Rasa Podi Chicken - By Chef M. Arivazhagan

Experience the magic of South Indian flavours with the delectable Rasa Podi Chicken.

Ingredients:

1. 1 tbsp Black Pepper

2. 1 tbsp Jeera (Cumin seeds)

3. 2 tbsps Dry Coriander Seeds

4. 1 Cinnamon Stick

5. 1 handful Curry Leaves

6. 1 handful Coriander Leaves

7. 3 Dry Red Chillies

8. 2 tbsp Garlic Paste

9. Juice of 1 Lemon

10. 2 tbsp Asafoetida Powder

11. 5 tbsp Coconut Oil

12. 1 tbsp Turmeric Powder

For Pepper Sauce:

1. 2 tsp Chopped Garlic

2. 1 tsp Cumin Seeds

3. 1 tsp Crushed Pepper

4. Curry Leaves

5. Pinch of Asafoetida Powder

6. Corn Flour

Method:

1. Dry roast black pepper, jeera, dry coriander seeds, cinnamon stick, curry leaves, and dry red chillies over medium flame until fragrant. Grind the roasted ingredients into a fine powder.

2. Marinate the chicken with the ground masala, lemon juice, turmeric powder, and garlic paste. Allow it to marinate for half an hour.

3. Heat coconut oil in a pan. Roast the marinated chicken over medium flame until cooked through. Garnish with lemon wedges.

For Pepper Sauce:

1. Heat oil in a pan. Add chopped garlic, cumin seeds, crushed pepper, and curry leaves. Sauté for a few minutes.

2. Pour in water and add the remaining Rasa Podi Chicken masala. Bring to a boil, then add corn flour to thicken the sauce. Adjust the consistency as desired.

3. Garnish the sauce with chopped coriander and fried curry leaves. Serve the hot pepper sauce in a bowl alongside the chicken.