Take a non-stick pan and add all required items for roasting leaving red chillies and coconut. continue stirring and dry roast on low heat for 2-3 mins.
Add the red chilly, stir and roast for few seconds.
Now, Add the coconut and mix well to roast on low heat for few seconds(appr. 2 Mins)
Remove to a plate and make allow to cool.
Now soak the chicken with the items indicated and set it aside for around 14-18 mins.
Once the masala is cooled, grind the masala into a medium powder.
Remove the onion & cut the bigger one into half.
Heat the oil in a non-stick pan and add the curry leaves.
Add onion fry until golden brown color.
Now, add the ginger garlic paste, mix it and fry on low heat for 2 mins till raw meat smell is gone.
Add the sliced tomatoes, mix well and add required(1/4 tsp) amount of salt.
cook on sim heat, switching few times to medium heat till the tomatoes become soft, form a thick gravy and oil separates. This will take around 5-6 mins.
Now add the soaked chicken, mix well and fry on high heat for around 2 mins.
continue to cook on medium flame heat for around 5-6 mins.
Add the powdered Chettinad spice mix masala (roasted and blended earlier), mix well & add 1/3 cup of water.
Fry on medium flame heat for 2 mins and then on low flame heat for another 4 mins, stirring it often to cook & coat the chicken with the masala.
Now add 1 cup of water, mix well and cook covered on low flame heat for around 15- 20 mins or till the chicken is tender & oil separates.
Serve the Chettinad chicken curry hot with rice.