Chettinad Chicken

Dry roast the pepper, cumin seeds, fennel, and cloves in a heavy-bottomed pan over medium heat for 2–3 minutes, stirring constantly until fragrant, then grind into a fine powder and set aside.

Coarsely chop 2 onions and all tomatoes; mince 20 garlic cloves and the ginger piece into a fine paste using a mortar and pestle or grinder.

Heat oil in a heavy-bottomed pan or clay pot over medium-high heat and add the remaining 2 sliced onions, cooking until deep golden brown and crispy (about 8–10 minutes), then remove and set aside for garnish.

In the same oil, add the garlic-ginger paste and cook for 2–3 minutes, stirring frequently until the raw smell dissipates and the mixture turns golden.

Add the chopped onions and tomatoes to the pan and cook for 5–7 minutes, stirring occasionally, until the vegetables soften and the oil begins to separate from the masala.

Stir in the coriander powder and chilli powder, mixing well to coat all ingredients, and cook for 1–2 minutes to remove the raw taste of the spices.

Add the ground roasted spice powder (pepper, cumin, fennel, cloves) to the masala and stir thoroughly to combine.

Add the chicken pieces to the masala, stirring well to coat evenly with the spice mixture, and cook for 3–4 minutes over medium-high heat.

Soak the tamarind in warm water for 5 minutes, then extract the pulp and add to the chicken, stirring well to combine.

Add salt to taste and bring the curry to a boil, then reduce the heat to medium-low and simmer, covered, for 20–25 minutes until the chicken is cooked through and tender, stirring occasionally.

Garnish with the reserved crispy fried onions and serve hot with steamed rice or traditional Tamil flatbread.