Chettinad Pepper Chicken Recipe

• 5 Tbsp. Oil
• 1 1/2 Tbsp. Cumin seeds
• 8 x Dry warm red chillies, broken into halves, up to 10
• 3 Tbsp. Coriander seeds
• 1 1/2 tsp Fennel seeds
• 1 Tbsp. Black peppercorns
• 1 1/2 tsp White poppy seeds
• 5 x Garlic cloves, peeled and roughly minced
• 1 x 1 1/2 inch p fresh ginger, peeled and roughly minced
• 1/2 tsp Grnd tumeric
• 1 1/2 tsp Salt, up to 2
• 3 x Bay leaves
• 5 x Cardamon pods
• 1 x Inch cinnamon stick, broken
• 1 tsp Fennel seeds
• 3 x Cloves
• 1 1/2 tsp Urad dal*
• 15 x Fresh curry leaves, (if available), up to 20
• 2 med Sized onions, peeled and finely minced
• 1 lrg Tomato, minced One 2 1/4 pound chicken, skinned and cut into small serving pcs (breast halves into 3 and legs into drumsticks and thighs).

Directions