Chicken Pepper Fry

Ingredients:

Chicken	½ kg
Onions	3 medium
Tomatoes	2 medium
Ginger-garlic paste	1 tsp full
Curry leaves	few
Oil	4 tbsp

Ingredients for Marinating:

Turmeric powder	1/8 tsp
Red chilli/Coriander powder mix	1 tsp full
(Red chilli and coriander powder mix :: 100 : 150 gms)
Cinnamon/Clove powder mix	2 pinch
(grind and mix equal quantities of clove and cinnamon together into a powder)
Pepper powder	1 tsp
Fennel powder	½ tsp
Garam masala powder	¼ tsp
Salt	½ tsp
Lemon juice	½ tsp

Finishing ingredients:

Pepper powder	1 tsp
Fennel powder	½ tsp
Coriander leaves	a handful chopped

Method:

1. Clean and wash the chicken. Add all the ingredients mentioned for marinating with little water and keep aside for half-an-hour to one hour. Chop 2 Onions into fine pieces and one onion into thin slices. Chop Tomatoes into thin slices.
2. Heat a kadai/wok with oil. Add chopped onions and fry till golden brown. Then add chopped tomatoes, ginger-garlic paste and curry leaves. Fry till tomatoes becomes soft and little dry (till oil appears on the sides). Now add marinated chicken and fry in high flame for 2-3 minutes (take care not to stick to the bottom. Adjust the flame if necessary). Add half a cup of water and mix well. Wait for a boil. Lower the flame and cover with a lid. Cook for 10-15 minutes checking in between.
3. After 10-15 minutes open the lid and mix once again. Check salt and adjust if needed. Now add finishing ingredients and mix. If it appears watery, fry in high flame till it comes to a thick consistency. Then lower the flame and cook till oil slightly oozes on the top. Switch off the flame and keep covered for 10 more minutes. Chicken Pepper Fry is ready.

Serve as side dish to any main dish.

Tip: Frying Onions till nice golden brown colour, gives a darker colour to the dish.