CHETTINAD PEPPER CHICKEN (KOLI MILAGU MASALA)

By lorik

Ingredients

• 1 (2 1⁄2–3-lb.) chicken or 2-lb. boneless, skinless chicken thighs
• 1 ⁄4 cup canola oil
• 3 tbsp. coriander seeds
• 1 1⁄2 tbsp. cumin seeds
• 1 1⁄2 tsp. fennel seeds
• 1 1⁄2 tsp. urad dal (skinned split black lentils), rinsed, soaked 30 minutes, and drained
• 10 fresh or frozen curry leaves
• 3 Indian or regular bay leaves
• 3 whole cloves
• 1 stick cinnamon, halved
• 1 tsp. ground cardamom
• 1 ⁄2 tsp. ground turmeric
• 5 cloves garlic, mashed into a paste
• 1 large yellow onion, minced
• 1 (2") piece ginger, peeled and mashed into a paste
• Kosher salt, to taste
• 2 plum tomatoes, minced
• 1 1⁄2 tbsp. coarsely ground black pepper
• 1 ⁄4 cup chopped cilantro
• Cooked white rice, for serving (optional)

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Separate chicken into 8 pieces. Cut drumsticks, thighs, and wings in half; cut breasts crosswise into thirds—you will have 18 pieces of chicken.

Heat oil in a 12" nonstick skillet over medium-high. Cook coriander, cumin, and fennel seeds, dal, curry and bay leaves, cloves, and cinnamon until dal are golden, 2–3 minutes. Stir in cardamom, turmeric, garlic, onion, and ginger; cook until slightly caramelized, 6–8 minutes. Add tomatoes; cook until broken down, 4–5 minutes. Add chicken and 1⁄2 cup water; boil. Reduce heat to medium-low; cook, covered, until chicken is cooked through, about 25 minutes. Uncover and increase heat to medium-high. Stir in pepper; simmer until slightly thickened, 3–4 minutes. Garnish with cilantro; serve with rice if you like.