Clean chicken thoroughly and add 1/2 tsp salt, red chilli powder, turmeric and yogurt keep it covered in the refrigerator for 30 minutes

Dry roast all the ingredients for dry chettinad masala till they start to emit the aroma.

Allow it to cool and grind to make powder masala. Keep it aside

Dry roast the coconut and grind together all ingredients of wet masala paste and set aside

Heat oil in a thick bottomed pan and add wet masala paste in it.
6. Cook it on medium heat till masala starts sticking to the bottom of

When masala is cooked, add marinated chicken pieces to it mix well.

Cover and let it cook 5 minutes

Add dry chettinad masala powder and stir the content of pan so that chicken is coated well with the masala. Finally, add water and 1/2 tsp salt.

Cover and cook chicken for 15-20 minutes. Keep stirring in between to prevent chicken from sticking to the bottom