Pepper Chicken

Ingredients

Chicken - 1/2 kg (cut to small pieces)
Cinnamon (1 inch piece) - 1
Cardomom - 2
Cloves - 5
Big onion (chopped) - 1 (large)
Tomato (chopped) - 2 to 3
Ginger Garlic paste - 2 tbsp
Mint leaves - 10 Nos.
Coriander leaves - 1/4 of a handful
Pepper powder - 3 tbsp
Cumin powder - 2 tbsp
Turmeric powder - 1/2 tbsp
Garam Masala powder - 1/4 tbsp
Crushed pepper - 1/2 tbsp
Gingelly oil - 3 tbsp
Salt - To taste
water - As required

Procedure

1.Cut the chicken to bite size pieces, wash 3-4 times and keep aside.

 2.In a pressure cooker, add oil and when it is hot, add whole garam masala. Fry them well in oil.

 3.Add onions. Fry till the onions become light brown.

 4.Add chopped tomatoes and fry till the tomatoes become mushy.

 5.Add ginger garlic paste, mint leaves and coriander leaves and fry  in medium heat, till oil separates from the mixture.

 6.Add pepper powder, cumin powder, turmeric, garam masala and salt. Fry for 2 - 3 min w/o burning them.

 7.Add the chicken pieces and mix with all the masalas. Let this cook for 2 - 3 min.

 8.Add required water as per the required final consistency.

 9.Add the crushed pepper at this stage.

 10.Check for salt and pepper.

11.Close the pressure cooker and let it cook for 15 min in a low - med heat for 3 whistles.

 12.Garnish with chopped coriander leaves.

 13.Serve with white rice, idly, dosa, chappati, naan and parotta.

Note

1.Always use gingelly oil while preparing non- veg dishes. This will add an additional taste & aroma to the dish.

 2.Whole garam masala can be avoided and instead an additional 1/4 tbsp garam masala powder can be added.

 3.If the dish is required to be more spicy - hot, add additional pepper powder.

 4.The more the onion, tomatoes are fried, the more tastier will be the dish.

 5.Lesser the water for a thick gravy and more the water for a watery dish.