Chettinad pepper chicken (dry)

Recipe adapted from Rick Stein's India

To lightly roast and grind
Fennel seeds- 1 1/2 tsp
Whole peppercorn- 1 1/2 tsp
Cumin seeds- 1 1/2 tsp
Coriander seeds- 1 1/2 tsp

Chicken with bone- 700gms, cut into small pieces
Oil- 2 tbsp
Fennel seeds- 1/4 tsp
Cinnamon stick- 1, 2 inch piece
Onion/shallots- 1 1/2 cups, roughly chopped
Curry leaves- 2 sprigs
Ginger garlic paste- 2 tsp
Turmeric powder- 1/4 tsp
Kashmiri chilli powder- 1 1/2 tsp
Coriander leaves- 1/4 cup, finely chopped
Salt- to taste

Lightly roast all the whole spices and once cool, grind to a powder. Keep aside.

In a large pan , heat the oil and throw in fennel seeds and cinnamon. 

Let it sizzle for a couple of seconds at which point throw in the onions and one sprig of curry leaves.

Cook till the onions turn a light brown. Make sure you take time and do this step or else your curry may end up being sweet.

Once the onions turn light brown, add the ginger garlic paste and cook till the raw smell disappears.

In goes the turmeric powder and chilli powder. and salt Saute for about 2 minutes.

Add the cleaned chicken pieces and mix well so its coated in the masala.

Stir in 1/4 cup water and cover and cook for about 20 minutes, or till the chicken is done.

Open lid and mix in the ground masala powder. Saute well to coat the chicken.

Cook till almost all the water has been evaporated, and you see oil along the sides.

Add the remaining sprig of curry leaves and coriander leaves and give one final mix.

Serve warm with rice.

Notes: The dish has a nice level of spice, but next time ill probably increase the peppercorns to about 2 tsp. The pepper didnt stand out enough i though.
Shallots definitely make a difference so try and use that if possible.
Rick Stein's India is one of my absolute favourite books. I can just sit and look at the pictures, if not anything else :)

Pepper chicken

Recipe adapted from here

Chicken with bone- 700gms, skinless, cleaned and cut into medium pieces

Coconut oil- 3 tbsp

Coconut cuts/pieces- a handful

Curry leaves- 1 sprig

Ginger garlic paste- 1 1/2 tbsp

Onions- 2 medium, finely chopped

Salt- to taste

Green chilly- 1, slit

Turmeric powder- 1/4 tsp

Meat masala- 1 1/2 tsp (any meat masala of choice)

Freshly ground pepper powder- 2 tsp

Tomato- 1 medium, roughly chopped + 1 tsp tomato paste

Coconut milk- 1/4 cup (thick)

Garam masala- 1/2 tsp

Coriander leaves- a handful, finely chopped

Heat oil in a wok and add the coconut cuts and curry leaves.

Saute till the coconut turns light brown. Dont burn them.

Add the ginger garlic paste and cook on medium heat till the raw smell disappears.

Throw in the chopped onions, salt and green chilly and cook till they turn light brown. Keep stirring in between.

Stir in turmeric powder and meat masala, followed by freshly ground pepper. Add a splash of water if you feel the pan is too hot and the masalas will burn. I did add a splash of water here.

Add the diced tomatoes and the tomato paste along with a generous splash of water. Mix it all together and cover and cook till the tomatoes break down and turn mushy and oil starts resurfacing.

In goes the chicken, mix it into the masala, trying to coat the pieces as much possible.

Cover and cook, making sure to keep stirring in between. 

You do not need to add any water as the chicken would give out enough water. 

Add the coconut milk and keep cooking without the lid, till the gravy almost gets coated on the chicken pieces

Do a taste test for salt and add if needed.

Finally, sprinkle the garam masala and give a final mix.

Stir in half the coriander leaves, transfer to a serving dish and garnish with remaining coriander leaves.

Notes: We found that it was very spicy in spite of reducing the pepper powder. So reduce further if you cant handle the heat.

I have also made a curry version of this, by adding 1 1/2 cups of water once the chicken is partially cooked, as in after all the water from the chicken has already come out. Bring the curry to a boil and then add the coconut milk at the end.