Fry99.com: Tamil

| Ingredient | Quick‑Prep | Traditional | |------------|------------|--------------| | | 500 g boneless, cut into bite‑size pieces. | Same, or bone‑in for richer broth. | | Spice Paste | 2 tbsp ready‑made Chettinad masala (available in Indian grocery stores). | Roast 1 tbsp each of coriander seeds, cumin, fennel, peppercorns, dry red chilies; grind with garlic, ginger, poppy seeds, and a few curry leaves. | | Base | 1 large onion, finely chopped; 2 tomatoes, pureed. | Same, plus a handful of grated coconut toasted separately. | | Cooking | Sauté onions → add masala paste → add chicken → 10 min simmer → add water, cook 5 min. | Sauté onions → add freshly ground paste → add chicken → fry until oil separates → add tamarind water, simmer 20‑30 min; finish with a splash of ghee. | | Garnish | Fresh coriander leaves. | Curry leaves fried in ghee, plus a drizzle of coconut oil. | | Serve | Steamed rice or parotta. | Same, plus a side of raita (yogurt with cucumber, pepper). |

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