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Pan-Roasted Reserve Chettinad Black Pepper Chicken with Stone-Ground Spices & Curry Leaves (a la Plancha #16240)
An exquisite gourmet creation celebrating authentic culinary heritage, balanced spices, and fine artisanal technique.
Ingredients
- • 700g premium trimmed protein or fresh seasonal vegetables
- • 3 tbsp pure cow ghee or cold-pressed mustard oil
- • 2 medium red onions, thinly sliced and caramelised
- • 4 cloves garlic and 1 thumb ginger, ground into smooth paste
- • Whole spices (black cardamom, green cardamom, cloves, cinnamon stick)
- • 200ml Greek yoghurt or fresh coconut cream
- • Ground spice blend (Kashmiri chilli, coriander, garam masala, turmeric)
- • Fresh coriander leaves and toasted slivered almonds for garnish
Preparation Steps
1
Marination
Whisk yoghurt with ginger-garlic paste, ground roasted spices, and sea salt; coat protein thoroughly and rest for 30 minutes.
2
Temper Whole Spices
Heat ghee in a heavy-bottomed handi; crackle whole cardamoms, cinnamon, and cloves until aromatic.
3
Sauté & Brown
Add sliced onions and brown gently until deep mahogany; add marinated ingredients and sear vigorously.
4
Dum Cooking
Seal the pot with lid, reduce heat to lowest setting, and slow-cook for 35 minutes until fork tender and fragrant.
5
Royal Finish
Infuse with warm saffron milk and rose water; garnish with julienned ginger and fresh coriander leaves.