Chettinad Pepper Chicken with Freshly Roasted Masala

Steps

1. Toss the chicken with the yogurt, turmeric and 1 tsp salt and marinate at least 30 minutes.
2. In a dry skillet over medium-low heat, toast the peppercorns, coriander, fennel, cumin, chilies, cinnamon, cloves, cardamom and star anise for 3–4 minutes, stirring, until fragrant and a shade darker. Add the coconut and toast 1–2 minutes more until golden. Cool, then grind to a fine powder in a spice grinder.
3. Heat the oil in a heavy pot over medium heat. Add the curry leaves (they will spit) and fry 15 seconds, then add the onions and cook 10–12 minutes, stirring often, until deep golden brown.
4. Add the ginger and garlic and cook 1 minute, until the raw smell disappears. Add the tomatoes and the remaining 1/2 tsp salt and cook 5–6 minutes, mashing, until they break down and oil shines at the edges.
5. Stir in all but 1 tbsp of the masala and cook 1 minute. Add the chicken with its marinade and stir to coat; cook 5 minutes over medium-high heat, stirring, until the chicken is seared on the outside.
6. Add the water, bring to a boil, then cover, reduce to a simmer and cook 25 minutes, stirring once or twice, until the chicken is tender and the sauce thick and clinging.
7. Uncover, sprinkle in the reserved masala and cook 2–3 minutes more. Finish with the lime juice and cilantro and serve with rice, parottas or dosas.

Kitchen tip

Toast the spices low and slow; if they smoke or turn black, start again because burnt spices make the whole curry bitter. Grinding fresh is the heart of this dish, but in a pinch, use 4 tsp garam masala plus 2 tsp freshly ground black pepper. Holding back a spoonful of masala to add at the end gives a final hit of fresh aroma. This curry is meant to be peppery-hot; reduce the peppercorns to 2 tsp and the chilies to 2 for a milder version.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.