Let's-spice-it-up Chicken Extravaganza!!

Before I go on with the recipe, let me warn you, this recipe is not meant for the faint-hearted! It is loaded with lots of flavor and preparing it requires patience, a virtue I recently discovered in myself! The flavors in this dish are imparted due to the South Indian technique of cooking and partly due to the quality of the chicken; I bought an organic whole chicken cut into 16 small pieces for the recipe. Keep the skin on too! Another surprise... there's no water used in this recipe!

 Ingredients:-

1. 2 tsp ghee
2. 1/2 tbsp olive oil
3. 1 1/2 tsp mustard seeds
4. 1 1/2 tsp cumin seeds
5. Star anise, 2 nos.
6. Cloves, 4 nos.
7. Cinnamon stick, 1 nos.
8. Dried red chilli, 4 nos.
9. 5-6 curry leaves
10. 1 1/2 tbsp minced garlic
11. 1 1/2 tbsp finely chopped ginger
12. 2 whole green chillies, finely chopped
13. 3 large onions, thinly sliced
14. 1 1/2 tsp chilli powder
15. 1/2 tsp turmeric powder
16. 1/4 tsp cumin powder
17. 1/4 tsp asafetida
18. 1/4 tsp dried thyme
19. Salt, pepper to taste
20. 2 large tomatoes, thinly sliced
21. 3 tbsp coconut milk
22. 1/4 cup grated coconut
23. 3 tbsp chopped cilantro
24. A pinch of sugar

Marinade

1. 1 whole organic chicken
2. 3 tsp chilli powder
3. 1 1/2 tsp turmeric powder
4. 3 tsp coriander powder
5. 1/8 tsp cumin powder
6. Salt, pepper to taste

In order to marinate the chicken pieces, take a small bowl and mix the powdered spices (ingredients as mentioned above) to form the dry rub. Toss the chicken pieces in the dry marinade to coat well. Keep it aside for 15-20 minutes.

In a large flat skillet heat the ghee and olive oil on medium-high and add the mustard seeds and cumin seeds. Allow them to splutter. Add the curry leaves (make sure to cover the skillet as soon as the leaves come in contact with the oil). Once the leaves have spluttered add the star anise, cloves, cinnamon stick and the dried red chillies. Stir for 1 minute. Add the garlic, ginger, the finely chopped green chillies and the thinly sliced onions. Add a pinch of salt and saute well for 3-4 minutes. Once the onions have cooked down add the powdered spices (turmeric, chilli, cumin, asafetida, dried thyme, salt and pepper) and stir continuously to incorporate the spices well. Now add the sliced tomatoes and the marinated chicken pieces. Move the entire mixture well to coat all the chicken pieces well. Add the coconut milk and reduce the heat to medium-low. Cook the chicken for 20-25 minutes on low heat, occasionally stirring. Do not add any water. The juices from the chicken will ooze out to form the gravy. 

Once the chicken is cooked add the grated coconut, chopped cilantro and sugar. Stir well and serve.

Serves: 4 to 6 people

Sides: Chappathi or Naan (in order to serve with rice it would be ideal to increase the gravy by adding 1/4 cup water)