Pepper chicken

Ingredients:
Chicken: 3 thighs (4 drumsticks) - cleaned
Onion: 1 minced
Whole black pepper: 1 tbsp
Ginger-garlic paste: 1 tsp
Chilli powder: 1 tsp
Coriander powder: 1 tsp
Turmeric: ¼ tsp
Salt: per taste
Curry leaves: 2 sprigs
Oil: 2 tbp

Seasonning:
Clove:2
Bay leaves: 1
Cinnamon stick: ½ inch

Method:
Marinate the chicken:
Marinate the chicken with turmeric, chilli powder with ½ tsp of ginger- garlic paste for ½ hour.

Roast the whole black pepper:
Add few drops of oil in pan and roast the pepper until they start to pop and aromatic.
Grind into powder or paste.

Note: In India, the chicken takes a little more time to cook. I would suggest the whole process could be done in pressure cooker pan and leave one whistle.

Heat the pan with oil; start with the seasoning ingredients and add the onion fry until translucent. Add the remaining ginger garlic paste. After few minutes, add the marinated chicken, pepper powder/paste, coriander powder, salt, add ½ cup of water. Cover the pan and cook until the chicken is done, remove the lid and keep in medium heat until the chicken start leaving the oil. Sprinkle the curry leaves and switch off the stove.

The pepper chicken and plain rice with rasam is great combination.

Another Note: If you think at the end it is less spicy, try to add green chillis, the dish will turn spicy or extra spicy!