Pepper Chicken Fry

Ingredients

Chicken skinless - 1/2 kg.
Onions - 2 medium sized.
Green Chilies - 2 (optional)
Ginger - 12 pieces
Garlic - 2 inch
Black Pepper - 2 tea spoon
Chilly powder - 1/2 tea spoon
Coriander powder - 1 tea spoon
Cinnamon - 2 ( 1 inch piece)
Cloves - 4

1. Wash chicken thoroughly with turmeric powder.

2. Drain and add pinch of turmeric and salt to it and keep it closed.

3. Cut 1 onion, ginger, garlic, 2 cloves and 1 cinnamon and grind it in mixer to a make a rough paste

4. Cut the other onion into medium sized pieces.If you want to add green chilies, finely chop them too..
(I did not add green chilies to this dish)

5. Heat oil in kadai and add mustard seeds,once they are cracked, add onions and remaining cinnamon and cloves. Add a pinch of salt and fry them. Tip: Adding salt to onions quickens the fry.

6. Once onions turn slightly golden in color, add some more salt , pinch of turmeric,chilly powder , coriander powder. Mix and fry them for 2 minutes.The consistency should be as below, oil starts oozing, indicates that it is fried well..

7. Now add the chicken pieces, lower the flame and close it with a lid.

8. Cook for 15-20 minutes.You will observe that the chicken leaves enough moisture for being cooked,without a drop of water.

9. In between , chop the pepper very roughly. If you are using mixer, just dry grind till 3 rounds.

10. Once the chicken is cooked, add the chopped pepper to it, mix well and close with the lid.

11. After 3 minutes, once all the gravy sticks into the chicken, remove from flame and garnish with coriander leaves.
Tip: If you want some gravy, remove it a bit earlier.