Chettinad Chicken (Tamil Nadu — Full Spice-Roasting Method)

Ingredients

• 1 whole chicken, 1.5 kg, jointed into 8 pieces, skin scored
• 80 g whole black peppercorns, freshly cracked
• 40 g whole cumin seeds
• 30 g whole fenugreek seeds
• 25 g dried red Kashmiri chillies
• 3 whole dried bay leaves
• 8 whole cloves
• 1 tablespoon black cardamom seeds, from 4 pods
• 10 g cinnamon stick, 5 cm piece, broken
• 6 garlic cloves, crushed
• 40 g fresh ginger, grated
• 60 ml coconut oil or ghee
• 1 large red onion, thinly sliced
• 120 ml coconut milk
• 1 tablespoon tamarind concentrate
• Salt, to taste

Method

1. 1
   Toast black peppercorns, cumin, fenugreek, Kashmiri chillies, bay leaves, cloves, black cardamom, and cinnamon in dry heavy pan over medium heat for 4 minutes, stirring constantly until fragrant; cool and grind to coarse powder.
2. 2
   Combine spice powder with crushed garlic, ginger, and 3 tablespoons water into thick paste.
3. 3
   Heat coconut oil in large heavy-bottomed pan over medium-high heat; add sliced onion and fry until deep golden, 8 minutes.
4. 4
   Add spice paste and sauté for 3 minutes until raw garlic aroma disappears and paste darkens.
5. 5
   Add jointed chicken pieces; toss for 5 minutes in paste until coated and edges brown slightly.
6. 6
   Pour in 120 ml water and tamarind concentrate; bring to boil, then reduce heat to low and cover with heavy lid.
7. 7
   Simmer for 20 minutes without stirring until chicken is cooked through and sauce darkens, then stir in coconut milk gently.
8. 8
   Simmer uncovered for 3 minutes, season with salt, and serve with rice or puri.