Chicken Pepper Fry

Masala Paste - Heat ½ tbsp of Oil in a pan, add 5-6 Curry Leaves, ¾ tbsp of Coriander Seeds, ½ tsp of Fennel Seeds, 10-12 Peppercorns, 2 Cardamom, 3 Cloves, 1 " Cinnamon and a pinch of Nutmeg and saute for 3 minutes on low heat. Then add an Onion, sliced and saute for 2 minutes. Add ½ cup of grated Coconut and saute on low heat for 4 minutes. Remove from heat, cool and grind to a paste without adding water.

Chicken Fry - Heat 1½ tbsps of Oil in a heavy bottomed vessel, add 1 Cardamom, 2 Cloves, 1" Cinnamon Stick, 7-8 Pepper Corns and saute for a few secondss. Add 10-12 Curry Leaves and saute till crisp. Add 2 Onions, sliced and 3-4 Green Chillies, slit and saute till transparent, approx 5-6 minutes. Add 1 tbsp of Ginger Garlic paste and saute for 4 minnutes. Add ½ tsp Turmeric Powder, 1 tsp of Pepper Powder and combine well. Add the 1 kg of Chicken, washed and cut into medium pieces and cook on high for 4 minutes. Reduce flame, add Salt to taste, place lid and simmer till chicken is almost cooked.

Add the masala paste to the ¾ cooked chicken and combine well. Sprinkle few tbsps of Water if necessary. Cover cook for 5 minutes and increase heat, and toss the chicken fry for 2-3 minnutes. Sprinkle some Kasuri Methi, combine well and turn off heat.

Serve hot with rotis or rice.