Pepper Chicken Masala

Recipe source: Magic Oven, Lakshmi Nair

Ingredients:
1 whole small chicken (cut into small pieces)
2" pieces cinnamon
5 nos. cloves
3 sprigs curry leaves
1 tbsp black peppercorns, crushed
2 small tomatoes (pureed)
Ghee/oil as required
Hot water as required
2 to 3 tbsp coriander leaves
Salt, to taste

 For Masala:
1 cup Onion, diced
2" pieces Ginger
5 to 6 cloves Garlic
2 tsp Kashmiri chili powder (or according to taste)
2 tsp coriander powder
1/2 tsp turmeric powder
1 tbsp black peppercorns (or according to taste)
Salt, to taste

Method:
Combine all the ingredients listed under "for Masala" in a blender.
Grind to form a smooth paste.
Rub this masala onto the chicken pieces and refrigerate for about 1 hour.
In a heavy bottomed pan, cook the marinated chicken until 3/4 done.
Heat ghee/oil in a pan, add cinnamon, cloves and curry leaves.  Saute for few seconds.
Add crushed black peppercorns and saute for few seconds.
Add tomato puree and saute until oil separates.
Add cooked chicken and mix well.  Add more salt if required (Add hot water if you require more gravy).
Cook until gravy is thick and it coats the chicken pieces.
Add chopped coriander and serve with rice or roti.

Note:  This is a spicy chicken, adjust the quantity of black peppercorns according to your spice level.