Garlic Pepper Chicken

Ingredients:

1/2 kg Chicken (Cut into small pieces)

10 cloves of Garlic (peeled and halved)

1 Onion (Cut into wedges and separated)

1/2 Tomatoes (chopped)

6 Dry red chillies (Broken into small pieces)

4 strands of curry leaves

1 cinnamon stick

1 Bay leaf

2 whole Cardamom

3 cloves

1 Star anise

1 tbsp Fennel seeds

3 tbsp Whole black pepper

11/2 tsp turmeric powder

2 tbsp Chicken masala (Chicken curry powder)

1 tbsp garam masala

2 tbsp oil

1 tbsp Pure ghee

Salt to taste

To Grind:

8 Garlic

1 inch Ginger

2 Red Onions 

Method:

• Dry roast black peppercorns in a pan over low flame for few mins. Cool and grind into a coarse powder.
• Grind the garlic, ginger and red onions to a fine paste with little water.
• Heat oil in a wok, when hot add the small cut pieces of 4 dry red chillies and curry leaves. Fry till crisp and keep aside.
• Now add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise) to the pan and then 1 tsp fennel seeds. Fry for a min.
• When they splutter, add the remaining dry chillies and the grinded onion paste.
• Keep the flame medium low and add salt and fry till oil separates from the paste and the raw smell goes off.
• Now add the cleaned chicken and turmeric powder and cover the pan and let it cook for 15 mins.
• Then add the chicken masala and garlic slices. Stir everything together, cover the wok and cook for 5 mins under medium high flame.
• Now add chopped tomato and stir well to mix everything and cook for 5 more mins. 
• Add few strands of chopped coriander leaves and quartered onion wedges. Mix everything well and keep on low flame.
• Then add the grounded pepper powder and 1 tsp garam masala powder to the pan and stir well.
• Keep on low flame till oil separates from the masala.
• Then add the roasted dry chillies and curry leaves and mix well. Add the ghee and give a final stir and switch off the stove.
• Serve it hot garnished with chopped coriander leaves.