Spicy Chettinad Chicken curry

I have been trying various chettinad chicken , and finally I got the perfect recipe , courtesy :Kothiyavunnu.com . I tried only with a little variation and it came out reallly nice !!!

Ingredients:

Chicken : 1 kg 

Pearl onions : 1 cup (If using Onion finely chop it )
Kashmiri Chilli Powder : 1 tbs
Tomatoes : 2  (small, finely chopped)
Turmeric powder : 1/2 tsp
Bay leaves : 1

Chicken masala : 1 tsp
Curry leaves : 2 sprig
Coconut milk : 1 cup 

Salt to taste
Oil : 1 tbsp

For Marination :

Ginger Garlic paste : 1 tsp 

Turmeric Powder :1 tsp 

Pepper Powder :1 tsp 

Lime juice - as reqd

For grinding :
Cumin seeds : 3/4 tsp
Fennel seeds : 3/4 tsp
Coriander seeds : 11/2 tbsps
Dried red chillies : 7-8 or to your spice level
Pepper corns : 1 tsp
Cardamoms : 3 pods
Cloves :  2 nos
Cinnamon : 1" stick
Curry leaves : 1 sprig
Oil : 1/2 tsp
Green chillis : 3-4
Garlic : 5-8 cloves
Ginger : 2" piece
Poppy seeds : 1 tsp

Method of Preparation :

1. Wash and cut chicken into medium sized pieces ,marinate with above ingredients and keep it aside 

2. Soak poppy seeds in warm water for 10 mts.(You can replace it with cashew , I used cashew around 2     tsp )
3. Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
4. Heat a frying pan to medium-high, add 1 tsp oil. When hot, add the cumin seeds, coriander seeds, fennel seeds, black peppercorns, cinnamon stick, cardamom, cloves dried red chillis,curry leaves, stirring constantly until lightly roasted. Cool and grind to a powder.
5. Heat oil in a large saucepan over a medium-high heat. When hot, add the bay leave.shallots/small onions and curry leaves and saute till transparent.
6. Add the kashmiri chilli powder , turmeric powder , chicken masala, coriander powder  and just stir for few seconds.

7. Add the grounded ginger,garlic,green chilli and poppy paste. Continue to stir and fry for about 4 minutes, drizzling little water to prevent sticking.
8. Add chicken and cook on high heat,stir until they are well coated with the masala for about 4-5 minutes.
9. Reduce to medium heat, add salt,tomatoes and combine well.
Cook the chicken for 4-5 mts, uncovered, Now add the coconut milk and 1/2cup of water(if needed) allow to boil.
10. Turn the heat to medium low, cover and simmer until the chicken is almost cooked, about 20-25 minutes. Open lid and combine well.
11. Finally add the ground masala powder and cook for 3 mts. Turn off heat.
12. Garnish with curry leaves/coriander leaves .Yummy chettinad chicken curry is ready.

Note : This Chettinad chicken curry is spicy , you can reduce the no of red chillies used in the grinded masala if needed .