• Step 1: In a large skillet or Dutch oven, heat the coconut oil over medium-high heat. Add the chopped onion and sauté for 5-7 minutes, until translucent and lightly browned.
• Step 2: Add the minced garlic and grated ginger to the skillet and cook for 1-2 minutes, until fragrant.
• Step 3: Stir in the ground coriander, cumin, fennel, garam masala, and cayenne pepper. Cook for 2-3 minutes, allowing the spices to toast and release their aromas.
• Step 4: Add the diced chicken to the skillet and sear the pieces on all sides, about 5 minutes total.
• Step 5: Pour in the diced tomatoes and water or broth. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
• Step 6: Taste and adjust the seasoning with salt as needed.
• Step 7: Garnish the Chettinad chicken with chopped cilantro before serving.