Pepper Chicken Chettinad

Ingredients:

• 1 lb of boneless chicken thigh
• 2 pieces of cardamom
• 2 small sticks of cinnamon
• 1 large onion, finely chopped
• 3-4 whole cloves
• 1 tsp mustard seeds
• 2-3 bay leaves
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 2 small tomatoes
• 1 tbsp red chilly powder
• 4-5 curry leaves
• 3 green chillies, slit
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp of fresh crushed pepper corns
• 1/2 tsp tamarind extract
• 4-5 strands of coriander leaves, finely chopped
• Oil and salt to taste

Method:

1. Heat oil in a pan. Test if oil is hot enough by adding a single mustard seed. When oil is hot enough the mustard seed should sputter.
2. Add mustard and cumin seeds.
3. Add cinnamon, cloves, cardamom and bay leaves.
4. Add finely chopped onions, turmeric powder, salt and fry till golden brown.
5. Now add ginger garlic paste, chopped green chillies, curry leaves, finely chopped tomatoes, chilly powder, coriander powder, cumin powder and tamarind paste.
6. Cook for 10 minutes in medium heat till oil oozes out.
7. Add chicken and cook for another 10 minutes.
   
8. Add fresh crushed pepper corns.
9. Garnish with chopped coriander and serve while hot.