Chettinad Pepper Chicken

Its been ages since my husband was asking me to make pepper chicken for him, every time we plan for a chicken meal we end up with same typical chicken curry. After a little bit of research finally the happy day for my husband has come.. lol.. This is for you my dear husband enjoy your happy meal.

Ingredients:

1. 250 gm of boneless chicken pieces, cubed
2. A spring of curry leaves 
3. 2 tbsp of oil 
4. 1 tsp of black mustard seeds 
5. 1/4 tsp of fennel seeds/saunf 
6. 1 tablespoon ginger-garlic paste 
7. 1 big of onion, sliced 
8. 1 tomato diced 

Spices

1. 1 tsp of cumin seeds
2. 2 tsp of coriander seeds
3. 1-2 dry red chillies (as per your taste)
4. 1 tsp of whole black pepper
5. 3" piece of cinnamon
6. 3 green cardamom pods

Direction:

• Dry-roast the spices in a skillet until they turn a shade darker and fragrant.
• Cool and grind coarsely in grinder.
• Heat the oil in a wide pan and turn to low heat. Add the mustard seeds and fennel and when they sizzle, add the ground spices, fry for few seconds until nice aroma comes
• Then add the ginger-garlic paste, onions, and curry leaves. Sauté until the onions are soft and then add the tomatoes and mix well.
• Now add the chicken pieces and stir well to coat them with the spices.

• Add 1 cup of water, bring to boil, lower heat to simmer, and cook covered for about 15 mins or until the chicken pieces are cooked through.
• Don't forget to uncover and stir in between every 5 mins to make sure it doesn't burn. 
• After about 15 mins, the gravy should be thick and the spices should be coating the chicken. If this is not the case, cook in the open pan for a few more minutes. 
• Adjust the thickness of gravy according to your taste. If you are making as an appetizer cook till all gravy is reduced and if you are using for main course with roti or rice keep it bit gravy.