Chettinad Pepper Chicken Recipe Courtesy of Madhur Jaffrey

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1 1/2 inch piece of fresh ginger, peeled and roughly chopped

1/2 teaspoon ground tumeric

1 1/2 to 2 teaspoons salt

3 bay leaves

5 cardamon pods

1 inch cinnamon stick, broken

1 teaspoon fennel seeds

3 cloves

1 1/2 teaspoons urad dal*

15 to 20 fresh curry leaves (if available)

2 medium sized onions, peeled and finely chopped

1 large tomato, chopped

One 2 1/4 lb. chicken, skinned and cut into small serving pieces (breast halves into 3 and legs into drumsticks and thighs).

5 tablespoons oil

SPICE PASTE:

1 1/2 tablespoons cumin seeds

8 to 10 dried hot red chillies, broken into halves

3 tablespoons coriander seeds

1 1/2 teaspoons fennel seeds

1 tablespoon black peppercorns

1 1/2 teaspoons white poppy seeds

5 garlic cloves, peeled and roughly chopped