Spicy Pepper Chicken Fry

INGREDIENTS:
• Chicken – 500 g
• Oil – 3 tbsp
• Cardamom – 3
• Cloves – 5
• Cinnamon – 2 small pieces
• Onion – 2 (finely chopped)
• Green chillies – 2 (slit)
• Ginger garlic paste – 2½ tbsp
• Tomato purée – ¾ cup (≈ 2 medium tomatoes)
• Salt – to taste
• Water – 1 cup
• Coriander leaves – for garnish

ROAST & GRIND MASALA:

• Coriander seeds – 1½ tbsp
• Fennel seeds – 1 tsp
• Cumin seeds – 1 tsp
• Black pepper – 1½ tbsp
• Dry red chillies – 6

METHOD:
• Heat a pan on low flame and dry roast coriander seeds, fennel seeds, cumin seeds, black pepper, and dry red chillies until aromatic. Switch off the flame, cool completely, and grind into a slightly coarse powder.
• Heat oil in a kadai and add cardamom, cloves, and cinnamon. Add onions, ginger garlic paste, and green chillies together and sauté until onions turn soft
• Add tomato purée and cook on medium flame until the raw smell disappears and oil starts to separate. Add all the prepared roasted masala, then add chicken and salt and mix well.
• Pour in water, cover, and cook until chicken is tender and the gravy thickens.
• Garnish with coriander leaves and serve hot.

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