Milagu Kozhi Chettinad ( Chettinad Pepper Chicken )

Recipe credit - Jiggs Kalra

Serves: 4
Preparation Time: 45 minutes
Cooking Time: 35 minutes

12 chicken thighs
75 ml / 5 tablespoon groundnut oil
5 chotti elaichi / green cardamom
5 lavang / cloves
2 sticks dalcheeni /cinnamon ( 1- inch size )
2 tej patta / bay leaf
2 g / 1 teaspoon jeera ( cumin seeds )
2 g / 1/2 teaspoon methidanna / fenugreek seeds
250 g / 90 oz onions
12.5 ml / 2 teaspoon ginger paste ( strain )
12.5 ml / 2 teaspoon garlic paste ( strain )
1.5 g / 1/2 teaspoon turmeric powder
9 g / 1 tablespoon coriander powder
1.5 g / 1/2 teaspoon red chilli powder
60 ml / 1/4 cup water
300 g / 11 oz tomatoes
20 g / 5 teaspoon black pepper, freshly roasted and coarsely ground
Salt to taste
60 g / 2 oz naariyal / coconut paste
360 ml / 1 1/2 cup water
3.25 g / 1 tablespoon coriander leaves

The Chicken: Clean, remove the skin, trim, wash and pat dry.

The vegetables: Peel, wash and chop onion. Wash and roughly chop tomatoes. Clean, wash and chop coriander leaves.

Heat oil in a kadai / wok, add cardamom, cloves, cinnamon, bay leaves, cumin and fenugreek seeds, stir over medium heat until the cardamom begins to change color, add onions and bhunno / stir - fry until onions are light golden.

Then add ginger and garlic paste, bhunno / stir - fry until the onions are golden brown, add turmeric, coriander and red chilli powders dissolved in 60 ml / 1/4 cup of water and stir until the mixture evaporates.

Add tomatoes, bhunno / stir - fry until the fat leaves the sides, add 8 g / 2 teaspoon black peppercorns, stir, add coconut paste and bhunno / stir - fry for 2 minutes.

Now add the chicken and salt to taste, bhunno / stir - fry for 3 minutes, add 360 ml / 1 1/2 cup water, bring to boil, reduce to low heat, cover and simmer, stirring occasionally, until the chicken is cooked ( approximately 10 - 12 minutes ).

Uncover and simmer until the moisture has almost evaporated and the chicken is napped.

Remove and adjust the seasoning.

Garnish with remaining pepper and coriander leaves.