onion, 1/2 tomato into a fine paste.
• Heat oil in pan and add cloves, zimt, fennel seeds to the heated oil.
• After the fennels are golden brown, fry remaining finely chopped onions to golden brown.
• Add remaining chopped tomato pieces and pinch of salt and cook till tomatoes are totally smashed.
• Add the thick paste to the pan.
• Add turmeric powder, chilli powder, coriander powder , enough salt and cook it till raw smell goes off and the oil comes out at the sides.
• Finally add the chicken pieces.
• Add after 2- 3 mins half cup of water( or more) and cook it with closed lid for around 10 - 15 mins.
• Check if the chicken is completely cooked and cook the gravy without closing with lid for few more minutes till the required consistency is attained.
• Garnish with coriander leaves and serve it hot with rice, dosa, idli, or chappathi.