Chettinad Pepper Chicken (Koli Milagu Masala) | Saveur

Name: Chettinad Pepper Chicken (Koli Milagu Masala) | Saveur
Ingredients: 1 (2 1/2–3-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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This spicy south Indian chicken recipe is flavored with a host of spices, including: fennel seeds, curry leaves, and urad dal (skinned split black lentils).

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Ingredients

1 (2 1/2–3-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)