Pepper Chicken Curry

Ingredients:
Chicken - 2 Lb
Onions - 2 (Big - Finely Chopped)
Tomatoes - 4 (Small - Finely Chopped)
Ginger-garlic Paste - 1 tbsp.
Green Chillies - 3 (Long - Slit Lengthwise)
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1 tsp
Cardamom -  3
Cloves - 3
Cinnamon Sticks - 2
Bay Leaves  - 2
Turmeric Powder - 1/4 tsp.
Red Chili Powder - 1 tsp
Coriander Powder -  2 tsp
Cumin Powder  - 1 tsp (Dry Roasted & Freshly Grounded)
Black Pepper Powder -  1 tbsp (Freshly Grounded)
Curry Leaves - Few Stalks
Coriander Leaves - Few (For Garnishing)
Salt - According To Taste
Oil - 2 tbsp.

Method:

Clean and cut the chicken into small pieces. Set it aside.

Chop onion,tomatoes and green chillies.Keep it aside.

Heat some oil in a heavy bottomed pan and add mustard seeds and let it pop.

Then add cumin seeds and fry for few seconds.

Add cardamom,cloves,cinnamon sticks and bay leaves and fry for a minute.

Now add onion and a pinch of salt and fry till the onion is golden brown.

Add turmeric,ginger garlic paste and fry till the raw smell from the ginger-garlic
paste leaves.

Add green chillies and curry leaves and fry for a minute.

Then add chopped tomatoes,chili powder,coriander powder and cumin powder
and fry this in a medium heat till the oil separates from the gravy and the tomatoes
become soft.

Add chicken and stir it well.Cover and cook for 5 mins.

Stir it frequently.Don't add any water as the chicken leaves water while cooking.

If it needs to be little gravy,then add 1/2 cup of water (not more than that).

Cook it for another 10 mins or till the chicken is cooked well.

Now add freshly ground black pepper powder and coriander leaves.

Check for the seasoning and adjust if required.

Remove from the heat and transfer it to a serving bowl.

Serve it hot with chapathi/roti/naan or with plain rice/pulao/biryani.



Note : Freshly grounded black pepper powder and cumin powder
           enchances the taste.