Lingkan Reang
Roast Chettinad spices in a dry pan and grind into a fine powder.
Heat oil in the same pan, saute onions, curry leaves, and chillies until golden.
Add ginger garlic paste, salt, and turmeric, and mix well.
Toss in chicken, cover, and cook on low heat for 20 minutes, then stir and cook for another 15 minutes.
Increase heat, add masala powder, and roast the chicken for 5 minutes until browned.
Garnish with coriander leaves and serve with rice.