Chettinad Pepper Chicken (Spicy Warning!)
Not for the faint-hearted. This dry curry uses fresh ground black pepper and fennel. The aroma when you roast the spices is intoxicating.
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
Instructions
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.
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