Chicken pieces 600g (medium size)
Pepper powder 3/4 tsp
Turmeric powder 1/2 tsp
Lemon juice 11/2 tsp
Salt 1/2 tsp
For The Masala
Onion 3 large(thinly sliced)
Tomato 1 large('' '' )
Ginger paste 11/2 tbsp
Garlic paste 11/2 tbsp
Green chillies 3 (slit vertically)
Peppercorns 1/2 tsp
Fennel seeds 1 tsp
Cinnamon small piece
Dry red chillies 2
Pepper powder 13/4 tsp
Chilly powder(kashmiri) 1/2 tsp
Garam masala 3/4 tsp
Lemon juice 2 tsp
Salt as needed
Water 3/4 cup
Curry leaves 2 sprig
Coconut oil 3 tbsp
-Wash,drain and marinate the chicken pieces with salt, lemon juice,turmeric and pepper powder and keep in the refrigerator for 1/2 an hour.
-In a non stick kadai /wok, heat oil and add the fennel seeds.When it starts to splutter add the pepper corns, dry red chillies,cinnamon,cardamom,cloves,curry leaves and then add in the sliced onion. Add a little salt and saute.
-Now add the slit green chillies,ginger and garlic paste.Saute well till the onions are done.
-Keeping the flame very low add the chilly powder,pepper powder and garam masala.Stir for a minute.
-Now add the tomatoes and cook till soft(keep the flame on medium).
-Now add in the marinated chicken pieces and mix well .Saute for 5 minutes till the masala gets sealed on the chicken well.
-Add water and mix well.Cover the pan and cook till the chicken is done and the gravy reduces and coats the chicken well.Add lemon juice and curry leaves,mix and off the flame.Pepper chicken masala is ready to be served.