Chettinad Pepper Chicken Spaghetti

Ingredients

• 200 g spaghetti
• 300 g boneless chicken thighs
• 2 tsp black peppercorns
• 1 tsp fennel seeds
• 1 whole star anise
• 3 whole dried red chilies
• 1 tsp coriander seeds
• 0.5 tsp cumin seeds
• 3 tbsp coconut oil
• 1 medium, finely sliced onion
• 4 cloves, minced garlic
• 1 tbsp, grated ginger
• 10 leaves curry leaves(optional)
• 1 medium, chopped tomato
• 0.5 tsp turmeric powder
• 1 tbsp soy sauce
• to taste salt
• 2 tbsp, chopped fresh cilantro(optional)

Instructions

1. 1

   Prep (30 min): Toast peppercorns, fennel seeds, star anise, dried chilies, coriander seeds, and cumin in a dry pan over medium heat for 2-3 minutes until fragrant. Cool, then grind into a fine Chettinad masala powder. Slice the onion, mince garlic, grate ginger, chop tomato, and cut chicken into bite-sized pieces. Toss chicken with half the masala, turmeric, and salt; marinate 15 minutes.

2. 2

   Bring a large pot of salted water to a boil and cook spaghetti until just shy of al dente, about 8-9 minutes. Drain, reserving 1/2 cup pasta water, and toss with 1 tsp oil to prevent sticking.

3. 3

   Heat 1 tbsp coconut oil in a wide pan over medium-high heat and sear the marinated chicken pieces in a single layer for 4-5 minutes per side until browned and cooked through. Remove and set aside.

4. 4

   In the same pan, add remaining oil. Sizzle curry leaves for 30 seconds, then sauté onion for 5-6 minutes until golden. Add garlic and ginger and cook 2 minutes, then add tomato and cook until soft, about 4 minutes.

5. 5

   Stir in the remaining Chettinad masala and cook 2 minutes. Add the spaghetti, chicken, and soy sauce; toss vigorously over high heat 3-4 minutes, adding splashes of pasta water until the noodles are glossy and coated.

6. 6

   Season with salt, garnish with cilantro and extra cracked black pepper, and serve hot.