SPICY PEPPER CHICKEN

Ingredients:

5 pounds of chicken with bones, chopped into 2 inch pieces

2 medium onions sliced

2 tablespoons of garlic and ginger

1 black cardamom (moti elaichi)

4-5 cloves (laung)

1 -2 pieces of cinnamon bark (dalchini)

4-5 sprigs of curry patta

2 bay leaves

4 plum tomatoes pureed

1 bunch of cilantro

1 tablespoon of roasted cumin powder

Mustard oil

Method:

1. Heat 3 tablespoons of mustard oil (or any oil of your choice)

2.  Add 1 black cardamom, 4-5 cloves, 1-2 pieces of cinnamon bark and about half of the curry leaves.

3. Add the chopped onions and cook for 10 minutes till the onions are browned.

    

4. Add 2 tablespoons of garlic and ginger and sauté for about 10 minutes.

5. Add ¾ teaspoon of turmeric and salt to taste.

6.  Add the chopped chicken and mix well.

7. Add 4-5 teaspoons of fresh ground pepper and chili powder to taste.

8. Mix well and cook uncovered for about 30 minutes.

    

9. Add 4 pureed tomatoes and mix well.

    

10. Cook uncovered for another 20 minutes on medium heat.

11. Add 1 tablespoon of roasted cumin powder and cover and cook for about 5 minutes.

    

12. Serve hot with white rice, dosas or aapams