Pepper Chicken - Chettinad Style

Oil - 2 tbsp. + 2 tbsp.

Whole Garam Masala - (Cinnamon - 1 stick, Clove - 4, Cardamom - 2)

Onion - 2, diced

Ginger Garlic Paste - 1 tbsp.

Tomato - 1, diced

Turmeric - 1/2 tsp

Chilli powder - 1 tsp

Chicken - 1 lb., cleaned and washed thorough

Peppercorn - 2 tbsp. crushed

Curry leaves

Salt

Heat Oil in a medium pan.

Temper Whole Garam Masala for 30 seconds.

Saute Onion until it turns translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add the Tomatoes and cook closed until soft.

Season the mixture with Turmeric and Chilli powders; saute until the raw smell goes away.

Now, add the Chicken along with required Salt and give a good mix. Cover the pan with lid and cook closed for 15 min on medium flame checking frequently.

Heat 2 tbsp. Oil in another pan. Temper Peppercorn and Curry leaves for 30 seconds.

Now add the prepared Chicken and sauté until it thickens and Oil separates from the masala.

Transfer to the serving dish and garnish with more crushed Peppercorn.