Chettinad Chicken Pepper Fry

Serving Size: 4 persons

Ingredients:

*Chicken - 1 kg cut into small pcs

Curry Leaves - 8-10 whole

Onions - 4-5 medium, finely chopped

Ginger - 1/2 inch, cut into juliennes

Garlic - 8-10 cloves, grated

Tomato - 2 large, finely chpped

Green Chillies - 3, chopped

Coriander leaves/Cilantro/Dhonepata - 1/4 cup, chopped

Black pepper - 1 tbsp fresh coarsely ground

Coriander powder - 2 tsp

Cardamom - 2 whole

Salt - To taste

Ghee - 1 tbsp

Oil - 3 tbsp

*best with Country Chicken or Cornish Game Hen

Cooking procedure:

1. In a kadhai, heat the oil and ghee.

2. Add cardamom to oil, when it sputters, add the chopped onions and garlic and ginger.

3. Fry onions and chopped green chillies well for 3-4 min on medium heat. Add the curry leaves.

4. Add coriander powder and ground pepper. Continue frying for 3-4 minutes.

5. Add the chopped tomatoes, and fry for 6-7 minutes until tomatoes melt into a paste.

6. To the paste, add the chicken pieces, and coat them well with the masala. Fry on high heat for 6-8 minutes until you see the oil separating from the masala.

7. Reduce heat to medium, cover the pan and cook the chicken to completion. Do not add water unless you have to, and if you do, add warm water.

8. After chicken is cooked, simmer to evaporate any gravy to desired level of dryness. Add the coriander/ cilantro and remove from heat.

Serving Suggestions: