Amayas Chettinad Chicken

The recently opened Amaya restaurant has generated a lot of buzz. Its innovative menu, creative cocktails, comprehensive wine list, effortless service and chic decor have impressed critics and diners alike. The menu, created by co-owner Hemant Bhagwani and his chefs Dinesh Butola and Kirti Singh, features crispy crab kachoris, chili paneer naan, halibut xacutti and Amaya basmati, a combination of basmati, brown and wild rice. Bhagwani shared the recipe for Chettinad chicken curry, which is perfectly balanced with an assertive bite. He recommends serving an Australian Riesling or Gruner Veltliner wine.

1 ½ lb boneless skinless chicken thighs (about 8) 2 whole cloves 10 black peppercorns 1 inch stick cinnamon 1 tsp fennel seeds ½ inch piece ginger 2 cloves garlic 2 tbsp water 2 tbsp vegetable oil 2 whole dried red chilies 1 medium onion, finely chopped 20 fresh curry leaves 1 tsp red chili powder ¾ tsp ground coriander seeds ¾ tsp turmeric Salt to taste ¾ cup coconut cream 2 plum tomatoes, finely chopped 1 tbsp dried coconut slices 1 tbsp fresh lemon juice 2 tbsp chopped fresh cilantro leaves

Cut chicken thighs into quarters. In mini blender, powder together cloves, peppercorns, cinnamon and fennel seeds. Add ginger, garlic and water, blend to smooth paste. Transfer to small bowl. Warm oil in heavy-bottomed saucepan over medium-high heat. Add dried red chilies and onions, sauté 5-7 minutes. Add curry leaves and reserved paste. Sauté 2 minutes. Add chili powder, ground coriander and turmeric, sauté 30 seconds. Add chicken and sear until brown, about 5 minutes. Add salt, coconut cream, tomatoes and coconut slices. Mix, cover and reduce heat to low. Cook 30 minutes until chicken is tender, stirring occasionally. Uncover, increase heat to medium and cook 5 minutes to thicken sauce. Mix in lemon juice, garnish with chopped cilantro and serve.

Serves four

Amaya Restaurant, 1701 Bayview Ave, Toronto:416-322-3270; www.amayarestaurant.com