← Nouns Cooking · Indian

Ingredients

• 600 g chicken on the bone (curry cut) or boneless thighs, in 4 cm pieces
• ½ tsp Ground turmeric
• 1 tsp Salt
• 1 tbsp black peppercorns
• 1 tsp fennel seeds, for the pepper masala
• ½ tsp Cumin seeds
• 1 tsp Coriander seeds
• 3 tbsp coconut oil or other oil
• 1 tsp fennel seeds, for frying
• 2 sprigs Curry leaves
• 12 small shallots (or 2 onions), thinly sliced
• 2 Green chilli, slit
• 1 tbsp ginger-garlic paste
• 1 tbsp Ground coriander
• 1 tsp Garam masala
• 1 Tomato, finely chopped (optional)
• 1 tbsp lemon juice
• 2 tbsp Coriander (cilantro), chopped

Method

1. Rub the chicken with the turmeric and half the salt and set aside while you make the pepper masala.
2. Dry-roast the peppercorns, fennel, cumin and coriander seeds in a small pan over medium-low heat for 2 min, until fragrant and a shade darker. Cool and grind coarsely.
3. Heat the oil in a heavy pan or kadai over medium heat. Add the fennel seeds and curry leaves and let them crackle for a few seconds, then add the shallots and green chillies. Fry for 6–8 min until golden.
4. Stir in the ginger-garlic paste for 1 minute until the raw smell goes, then the ground coriander and the tomato, if using, and cook for 2–3 min until soft.
5. Add the chicken and the rest of the salt and stir over high heat for 5 min to seal. Add a splash of water, cover and cook on low for 15–20 min, stirring now and then, until tender and cooked through to 75°C (165°F).
6. Uncover, add the ground pepper masala and garam masala, and stir-fry over medium-high heat for 4–5 min until dry, dark and clinging to the chicken. Finish with lemon juice and coriander.

Tips

• Grind the pepper fresh: it is the whole point of the dish. Add half first and more at the end if you want it hotter.
• Serve with rice and rasam, or roll into parottas.

Sources

Written in our own words after cross-checking these recipes:

Sharmis Passions Yummy Tummy Aarthi Archana's Kitchen