Madurai Pepper Chicken

• 3 kg skinless chicken
• 200 ml gingelly oil
• 1 tsp fennel seeds
• 1 handful curry leaves
• 6 green chillies
• 6 dry red chillies
• 300 g onion
• 150 g shallots
• 100 g ginger
• 150 g garlic
• 100 g tomato
• 1 tsp turmeric powder
• 50 g coriander powder
• 25 g cumin powder
• 50 g chilli powder
• 25–40 g black pepper powder
• 1 tsp curry masala
• rock salt, to taste
• 1 handful curry leaves
• 2 handfuls coriander leaves

Preparation

1. Step 1

   2:25
   Heat about 100 ml of gingelly oil in a heavy iron vessel. Add the fennel seeds and the skinless chicken pieces. Add the turmeric powder and mix thoroughly. Sauté for 5-6 minutes until the moisture evaporates completely, the raw aroma is eliminated, and the chicken is about 70% cooked. Set the chicken aside.
2. Step 2

   4:01
   Heat the remaining gingelly oil in the pan. Add the sliced onions and cook until translucent (about 40% cooked). Add the dry red chillies (breaking some), curry leaves, crushed shallots, and ginger-garlic paste. Stir for a couple of minutes. Add the tomatoes and rock salt. Add a splash of water if needed to prevent sticking. Cook until the tomatoes soften slightly and the mixture boils.
3. Step 3

   6:20
   Stir in the coriander powder, then add the sautéed chicken. Mix and cook for about 5 minutes, tossing gently so the pieces remain intact and the mixture reduces to a dry consistency.
4. Step 4

   7:03
   Add the chilli powder, black pepper powder, cumin powder, and curry masala. Mix well. Add the second handful of curry leaves and the coriander leaves. Drizzle with a small amount of raw gingelly oil. Turn off the heat.