Pepper Chicken

This is a very tasty chicken recipe which is perfect with both rice or chappathis. I had made it many times but realized only today that I hadnt posted its recipe in my blog. It can be made into a dry dish or as a gravy.

Ingredients

1 heaped cup chopped onions
/2 cup chopped tomatoes
salt as needed
1 tsp pepper corn
¼ tsp. red chili powder
¾ tsp. garam masala powder
1 sprig curry leaves
½ tsp cumin
2 to 3 green cardamoms
1 inch cinnamon stick
3 cloves
2 tbsp. oil

Marination

500 grams chicken (with bone or boneless)
1 tsp ginger garlic paste or grated
⅛ tsp turmeric
salt little

Instructions

Wash chicken and drain off the water. Marinate with ingredients under marination. Keep it aside until needed.
Add oil to a hot pan, add cumin, cinnamon, cloves and cardamom and allow them to sizzle.
Add curry leaves and ginger garlic paste. Fry till the raw smell of ginger garlic goes off.
Add onions and fry till they turn golden.
Add tomatoes and salt. Fry till the tomatoes turn mushy and soft.
Add red chili powder, garam masala and coarsely crushed pepper corn.
Fry everything well till the mixture looses all the moisture.
Add chicken and fry for about 3 to 4 minutes.
Cover and cook on a low flame till the chicken turns tender. If the chicken doesn't ooze out enough water to cook, then add little water. Cover and cook. If you want to have gravy, switch off the stove.
If you prefer a dry version, cook without lid and evaporate the moisture in the chicken. Fry till all the moisture dries up.
Serve hot.