Chettinad Pepper Chicken

🔥 Prep

• Cut the 750 g chicken into 2‑inch bite‑size pieces.
• Peel and finely chop the 2 yellow onions.
• Dice the 2 Roma tomatoes.
• Peel and grate the 15 g ginger.
• Peel and mince the 8 garlic cloves.
• Rinse and pat dry the 15 curry leaves.
• Measure 2 tbsp ghee and 2 tbsp vegetable oil into a small bowl.
• In a dry skillet, toast 2 tbsp black peppercorns, 1.5 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, and 4 dry red chilies until fragrant (about 2 minutes), then transfer to a plate to cool.
• Once cooled, grind the toasted spices together with the ½ cup grated coconut into a coarse powder using a mortar‑pestle or spice grinder; set aside.
• Measure ½ tsp turmeric powder, ½ tsp garam masala, and 1.5 tsp salt into a small dish.
• Roughly chop the ¼ cup cilantro for garnish.
• Have 250 ml water ready in a measuring cup.

🔥 Cook

• 1. Heat 2 tbsp ghee and 2 tbsp vegetable oil in a heavy‑bottomed pot over medium heat until shimmering.
• 2. Add the 15 curry leaves and let them sizzle for 10 seconds.
• 3. Add the chopped onions and sauté, stirring occasionally, until they turn golden brown (about 6‑8 minutes).
• 4. Stir in the minced garlic and grated ginger; cook for 1 minute until raw aroma disappears.
• 5. Add the ground spice‑coconut mixture, turmeric powder, and salt; toast the masala over medium‑low heat for 2‑3 minutes, stirring constantly to prevent burning.
• 6. Pour in the diced tomatoes and cook, stirring, until they soften and the oil begins to separate from the masala (about 4‑5 minutes).
• 7. Add the chicken pieces, increasing the heat to medium‑high, and sear for 5‑6 minutes, turning until the chicken is lightly browned on all sides.
• 8. Pour in the 250 ml water, bring the mixture to a gentle boil, then reduce heat to low and cover.
• 9. Simmer the curry for 20‑25 minutes, or until the chicken is tender and the sauce has thickened; stir occasionally and add a splash more water if needed.
• 10. Finish with the ½ tsp garam masala, stir well, and simmer uncovered for 2 minutes to meld flavors.
• 11. Remove from heat, garnish with the chopped cilantro, and let rest for 2 minutes before serving.

🔥 Serve

• Spoon the hot Chettinad Pepper Chicken into a warm serving bowl.
• Garnish with an extra sprinkle of fresh cilantro and a wedge of lemon or lime for brightness.
• Accompany with steamed basmati rice, jeera rice, or coconut rice to balance the heat.
• Serve alongside traditional South Indian sides such as crispy dosa, soft idiyappam, or flaky parotta.
• For a complete meal, add a simple cucumber raita or a small salad of sliced onions and carrots tossed with a pinch of salt and lemon juice.