South Indian Pepper Chicken Curry

Eating since 1958, cooking since 1974

A signature dish of the South Indian city of Chennai, this spicy chicken recipe is flavored with fennel seeds, curry leaves, and urad dal, the skinned split black lentils that are a popular ingredient in southern India. Get the recipe for Chettinad Pepper Chicken (Koli Milagu Masala) »

1 (2 1⁄2 to 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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