Chettinad Pepper Chicken (Spicy Warning!)

Dry roast peppercorns, fennel, cumin, red chillies. When you start sneezing from the pepper fumes, it's done.

Grind the roasted spices into a coarse powder.

Heat oil (sesame preferred) and sauté shallots until pink.

Add ginger-garlic paste and tomatoes, cook until mushy.

Add chicken and turmeric, sear on high heat.

Add the ground spice mix and coat the chicken well.

Cover and cook on low heat (chicken releases its own water).

Remove lid and roast until dry and dark brown.