Chettinad Pepper Chicken

1 Cinnamon Stick, about 1 inch and broken
1 - 2 tbsp Oil (and another 1-2 tsp oil for the last step)
3 Bay Leaves
3 Whole Cardamoms
1 tsp Fennel Seeds
3 Cloves
2 tsp Urad Dal
½ tsp Turmeric Powder
2 medium Onions, chopped fine
2 tbsp Tomato Paste
8 Chicken Breasts, boneless and skinless, diced into bite-size piece
20 Curry Leaves
Salt to taste

For the paste:
1½ tbsp Cumin Seeds
5 Dried Red Chilies
3 tbsp Coriander Seeds
1½ tsp Fennel Seeds
1½ tsp Black Peppercorn
1½ tsp White Poppy Seeds (optional)
3 - 4 medium Garlic cloves, chopped
2 inch Ginger, chopped

Heat 1-2 tbsp oil in the pan of your pressure cooker. Add bay leaves, cardamom, cinnamon, fennel seeds, cloves and urad dal. Stir and fry over medium heat until the urad dal turns a golden red. Add the finely chopped onions and sauté until they are soft and slightly golden.
While the onions are cooking down, lightly roast cumin seeds, red chilies, coriander seeds, fennels seeds, black peppercorn, and the poppy seeds till they are fragrant. Allow them to cool slightly and blend into a paste with the chopped ginger and garlic. Add this paste to the onions with a few tsp of water to prevent scorching. Sauté for a few minutes. Add tomato paste and cook for a couple more minutes. Add chicken pieces, salt, 2-3 cups water and stir well. Cook under pressure for one whistle, then turn down the heat and cook for another 5-7 minutes. Allow the pressure cooker to cool and open it only when it is possible to do so safely. Do not rush this process, as you want the chicken to be cooked completely. Stir well and transfer into a serving dish.
Heat 1-2 tsp oil and add the curry leaves. Fry till the curry leaves are crisp. Pour over the chicken and serve with steaming hot white rice or rotis.