Step-by-Step Instructions

1. 1.Heat Oil and Temper

   Heat 400ml of groundnut oil in a large kadai (wok). Once hot, add a handful of fennel seeds and let them splutter.

2. 2.Sauté Shallots, Green Chilies, and Curry Leaves

   Add 400g of shallots paste, 4 slit green chilies, and a handful of curry leaves to the oil. Sauté until the raw smell of the shallots disappears and the paste changes to a light brown color (approximately 5-7 minutes).

3. 3.Add Tomato Paste

   Once the shallots are lightly browned, add 400g of tomato paste. Continue to sauté until the raw smell of the tomatoes is gone and the mixture thickens.

4. 4.Incorporate Ginger and Garlic Paste

   Add 150g of ginger paste and 150g of garlic paste to the mixture. Sauté well until the raw aroma of ginger and garlic subsides and the mixture achieves a thick, halwa-like consistency.

5. 5.Add Dry Spices

   Add 1/2 tsp of turmeric powder, 2 tsp of chili powder, and 3 tsp of coriander powder. Mix thoroughly and sauté for 2-3 minutes until the spices are well combined and the oil starts to separate from the mixture.

6. 6.Add Chicken and Salt

   Add 2 Kg of boneless chicken pieces to the spiced mixture. Add 2 handfuls of salt. Mix well, ensuring the chicken is fully coated with the masala.

7. 7.Cook Chicken

   Add a small amount of water (just enough to cover the chicken). Stir and let it cook until the chicken is about 50-60% done and the gravy starts to thicken and oil separates (approximately 10-15 minutes).

8. 8.Add Cumin and Pepper Powder

   Once the chicken is partially cooked, add 50g of cumin powder and 100g of pepper powder. Mix well. Continue to cook for another 5-7 minutes, allowing the flavors to meld and the gravy to reach your desired consistency. The color of the gravy will darken significantly.

9. 9.Garnish and Finish

   Finally, add a handful of mint leaves and a handful of chopped coriander leaves. Stir gently for about 1-2 minutes. The gravy is now ready.

10. 10.Serve

    Serve the hot Madurai Pepper Chicken Gravy with steamed rice, idli, dosa, or chapati. You can add a drizzle of ghee on top of the rice for extra flavor, as suggested by the chef.