Chettinadu Chicken Roast

1.Chicken-750gms
   Turmeric powder-1/2tsp
   Salt 

2.Shredded coconut-1/4cup
   Dry red Chilly-6-8
   Coriander seeds-1tbsp
   Fennel seeds-1/2 tsp
   Cumin seeds-1tsp 
   Pepper corns-1 tsp
   Cardamom-2
   Cloves-2 
   Bay leaf-1
   Cinnamon-1 small piece

3.Cashewnuts-6
4.Pearl onion(chopped)-1cup
   Ginger garlic paste-1tbsp
   Tomato(chopped)-2 medium
   Green chilly-2
5.Coriander leaves-a handful
   Curry leaves-2 springs
 

• Cut chicken into medium sized pieces.Marinate chicken with turmeric powder and salt for an hour.

• Dry roast second set of ingredients until the coconut turns a red brownish color.Add cashew nuts and grind it into a fine paste without adding water.

• Heat 1tbsp oil in a pan and fry onions until translucent.Add ginger-garlic paste and fry until the raw smell goes.
• Add curry leaves,tomatos,ground paste and chicken.Mix well. 
• Pressure cook for 1 whistle (no need to add water).Wait for the pressure to get released.
• Open the cooker and boil until gravy thickens.

• Garnish with coriander leaves.