Chettinad Pepper Chicken Koli Milagu Masala

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)

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