Chicken Chettinad

Review of end product: a bit too sweet - should have reduced the amount of onion, perhaps use smaller onions.  Have never eaten Chicken Chettinad so I don't have a reference point but the end product of this recipe is yummy - not as yummy as the west indian chicken curry made few weeks back - but still a good curry recipe that I'd definitely use again and would not mind serving guests.

Got recipe from http://solaiachiskitchen.blogspot.com/2008/03/chettinad-chicken-authentic-chettinad.html
Mods to the recipe:
1) I didn't have mint leaves
2) Figured out that Biringi leaves means bay leaves.
3) Used about 6 curry leaves
4) Didn't have kuzhambu milagai thool - used Priya Sambar Masala - 1 teasp
5) Instead of using 2 tomatoes I used 1/2 cup tomato sauce
6) Instead of using garlic - I used 12 pods of frozen garlic paste (Dorot) - 6 pods for her 10 garlic cloves, and 4 pods of Ginger - for her 1/2 in ginger.

Saute tomato paste:

End Product:

Recipe: (from Solai's blog - wanted it in mine with my small modifications for safe keeping :)

Ingredients
Chicken-1.3 lb
1 big onions
1/2 cup tomato paste
Garlic 10 pods (or 12 dorot pods of frozen garlic)
To grind No1
Ginger ½ inch piece (or 4 pods frozen dorot ginger
1 onion
Garlic-10 pods
Green chillies-2
Chili powder-1 table spoons
Coriander powder-2 table spoons

To grind No2
Coconut grated-5 table spoons (frozen - thaw and measure)
Cashew nut-10
Fennel seeds-1 teaspoon
To season
Cinnamon-2 pieces or 1/2 teasp of powder
Fennel seeds-1 teaspoon
Clove-2
Cardamom-2
Bay leaf - 3
Mint leaf (didn't have any)
Curry leaf (6 small ones)

To marinate
1 teaspoon kuzhambu milagai thool - Didn't have any used Priya Sambar masala
Salt-1 teaspoon
2 Tbsp Sour cream
Ginger garlic paste-1 teaspoon - used ginger powder & garlic powder


Procedure
(all on 5 heat - just below medium)
Mince all onions and  garlic put aside for sauteeing and for grind 1.
Heat oil in large pan. Season the oil with the items given in ‘to season’
Add 1 chopped onion and saute - 15 min - till onion starts to brown.
When the onions turn transparent add the garlic (10 cloves mashed or 6 pods - thawed), sauté for 2 min
Add tomato paste. Sauté till the whole thing gets creamy. - cooked for 10 min - add very little water if needed.
Add the grinded paste of items given in No 1. Sauté it for a while - 10-15 min - want to cook the onion in grind1.
Put masala to side of pan add chicken - let it sit for 2-3 min till bottom is brown then combine with masala
Reduce stove to 4 - cook for 10 to 15 minutes.
Once chicken is cooked increase heat to 5.
Once the curry gets thick add the masala grinded with the items given in No2 and mix nicely
Cook for another 10 minutes.
Add a bit of water if needed as you are cooking so you don't burn the masala as its cooking.
Once you start seeing oil remove from heat - you are done!