Chettinad Pepper Chicken Recipe Courtesy Of Madhur Jaffrey
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Tumeric (ground)2 tsps
Salt1.5 tsps
Fennel Seed1.5 tsps
Urad Dal (*)1 large
Tomato (chopped)5 tbsps
Oil1.5 tbsps
Cumin Seed3 tbsps
Coriander Seed1 tbsp
Black Peppercorn1.5 tsps
Poppy Seed (white)Directions:
1
Make the spice paste: In a small frying pan, heat 1 tablespoon of oil over a medium-high heat
2
When hot, add cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds
3
Stir and fry briefly until lightly roasted
4
Put these into a large coffee grinder and grind to a powder
5
Empty into the container of an electric blender
6
Add garlic, ginger, tumeric and salt to the blender as well, along with 6 to 8 tablespoons of water
7
Process until you have a fine paste, pushing down with a rubber spatula if needed
8
Heat remaining 4 tablespoons of oil in a large saucepan over a medium to high heat
9
When hot, add bay leaves, cardamon pods, cinnamon, fennel seeds, cloves and urad dal
10
Stir and fry briefly until urad dal turns red, then add curry leaves, if using
11
Stir once or twice and add onions
12
Fry onions until they are soft and lightly colored
13
Now add the spice paste
14
Continue to stir and fry for about 4 to 6 minutes, adding a little water to prevent sticking
15
Add the tomato and stir and fry for another 3 to 4 minutes
16
Add the chicken pieces to the onion and spice mixture
17
Stir until they are well coated then add 2 1/2 cups water, just enough to cover
18
Bring to a boil
19
Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20 to 25 minutes
20
Using a slotted spoon, remove the chicken pieces
21
Turn the heat up to medium-high, and reduce the sauce until very thick
22
This should take about 6 to 8 minutes
23
Replace the chicken, fold gently into the sauce, and cook for a further 5 minutes before serving
24
*urad dal is a small, pale yellow split pea
25
Suggested wine: Rosemont Estate Shiraz Cabernet 1997