Chettinad Chicken

Ingredients
For paste
1 tspn each of coriander seeds, cumin & fennel seeds
3 no. red chillies
1" piece of cinnamon stick
2 cardamom pods
2 cloves
2 tspn poppy seeds
4 tspn coconut
3 garlic
1" ginger
4 small onion or 1/4 chopped big onion

For Sauteeing
Curry leaves
Star Anise - 1
Kalpaasi
Onion - 1 large
Tomato - 2
Chilli powder - to adjust your taste
Turmuric powder
Chicken - 2 pounds or 1 kg



Method
Dry roast all the ingredients given above for paste until it gives out a nice aroma. Grind into paste when cool.
In a pressure cooker season the curry leaves; star anise & kalpaasi. Saute the onions &  tomatoes. Add the cleaned chicken pieces & saute them with some salt till raw smell from the chicken goes off. Now add the ground paste, turmeric powder, chilli powder & saute them for 2 more minutes. Add water according to the consistency of the gravy you desire. This dish normally has a semi gravy(not too runny) consistency.  A teaspoon or two of yogurt can also be added at this stage to soften the chicken. Pressure cook in medium for 1 whistle. Open the cooker when pressure goes off and add some lemon juice & garnish it with coriander leaves. Enjoy the chicken with rice or roti. It goes well with almost anything.