Dry roast all the ingredients under spice mix on a low flame for 3-4 minutes till they start smelling nutty and the coconut is a light golden. Be careful not to burn the spices. Grind with 2 tablespoons water into a coarse paste.
While the spices are roasting, rub turmeric powder on the chicken and keep aside.
In a pan, heat coconut oil and add mustard seeds and fennel seeds. Once they start crackling add the spice paste and cook for 5-7 minutes.
Next add the onions and ginger garlic pastes. Cook till the onions are a light pink, and add tomato puree.
Wash the chicken and add it to the pan along with ¼ cup water, curry leaves and salt.
Cover and cook on a medium flame for 15 minutes. Keep checking every few minutes to make sure it doesn't stick to the bottom.
After 15 minutes, remove the lid and increase the flame to let the liquid start evaporating. Once the chicken is cooked and most of the liquid is gone, cook it for 2-3 minutes while stirring it continuously in the pan to roast it before switching off the flame.
Serve Chettinad Chicken Pepper Roast with hot rotis and ghee rice.
I prefer coconut oil for this recipe, but you use an oil of your choice or even ghee
Feel free to increase or reduce the number on chillies based on your preference
It is best to use chicken with bone for this recipe. You can look for something called curry cut which works best.