Entree: India – Chettinad – கோழி மிளகு மசாலா ➤ Kozhi Milagu Masala (Chettinad-style black-pepper chicken in a roasted-spice coconut gravy)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 8 bone-in chicken thighs, approx. 2 lb (900 g) total, skin on or off per preference
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 1 tbsp (15 g) ginger paste or freshly grated ginger
- 1 tbsp (15 g) garlic paste or minced garlic
- 2 medium tomatoes, chopped (about 1 cup / 240 g)
- 2 tbsp (18 g) whole black peppercorns
- 1 tbsp (9 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) fennel seeds
- 3–4 dried red chilies (adjust to heat)
- 4 cloves
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 1 star anise
- 1/4 cup (20 g) desiccated or grated fresh coconut
- 1/2 cup (120 g) plain yogurt, whisked (optional for body)
- 8–10 fresh curry leaves
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) red chili powder (optional, for color/heat)
- 1 1/2 tsp (9 g) salt, adjust to taste
- 1/2 cup (120 ml) water (plus more as needed)
- 2 tbsp (8 g) fresh cilantro, chopped for garnish

Instructions

1. Dry-toast the black peppercorns, coriander seeds, cumin seeds, fennel seeds, dried chilies, cloves, cinnamon stick, star anise, and desiccated coconut in a skillet over medium heat, stirring frequently, until fragrant and coconut is golden (2–3 minutes). Remove from heat and let cool.
2. Grind the toasted spices to a fine powder in a spice grinder or mortar and pestle. Transfer 2 tbsp (about 12–15 g) of the ground spice mix to a bowl; reserve any extra for future use.
3. Marinate the chicken with 1/2 tsp (2 g) turmeric, 1 tsp (5 g) salt, and 1 tbsp (15 g) of the ground spice mix for 15–30 minutes (or up to 2 hours refrigerated).
4. Heat the oil in a heavy-bottomed pan over medium heat. Add the sliced onions and cook, stirring often, until deep golden brown and caramelized, 12–15 minutes.
5. Add the ginger and garlic and cook 1–2 minutes until raw aroma fades. Stir in the chopped tomatoes, remaining turmeric, red chili powder, and 1 tsp (5 g) salt; cook until tomatoes break down and oil begins to separate from the mixture, about 6–8 minutes.
6. Stir in the whisked yogurt (if using) and the reserved ground spice mix; cook 2–3 minutes, then add the marinated chicken pieces. Brown the chicken lightly on all sides in the masala for 4–5 minutes.
7. Add 1/2 cup (120 ml) water, reduce heat to low, cover, and simmer 20–25 minutes until the chicken is cooked through and the gravy is thickened. Stir occasionally and add a splash more water if the gravy becomes too dry.
8. In a small pan, heat 1 tsp (5 ml) oil and crisp the curry leaves for a few seconds; add to the curry and simmer 1 minute more. Taste and adjust salt and freshly cracked black pepper to intensify heat if desired.
9. Garnish with chopped cilantro and serve hot with steamed rice, dosa, or idiyappam.