Chettinad pepper chicken (dry)

Recipe adapted from Rick Stein's India

To lightly roast and grind
Fennel seeds- 1 1/2 tsp
Whole peppercorn- 1 1/2 tsp
Cumin seeds- 1 1/2 tsp
Coriander seeds- 1 1/2 tsp

Chicken with bone- 700gms, cut into small pieces
Oil- 2 tbsp
Fennel seeds- 1/4 tsp
Cinnamon stick- 1, 2 inch piece
Onion/shallots- 1 1/2 cups, roughly chopped
Curry leaves- 2 sprigs
Ginger garlic paste- 2 tsp
Turmeric powder- 1/4 tsp
Kashmiri chilli powder- 1 1/2 tsp
Coriander leaves- 1/4 cup, finely chopped
Salt- to taste

Lightly roast all the whole spices and once cool, grind to a powder. Keep aside.

In a large pan , heat the oil and throw in fennel seeds and cinnamon. 

Let it sizzle for a couple of seconds at which point throw in the onions and one sprig of curry leaves.

Cook till the onions turn a light brown. Make sure you take time and do this step or else your curry may end up being sweet.

Once the onions turn light brown, add the ginger garlic paste and cook till the raw smell disappears.

In goes the turmeric powder and chilli powder. and salt Saute for about 2 minutes.

Add the cleaned chicken pieces and mix well so its coated in the masala.

Stir in 1/4 cup water and cover and cook for about 20 minutes, or till the chicken is done.

Open lid and mix in the ground masala powder. Saute well to coat the chicken.

Cook till almost all the water has been evaporated, and you see oil along the sides.

Add the remaining sprig of curry leaves and coriander leaves and give one final mix.

Serve warm with rice.

Notes: The dish has a nice level of spice, but next time ill probably increase the peppercorns to about 2 tsp. The pepper didnt stand out enough i though.
Shallots definitely make a difference so try and use that if possible.
Rick Stein's India is one of my absolute favourite books. I can just sit and look at the pictures, if not anything else :)