Heat oil in a pan; add fennel seeds Cinnamon and cloves.
Sauté in oil to get nice Aroma.
Split Red Chillies and add them in the kadai.
Add finely chopped onions. Roast the onions to brown color.
When onions turn to golden brown color add ginger garlic paste. Fry ginger garlic paste to remove the raw flavor.
Add turmeric powder, mix with onions.
Now add chopped tomato, try until soft.
Add red chilli powder and coriander powder.
Now add washed and drained chicken pieces, mix them evenly with the masala.
Keep the temperature low; close with lid for 5 to 8 minutes.
Open and stir once in between and close again.
After 8 to 10 minutes the chicken is almost cooked with its own water.
Now add pepper powder, mix with the chukka masala.
Keep in medium flame, cook chicken for five more minutes till all the water absorbed into the chicken pieces as you see in the picture.
Now chicken is done and oil separates on top.
Garnish with a teaspoon of ghee and coriander leaves. Adding ghee is optional to give enhanced Aroma.
Chettinad style chicken sukka is ready to serve. Serve with plain hot rice, dosa or roti.