MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chettinad Pepper Chicken (Koli Milagu Masala)
 Categories: Chicken, Chilies, Indian, Beans
      Yield: 4 Portions
 
           Spice Paste:
      8    Dried red chillies; broken
           - into halves
      3 tb Coriander seeds
  1 1/2 ts Fennel seeds
  1 1/2 ts Black peppercorns
  1 1/2 ts Poppy seeds
      5 cl Garlic; peeled and
           - roughly chopped
       1   Fresh ginger piece (1-1/2");
           - peeled and roughly chopped
    1/2 ts Ground turmeric
  1 1/2 ts Salt
           Lentils And Chicken:
      5 tb Oil
      3    Bay leaves
      5    Cardamom pods
      1    Cinnamon stick (1"); broken
      1 ts Fennel seeds
      3    Cloves
  1 1/2 ts Dried yellow lentils
      2 md Onions; peeled, chopped
      1 lg Tomato; chopped
      1 kg Chicken pieces
 
  Make The Spice Paste:

  Heat 1 tb of the oil over medium high heat in a small frying pan,
  when hot, add the chillies, coriander seeds, fennel seeds, black
  peppercorns, and poppy seeds. Fry briefly until roasted. Put them
  in the spice grinder and grind to a powder. Empty the lot into a
  blender, ad the garlic, ginger, turmeric, and salt to the blender,
  along with 6 to 8 tb water. Blend until you have a smooth paste.
  
  Heat the remaining oil in a large saucepan over medium high heat.
  When hot, add the bay leaves, cardamom pods, cinnamon, fennel
  seeds, cloves, and lentils. Stir and fry briefly until the lentils
  turn reddish. Add the onions and fry until they are soft. Add the
  spice paste, fry for about 5 minutes, adding water if necessary t
  stop it sticking. Add the tomato, fry some more
  
  Add the chicken and make sure it is well mixed in. Add about
  2 cups of water--enough to cover. Bring to the boil, then simmer on
  low until chicken is cooked, 20 minutes. Get the chicken out with a
  slotted spoon, then reduce the sauce until it's very thick, by
  boiling it for about 5 minutes. Add the chicken back in, stir for
  a minute or two, then serve on boiled rice.

  Recipe by Flavors of India by Madhur Jaffrey

  Posted by: Petra

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