Chettinad Pepper Chicken

Recipe sourced: akilaskitchen.com, thank you, very yummy..........

Ingredients:

750g Chicken

1 big Onion, chopped finely

1 big Tomato, chopped finely

10 to 12 Curry Leaves

1/4 tsp Cumin seeds

1/4 tsp Fennel seeds

2 nos. Cardamom

5 to 6 nos. Cloves

1 no. Bay leaf, crushed

2 nos. Star Anise

2 nos. Cinnamon sticks, crushed

2 nos. Green Chili, chopped finely

1 tsp Ginger Garlic paste

1 tsp Black Pepper, coarsely grinded

Salt as per taste

2 tsp Oil

1/2 tsp Lemon Juice

Coriander leaves for garnishing

2 nos. Aloo (potatoes) (I added, fried and keep aside)

Ingredients for marinate chicken at least 40 minutes or 1 hour:

1.5 tsp Chili powder

1/4 tsp Turmeric powder

1/4 tsp White Pepper, optional

1/2 tsp Cumin powder

1/2 tsp Coriander power

1/2 tsp Salt

1 tsp Oil

Method:

Wash chicken nicely with salt.

Marinate the chicken with the ingredients for 40 minutes to 1 hour at least.

After marinated proceed with the recipe.

In a kadai or wok, add oil.

When hot, add cumin seeds, fennel seeds, cardamom, cinnamon stick, cloves, star anise and bay leaves and fry for a minute.

Add curry leaves.

Add in onion and salt and fry till onion translucent.

Add ginger garlic paste, stir till the raw smell goes off.

Add in tomato and green chili and cook till it becomes mushy or the oil starts oozes out.

Now add marinated chicken pieces and aloo and close with a lid.

Do not add any water, as the chicken itself leaves enough water to cook and it cooks with all the masala in it.

Keep the flame in low to medium, so as to take care, it is not burnt at the bottom.

When chicken is cooked, add in the crushed black peppercorns and mix well and allow to cook again for 5 minutes.

Add the lemon juice and switch off the flame.

Garnish with coriander leaves and serve hot with any rice or roti.