Pepper Chicken [1]

4 tsp Peppercorn

3 Cloves

1 tsp Cumin seeds

1 tsp Fennel seeds

6 flakes Garlic

1" Ginger

1 Onion chopped

1 Tomato chopped

1 cup chopped coriander leaves

1/2 tsp turmeric powder

Salt to taste

1/2 kg Chicken (cut into pieces)

3 tbsp Oil

50 gm shallots (small onion) peeled

1 sprig curry leaves

1

Blend all ingredients, except chicken, oil, shallots and curry leaves to a smooth paste. Add chicken. Set aside for an hour.
2

Heat 2 tbsp oil in a pan. Add chicken with the marinade.
3

Cover and cook on medium heat till chicken is done and then cook uncovered until gravy is thick and coats the chicken.
4

To make the tempering saute shallots and curry leaves in 1 tbsp oil. Add to the chicken and serve hot.

Cooks Note