Chettinad Pepper Chicken Recipe Courtesy of Madhur Jaffrey

Ingredients

• 1 1/2 inch piece of fresh ginger, peeled and roughly chopped
• 1/2 teaspoon ground tumeric
• 1 1/2 to 2 teaspoons salt
• 3 bay leaves
• 5 cardamon pods
• 1 inch cinnamon stick, broken
• 1 teaspoon fennel seeds
• 3 cloves
• 1 1/2 teaspoons urad dal*
• 15 to 20 fresh curry leaves (if available)
• 2 medium sized onions, peeled and finely chopped
• 1 large tomato, chopped
• One 2 1/4 lb. chicken, skinned and cut into small serving pieces (breast halves into 3 and legs into drumsticks and thighs).
• 5 tablespoons oil
• SPICE PASTE:
• 1 1/2 tablespoons cumin seeds
• 8 to 10 dried hot red chillies, broken into halves
• 3 tablespoons coriander seeds
• 1 1/2 teaspoons fennel seeds
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons white poppy seeds
• 5 garlic cloves, peeled and roughly chopped

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