|Chicken||1 whole ( cut the chicken as you wish)|
|Onion||2 medium size|
|Chili Powder||2 tsp|
|Ginger Paste||1 tbsp|
|Garlic paste||1 tbsp|
|Funnel seeds||2 tsp|
|Coriander leaves||one fist|
Dry roast Fennel seeds & Peppercorns in a pan and make it into a fine powder.
Wash the chicken after removing the fat and skin from the Chicken. After cleaning apply turmeric and set aside.
Use the chicken with bones, this will be more tastier.
Chop the onions and tomatoes finely.
Heat oil in a pan(use Ginggely oil for a better health and taste) season with Cinnamon sticks and Cloves.
Add the chopped onions and cook till it turns golden brown colour, add curry leave too.
Now add Chicken and cook for 3 mins, after 3 mins add Ginger and Garlic paste and saute till raw smell goes off.
Let it cook for another 5 mins.
At this time add chopped tomatoes, Chili Powder, Salt and Turmeric. Mix everything well until it combines.
Cover the pan with lid and allow it to cook for at least 10 mins. Stir the Chicken in between, if needed add little water. Check the Chicken is cooked, once it is cooked well, add the secret powder(fennel seeds and peppercorns powder) and keep mixing well for another few minutes . Cover and let it set for 2 mins.
Check the consistency and put off the flame. Consistency should be semi gravy, not liquidy.
Finally add chopped Coriander leaves on top and cover the pan with lid.
Transfer the hot and spicy Pepper Chicken Masala in to a serving bowl.
Enjoy Pepper Chicken Masala with Rice/Chappathi
You can also make the secret powder extra and store it in a box at room temperature.