Chettinad Pepper Chicken

Ingredients

• Fresh coriander leaves - For garnish
• Oil - 2 tablespoons
• Salt - To taste
• Lemon juice - 1 tablespoon
• Coconut milk - 1/2 cup
• Cardamom pods - 3
• Cloves - 3
• Cinnamon stick - 1 inch
• Fennel seeds - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Red chili powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Curry leaves - 10 leaves
• Ginger - garlic paste - 1 tablespoon
• Tomato - 2 medium, finely chopped
• Onion - 1 large, finely chopped
• Black peppercorns - 2 tablespoons, coarsely ground
• Chicken - 500 grams, bone-in pieces

Instructions

1. Heat oil in a pan over medium heat.
2. Add the cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
3. Add the chopped onions and curry leaves. Cook until the onions turn golden brown.
4. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Add the turmeric powder, red chili powder, coriander powder, cumin powder, and fennel seeds. Mix well.
7. Add the chicken pieces and coat them well with the spice mixture.
8. Cover the pan and cook for about 10 minutes, stirring occasionally.
9. Add the coarsely ground black peppercorns and mix well.
10. Pour in the coconut milk and lemon juice. Stir well to combine.
11. Cover the pan and simmer for another 10-15 minutes until the chicken is cooked through and the flavors are well blended.
12. Adjust the seasoning with salt according to taste.
13. Garnish with fresh coriander leaves.
14. Serve hot with steamed rice or roti.