In a pan, roast the coconut till dry and add the garam masala. Saute for about 4-5 minutes. Allow to cool and grind to a smooth paste with tomato paste adding little water as needed. Set aside.
In a deep bottomed pan, add 2 TBSP oil along with the peppercorns. Once oil is hot enough add the cubed onions and sauté for 3-4 minutes. Add the slit green chilly, dry red chilly and salt. Mix well and sauté for a few more minutes. Now add ginger garlic paste and cook till an aroma develops. Add the turmeric powder, mix well to combine and cook for 5 minutes at low flame. Add the chicken pieces and mix to coat with the masala. Cook covered for 5-10 minutes at medium flame. Open lid and add the red chilly powder, sauté for another 2 minutes and cook covered for 5 minutes. Next add the ground chettinad paste and mix well to combine. Add little water, about 3-4 TBSP and cook again covered for 5-10 minutes. Open lid and add coriander powder and garam masala. Cook uncovered until masala thickens. Remove from fire and garnish with coriander leaves.
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