PEPPER CHICKEN

INGREDIENTS:

• ·         Chicken - 400 gms
• ·         Onion - 1 finely chopped
• ·         Ginger garlic paste
• ·         Tomato - 1 finely chopped
• ·         Turmeric powder
• ·         Red Chilli powder - 1/2 tsp
• ·         Coriander powder - 1 tsp
• ·         Coriander leaves - 1 tsp chopped finely
• ·         Fennel seeds - 1/2 tsp
• 
  
• To  Temper:
• ·         Jeera - 1 tsp
• ·         Cinnamon - 1/4 inch piece
• ·         Cloves - 2
• ·         Cardamom -
• ·         Curry leaves - 10
• ·         Green Chillies - 1 chopped

METHOD:

• ·         Dry roast the ingredients under the list 'to roast and grind' till slightly browned and grind it to a coarse powder. Keep aside. In a pressure cooker heat oil - add onion and ginger garlic paste and saute till slightly browned.
• ·         Then add tomato and fry till its mushy and raw smell leaves. Add the turmeric,red chilli, coriander and half of the coarse pepper powder along with chicken pieces and fry well till raw smell leaves. Saute till chicken is well blended with the spices.
• ·         Then add water till immersing level say 1 cup along with salt and pressure cook for 4 to 5 whistles. Meanwhile heat oil in a kadai and add the items under 'to temper' then add pressure cooked chicken.
• ·         Add the remaining pepper fennel powder and saute till it becomes semi dry. Taste and adjust salt. Add chopped coriander leaves and switch it off.