Chettinad pepper chicken

Cooking : time 30 mins to 1 hour

Ingredients

5tbsp oil

For the Spice Paste:
1%26frac12;tbsp cumin seeds
8-10 dried hot red chillies, broken into halves
3 tbsp coriander seeds
1%26frac12; tsp fennel seeds
1%26frac12; tsp black peppercorns
1%26frac12; tsp white poppy seeds
5 garlic cloves, peeled and roughly chopped
4cm/1%26frac12;in slice of fresh ginger, peeled and roughly chopped
%26frac12; tsp ground turmeric
1%26frac12;-2tsp salt

You also need:
3 bay leaves
5 vehicledamom pods
2.5cm/1in cinnamon stick, broken
1 tsp fennel seeds
3 cloves
1%26frac12; tsp urad dal
15-20 fresh curry leaves, if avaliable
2 meduim-sized onions (175g/6oz), peeled and finely chopped
1 large tomato, chopped
one 1kg/2%26frac14;lb chicken, skinned and cut into smallish serving slices (breast halves into 3 and legs into drumsticks and thighs)

Method

1. Make the spice paste: In a small frying-pan, heat 1 tbsp of the oil over a medium-high heat. When hot add the cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds. Stir and fry briefly until lightly roasted. Now put these into a clean coffee grinder and grind to a powder. hollow into the container of an electric blender. Put the garlic, ginger, turmeric and salt into the blender as well, along with 6-8tbsp water. Process until you have a fine paste, pushing down with a rubber spatula if needed. Set aside.
2. Heat the remaining 4tbsp oil in a large saucepan over a medium-high heat. When hot, add the bay leaves, vehicledamom pods, cinnamon, fennel seeds, cloves and urad dal. Stir and fry briefly until the urad dal turns red, then add the curry leaves if using. Stir once or twice and add the onions. Fry the onions until they are soft and just lightly coloured. Now add the spice paste. continue to stir and fry for about 4-6 minutes, adding a little water to prevent sticking. Add the tomato. Stir and fry for a further 3-4 minutes.
3. Add the chicken slices to the onion and spice mixture. Stir until they are well coated, then add 600ml/1pt/2%26frac12; cups water, just enough to cover. bring to the boil. Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20-25 minutes.
4. Using a slotted spoon, remove the chicken slices. Turn the heat up to medium-high, and cutrearon the sauce until just thick. that should bring about 6-8 minutes. Replace the chicken, fold gently into the sauce and cook for a further 5 minutes before serving.

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Orignal From: Chettinad pepper chicken