Chicken Chops

Chicken cooked with fried onion paste and pepper powder

Ingredients:

Chicken (Leg / Thigh)	½ Kg
Onion	1 small
Tomato	1 small
Ginger /Garlic Paste	1 ½ tsp
Curry Leaves	few nos
Oil	4 tbsp
Salt To Taste

For spice powder:

Whole pepper or pepper powder	2 tsp
Whole fennel or fennel powder	1 tsp

For grinding:

Onion	1 big
Green chilli	3 small
Curd	3 tbsp

For garnishing:

Coriander leaves  - a handful

For  Marinating:                                        

Turmeric	2 Pinch
Pepper Powder	½ Tsp
Fennel Powder	½ Tsp
Garam Masala Powder	½ Tsp
Clove - cinnamon mix.	3 pinch
(take equal portions of clove and cinnamon and grind them together into powder)
Red chilli powder	¼ Tsp
Coriander powder	½ Tsp
Salt (Iodised)	½ Tsp

Method :

1. Wash and cut chicken into medium pieces and mix it with marinating ingredients using a little water.
2. Marinate the chicken  for ½ Hour.
3. Place Kadai and heat. Lower the flame and add whole pepper and fennel (or powder) mentioned as spice powder. Fry till nice aroma comes out ( do not use oil). Take care not to burn. Keep aside.
4. Add 4 tbsp oil. Add sliced onion and slit green chilles (Remove seeds if desired), raise the flame and fry till the onions turns golden brown. Remove fried onion and chilli and allow to cool. Then grind with curd till smooth paste. If needed can add little water. Keep aside.
5. Slice onion and tomato (as mentioned in the ingredients) keep it ready. Now to the same oil add sliced onions and fry till golden brown. Lower the flame and add tomato, ginger-garlic paste and cook till soft and oil leaves the sides. Now add marinated chicken and curry leaves. Fry for 5 mins or till masala well coated.
6. Now add ground curd and onion paste, mix well. Cover and cook for few minutes. Now add half cup water and mix well. Again cover and cook for 10 more minutes. Stir in between to avoid burning. If it's too thick add little more water and cook.
7. Open the lid and add ground spice powder and mix gently without breaking the pieces. Check the salt.
8. When fully cooked and oil leaves the sides, switch off the flame. Garnish with chopped coriander leaves.

Serve with pulao, plain rice or roti.

Tip: 

• Cooking in low flame tastes better. 
• Add  adequate water only.