Take all the dry spices together, except for the coconut.
Dry roast them lightly, till you smell it roasting and the color changes.
Roast the coconut as well.
Take the whole spices and coconut in a grinder and dry grind it.
The powder should be very fine. This is the chettinad masala that can be stored for 2 months in an airtight container in a cool dry place.
Take oil in a pan. Add Bay leaf, Mustard seeds and round small dry chilies.
Once the mustard seeds splutter, add Ginger garlic paste to the pan. Cook till the raw smell goes away.
Add the chopped onions to the pan and saute’ on low heat till they turn pinkish.
Add the green chilies and mix well.
Add the curry leaves. Adding curry leaves at this point enhances the taste of the curry. We get the juices from the curry leaves without them getting crunchy.
Add the chicken along with Turmeric powder and Red chili powder.
Add the Chettinad Masala powder and mix well.
Add the Tomatoes
Add one cup of water.
Cover and cook on low heat till the curry gets thicker and the chicken is cooked.
Add the Tamarind paste and mix well.
Let it simmer for another 5 minutes and its ready to be served. Serve along side of boiled Rice, Parantha or Roti.