In a bowl, add the cleaned chicken pieces.

Add ginger-garlic paste, chilli powder, turmeric powder, lemon juice, curd, and salt.

Mix well and let it rest for 30 minutes.

Heat a heavy-bottom pan.

Add the ingredients required for the Chettinad masala paste one by one, except grated coconut, cashew nut, and curry leaves. Dry roast in medium flame until it becomes crispy, stirring it continuously to avoid burning.

Transfer to a plate and let it cool down completely.

To the same pan, add 1 tsp of oil.

When it becomes hot, add 1/4 cup of grated coconut along with curry leaves.

Roast for 5-6 minutes, or until light brown in color, in medium to low flame.

Remove from the heat and let it cool down completely.

To a mixer jar, first add the roasted spices.

Grind it to a fine powder. Then add the roasted coconut along with cashew nuts and grind to a fine paste by adding enough water. The Chettinad masala paste is ready. Set aside.

Heat a pan and add oil.

Then add sliced shallots and green chilli. Sauté until shallots turn golden brown.

Once done, add chopped tomato.

Sauté until the oil separates.

Then add curry leaves and Chettinad masala paste.

Sauté for 2 minutes.

Then add the marinated chicken pieces.

Mix on high flame for 5 minutes to combine the masala.

Add enough hot water and cook until the chicken is cooked well.

Turn off the flame. Tasty Chettinad chicken curry is ready.